Gluten-Free Multigrain Bread

Chock-full of multigrain goodness like brown rice flour, quinoa, almonds, and flax seeds, this fluffy homemade bread is great with any meal.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 230 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking powder
• 2 egg whites
• 1 teaspoon salt
• 2 tablespoons molasses
• 2 teaspoons active dry yeast
• 2 tablespoons olive oil
• ¾ cup brown rice flour
• ¼ cup sunflower seeds
• ¼ cup potato starch
• ¼ cup tapioca starch
• 2 tablespoons agave nectar
• ¼ cup flax seeds
• ¼ cup quinoa
• 2 teaspoons apple cider vinegar
• 1 teaspoon butter, or as needed
• 1 teaspoon sesame seeds (Optional)
• 2 teaspoons guar gum
• ¼ cup toasted almonds, chopped
• ¾ cup warm milk (115 degrees F or 46 degrees C)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Butter and flour a 9x5-inch loaf pan.

Step 3

Sift rice flour, tapioca starch, potato starch, yeast, guar gum, salt, and baking powder together in a bowl.

Step 4

Place quinoa, sunflower seeds, almonds, and flax seeds in a coffee grinder. Grind until very fine. Mix into the flour mixture.

Step 5

Combine milk, eggs, egg whites, molasses, agave nectar, olive oil, and vinegar in the bowl of a stand mixer fitted with the paddle attachment; beat on low until well blended. Pour in dry mixture slowly, beating on medium-high and pushing dough down with a spatula as necessary.

Step 6

Scoop dough into the prepared pan, spreading it evenly with a wet spatula. Sprinkle with sesame seeds. Fill a large bowl with boiling-hot water and place it in a microwave. Rest a cooling rack on top of the bowl. Place pan on top and cover the dough. Let dough rise until it reaches the top of the pan, about 1 hour 30 minutes.

Step 7

Bake in the preheated oven until the top is golden and an instant-read thermometer inserted in the center reads 200 degrees F (93 degrees C), about 45 minutes. Let bread cool thoroughly before slicing with a serrated knife.