Gluten-Free Multigrain Bread
A soft, wholesome multigrain sandwich loaf made with sorghum, brown rice, millet and teff flours plus certified gluten-free oats, sweetened with honey and raised with yeast. It has a mild, nutty flavor and slices thin.
At a glance: This medium baking recipe yields 12 servings in about 4h 5m (20 min prep, 55 min cook). It uses 15 ingredients — including warm water, instant yeast, honey — and walks through 7 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
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Cross-Contamination Warning for Gluten-Free Multigrain Bread: When preparing this baking recipe, many store-bought multigrain breads include grains that contain gluten, so do not swap in a different grain without checking it. Rolling pins, boards and dough scrapers hold flour in their grain and edges. Use parchment or a freshly washed nonporous surface. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.
Gluten-Free Notes for Gluten-Free Multigrain Bread: Sorghum, brown rice, millet and teff are naturally free of gluten and replace flour that contains gluten here, along with a gluten-free blend, psyllium husk and certified gluten-free oats. Whole-grain flours are often milled on shared lines, so buy each labeled gluten-free.
Ingredients
Shop links on this page are for instant yeast, honey, psyllium husk powder. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.
Instructions
Tips & Notes
- Weigh the flours for multigrain bread if you can. Whole-grain gluten-free flours vary in density, and cups can be off by 20 percent.
- Use oats with a gluten-free certification mark for the multigrain loaf, or swap them for sunflower seeds if you avoid oats.
- Store whole-grain gluten-free flours like teff and sorghum in the freezer. They keep their flavor longer than at room temperature.
Common questions
How long does Gluten-Free Multigrain Bread take?
Gluten-Free Multigrain Bread takes about 4 hours 5 minutes, including resting time: 20 minutes to prep and 55 minutes to cook, for 12 servings.
What should I check before making Gluten-Free Multigrain Bread with celiac disease?
Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.
What cross-contamination risk is specific to Gluten-Free Multigrain Bread?
Check warm water, about 110°F, instant yeast, honey before they go into Gluten-Free Multigrain Bread. Many store-bought multigrain breads include grains that contain gluten, so do not swap in a different grain without checking it. Rolling pins, boards and dough scrapers hold flour in their grain and edges. Use parchment or a freshly washed nonporous surface. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.
Which gluten-free swaps does Gluten-Free Multigrain Bread use?
Gluten-Free Multigrain Bread relies on a gluten-free all-purpose flour blend, rice flour, tapioca starch, xanthan gum, psyllium husk. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.
How should leftover Gluten-Free Multigrain Bread be stored?
Store whole-grain gluten-free flours like teff and sorghum in the freezer. They keep their flavor longer than at room temperature.
Learn More
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Are Oats Gluten-Free? A Complete Guide
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