BreadAugust-September 2014

Gluten-Free Multigrain Bread


Photo by Oksana Charla

This gluten-free bread is filled with nutrients and has a subtle whole-wheat flavor—without the gluten. Flax meal adds fiber and lends structure to the loaf. This recipe can be made with egg replacement; see instructions below.

1⅔ cups water, room temperature or warmed to 110ºF
3 large eggs, lightly beaten
3 tablespoons safflower oil or other vegetable oil
1 tablespoon cider vinegar
1 cup rice flour
1¼ cups potato starch (not flour)
¾ cup sorghum flour
½ cup amaranth flour
1/4 cup tapioca starch/flour
½ cup low-fat powdered milk, whey or dairy-free milk powder of choice    
3 tablespoons sugar
2 tablespoons flax meal
1 tablespoon xanthan gum
1½ teaspoons salt
1 tablespoon active dry yeast

1. Program a 2-pound capacity machine for a 10-minute warm cycle, one (15-minute) knead and one (40-minute) rise cycle and bake 55 to 60 minutes or set it to the gluten-free cycle, if available. Alternatively, use a quick white bread cycle.

2. In the bottom of the bread pan, combine water, eggs, oil and vinegar. Stir with a fork to blend well.

3. In a mixing bowl, whisk together rice flour, potato starch, sorghum flour, amaranth flour, tapioca starch/flour, powdered milk, sugar, flax meal, xanthan gum and salt. Sprinkle over liquids in the bread pan. Make a shallow indentation in the center of the dry ingredients, making sure no liquid is visible. Add the yeast. Close the cover and press “start.” (If your bread machine manual recommends adding the ingredients in a different order, follow those instructions.)

4. Midway through the knead cycle, open the lid and scrape down the sides of the pan with a rubber spatula to make sure all the dry ingredients are incorporated.

5. Remove the bread immediately after the bake cycle is complete. Turn the bread onto a wire rack to cool.  

Loaf yields 14 slices. Each slice contains 222 calories, 5g total fat, 1g saturated fat, 0g trans fat, 46mg cholesterol, 292mg sodium, 39g carbohydrate, 2g fiber, 5g sugars, 5g protein, 23 Est GL.

For Egg-Free Multigrain or Egg-Free Cinnamon Raisin Bread, omit 3 eggs. Stir 1 tablespoon flax meal into ¼ cup hot water. Add to the wet ingredients in the bread pan in Step 2. Then add 1 tablespoon Ener-G Foods’ egg replacer powder to the dry ingredients in Step 3.

Comments (6)

I made this in a bread machine with the gluten free setting. I thought, as the machine was mixing, that there was too much liquid in the ingredients. I'm sorry that I didn't follow my instincts because before it finished rising, it fell. As it tried to rise again, it fell again. The loaf pan is a mess. If the taste of the bread is good, I will try it again and readjust the recipe with less water and one less egg and post the results again.

Posted by: LindaF | January 10, 2017 10:14 AM    Report this comment

Looks good. But no bread machine. What can I change. Thx. Iris

Posted by: Irisbaker | December 27, 2016 9:37 PM    Report this comment

I also would like to make this machine. Thx iris

Posted by: Irisbaker | December 27, 2016 9:35 PM    Report this comment

Yes I would love to have the hand recipe as well. I make different desert breads to sell, but I am always looking for something new to sell to my gluten-free customers.

Posted by: JoannFMA | January 6, 2016 10:43 AM    Report this comment

Would like to try this, but do not have a bread machine. Can you post a hand made recipe?

Posted by: PatL | January 3, 2016 10:38 AM    Report this comment

I and really excited about all of these bread recipes but I don't use a bread machine. I make my bread by hand. Can you publish alternative instructions on how to make this bread without a machine?

Posted by: EmilyLC | July 7, 2014 10:03 PM    Report this comment

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