Gluten-Free Multigrain Bread Recipe

Name: Gluten-Free Multigrain Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon butter, or as needed; 3/4 cup brown rice flour; 1/4 cup tapioca starch; 1/4 cup potato starch; 2 teaspoons active dry yeast; 2 teaspoons guar gum; 1 teaspoon salt; 1 teaspoon baking powder; 1/4 cup quinoa; 1/4 cup sunflower seeds; 1/4 cup toasted almonds, chopped; 1/4 cup flax seeds; 3/4 cup warm milk (115 degrees F or 46 degrees C); 2 eggs; 2 egg whites; 2 tablespoons molasses; 2 tablespoons agave nectar; 2 tablespoons olive oil; 2 teaspoons apple cider vinegar; 1 teaspoon sesame seeds (optional)

Servings: persons

1 teaspoon butter, or as needed
3/4 cup brown rice flour
1/4 cup tapioca starch
1/4 cup potato starch
2 teaspoons active dry yeast
2 teaspoons guar gum
1 teaspoon salt
1 teaspoon baking powder
1/4 cup quinoa
1/4 cup sunflower seeds
1/4 cup toasted almonds, chopped
1/4 cup flax seeds
3/4 cup warm milk (115 degrees F or 46 degrees C)
2 eggs
2 egg whites
2 tablespoons molasses
2 tablespoons agave nectar
2 tablespoons olive oil
2 teaspoons apple cider vinegar
1 teaspoon sesame seeds (optional)

1
Butter and flour a 9x5-inch loaf pan.
2
Sift rice flour, tapioca starch, potato starch, yeast, guar gum, salt, and baking powder together in a bowl.
3
Place quinoa, sunflower seeds, almonds, and flax seeds in a coffee grinder. Grind until very fine. Mix into the flour mixture.
4
Combine milk, eggs, egg whites, molasses, agave nectar, olive oil, and vinegar in the bowl of a stand mixer fitted with the paddle attachment; beat on low until well blended. Pour in dry mixture slowly, beating on medium-high and pushing dough down with a spatula as necessary.
5
Scoop dough into the prepared pan, spreading it evenly with a wet spatula. Sprinkle with sesame seeds. Fill a large bowl with boiling-hot water and place it in a microwave. Rest a cooling rack on top of the bowl. Place pan on top and cover the dough. Let dough rise until it reaches the top of the pan, about 1 hour 30 minutes.
6
Preheat the oven to 350 degrees F (175 degrees C).
7
Bake in the preheated oven until the top is golden and an instant-read thermometer inserted in the center reads 200 degrees F (93 degrees C), about 45 minutes. Let bread cool thoroughly before slicing with a serrated knife.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 teaspoon butter, or as needed, 3/4 cup brown rice flour, 1/4 cup tapioca starch, 1/4 cup potato starch, and more.

Yes, Gluten-Free Multigrain Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Multigrain Bread

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