Gluten-Free No-Yeast Porridge Bread

By Nisha Melvani, RDN · cookingforpeanuts.com

~8 hrs (mostly soaking)Makes one 8½ × 4½ inch loaf

A dense, seed-studded loaf bound with psyllium husks and soaked oats, baked without yeast or gluten.

prepPreheat oven to 325°F / 163°C
prepLine an 8½ × 4½ inch loaf pan with parchment or use nonstick
150 g dry steel-cut oats	Soak oats 6–7 hrs, drain thoroughly	Combine drained oats, seeds, flakes & psyllium	Pour liquid into dry, mix very well	Rest 25–30 min until psyllium hydrates	Pack firmly into loaf pan	Bake 325°F / 163°C, 90 min; unmold last 10–15 min (optional)	Cool on rack at least 30 min
85 g whole flax seeds
65 g pumpkin seeds (pepitas)
70 g sunflower seeds
50 g quinoa flakes (or oat flakes)
3 tablespoons whole psyllium husks
360 ml water	Stir water & vinegar together
4 teaspoons apple cider vinegar
1½ teaspoons salt (optional)

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