• About
  • Work with Me
  • Contact
  • Food Photography

Chef Janet

So good, they'll never know it's gluten-free.

  • Gluten-Free Recipes
    • Appetizers and Snacks
    • Baked Goods
    • Breakfast
    • Dessert
    • Main Course
    • Salads
    • Sauces and Dressings
    • Side Dishes
    • Soup
    • Vegan
    • Vegetarian
  • Cooking Basics
  • Gluten-Free Diet Tips
Home » Baked Goods » Gluten-Free Multi-Grain Bread

July 17, 2020 (last updated February 4, 2021)

Gluten-Free Multi-Grain Bread

Jump to Recipe

This gluten-free multi-grain bread amazes me every time I bake a loaf. I use a combination of flours including teff which gives it a wonderfully sweet and slightly nutty flavor. I like teff and millet not just for their flavor but also because they are super-grains that are packed with nutrients. Most of us on a gluten-free diet need to expand past rice flour, the base for most gluten-free baked goods.

To learn more about these grains check out my post on gluten-free grains and gluten-free flour mixes. Rather make a quick bread instead? My gluten-free, dairy-free banana bread is the most popular along with my gluten-free pumpkin bread AND vegan, gluten-free pumpkin bread too,

partially sliced loaf of gluten-free multi-grain bread on wood board with butter in plant in background.

If you haven’t made gluten-free bread before, wait no more! It’s way easier than wheat based bread. There is no kneading and no worrying whether you’ve mixed it enough or too much.

overhead shot of clear glass bowl with gluten-free flours on weathered wood board background and wood spoon on left

Gluten-Free Bread Ingredients

Gluten-free flour blends that are used for baking cakes, cookies and quick breads, do not work as well for yeast breads. They require a higher protein content. So I start from scratch and mix a combination of flours, going heavier on the grain flours like teff, brown rice and millet and lighter on the starches.

This recipe is pretty forgiving too. You can interchange the types of flours with little or no difference in the result. I have used oat flour in place of the brown rice or millet and have even just used teff and brown rice only. I recommend keeping the teff and playing with the other 2, keeping the total amount of flour the same. The potato starch is not considered a flour so keep that the same regardless. For a great source of certified gluten-free flours check out Vitacost.com. They have their own line of flours and quick reliable shipping.

If you avoid xanthan or guar gum, replace it with 2 Tbsps psyllium seed husks.

To be sure that you maintain the temperature of the dough (yeast works best when it’s warm), the eggs should be at room temperature. If your eggs are straight out of the fridge, place them in a bowl of warm water as your first step.

brown eggs in white bowl of water

How to Proof Dough

I don’t have a bread machine, so my secret is to use the microwave as a proofing oven. Bread dough, ideally should proof in a warm damp environment. Just heat a damp towel a couple of times for 30 seconds to warm the oven and add some humidity. It works like a charm.

I think that this gluten-free multi-grain bread will soon become your favorite. Let me know how it goes!

Continue to Content
slices of gluten free bread with butter and jam on small white plate with butter plate on left

Gluten-Free Multi-Grain Bread

Yield: 1 Loaf
Prep Time: 1 hour 30 minutes
Cook Time: 40 minutes
Total Time: 2 hours 10 minutes

This gluten-free multi-grain bread is my favorite gluten-free bread. With teff, millet and brown rice flours it has a wonderful nutty, sweet flavor.

Ingredients

  • ¾ cup each of teff, millet and brown rice flours
  • ⅓ c + 2 Tbsps potato starch
  • 3 Tbsps flax seed meal
  • 1 Tbsp xanthan or guar gum* (see below)
  • 2½ tsps yeast (1 packet) see note below re: yeast
  • 1¼ tsps salt
  • ¾ c + 1 Tbsp water, room temperature
  • 3 Tbsps oil
  • 3 Tbsps honey or agave
  • 2 tsps apple cider vinegar
  • 3 whole eggs, room temperature (place in a bowl of warm water for 10 minutes)
  • 2 egg whites, room temperature

