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A multi-grain bread made with a gluten-free flour blend.
Grease 8x4-inch loaf pan. Line pan with parchment paper across bottom and extending up over long sides of pan; set aside.
Combine flour blend, amaranth flour, teff flour, yeast, xanthan gum and salt in bowl; mix well.
Combine warmed milk, melted butter, eggs, honey and vinegar with whisk in another bowl; mix well. Add flour mixture gradually to milk mixture, beating well after each addition. Add millet, pumpkin seeds, sunflower seeds and flax; mix well.
Spoon bread dough into prepared pan. Smooth top of dough with greased fingers. Cover with lightly greased plastic food wrap. Let rise in warm place 30-45 minutes or until bread reaches top of pan.
Heat oven to 375°F.
Uncover bread; bake 35-40 minutes or until bread is brown and sounds hollow when tapped.
Remove bread from pan, keeping parchment paper on bottom of bread. Place bread with parchment paper directly onto oven rack; bake 5 minutes. Remove from oven; cool on cooling rack. Remove parchment paper.
Dietary Fiber: 3g
This is the best tasting Gluten-free bread I have baked. My Gluten-free friend loves this bread and wants the recipe. Will tell her about Land' O Lakes website. As another baker asked--would you PLEASE tweek this recipe for 9X5 baking pans?Thanks for a great Gluten-Free recipe site. JoyceP
Hands down, the best gluten free bread I've tried. I did substitute gluten free buckwheat flour for the brown rice flour as I'm uncomfortable with the rice-arsenic thing and I was out of butter so used canola oil. Otherwise, I followed the recipe exactly.For the calorie count - how many slices per loaf?
Hi, I would love to try this. Wondering id there is any replacement for egg?
I hate to admit this, but this is hands down the BEST gluten free bread I have ever tasted. It seems just wrong to say this on the website for Land O Lakes. Sorry to all you friendly home-spun gluten free recipe websites out there. This is a win for the big guys. Say what you will, but there must be a reason Land O Lakes is such a commercial success. They've got some good minds working behind the name. I am not GF, but make it for my son. That being said, I taste what I bake, and am particularly sensitive to the poor taste and texture of many GF breads. I enjoy wheat breads and most GF don't stand up to comparison. But this recipe is a winner. This bread had a fabulous crust, a satisfying whole grain texture and a light crumb. Though it was initially a little overwhelming to collect all the different flours, it is well worth the effort. I will never waste my time or energy on making another GF bread recipe again. I can't wait to try these as muffins/rolls!
I mixed the grains and starches with little subbing, and LOVE this bread!Only problem, I put the dough into a 9 inch long baking pan, instead of the 8 inch listed, and the dough barely rose to the top edge, even in the oven. But still was had a very good crumb. I would like a taller bread slice if possible.Could you tweek the ingredients in this recipe so it can baked in a 9 inch loaf with good rise? I thought about experimenting but don't want to ruin my expensive ingredients.This is the best site for Gluten Free recipes that I have run across on the internet so far.Thank you for publishing them for FREE. Joyce
I have tried a lot of different GF bread recipes, and this was the BEST. It rose really well, tasted and looked wonderful, and was soft. It was so much like normal bread that you couldn't really tell the difference. Definately will be making this regularly.
I have to say that I was absolutely pleasantly surprised by this recipe. It is by far the best GF bread I have made so far. I put off making it because it was a lot of work locating all the ingredients. It was totally worth it. I plan on making this my staple bread. I substituted buckwheat flour for the amaranth flour and I also substituted oat flour for the potato starch. (I realize some of you can eat the oat flour, but I would think it would have to turn out well with potato starch too.) I couldn't believe how it rose so high and made a nice crust and slices so well! I had a "normal" sandwich for lunch today! I plan on making up my own mixes for this bread--all dry ingredients in freezer bags so all I have to do its take one out and add the liquid ingredients when I want a loaf. Of course, I'll let it warm up to room temperature too.. Also, I sat the bread pan in a casserole dish of very warm water to help it rise. Wow did it rise. I can't believe how "normal" the bread turned out!
It would be very helpful if you provided weight measurements in your GF recipes since GF flours and starches vary greatly depending on how compacted they are. Thanks!
I'm posting the adjustments that made this a five star recipe, but my first try with this recipe the dough was super stiff and it wouldn't rise or bake. My adjustments are based on a no-fail gf bread recipe that I've used with tons of flour combinations and hasn't failed yet. The result this time was wonderful, it tasted just like a wheat-based 12-grain bread to me, the loaf was tall like wheat bread and still soft the next day. I used 42g each of cornstarch, potato starch, and tapioca, 60g sorghum, 40g yellow pea flour, 60g teff, 60g brown rice, 60g amaranth, a packet of yeast, 1 1/2 tsp salt, 1 Tbs Xanthan gum, 1 cup warm milk, 1/4 cup butter, 3 eggs, 3 Tbs sweetener, 1 tsp cider vinegar. add-ins were the same, but I used flax seed instead of ground flax because I think the ground flax was part of the problem the first time around, (my extra egg makes up the difference in binding power). I used a medium loaf pan, spread the dough into pan with wet fingers, let it rise until even with the top of the pan, I baked at 375 for 10 minutes (it rose another 1 1/2 inches during this time, covered with foil and baked 45 more minutes. Loaf retained its nice shape after baking. There has to be 126g of starches and 280 whole grain flours, but you can sub more or less of different flours if you don't have everything. (as you can see, I find a kitchen scale essential for gf baking.)
