Multi-Grain Bread (Gluten-Free Recipe)
Multi-Grain Bread (Gluten-Free Recipe) Image

Multi-Grain Bread (Gluten-Free Recipe)

A multi-grain bread made with a gluten-free flour blend.

12
servings
20 min
PREP TIME
2 hrs
TOTAL TIME

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

How to make

  1. STEP 1

    Grease 8x4-inch loaf pan. Line pan with parchment paper across bottom and extending up over long sides of pan; set aside.

  2. STEP 2

    Combine flour blend, amaranth flour, teff flour, yeast, xanthan gum and salt in bowl; mix well.

  3. STEP 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. STEP 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. STEP 5

    Heat oven to 375°F.

  6. STEP 6

    Uncover bread; bake 35-40 minutes or until bread is brown and sounds hollow when tapped.

  7. STEP 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.

Tip #1

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.

Tip #2

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

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

Reviews

Explore reviews from
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  December 03, 2016

Can this recipe be modified for regular non-gluten free bread?

— says Cindy
Helpful?
Test Kitchen Comment December 21, 2016

Hi Cindy, we haven't tested this recipe substitute in the Test Kitchens. However,we have had success substituting 1:1 with our gluten-free flour blend in other recipes. If you decide to try this, let us know how it works out for you! 

— says Mallory
  November 12, 2016

I followed the advice of Regina (Sept 16, 2013). She adjusted the quantities of flour and increased the number of eggs to 3 and added more sweetner. I used a 9x5 glass loaf dish and increased the baking time by 10 minutes. Also, I did not have garbanzo flour so, I used 1 tablespoon of coconut flour and added almond flour to make 1/3 cup. The quantities baked a nice size loaf of bread in the larger pan. I did increase the rising time to an hour or so. Best bread recipe I have tried. I got 18 servings. Would like lower carb recipes. Thanks LOL and Regina.

— says Linda
Helpful?
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