Multi-Grain Bread (Gluten-Free Recipe)
20 min
2 hrs


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.


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


Explore reviews from
our online community

  December 03, 2016

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

— says Cindy
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
  October 02, 2015

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!

— says Yvonne
  March 18, 2015

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

— says JoyceP
  March 06, 2015

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?

— says Amy
Test Kitchen Comment March 09, 2015

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

— says mallory
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