Multi-Grain Bread (Gluten-Free Recipe*)

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.

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.

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.