Gluten-Free No-Yeast Porridge Bread Recipe
Gluten-Free No-Yeast Porridge Bread is packed with flax seeds, pumpkin and sunflower seeds. A hearty bread that's vegan, fiber-rich, and easy to make.
Servings: 12 servings
Calories: 201kcal
Equipment
- 1 Loaf pan 8½ x 4½-inch or similar size, nontoxic nonstick or parchment-lined
- 1 large bowl
- 1 Fine Mesh Sieve
Ingredients
- 1 ½ cups dry steel cut oats
- ½ cup whole flax seeds
- ½ cup pumpkin seeds pepitas
- ½ cup sunflower seeds
- ½ cup quinoa flakes or oat flakes
- 3 tablespoons whole psyllium husks
- 1 ½ cups water
- 4 teaspoons apple cider vinegar
- 1 ½ teaspoon salt optional
Instructions
- Soak the steel-cut oats: Place the steel-cut oats in a bowl and cover generously with water. Soak for 6 to 7 hours, until the oats are pliable and can be pressed between your fingers but still retain their shape. Do not oversoak. Drain very thoroughly using a fine mesh sieve.
- Combine the dry ingredients: Add the drained steel-cut oats, flaxseeds, sunflower seeds, pumpkin seeds, quinoa flakes, psyllium husk, and salt, is using, to a large bowl. Mix until evenly combined.
- Mix the liquids: In a separate container, stir together the water and apple cider vinegar.
- Mix wet with dry: Pour over the oat and seed mixture. Mix thoroughly. Stir very well, making sure the psyllium and liquid are evenly distributed and there are no dry pockets.
- Rest: Let the mixture sit for 25 to 30 minutes. This gives the psyllium time to fully hydrate and helps bind the loaf.
- Pack the loaf pan: Transfer the mixture to a nontoxic nonstick or parchment-lined 8 ½ x 4 ½-inch loaf pan. Press the mixture down very firmly and evenly. Compacting the mixture well is important for a loaf that holds together when sliced.
- Bake: Bake on the middle rack at 325°F (163°C) for 90 minutes. Optional for a firmer crust: Carefully remove the bread from the pan for the final 10 to 15 minutes of baking and place it directly on the oven rack or a baking sheet.
- Cool: Let the porridge bread cool completely, preferably on a cooling rack, before slicing. Allow at least 30 minutes so the loaf has time to firm up.
Video
Notes
Nutrition: Each slice provides approximately 34% of the Daily Value for magnesium, 21% for zinc, and 15% for iron.
Psyllium husk: Whole psyllium husks work best for this recipe. If using psyllium husk powder, use about 2 tablespoons instead of 3 tablespoons whole husks, as the powder is more finely ground and absorbs liquid more quickly.
Nutrition
Calories: 201kcal | Carbohydrates: 22g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Potassium: 130mg | Fiber: 7g | Sugar: 1g | Vitamin C: 0.04mg | Calcium: 41mg | Iron: 2mg
