Multi-Grain Nut and Seed Vegan Gluten-Free Bread

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Adjust Servings:
150 g. Buckwheat flour
130 g. Millet Flour
100 g. Besan (chickpea flour)
30 g. Pumpkin seeds
30 g. Sunflower seeds
30 g. Pecans
2 tsp. Gluten-free baking powder
3 tsp, Psyllium Husk
1 tbsp. Apple cider vinegar or lemon juice
30 g. Raisins
to taste Salt and Pepper
1 tsp. Cumin seeds
3 tbps. Sesame seeds to sprinkle on top
600 ml. Water

Multi-Grain Nut and Seed Vegan Gluten-Free Bread





    If you are avoiding gluten, gluten-free vegan bread is something not easy to find! There’s nothing better than baking your own fresh gluten-free vegan bread! You can be sure that it is clean, only whole grains, nuts and seeds, no yeast, and no additives like sugar or nitrates! I often bake this bread on Fridays and it lasts me the whole weekend! I can always make a quick lunch with it or take my own bread to a picnic outside. My 3-year-old son likes this bread too, even though he is not gluten-free!

    This bread is dense, satisfying, delicious, highly nutritious and so easy to bake!

    Multigrain Vegan Gluten-Free Bread Components

    There are many grain options without gluten! In this bread, I used buckwheat, chickpea, and millet flour.  I also added nuts and seeds such as pecan nuts, pumpkin seeds, sunflower seeds, and sesame seeds! The exact measurements and steps see in the recipe steps below! To make this bread taste even better, I like adding some raisins, salt and paper, and cumin seeds! Feel free to add your favorite grains and spices too!

    How to Make Your Own Flour?

    I do make my own flour because I have Thermomix ( it is a high-powered blender). If you own a powerful blender like me, I highly recommend making your own flour at home. The reason is that whole grains or legumes like chickpeas or rice are actually cheaper in supermarkets than pre-made flour and it is fresh. To make my own flour I simply grind the needed amount of my grains and legumes into flour in the high-speed blender and then proceed with the recipe further. I don’t see the point to sift the flour for this gluten-free vegan bread recipe as the flour turns out fine enough and some texture in the bread will never hurt!

    How To Bake Bread Without Yeast?

    Yes, baking bread without yeast works just fine! This kind of bread is going to be denser and not so airy like bread baked on yeast. But it still tastes good. Yeast is actually alive fungus, which then can live in your gut and bring digestive problems, if not fully killed! That is why yeast-free bread is a safer option. However, to make this bread to fluff up a little more, I use an apple cider vinegar or lemon juice in combination with gluten-free baking powder to increase releasing carbon dioxide gas into the dough with acid-base reaction from lemon or apple cider vinegar. It will help the wet mixture to expand even more and thus make the bread fluffier and lighter.

    • Note that, to make this Bread you will need baking bread tin (loaf form) because the dough consistency is quite liquid.


    If you are interested in baking other healthy gluten-free vegan goods, check out this Sweet Potato Muffins with Raisins and Almonds recipe on RisingVeg. 

    Please share, like, and leave your comments down below! I would be happy to hear your feedback and how my recipe turned out for you!

    Thank you,


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    1. Add whole buckwheat, chickpeas, and miller to the high-speed powerful blender and turn it on to the highest speed anywhere between 30 seconds and 1 minute to turn them into a flour. If you already have the flour, skip this step and just add the flour to the food processor or a bowl.


    1. Add to the flour mix all the dry ingredients and mix well;
    2. Then add apple cider vinegar or lemon juice you will see the bubbling effect to enhance the baking powder power!
    3. Add all the wet ingredients and stir well or mix into a wet soupy dough in a food processor or a kitchen aid device.


    1. Turn on the oven to 200 C/392 F and let the dough sit until the oven is heated up;
    2. Pour the dough into the bread baking tin and sprinkle with some sesame seeds on top;
    3. Bake the bread for 40 minutes or check it with a wooden stick, (it should come out almost dry), some stickiness is ok!
    4. Let the bread cool down at room temperature and then take it out of the baking form and enjoy it!


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