Multi-Grain Bread (Gluten-Free Recipe)

Multi-Grain Bread (Gluten-Free Recipe)
224
22 Reviews
A multi-grain bread made with a gluten-free flour blend.
20 min
Prep Time
2:00
Total Time
12 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
large 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

Directions

  1. Grease 8x4-inch loaf pan. Line pan with parchment paper across bottom and extending up over long sides of pan; set aside.
  2. Combine flour blend, amaranth flour, teff flour, yeast, xanthan gum and salt in bowl; mix well.
  3. 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.
  4. 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.
  5. Heat oven to 375°F.
  6. Uncover bread; bake 35-40 minutes or until bread is brown and sounds hollow when tapped.
  7. 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.

Recipe Tips

Multi-Grain Gluten-Free Flour Blend: Stir together 2 cups cornstarch, 2 cups potato starch, 1 3/4 cups brown rice flour, 1 1/2 cups garbanzo bean flour, 1 cup sorghum flour, 1 cup tapioca flour and 1/4 cup teff flour. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition Facts (1 serving)

Calories
200
Cholesterol
45mg
Carbohydrates
30g
Protein
5g
Fat
7g
Sodium
250mg
Dietary Fiber
3g

Recipe Comments and Reviews

Rating

This is my favorite gluten free bread recipe so far. I like the crunchy taste and the smell of the multi-grain. Even my non-gluten free friend likes it. Although some of the ingredients are impossible to find in Asia but I can still order from vitacost or iherb. Thank you for this wonderful recipe!

Rating

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

Rating

Hi Amy, there are 12 slices per loaf. Hope this helps!

Rating

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?

Test Kitchen Comment
From: mallory
Hi Amy, there are 12 slices per loaf. Hope this helps!
Posted March 09, 2015

Rating

A substitute for the egg might be liquid egg substitute. We have not tested this recipe using this substitute but it should work..

Rating

Hi, I would love to try this. Wondering id there is any replacement for egg?

Test Kitchen Comment
From: cindy
A substitute for the egg might be liquid egg substitute. We have not tested this recipe using this substitute but it should work..
Posted November 30, 2014

Rating

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!

Rating

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

Rating

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.

Rating

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!

Rating

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!

Rating

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.)

Rating

You can experiment with making this recipe in the bread machine. At this time I have not specifically tested this recipe in a bread machine but have made GF bread recipes in bread machines and it does work.

Rating

Can i make this in a bread machine?

Test Kitchen Comment
From: Cindy
You can experiment with making this recipe in the bread machine. At this time I have not specifically tested this recipe in a bread machine but have made GF bread recipes in bread machines and it does work.
Posted June 24, 2013

Rating

I suggest that you use more amaranth flour or teff flour for the amount of garbanzo bean flour. You may want to use a combination of these two flours instead of just one of them.

Rating

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.

Test Kitchen Comment
From: Cindy
I suggest that you use more amaranth flour or teff flour for the amount of garbanzo bean flour. You may want to use a combination of these two flours instead of just one of them.
Posted January 21, 2013

Rating

The millet used in this recipe is hulled seed millet and not millet meal.

Rating

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.

Test Kitchen Comment
From: Cindy
The millet used in this recipe is hulled seed millet and not millet meal.
Posted December 20, 2012

Rating

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.

Rating

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.

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