Gluten-Free Multigrain Bread recipe

Gluten-free multigrain bread

Gluten-free multigrain bread

Gluten-free multigrain bread

Gluten-free multigrain bread is a delicious and healthy alternative for those who are avoiding gluten.
Total Time 3 hours 30 minutes
Course Side Dish
Cuisine American
Servings 6 People
Calories 269 kcal


  • 1 cup brown rice flour
  • 1 cup sorghum flour
  • 1 cup gluten-free oat flour
  • ½ cup tapioca flour
  • ¼ cup flaxseed meal
  • 2 tsp xanthan gum
  • 1 tsp salt
  • 1 tbsp baking powder
  • 2 tbsp sugar

Wet Ingredients:

  • 1 ¼ cups warm water
  • 2 tsp active dry yeast
  • 3 large eggs room temperature
  • ¼ cup olive oil
  • 1 tbsp apple cider vinegar
  • 2 tbsp honey

Optional Add-ins:

  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • ¼ cup chia seeds


Prepare the Yeast:

  • In a small bowl, mix the warm water and sugar, then sprinkle the yeast on top. Let it sit for about 5-10 minutes until it becomes frothy.

Mix Dry Ingredients:

  • In a large mixing bowl, combine the brown rice flour, sorghum flour, oat flour, tapioca flour, flaxseed meal, xanthan gum, salt, and baking powder. Stir until well combined.

Combine Wet Ingredients:

  • In a separate bowl, whisk together the eggs, olive oil, apple cider vinegar, and honey until smooth.

Mix the Dough:

  • Add the frothy yeast mixture and the wet ingredients to the bowl of dry ingredients. Mix until a thick, sticky dough forms. If using, fold in the sunflower seeds, pumpkin seeds, and chia seeds.

Let the Dough Rise:

  • Transfer the dough to a greased loaf pan. Smooth the top with a spatula. Cover the pan with a damp cloth and let the dough rise in a warm place for about 1-2 hours, or until it has doubled in size.

Bake the Bread:

  • Preheat your oven to 375°F (190°C). Once the dough has risen, bake the bread for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve:

  • Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.


  • Ensure your ingredients are certified gluten-free to avoid cross-contamination.
  • Store the bread in an airtight container at room temperature for up to three days, or slice and freeze for longer storage.
  • Enjoy your homemade gluten-free multigrain bread as a healthy and tasty addition to any meal!

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