This easy to make gluten free vegan bread is made with a base of millet, arrowroot, and plenty of seeds. It’s a great GF multigrain loaf for everyday.
It’s so tricky to find a really good gluten-free vegan bread – especially one that’s high in fibre, with plenty of whole grains. Our version is packed with a variety of seeds, plus whole grain millet and quinoa flour.
These heartier flours balance out the textural dream team of gluten free breads, arrowroot and tapioca. Those very starchy flours, or powders, are what give the bread a texture that’s very similar to a normal gluten loaf, but on their own they’re a bit blah. Millet and quinoa add a delicious toasty flavour.
This makes a good toast bread, but it’s also great for sandwiches, grilled cheese, and any way you’d use another loaf of bread. It’s a much bread-ier gluten free bread than the full seed/psyllium husk versions and a good everyday bread for those who may be starting to cut gluten out of their diets for whatever reason.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
- Sunflower seeds
- Sesame seeds
- Flax seeds
- Chia seeds
- Active dry yeast
- Millet flour
- Arrowroot flour
- Quinoa flour
- Brown rice flour
- Tapioca flour
- Ground flaxseed
- Sea salt
- Olive oil
Start by toasting the sunflower seeds in a dry skillet. A couple of minutes in, add the sesame seeds and toast for a few more minutes, until the seeds are golden brown. Transfer the seeds to a bowl, mix them with the flax seeds, and set aside a small amount to top the loaf with.
Preheat the oven and grease and line a bread tin with parchment paper. Soak the chia seeds for 15 minutes (the same way you’d make a chia egg).
While the chia is soaking, add the remaining water, yeast, and sugar to a large bowl and stir to combine. Leave this to rest for 10 minutes – by the end of that time, the yeast should be frothy (if it isn’t you need to buy new yeast). Add the olive oil.
Add the flours, ground flax, and salt to the bowl of a standing mixer (or a large bowl) and whisk to combine.
With the mixer running, slowly add the soaked chia and the yeast mixture, and mix on low speed until fully combined. Add the larger portion of the seed mixture and stir through.
Transfer the bread batter to the prepared baking tin and smooth out the top with the back of a metal spoon. Sprinkle with the reserved seeds.
Place the loaf into the preheated oven and turn the temperature down to 350°F. Bake the bread for about an hour and 20 minutes, reduce the heat again and bake another 20 minutes, then cool fully before slicing.
Tips and Notes
There are a lot of different flours and seeds involved in this loaf. If you often bake gluten-free, you probably have most of them in your pantry already – if not, then we recommend buying them from a bulk food store. That way, you can get the amounts you need without worrying that you might never use the rest of that full bag of tapioca flour!
This bread can be stored at room temperature in a bread bag, and it freezes really well. You can slice ultra-thin for toast (our favourite) and then freeze for individual slices as you need them. Just pop them straight into the toaster.
The dough is a bit wetter than gluten bread doughs, almost like a cross between a batter and a dough, so keep that in mind when mixing. The ground flax will help it to come together while baking.
The slightly higher amount of sugar isn’t a typo – we think it’s a good counterpoint to the flavourful, toasty flours. If you prefer, you can reduce it to a teaspoon, but don’t leave it out entirely.
The seeds can be switched up a bit if you’d like, apart from the ground flax and chia. Try pepitas in place of the sunflower seeds, or use more flax in place of sesame, or try adding a bit of hemp – this can be altered within reason.
We haven’t made a sourdough version yet, but we’re working on a GF sourdough, so stay tuned! We also haven’t tested with instant yeast and don’t recommend using it in this recipe.
More Gluten-Free Recipes
- ¼ cup (30 g) sunflower seeds
- 2 tablespoon (20 g) sesame seeds
- 2 tablespoon flax seeds
- 2 tablespoon (20 g) chia seeds
- 2 cups (500 g) warm water, divided (see recipe notes)
- 1 tablespoon (15 g) cane sugar
- 1 envelope (2 ¾ teaspoon or 8 g) active dry yeast
- 3 tablespoon (40 g) olive oil
- 1 cup (125 g) arrowroot flour
- 1 cup (135 g) millet flour
- ½ cup (55 g) quinoa flour
- ½ cup (70 g) brown rice flour
- ½ cup (55 g) tapioca flour
- ⅓ cup (35 g) ground flax seed
- 1 teaspoon sea salt
- In a skillet over medium heat, add the sunflower and stir regularly until they just begin to change colour, about 2-3 minutes. Add the sesame seeds and continue stirring until both seeds are golden brown, approximately 3 more minutes.
- Transfer the seeds to a bowl with the flax seeds (whole, not ground) and stir to combine. Remove one tablespoon (10 g) of mixed seeds and set both portions aside to cool. The smaller portion will be used to sprinkle on top of the bread.
- Preheat the oven to 425°F and grease and line a 8.5” x 4.5” loaf pan with a sling of parchment paper.
- In a small bowl, soak the chia seeds in ½ cup (125 g) water. Meanwhile, add remaining 1-½ cups (375 g) warm water (100-110°F), sugar, and yeast to a medium bowl or large measuring cup and stir to combine. Set aside until frothy, about 10 minutes. Once activated and frothy, add the olive oil.
- In the bowl of a stand mixer fitted with a paddle attachment (or large bowl if you’re mixing by hand), add the arrowroot, millet, quinoa, brown rice, and tapioca flours along with the ground flax, and sea salt.
- Turn the mixer on to low speed (or with a whisk or wooden spoon) mix flours together. With the stand mixer running, slowly add in the soaked chia seeds and yeast mixture and mix until well-combined.
- Add the larger portion of cooled seeds and mix until just stirred through.
- Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle with remaining seeds.
- Place loaf in the oven and turn the heat down to 350°F. Bake for 1 hour and 20 minutes.
- Decrease the temperature to 300°F and bake an additional 25 minutes, or until golden brown and crusty.
- Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely before cutting into it.
- If this is your first time experimenting with gluten-free baking and you don’t want to invest in all of the flours, we recommend going to a bulk store and buying just what you need for this recipe. This will give you a chance to test the waters and see if you like it.
- We think the sugar provides a nice balance to the flavour-forward flours, but you can cut the sugar down to 1 teaspoon if you prefer.
This post was originally published in November 2014. It has been updated with new photos, text, and improvements to the recipe as of September 2020.