Gluten and Yeast and Dairy Free Multigrain Bread

"A tasty and nutritious gluten and yeast free bread. You need to start soaking the grains the night before you want to bake the bread to allow the abiant yeast in the teff time to work. It makes tasty crackers too if you slice very thinly and toast on a cookie sheet in a 300 degree oven for about 5 minutes per side. The crackers keep for a couple of weeks in tupperware. If you blend the crackers and add some parsley and seasonings it makes great bread crumbs as well. For the information of Chef #257341 There is no yeast in apple cider vinegar, just apples. If you can tolerant teff, you can tolerant soaked teff. As a matter of fact, it is a good practice to soak all grains in an acid like buttermilk to ease digestion, especially if you have digestion issues."
photo by a user photo by a user
Ready In:
1hr 5mins
1 Loaf




  • Before bed in a medium non-metalic bowl whisk the first four dry ingredients well. Blend in the soured almond milk, cover tightly with saran wrap and leave in oven with the light on.
  • The next day, in a small bowl, mix 1/2 cup water with ground chia seeds and stir very well until an even paste is reached. Stir in the egg yolks, oil (warmed if you use coconut) and two teaspoons of cider vinegar if soured almond milk wasn't used in the first step.
  • In a medium bowl mix sorghum, ground almonds, tapioca, ground flax, guar gum, baking powder and soda and salt mixing well.
  • Mix the wet ingredients with the dry and gingerly mix both with the soaked grains from the oven being careful to keep as much lift as possible.
  • In a mixer beat the egg whites and 1/4 teaspoon of cream of tartar until stiff peaks form. Fold carefully into the completed mixture and turn into a greased and floured loaf pan. Level with a spoon dipped in hot water and slash down the middle with a knife.
  • Let dough sit while oven preheats to 350 degrees then cook for between 35 and 45 minutes until toothpick inserted in centre comes out clean.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Mrs. K. Filipczak
    this is NOT YEAST-FREE. Vinegar has yeast in it!!!! Also, allowing natural yeast to grow in the grain overnight, yeast will be present in the bread. My husband and I cannot have any form of yeast and we were dissapointed in this recipe


Our family is gluten, dairy, corn, soy and nightshade free and feel much better for the diet change. I decided early on to make cooking and baking a hobby so I wouldn't feel hard done by having to make everything from scratch. Our diet is so much better now. I'm thankful to this and other recipe sites and the many living without bloggers for their great ideas and inspiration. I've chosen not to become a premium member so thank you everyone for reviewing my recipes. I hope they were helpful. <img src=""> <img src="">
View Full Profile

Find More Recipes