Multi-Grain Bread (Gluten-Free Recipe)

Name: Multi-Grain Bread (Gluten-Free Recipe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups Multi-Grain Gluten Free Flour Blend (see below); 1/4 cup amaranth flour; 1/4 cup teff flour; 1 (1/4-ounce) package active dry yeast; 1 tablespoon xanthan gum; 1 teaspoon salt; 1 1/4 cups milk, warmed; 1/4 cup Land O Lakes Butter, melted; 2 Land O Lakes Eggs; 2 tablespoons honey; 1 teaspoon cider vinegar; 2 tablespoons millet; 2 tablespoons pumpkin seeds, toasted; 2 tablespoons sunflower seeds; 2 tablespoons ground flax

Servings: persons

2 1/4 cups Multi-Grain Gluten Free Flour Blend (see below)
1/4 cup amaranth flour
1/4 cup teff flour
1 (1/4-ounce) package active dry yeast
1 tablespoon xanthan gum
1 teaspoon salt
1 1/4 cups milk, warmed
1/4 cup Land O Lakes Butter, melted
2 Land O Lakes Eggs
2 tablespoons honey
1 teaspoon cider vinegar
2 tablespoons millet
2 tablespoons pumpkin seeds, toasted
2 tablespoons sunflower seeds
2 tablespoons ground flax

1
Grease 8x4-inch loaf pan.
2
Line pan with parchment paper across bottom and extending up over long sides of pan; set aside.
3
Combine flour blend, amaranth flour, teff flour, yeast, xanthan gum and salt in bowl; mix well.
4
Combine warmed milk, melted butter, eggs, honey and vinegar with whisk in another bowl; mix well.
5
Add flour mixture gradually to milk mixture, beating well after each addition.
6
Add millet, pumpkin seeds, sunflower seeds and flax; mix well.
7
Spoon bread dough into prepared pan.
8
Smooth top of dough with greased fingers.
9
Cover with lightly greased plastic food wrap.
10
Let rise in warm place 30-45 minutes or until bread reaches top of pan.
11
Heat oven to 375F.
12
Uncover bread; bake 35-40 minutes or until bread is brown and sounds hollow when tapped.
13
Remove bread from pan, keeping parchment paper on bottom of bread.
14
Place bread with parchment paper directly onto oven rack; bake 5 minutes.
15
Remove from oven; cool on cooling rack.
16
Remove parchment paper.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 1/4 cups Multi-Grain Gluten Free Flour Blend (see below), 1/4 cup amaranth flour, 1/4 cup teff flour, 1 (1/4-ounce) package active dry yeast, and more.

Yes, Multi-Grain Bread (Gluten-Free Recipe) falls under the General 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.

That's it — enjoy your meal!