Quickly & easily make homemade nutrient packed superfood bread in just 4 simple steps! Made with traditional active dry yeast, I hope this recipe is accessible to everyone! Perfect for a quick breakfast, a wholesome snack, or a guilt-free treat, this blender bread will quickly become a staple in your kitchen.
This Gluten Free Superfood Bread is a must-try. It is not just a gluten-free alternative but a delicious and nutritious addition to your daily meals. Experiment with toppings and spreads to create a customized, wholesome experience. Enjoy the goodness in every slice!
This recipe is:
WHY YOU'LL LOVE IT!
- Easy and FAST to make with step by step video instructions (even 1st time gluten-free bakers can make it).
- All you need is a high speed blender & some healthful ingredients.
- Incredibly delicious and nutritious gluten free bread whipped up FASTER than you can make it to the store to buy some!
- Delicious taste & incredibly versatile.
- No need for expensive flours!
- No starches added so it’s good for your waistline!
- Allergen Friendly so everyone can enjoy!
- Never have to worry about the store being out of stock!
I Want to make GLUTEN FREE SOURDOUGH!
CONTENTS
1. Ingredients
A detailed list of all the beautifully nutritious ingredients you’ll need for this delicious and easy superfood blender bread!
2. Materials List
The essentials you need to make Superfood Gluten Free Blender Bread.
3. How to make Gluten Free Superfood Bread
Here you’ll find easy to follow video instructions to easily make Superfood Gluten Free Blender Bread!
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INGREDIENTS
- Whole Grains & Legumes
- Buckwheat Groats
- Sorghum Grains
- Millet, whole
- Garbanzo Beabs (aka Chickpeas)
- Binders
- White Chia Seeds (ground)
- Pysllium Husk
- Water
- Enrichments
- Olive Oil
- Apple Cider Vinegar
- Maple Syrup
- Kosher Salt
- Leavening Agent
- Traditional Active Dry Yeast
what are buckwheat groats?
Buckwheat is a plant cultivated for its grain-like seeds, which are commonly referred to as buckwheat groats. Despite its name, buckwheat is not related to wheat and is gluten-free. The plant belongs to the Polygonaceae family and is known scientifically as Fagopyrum esculentum.
Buckwheat is considered a nutritious whole grain. It has been associated with potential health benefits, including improved heart health due to its ability to lower cholesterol levels. The presence of antioxidants, such as rutin, may contribute to its health-promoting properties.
what is sorghum?
Sorghum (Sorghum bicolor) is a cereal grain that belongs to the grass family Poaceae. It is known by many names, the most common being Sorghum, Jowar & Great Millet. Sorghum is one of the world’s oldest cultivated grains, with a history dating back thousands of years. Originating in Africa, sorghum has played a significant role in the diets, cultures, and economies of various regions around the world.
Sorghum is grown for its seeds, which can be used as a whole grain or processed into various products such as flour, syrup, and animal feed.
The seeds of the sorghum plant, commonly referred to as sorghum grains, are a primary part of its culinary use. These grains can be ground into flour, which is gluten-free and can be used in various gluten free baking recipes.
what is millet?
Millet refers to a group of small-seeded grasses that are cultivated as cereal crops for human food and animal feed. Millets have been grown and consumed by humans for thousands of years and are important staple foods in many parts of the world, particularly in Africa and Asia. There are several types of millet, and they belong to the Poaceae family.Millet grains are characterized by their small size and round or oval shape. They can be white, yellow, gray, or red, depending on the type of millet
what are garbanzo beans?
Garbanzo beans, also known as chickpeas, are a type of legume belonging to the Fabaceae family. These round, beige to light brown beans have been cultivated for thousands of years and are a staple in many cuisines around the world. Garbanzo beans are valued for their nutty flavor and versatility in various dishes.
nutritional value of these whole grains & legumes
Buckwheat, Sorghum & Millet are highly nutritious ancient grains that contains essential nutrients such as protein, fibre, vitamins (including B vitamins), and minerals (such as iron and magnesium). Garbanzo beans are a highly nutritious legume that is packed full of nutrients!