Can i make this in a bread machine?
What would be my best substitution for the garbanzo flour in this recipe. We cannot have bean products nor soy? More Amaranth or Teff flour? I thought possibly more brown rice flour but do not want to have the bread end up gritty. HELP! I have never had a loaf of sandwich bread turn out well and I have high hopes for this recipe.
One more thing, I omitted the 2 TBSP of Millet as for one I have millet in my flour mix and second I wasn't sure if this recipe called for whole hulled seed millet (uncooked or cooked) or Millet meal (slightly ground). I would like to know what type of Millet the recipe calls for? I assume whole Millet (uncooked) but I don't like to assume.
I used my own blend of flour 385 grams (Brown rice, White rice, Millet, Quinoa, Buckwheat, Almond, Teff, Amaranth / Arrowroot, Potato Starch and Sweet Rice Flours). I never go by measurements (ie cups) First I make my own whole grain AP flour of 1000 grams. 700 grams equaling the first 8 flours (150,100,100,100,100,50,50,50), then 300 grams of the last 3 Starches (150,75,75) then mixes this up and shift really well. then weight out the 385 grams for the recipe. For the Milk I use 1 cup of Hemp milk and 1/4 cup of Rice milk then added the Flax seeds this to this and blended to break up the seeds, which helps with the binding of the flour, like eggs.
This is by far the best Multi-Grain Recipe I have made. Brenda... aside from the temp of the liquid (105-110deg), did you still add sugar/ honey etc also, be sure that the bread rises in a WARM area and is covered! I always set this on top of the stove while it is warming up and I find you MAY have to extend the rising time by DOUBLE.That being said, I started "proofing" my yeast prior to adding (regardless of what the recipe says). Just use the liquid in the recipe (milk or water only) at a temp at least 80deg and no more than 110deg) then add your Yeast and at least 1Tbsp of your sugar/Honey from the recipe and let stand in a warm area for about 7-8 minutes, it should be bubbly and have grown in size. The liquid mixture in this recipe will need to be in 105-110 range as when it hits the other cooler ingredients you lose your yeast rising temp of 80deg. So either proof it first (which Proves that the yeast is good) or take your chance adding to the dough and is in a WARM spot for possibly an extended time. Hope this Helps.
I have tried this recipe 3 times now but am having problems getting the bread mix to rise. The yeast is good but hardly rises the dough at all. I make sure the liquid is the correct temperature to activate the yeast. We love the taste but would like it less dense. Any suggestions??
Can this recipe be made without the garbanzo bean flour? I can't do any legumes or their products.
I made two GF breads for my family this weekend. This recipe won hands down, even my toddler loved it and asked for it for breakfast the next morning. So, today I'm back making 2 GF loaves to get us through the week. I didn't have all of the GF breads on hand, so I used 1 cup of the LoL GF Multigrain Flour Blend, 1 cup of Sorghum Flour (not Sweet Sorghum, just Sorghum) and 3/4 cup Millet flour. Didn't have the Millet Seed or the Pepitas, so added 4 tbsp Ground Flax and 4 tbsp raw Sunflower Seeds. I will continue to tweak this recipe as I make it, but it's a terrific one even as posted.
Can this recipe be successfully made without the salt? I'm on a low-sodium diet.Thanks
From the Test Kitchen... we re-calculated the nutrition and it is 200 calories/slice. It is high for bread but when ingredients like the seeds are added to the bread the oil in the seeds could contribute to the higher calorie content. Ingredients such as the various flours and the xanthan gum can be purchased in natural food stores or in the natural food area of large supermarkets.
After trying lots of GF bread recipes, this is by far our family's favorite.
I haven't made this bread as yet because I cannot believe it would be 210 calories for one slice of bread. Can anyone tell me why the calorie count is sooo high? Also where would you purchase teff flour, xanthan gum, and amaranth flour, I have never even heard of them
I've been gluten free for 4 weeks now & this is the 4th bread recipe I've made. It is by far the best!!!
I baked whole grain bread before becoming gluten free. I have been trying to bake good gluten free bread for about 4 years. Now I have a great recipe! Thanks
I'm so happy to find this recipe. I've really missed toast since I found out I had a gluten intolerance. This is the best bread I've tried. I haven't been able to located Teff flour yet so I substituted more sorghum and some coconut flour and increased the liquid a bit due to the coconut flour. I'm going to keep this flour blend ready so I can quickly make a loaf as needed. It makes a great chicken salad sandwich and toast. I wonder how it would bake if I added a banana to the batter. Any suggestions?
This is the best bread that I have made yet! It is a hearty bread but light and soft in texture. It can be used for sandwiches as well as for toast in the morning.
Once you make up the flour blend, this bread is easy to make AND it tastes GREAT!! Some of the other breads I have tried have either flopped or don't have a good flavor. This is my family's favorite.
The kids and I loved it. I made the recipe exactly and then an altered on for my toddler son who can't eat gluten/dairy/soy/eggs. Both turned out wonderfully. Great recipe!
This recipe was excellant ~ This is a very hard to find recipe. Most Gluten-free breads are heavy and don't taste all that great this flavor was wonderful ~ how important is that?!
This bread is really moist, and healthy with all the different grains, and seeds. Such a great recipe for people with gluten intolerance - great for sandwiches or toast. Actually very easy and quick to make - it's basically a batter bread, mix it up, let it rise once in the pan and into the oven. No kneading! Just don't let it rise above the pan before baking or it'll collapse.
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