Gluten & Rice Free Multigrain Bread

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Out of all the bread recipes I’ve come up with, this one is my favorite. The flavor reminds me of what homemade wheat bread tastes like, or what I remember it tasting like anyways! This bread is perfect for sandwiches or toast. My favorite way to eat is to toast it, then make an egg salad sandwich.  :)

A few reminders when making gluten free bread:

  • Use your mixers paddle attachment! Gluten free bread requires no kneading because of its batter consistency (it should be just slightly thicker than a cake batter).

  • Make sure all of your ingredients are at room temperature.
  • Use fresh yeast and make sure your proofing water is at the right temperature! Here is what your yeast mixture should look like when it’s finished proofing – nice and foamy. If it doesn’t look like this either your yeast is bad or the water isn’t the right temperature; throw it out and start again.

Other notes/visuals regarding this bread recipe:

  • Here’s what your bread should look like when you first put the dough into the bread pan:

  • It’s time to put the bread in the oven when it looks like this:

  • See how it’s just slightly creeping up higher than the side of the bread pan? Make sure your oven is up to temperature by the time your loaf looks like this. My loaf only took 50 minutes to rise (in Alaska, in the dead of winter, in a house set at 72 degrees F) and it will take even less time if you live in a hot/humid climate.

  • Fresh out of the oven:

Gluten & Rice Free Multigrain Bread
Serves: 1 large bread loaf
Dry Ingredients:
  • 1 cup millet flour
  • 1 cup tapioca starch
  • 1/2 cup blanched almond flour
  • 1/2 cup brown teff flour (amaranth flour would work well too)
  • 1/4 cup sorghum flour
  • 1/4 cup flax meal
  • 2 3/4 teaspoons xanthan gum
  • 1 1/2 teaspoons sea salt
Wet Ingredients:
  • 3 eggs
  • 3 tablespoon olive oil
  • 1 tablespoon unsulfured molasses
  • 1 teaspoon apple cider vinegar
Yeast Ingredients:
  • 1 1/4 cup hot water (between 110 – 115 degrees F)
  • 2 tablespoons honey
  • 2 1/2 teaspoons dry active yeast (NOT instant yeast)
  1. In a small mixing bowl, combine the honey and the hot water. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 7 minutes (set a timer!) – NO more, NO less time. Make sure you have the other wet and dry ingredients mixed and ready to go when the 7 minutes are up!
  2. Using a heavy duty mixer with a paddle attachment, combine the dry ingredients.
  3. In a separate mixing bowl, whisk together the eggs, oil, molasses, and vinegar.
  4. When the yeast is done proofing, add the wet ingredients to the dry. Stir until it’s a little paste-like, then slowly add the yeast mixture. Using your mixer’s low speed setting, mix for about 30 seconds. Scrape the sides of the bowl then mix on medium for 2 – 3 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.)
  5. Pour dough into a parchment lined and well greased 9 x 5? metal bread pan (the only pan I recommend for this recipe is a metal one, you will not have the same results using other pans) and cover with plastic wrap. Allow to rise for 45 minutes to an hour (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.) When bread is finished rising, bake in a preheated 375 degrees (F) oven for about 30 minutes.
  6. Remove loaf from pan and allow it to cool on a wire rack. Allow the loaf to completely cool before slicing (if you can stand to leave it alone for that long!).
Recipe Notes from Megan
Are you new to baking gluten free bread? Or maybe you have some questions about this recipe? Check out my Everything Guide to Making Gluten Free Bread - Including Troubleshooting Tips.
This recipe is linked to Allergy Free Wednesday, Gluten Free Wednesday, Slightly Indulgent Tuesday and Allergy Free Monday.


Enjoy it!


      • Nicholas says

        Heya, your recipes and thoughtfulness have made me go with your recipe. My gf just found out she has to go gluten free, and I’m the baker in the house, so it’s time to produce. This may seem like a silly question, but being new to it all…she is also nut allergic, so can I just increase other flours to compensate, or do you have another suggestion. Thanks, and looking forward to getting started.

        • Megan says

          Nicholas, Thank you so much for your sweet compliment! And your question isn’t silly at all – yes, you can use more sorghum flour to substitute for the almond flour. I hope you both enjoy it!

        • Lynda Shimoda says

          Just wondering for your bread recipe what I can use to substitute for almond flour.


  1. SueAnne Merrill says

    Megan – how strong is the molasses flavor? It’s not one of my favorite tastes. would honey be an acceptable substitute?

  2. Linda Williams says

    I plan to try this recipe this weekend. I love multi grain gluten free baked goods. Can I substitute the almond meal with amaranth or oat? I allergic to almonds and beans.

    • says

      Hi Linda,
      I would be more apt to substitute oat flour for the almond meal. The only thing you might want to pay attention to is the consistency of the dough. The oat flour may require more liquid than the almond meal would, so start with 1 1/4 cups of hot water, and add more liquid as needed (tablespoon by tablespoon) until the consistency matches the consistency of my dough picture above.
      :) Megan

  3. Emily says

    I would love to try it but my husband is also intolerant of millet, sorghum, and tapioca. Any ideas on substitutions so I can pull it off? Arrowroot or potato for the tapioca? I’m just learning and have no clue on the flours. More of the others, chia, brown or sweet rice??? Thanks!