Instructions

  1. If your eggs are straight out of the fridge, place them in a bowl of warm water. This will gently bring them up to room temperature by the time you are ready for them.
  2. Whisk the dry ingredients together in a small mixing bowl. Measure the flours by spooning into the measuring cup and leveling off with flat edge. See instructions at the bottom of this card regarding types of yeast.
  3. Wet a cloth towel, place in the microwave and heat on high for 30 seconds. Leave the towel in the microwave. The microwave will serve as your proofing oven.
  4. In the bowl of a stand mixer, beat the water, oil, vinegar, sweetener, eggs and egg whites.
  5. With the mixer on its lowest setting, add the dry ingredients. Turn it up to medium for 30 seconds. Stop the mixer, scrape down the sides of the bowl and mix on medium speed for 4 minutes. Meanwhile heat the towel in the microwave for another 30 seconds.
  6. Don't worry! This is a a sticky dough and more wet than dough made with wheat flour - normal for gluten-free bread. Transfer the dough to a greased loaf pan. Use wet finger tips or a small offset spatula to smooth and level the top of the loaf.
  7. Place the pan in the microwave (with the wet towel still in it) and close the door to proof. Do not turn on the microwave. To proof any dough with yeast, a slightly warm, moist environment is ideal. The heat and moisture from the towel will be just the right amount.
  8. The dough will need to proof for about 60-75 minutes, but set a timer for 45 minutes to remind you to pre-heat the oven to 350˚ so that it will be ready as soon as the loaf is done proofing. At 45 minutes, also take a peek at the loaf to check on the process.
  9. The dough should rise to just above the top of the pan and will do a good amount of rising in the last 15-20 minutes. If it rises to this level earlier, it is ok to remove it and begin baking.
  10. Place the pan in the oven with the short sides parallel to the sides of the oven and bake for 35-40 minutes. The center of the loaf should measure about 200.˚
  11. Place the loaf pan on a wire rack. Cool for 10 minutes in the pan, then remove the loaf to cool completely.
  12. This bread freezes nicely so if you can actually resist eating the entire loaf in a couple of days, slice and freeze half of the loaf.

Notes

*If you avoid xanthan or guar gum, replace with 2 Tbsps psyllium seed husks.

* If using active dry yeast empty the packet into the warm water and let sit until foamy, about 8 minutes. If using a fast rise yeast, add dry yeast directly to the dry ingredients & proceed as instructed.

Did you make this recipe?

Share the yum!

© Janet Harlow
Cuisine: American / Category: Baked Goods
  • Share
  • Tweet
  • Email

Posted In: Baked Goods · Tagged: bread

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe, please consider leaving a star rating and review when you post a comment. Star ratings help people discover my recipes online. Your support means a great deal to me.

Thank you!
Janet

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Me
Hi, Welcome! I'm Chef Janet and I create gluten-free recipes that everyone will love, gluten-free or not.

Set up a customized lesson with me to learn basic cooking techniques, gluten-free, menu planning and kitchen tips to make your life easier. Follow me on instagram to keep up with my latest and let me know how I can help.