Each of the superfoods in this gluten free sourdough blender bread bring their own superpowers but here is an overview of their combined nutritional profiles:
Macro-nutrients
Carbohydrates:
- Provide a good source of energy, containing both complex carbohydrates, such as starch, and simpler carbohydrates like fibre.
Protein:
- This superfood blender bread is very high in protein compared to other breads and this promotes a soft and tender crumb. Each of these ancient grains & legumes are good plant-based protein sources, making it valuable for individuals following vegetarian or vegan diets.
Fiber:
- This bread is rich in dietary fibre, which is essential for digestive health. Fibre helps regulate bowel movements, supports a feeling of fullness, and may contribute to heart health.
Fats:
- All of these ancient grains & legumes are low in fat. The fat content primarily consists of healthy unsaturated fats.
Micro-nutrients
Vitamins:
- These ancient grains contain a huge span of vital vitamins and minerals. These vitamins play essential roles in energy metabolism and overall health.
Minerals:
- You’ll get a big punch of minerals like iron, magnesium, phosphorus, and zinc. These minerals are important for bone health, immune function, and overall well-being.
Antioxidants
- Phytochemicals:
- These superfoods contain various phytochemicals, including antioxidants like phenolic compounds. Antioxidants help neutralize free radicals in the body, potentially reducing the risk of chronic diseases.
MATERIALS LIST - Superfood Gluten Free bread
- High Speed Blender (e.g. Vitamix)
- Bread Pan (small – 8.5″ x 5″)
- Large Container with lid
- Strainer
- Air-tight Container to store bread
how to make superfood gluten free bread
EVENING BEFORE
1) Soak Grains & Legumes
Add all grains & legumes to a bowl, cover with water & swish around with hands. Soak preferably overnight, but at least 1 hour (with hot water).
next day
1) Pre-heat oven to 375°F (190°C).
Place an overproof dish with hot water inside onto the bottom rack of your oven.
2) Blend it all up
Strain your soaked grains and legumes. Place into a high speed blender. Add water, and all enrichments (olive oil, apple cider vinegar & salt). Blend on low for 1 minute and slowly increase to high for 2 minutes. Ensure it doesn’t get to hot by feeling your blender. Blend until it reaches a smooth consistency. Do not over-blend.
Add binders (psyllium & chia). Blend for an additional 10-20 seconds until incorporated. Rest to cool to 110-120°F = 43-49°C.
3) Activate Yeast
Warm water to about 110-120°F = 43-49°C. Then add maple syrup and yeast. Whisk, cover and let rise until doubled.
Grease a small baking pan (mine is 8.5″ x 5″) or line it with parchment paper to prevent sticking.
4) Bake your Superfood Bread!
Once dough is cooled & yeast has doubled, add yeast mixture to dough and blend on low-medium until JUST incorporated (about 10 seconds).
Pour dough into the baking pan. It should be filled about 1/2 way up. Hit pan and jiggle it to achieve a flat top.
Cover with a large bowl or plastic wrap and let the dough rise for 10-12 minutes (should double in height).
Once dough has close to doubled in height, uncover and bake on middle rack of oven for 50-55 minutes until golden on top and internal temperature reaches 205°F (96°C).
Once internal temperature of loaf is 205°F (96°C) remove from oven.
5) Rest then Enjoy!
Let bread rest for 3-5 minutes in the bread pan.
Using a dull butter knife, gently release loaf from edges of pan. Then promptly, flip loaf out of bread pan & let cool on a wire rack for at least 30 minutes before slicing. Enjoy!
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Thank you once again for your readership & support.
Now let’s make some bread!
