Gluten-free multi-grain bread

Prep 15 min
Plus Baking Time: 50 minutes, Rising Time: 90 minutes
Makes 6 Servings



1/2 cup plus 2 tbsp
brown-rice flour
1/2 cup
sorghum flour
1/4 cup
teff flour
1/4 cup
2 tbsp
1/4 cup
1 tbsp
8-g pkg
quick-rise instant yeast
1 tsp
eggs, at room temperature
egg whites, at room temperature
2 tbsp
2 tbsp
1 tsp
white vinegar


  • Preheat oven to 200F. Grease and line the bottom of an 8 × 4-in. loaf pan with parchment paper. Whisk flours with starches, flax meal, xanthan gum, yeast and salt in a large bowl. Whisk eggs with egg whites, 1 cup warm water (about 110F), oil, honey and vinegar in a medium bowl. Stir into flour mixture. Dough will be very wet.
  • Scrape dough into prepared pan. Turn off oven. Set pan in centre of oven and let rise, keeping oven door closed, for 1 hour 30 min. With dough still in the oven, heat oven to 375F. Let it bake until crust is golden, about 1 hour. Remove pan from oven and let stand for 15 min. Remove bread from pan and let cool completely on a wire rack. Bread will keep well at room temperature for up to 2 days.



Baking Tip:

This bread can also be baked in a 9 × 5-in. pan; the loaf will just be a bit thinner and more flat. We prefer the look of the loaf baked in the 8 × 4-in. pan.

Prep Tip:

It’s critical to keep the oven door closed as per the recipe instructions. Otherwise the loaf won’t rise.

Favourite Sandwich:

Crispy bacon, sliced avocado, cheddar and mayo.


Calories 272
Protein 8 g
Carbohydrates 41 g
Fat 9 g
Fibre 5 g
Sodium 462 mg

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Photo credit: Michael Alberstat

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