Gluten-free Vegan Rustic Bread
Recipe Type:: Gluten-free Baking
Prep time:: 
Cook time:: 
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Serves:: 1 loaf
This rustic, naturally fermented, no-knead bread is perfect with a big hearty bowl of soup or spread with a garlicky hummus or eggplant babaganoush, nut butter, or jam. It is a “batter bread” that is fermented for several hours before baking so plan ahead for this one! Fermenting grains allow them to become more digestible and nutrients to become more bio-available. Well worth the wait!!
  • DRY:
  • 2 cups rolled oats
  • ⅔ cup brown rice
  • ⅔ cup amaranth
  • ⅔ cup sesame seeds
  • ⅔ cup sunflower seeds
  • ⅔ cup raw pumpkin seeds
  • 3 Tbsp chia seeds
  • 2 tsp salt
  • WET:
  • 3 cups water
  1. In a high-powered blender measure all dry ingredients. Process until grains and seeds have become powdery but not too long (avoid letting it become gummy.) Transfer dry mix to a large glass or ceramic mixing bowl.
  2. Allow batter to sit 6-12 hours in a warm place in the kitchen (if the kitchen is cold, heat the oven to the lowest setting for 10 minutes, turn it off, and place bowl in oven.) Cover with a clean tea towel.
  3. Transfer batter to a 9”x5”x3” loaf /bread pan that has been lined with parchment paper or oiled. If oiling, sprinkle some oat flakes or whole pumpkin seeds into the bottom of the pan (so it releases
  4. from the pan more easily). You can also sprinkle some on top of the loaf for a nice finishing touch.
  5. Bake at 375F for 90 minutes or until dry when tested with an inserted skewer or knife.
  6. SLICING NOTE: Cool completely before slicing. With the aroma of fresh bread wafting through the house, it’s challenging not to want to slice into it; however, this loaf will slice much better if it’s almost completely cooled.
Recipe by Victoria Laine | Whole-Food Nutrition at