Gluten-Free Multigrain Bread
This Gluten-Free Multigrain Bread is a hearty, delicious, and nutritious option for those following a gluten-free diet. Made with a mix of gluten-free flours, seeds, and whole grains, this bread is soft, slightly chewy, and perfect for sandwiches, toast, or just enjoying with a bit of butter. It’s free from preservatives, easy to make, and packed with fiber and healthy fats.
Equipment
- 1 large mixing bowl
- 1 loaf pan (9x5 inches)
- 1 whisk
- 1 Spatula
- 1 Small bowl (for proofing yeast)
- 1 kitchen towel (for covering dough)
- 1 oven
Ingredients
- 1 cup 120g brown rice flour
- 1/2 cup 60g sorghum flour
- 1/2 cup 50g oat flour (certified gluten-free)
- 2 tbsp 20g ground flaxseeds
- 2 tbsp 20g sunflower seeds (optional)
- 1 tsp xanthan gum or psyllium husk
- 1 tsp baking powder
- 1 tsp salt
- 1 packet 7g active dry yeast
- 1 cup 240ml warm water (110°F/43°C)
- 1 tbsp honey or maple syrup for vegan option
- 2 large eggs or flax eggs for vegan option
- 2 tbsp 30ml olive oil (or melted butter)
- 1 tbsp 15ml apple cider vinegar
Instructions
Prepare the Dry Ingredients
- In a large bowl, whisk together the brown rice flour, sorghum flour, oat flour, flaxseeds, sunflower seeds, xanthan gum, baking powder, and salt. Set aside.
Activate the Yeast
- In a small bowl, combine warm water, yeast, and honey.Stir and let sit for 5–10 minutes until the mixture becomes frothy, signaling that the yeast is active.
Mix the Wet Ingredients
- In another bowl, whisk together the eggs, olive oil, and apple cider vinegar.
Combine Wet and Dry Ingredients
- Pour the activated yeast mixture and wet ingredients into the dry ingredients. Stir until the dough is thick, but soft and sticky. The dough should resemble a thick cake batter rather than traditional bread dough.
Rest the Dough
- Cover the bowl with a clean kitchen towel and let the dough rest for 30 minutes. This allows the flour to absorb moisture, improving the texture of the bread.
Shape the Dough and Bake
- Preheat the oven to 375°F (190°C). Grease a 9x5-inch loaf pan. Transfer the dough into the pan and smooth the top with a spatula.
- Bake the bread for 40–50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and Slice
- Remove from the oven and let cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack and allow it to cool completely before slicing.
Notes
- For a vegan version, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and replace honey with maple syrup.
- The bread will keep well at room temperature for up to 2 days. To extend shelf life, wrap in plastic or store in an airtight container.
- If you want a crispier crust, brush the top with olive oil before baking or bake it for a few extra minutes.
- For added flavor and texture, feel free to mix in other seeds like pumpkin, sesame, or chia.