Gluten-Free, Vegan Whole-Grain Bread


2/3 cup sorghum flour

1/3 cup potato starch

1/3 cup millet flour

2 Tbsp. sweet white rice flour

1/2 tsp. baking soda

1 tsp. xanthan gum

1 1/2 tsp. baking powder

1/4 tsp. sea salt

1 Tbsp. flax seed meal

2 Tbsp. coconut milk

3/4 cup + 1 Tbsp. apple cider

2/3 cup cooked quinoa, mung beans, or a combination of both

3 tablespoons grapeseed oil


  1. Preheat the oven to 350 degrees.
  2. In a large bowl, whisk together the flours, baking soda, baking powder, xanthan gum, and sea salt.  
  3. In a separate bowl, stir together the flax seed meal, coconut milk, and 1 Tbsp. of apple cider. Allow to sit for a couple of minutes.
  4. Whisk the grapeseed oil, apple cider, and quinoa (or mung beans) into the flax seed mixture.
  5. With a fork, stir the wet ingredients into the dry until well combined.
  6. Pour into two greased mini-loaf pans (I haven't tried this yet with a regular bread pan, but if you do, let me know how the baking time worked.)
  7. Bake for 25 minutes.

Find the original recipe at The Daily Dietribe.