Gluten Free Grain Fusion Sandwich Bread

People with gluten sensitivity can eat many grains, including quinoa, buckwheat, millet, amaranth, rice, oats, sorghum, and teff.

Quinoa
A versatile grain that's high in fiber and plant-based protein
Buckwheat
A member of the rhubarb family that's high in fiber, B vitamins, iron, and other minerals
Millet
A gluten-free whole grain
Amaranth
A pseudo-cereal that's high in fiber and protein
Rice
All natural forms of rice, including white, brown, or wild, are gluten-free
Sorghum
A whole grain that's naturally gluten-free and promotes blood sugar balance

Here's a recipe that incorporates all eight of these grains into a soft, sandwich-ready bread. This gluten‐free blend relies solely on quinoa, buckwheat, millet, amaranth, rice, oats, sorghum, and teff for its dry ingredients. The extra ingredients (yeast, eggs, oil, etc.) help provide structure and moisture, ensuring a tender crumb and great sandwich texture.

Grain Fusion Sandwich Bread
Ingredients
Dry Mix (Flour Blend)

½ cup rice flour
½ cup sorghum flour
½ cup oat flour* (blend rolled oats in a food processor until fine)
¼ cup buckwheat flour
¼ cup teff flour
¼ cup quinoa flour* (or process rinsed, dried quinoa)
¼ cup millet flour
¼ cup amaranth flour
Total flour blend: Approximately 2¾ cups

2½ teaspoons xanthan gum (helps bind the gluten‐free flours)
Wet Ingredients

2 large eggs (at room temperature; for an egg‐free version, use 2 flax eggs: mix 2 tablespoons ground flaxseed with 6 tablespoons water and let sit 5 minutes)
1 cup warm water (about 100°F–110°F)
2 tablespoons olive oil (or your preferred vegetable oil)
2 tablespoons honey (or maple syrup for a vegan option)
Other

2 teaspoons instant yeast
2 teaspoons salt
Directions
Prepare the Flour Blend:
In a large bowl, whisk together the rice, sorghum, oat, buckwheat, teff, quinoa, millet, and amaranth flours. Stir in the xanthan gum and salt so they’re evenly distributed.

Activate the Yeast:
In a small bowl, combine the warm water, honey, and yeast. Let it sit for 5–10 minutes until foamy. This shows the yeast is active.

Mix Wet Ingredients:
In a separate bowl, beat the eggs and then whisk in the olive oil.

Combine and Form the Batter:
Add the foamy yeast mixture and the egg/oil mixture to the dry ingredients. Stir until the batter is smooth. Because gluten‐free dough is more like a thick batter than traditional wheat dough, it will be softer and slightly sticky. If needed, cover and let it rest for 10 minutes to allow the flours to fully hydrate.

First Rise:
Cover the bowl with a clean kitchen towel or plastic wrap and let the batter rise in a warm spot for about 45–60 minutes. It should become slightly puffy, though gluten‐free breads don’t double as much as wheat breads.

Preheat and Prepare Pan:
Preheat your oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.

Bake the Bread:
Transfer the batter into the prepared pan and smooth the top with a spatula. Let it rest for another 15 minutes in the pan. Then bake in the preheated oven for about 30–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Cool and Slice:
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing for sandwiches. This cooling time helps the bread firm up for easier slicing.

Tips for Best Results

Consistency: Gluten‐free batter can be a bit wetter than traditional dough. Resist overmixing; just stir until combined.
Storage: Store in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze; then toast slices as needed.
Experimentation: Feel free to adjust the proportions of the flours slightly based on your taste and texture preference. Each grain lends a unique flavor and texture to the bread.

Enjoy your homemade grain fusion sandwich bread that celebrates all eight of your chosen grains!