Gluten-Free No-Yeast Porridge Bread
6 hrs 40 min + coolingMakes one 8½×4½ loaf
A dense, seed-studded loaf bound with psyllium and soaked oats, baked without yeast or gluten.
| prepSoak steel-cut oats in water 6–7 hours until pliable; drain thoroughly in fine mesh sieve. | ||||||
| prepPreheat oven to 325°F / 163°C. | ||||||
| 150 g steel-cut oats, soaked & drained | Combine dry ingredients | Pour wet into dry, mix thoroughly | Rest 25–30 min until psyllium hydrates | Pack into loaf pan, press firmly | Bake 325°F / 163°C, 90 min | Cool completely on rack, at least 30 min |
| 85 g whole flax seeds | ||||||
| 65 g pumpkin seeds (pepitas) | ||||||
| 70 g sunflower seeds | ||||||
| 40 g quinoa flakes | ||||||
| 20 g whole psyllium husks | ||||||
| 1 1/2 teaspoons salt (optional) | ||||||
| 360 ml water | Stir water & vinegar | |||||
| 4 teaspoons apple cider vinegar | ||||||
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