Equipment Needed
- 1 High Speed Blender (e.g. Vitamix)
- 1 Large Bowl with lid
- 1 Strainer
- 1 Air Tight Container
- 1 Parchment Paper optional
- Small Bread Pan
INGREDIENTS
Leavening Agent
- 14 g Traditional Active Dry Yeast
- 100 g Warm Fresh Water
- 16 g Maple Syrup
Whole Grains & Legumes
- 230 g Warm Fresh Water
- 75 g Buckwheat Groats
- 175 g Sorghum Grains
- 50 g Millet
- 50 g Garbanzo Beans (aka chickpeas)
Enrichments
- 30 g Olive Oil
- 18 g Apple Cider Vinegar
- 9 g Kosher Salt
Binders
To Grease the Bread Pan
- 1 Tbsp Butter, Coconut Oil or Vegan Butter or line pan with parchment paper
INSTRUCTIONS
EVENING BEFORE
1) Soak Grains & Legumes
- Add all grains & legumes to a bowl, cover with water & swish around with hands. Soak preferably overnight, but at least 1 hour (with hot water).75 g Buckwheat Groats, 175 g Sorghum Grains, 50 g Millet, 50 g Garbanzo Beans (aka chickpeas)
NEXT DAY
1) Pre-heat oven to 375°F (190°C).
- Place an overproof dish with hot water inside onto the bottom rack of your oven.
2) Blend it all up
- Strain your soaked grains and legumes. Place into a high speed blender. Add water, and all enrichments (olive oil, apple cider vinegar & salt). Blend on low for 1 minute and slowly increase to high for 2 minutes. Ensure it doesn't get to hot by feeling your blender. Blend until it reaches a smooth consistency. Do not over-blend.230 g Warm Fresh Water, 30 g Olive Oil, 18 g Apple Cider Vinegar, 9 g Kosher Salt
- Add binders (psyllium & chia). Blend for an additional 10-20 seconds until incorporated. Rest to cool to 110-120°F = 43-49°C.12 g Psyllium Husk (whole), 8 g White Chia Seeds (ground)
3) Activate Yeast
- Warm water to about 110-120°F = 43-49°C. Then add maple syrup and yeast. Whisk, cover and let rise until doubled.14 g Traditional Active Dry Yeast, 100 g Warm Fresh Water, 16 g Maple Syrup
- Grease a small baking pan (mine is 8.5" x 5") or line it with parchment paper to prevent sticking.1 Tbsp Butter, Coconut Oil or Vegan Butter
4) Bake your Superfood Bread!
- Once dough is cooled & yeast has doubled, add yeast mixture to dough and blend on low-medium until JUST incorporated (about 10 seconds).
- Pour dough into the baking pan. It should be filled about 1/2 way up. Hit pan and jiggle it to achieve a flat top.
- Cover with a large bowl or plastic wrap and let the dough rise for 10-12 minutes (should double in height).
- Once dough has close to doubled in height, uncover and bake on middle rack of oven for 50-55 minutes until golden on top and internal temperature reaches 205°F (96°C).
- Once internal temperature of loaf is 205°F (96°C) remove from oven.
5) Rest then Enjoy!
- Let bread rest for 3-5 minutes in the bread pan.
- Using a dull butter knife, gently release loaf from edges of pan. Then promptly, flip loaf out of bread pan & let cool on a wire rack for at least 30 minutes before slicing. Enjoy!
Notes
- Looking for my Sourdough version of this Superfood Bread? Check it out here: https://turmericmecrazy.com/superfood-gluten-free-blender-sourdough-bread
Nutrition
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Want to make gluten free sourdough...?
Would you like to make a Gluten Free Sourdough Loaf with your fresh Sorghum Flour? You’ll love how easy making this bread becomes with my FREE BAKING TIMELINE & follow-along videos. I sure hope that this helps give you some ease in your gluten free sourdough journey!
One Response
I hope this version of my Superfood Bread made with traditional yeast makes this delicious recipe accessible to all!
Hugs,
Trish