Follow along on Instagram

These chocolate strawberry tartlets have a graham These chocolate strawberry tartlets have a graham cracker crumb crust, a vegan chocolate filling topped with fresh strawberries, for the perfect one bite treat. Link to the brand new recipe in my profile.
🍓🍫🍓
These tartlets can be made gluten-free or not vegan or not, but anyway you make them they will be a gorgeous & delicious bite.
🍓🍫🍓
This is my contribution to the #onebitefoodcollab hosted by @deliciousfood2k19.
🍓🍫🍓
#tartlets #chocolateandstrawberries #chocolatetartlets #onebite #glutenfreetreats #glutenfreerecipe #glutenfreedessert #easydessert #grahamcrackercrust #chocolateavocado #foodphotography  #strawberrytartlet #minidesserts #vegantartlets #smalldesserts #vegandesserts #featuremyfood @nutpods @pamelasproducts
A perfect dessert is sweet, creamy, crunchy and me A perfect dessert is sweet, creamy, crunchy and melts in your mouth. This buttery bunny cookie and carrot cake cupcake check all the boxes. Both gluten-free recipes are up on my blog!
🐇🥕🐇
This is my contribution to the #spring_foodphoto_challenge hosted by, @turkuazkitchen  and @sweettooth_foodtography sponsored by @alacarte.props @myluciebackdrops @jeffersonstreetceramics and judged by @voll_korn 
🥕🐇🥕
#bunnycookies #eastercupcakes #carrotcake #carrotcupcakes #glutenfreecarrotcake #buttercreamfrosting #cookieicing #buttercookies #cutoutcookies #foodphotography #glutenfreecupcakes #glutenfreecookies #glutenfreedessert #eastertreats #easyglutenfree #glutenfreebaker
Which gluten-free flour do you prefer? I have roun Which gluten-free flour do you prefer? I have rounded up 12 of my favorite recipes that I tested with King Arthur's Gluten-Free Measure for Measure flour, including these GLUTEN-FREE COFFEE CAKE MUFFINS. Link to the blog post in my profile @chefjanetk
🥚🧂🥄
Options for gluten-free flour have gotten so much better over the past few years. Maybe you remember when you had to have five different kinds of flour, starches and xanthan gum in your pantry? But now that one for one options are available, that's no longer necessary.
🥄🧂🥚
Gluten-free flour can be so expensive but I have shopped around and found the best price for you linked in my blog posts. You'll find my Gluten-Free Vanilla Cake recipe, cookie recipes, banana bread and more.
🧂🥄🥚
#glutenfreeflour #glutenfreerecipes #bakingflour #glutenfreebaking #glutenfreeflours #glutenfreemuffins #crumbcake #coffeecakemuffins #coffeecakerecipe #coffeecakes #glutenfreecake #glutenfreevanillacake #glutenfreecake #foodphotography #glutenfreebaker #losangeleschef #glutenfreelosangeles
Do I need to say more than "spring is here"? These Do I need to say more than "spring is here"? These Raspberry Lemonade Cupcakes are topped with fondant flowers and piped buttercream grass for the perfect spring time treat. They are gluten-free, dairy-free and the recipe link is in my profile.
🧁🍋🧁
This is my contribution to the #spring_foodphoto_challenge hosted by @turkuazkitchen & @sweettooth_foodtography sponsored by @alacarte.props @myluciebackdrops & @jeffersonstreetceramics & judged by @voll_korn Thanks so much to them for making it happen!
🧁🍋🧁
#fondantflowers #glutenfreecupcakes #cupcakerecipe #raspberrycupcakes #lemonade #cupcakerecipes #springdessert  #eastercupcakes #glutenfreebaker #glutenfreelife #glutenfreedesserts #buttercreamfrosting #cakedecorations @fondx #glutenfreeeaster #lemoncupcakes
What is your favorite spring dessert? I think thes What is your favorite spring dessert? I think these Gluten-Free Raspberry Lemonade Cupcakes are the perfect Springtime treat. Link to the easy recipe in my profile.
🍋🧁🍋
I used store bought lemonade, lemon zest & lemon extract for a triple dose of lemon. Add sweet tart raspberries & sweet frosting for, imo, the perfect cupcake.
🍋🧁🍋
This is my contribution to the #spring_foodphoto_challenge
hosted by @sweettooth_foodtography @turkuazkitchen judged by @voll_korn & sponsored by @alacarte.props @jeffersonstreetceramics @myluciebackdrops Check out the hashtag for more beautiful spring photos.
🍋🧁🍋
#glutenfreecupcakes #raspberrycupcakes #raspberrylemonade #cupcakerecipe #freshraspberries #organicraspberries #glutenfreebaking #bakingfromscratch #featuremyfood #lemonadecake #lemonbuttercream #lemonbuttercreamfrosting #foodphotography #glutenfreebaker
My Gluten-Free, No-Spread Cut Out Cookie recipe is My Gluten-Free, No-Spread Cut Out Cookie recipe is perfect for these cute Spring cookies.Link to the recipe in my insta  profile.
🐇🥕🐇 
Decorated with an easy cookie icing that is colored with @colorkitchenfoods plant-based, powdered food colors. The powdered colors are especially great for frosting and icing because it won't make them runny like liquid food colors.
🐇🥕🐇
#gifted #cutoutcookies
#eastercookies #easterbunnycookies #glutenfreecookies #buttercookies #cookieicing #featuremyfood #cookierecipe #glutenfreebaking #cookiedecorating #foodcoloring #glutenfreeeaster #reaturemyfood #cookiesfromscratch #glutenfreelife #thebakefeed #cutecookies #glutenfreechef #bunnycookies
These Gluten-Free Lemonade Scones are the perfect These Gluten-Free Lemonade Scones are the perfect sweet and tart breakfast treat. Link to the brand new recipe in my profile.
🍋🍋🍋
I haven't had a scone since going gluten-free years ago and they are one of my favorite breakfast bakes. So I went to work on the recipe. Scones are traditionally made with cream but I am lactose-free too. So I subbed in @greenvalleycreamery lactose free sour cream and it is a winner! A little butter, lemonade plus lemon zest and a lemon icing makes these scones lemony & sweet.
🍋🍋🍋
This is my contribution to the lemon #flavourbakecollab hosted by @theaccidentalcaker and @criticalcupcakeunit A big thank you to them for organizing a collab with my favorite flavor! Check out the hashtag for more amazing lemon bakes.
These Gluten-Free Funfetti Cookies are the definit These Gluten-Free Funfetti Cookies are the definition of fun. Better yet the recipe is super easy and mixes up in one bowl. Link to the new recipe in my profile. 
🎉🎉🎉
I did a little research on gluten-free rainbow sprinkles & included the info in the recipe. Gluten-free is a must for me and plant-based colors are a preference. It's hard to find both in certified gluten-free sprinkles. 
🎉🎉🎉
I've seen a lot of people using  funfetti cake mix as a base for funfetti cookies. The only dry ingredients needed for this recipe are flour, baking powder, salt and sprinkles. A gluten-free box mix costs $6 so I'd rather do it from scratch! 
🎉🎉🎉
#funfetticookies #foodphotography #glutenfreecookies #funcookies #rainbowsprinkles #glutenfreerecipes #cookierecipe #bakefromscratch #featuremyfood #funfetti #glutenfreeblog

Copyright © 2021 Chef Janet · Theme by 17th Avenue · Privacy Policy