Gluten-free millet, buckwheat, and quinoa bread

I started playing with this gluten-free bread recipe a couple of years ago - it is healthy, wholesome, and filling, and goes great with sweet or savoury toppings. Bonus: this loaf is high fibre and has a good variety of grains and seeds which helps to support diversity in your microbiome.

Ingredients:

1/2 cup of buckwheat groats

1/2 cup millet

1.5 cups water

1/4 cup psyllium husk

3/4 + 1/2 cup quinoa flakes

1 tbsp baking powder

1 tsp sea salt

2 tbsp olive oil

2-3 tsp each flax, sunflower, and chia seeds

Method:

• Soak millet and buckwheat overnight.

• Preheat oven to 175 and line loaf pan with parchment paper.

• Drain and rinse soaked grains.

• Mix psyllium and water in a bowl or measuring cup set aside for a few minutes to gel.

• Add rinsed grains and 3/4 cups of quinoa flakes to a food processor. Whiz until well combined, pausing to scrape down sides if needed.

• Add psyllium mix, rest of quinoa flakes, baking powder, salt, and oil. Whiz until well combined, scraping down the sides of the food processor if needed (the dough is thick!).

• Remove blade (carefully) and add most of the mixed seeds to the dough, stirring through. 

• Transfer to lined loaf pan.

• Score the top of the loaf with a sharp knife then sprinkle the last few seeds on the top of the loaf.

• Bake for 40 minutes, then re-score the top of the loaf. Bake another 45-55 minutes or until a knife or toothpick comes out mostly clean. 

• Let sit in pan for 15 minutes then transfer to a cooling rack. Cool before slicing (if you can wait that long!).