  4. says

    I have been desperately looking for a bread recipe to make for my son…His allergies are to Milk, Eggs, Rice, Wheat, Walnuts, Peanuts, and Red Dye…this is the closest recipe I have found to being completely free of allergens, for him…except for the eggs. Do you have any suggestions for substitution of the eggs in this recipe? We’ve attempted several recipes, and so far, most turn out too much like dry cornbread, which my son won’t eat! :( Any suggestions appreciated! Thanks in advance!

  5. says

    Hi Megan,

    I’m such a chicken when it comes to homemade bread, but this might just be the recipe that turns me around! Just gorgeous picture lady. You’re a superstar.


  6. says

    How do you get those even slices! Mine always looks hacked and I have a bread knife WITH a guide!! Can’t wait to try this! I actually HAVE all ingredients ON HAND!! (…and I pinned this to my “Gluten Free Recipes on Pinterest.)

    • says

      Hi Lynn!
      I don’t know if it’s the cheap bread knife I use, or just me (because my husband can’t get the slices even either). 😉 Thanks so much for pinning my recipe – please let me know what you think of it when you do try it!

      • Genevieve Kearney says

        This is the second time I made this bread. It fell a little bit the first time. But it tasted real good toasted. I made it again today but it was real runny so I added 1/8 of a cup of coconut flour and it was better. I don’t have ametal pan that big so I used a 9×5 ceramic pan it baked better slightly fell.It’s still to hot to get out of pan I didn’t use the parchment paper.

        • Lynda Shimoda says

          I just have a small old fashioned electric hand beater, not big blades like in the picture will it still work? Or can I use my bread machine?

          • Megan says

            Hi Lynda,
            I think hand beater would just be okay. It wouldn’t whip the bread like you need it to, but I guess if that’s what you have – give it a go and see how it does! I don’t have a bread maker, so I couldn’t say if that would work or not.

  7. Rhoda says

    I am wondering why do I need to use the active dry yeast instead of instant? Also, is tapioca starch the same as tapioca flour? I am just learning the gf cooking and all these new flours and ingredients are so confusing. :) I get lost in the store just trying to find them.

  8. says

    Hi Megan, Today I made a loaf of your bread. It is amazing..and delicious! I have tried numerous recipes for wheat/gluten free bread over the past few years and every one has been a let down……either doesn’t cook through properly, tastes terrible or takes huge amounts of ingredients. This bread bakes beautifully, slices perfectly and tastes delicious. Thank you for sharing with us. By the way, as I am vegan I used egg replacer instead of eggs and the bread turned out perfect.

    • says

      Hi Marie,
      Thank you so much for leaving me a comment, and for mentioning that you used egg replacer. I have had several people ask me if egg replacer will work in this recipe, but have never tried it myself so I didn’t have an answer for them. This is great news!

    • Marie says

      Hi Megan, just wanted to let you know that yesterday I decided to try making a cinnamon raisin loaf with this recipe… worked a dream and is delicious. For those who would like to make it, just add 1 heaped tablespoon brown sugar and 1 level teaspoon cinnamon to dry ingredients. Add 1/3 cup raisins to the mixture in the last 30-45 seconds of mixing the batter.

  9. Jessica says

    Thank you so much for this amazing recipe! LOVE IT! Quick and easy, too. I had mine in the oven in about 12 minutes and finally, a gf bread that doesn’t feel/look/taste disgusting:) I’m wanting to find out the nutritional information for this recipe…would you consider putting it on Thanks!

  10. says

    I cooked this bread 10 minutes longer…BUT I almost burned it! I’m so used to cooking all my GF bread recipes longer because they fall flat in the center. I don’t think I’ll need to do that next time…AND THERE WILL BE A NEXT TIME! IT’S WONDERFUL!!

  11. Rhoda says

    I got everything to make this but I do have a question. I just noticed that the sorghum flour I purchased (Red Mill brand) says Sweet White Sorghum flour. Are there different sorghum flours? Is this what you normally use? If not, will it be fine to use this? Is it necessary to use parchment paper? Thanks!!

    • says

      Hi Rhoda,
      The Bob’s Red Mill sorghum flour will work just fine. :) As for the parchment paper, I find it necessary to use with the pans I have, otherwise my loaves tear.

  12. Kylie says

    I couldn’t find Teff flour so I used Amaranth like you suggested. Wow……what an amazing tasting loaf of bread and great texture too!! My son was very impressed!! Thanks for a fantastic recipe :) x

  13. says

    Made this bread today and shared on my facebook. Awesome. I normally kill yeast breads and gave up on them but yours turned out wonderfully. I don’t normally use teff so this is a real strong flavor but oh my what a gorgeous loaf of bread I got. Thank you so much.

  14. Susan Haas says

    I made this in my bread maker today on the rapid setting for gluten free. I also used RapidRise Breadmachine yeast, adding it on top of the dry ingredients. It turned out fabulous!!! thanks so much for posting this recipe :-)

  15. Linda Patterson says

    this bread sounds wonderful, however, I am also allergic to corn and xanthan gum is on my corn derivatives list. What could be used as a replacement for that ingredient. My allergies include corn, wheat, rice, soy, peanut & tomato if that helps at all. Haven’t had bread of any kind since November when I learned of my allergies and I am dying to have a sandwich.

    • Cathy says

      I can’t have xanthan gum that is WHEAT derived, so I feel your pain. You can ask around to see what is derived from what. But fyi, Bob’s Red Mill’s xanthan gum is WHEAT derived, not corn. So that may work for you. =)

    • April says

      America’s test kitchen says you can use Pysillium Husk Powder in place of gums in gluten free recipes. They have a conversion chart in their new book.
      Baked goods (except drop cookies)
      1tsp xanthan gum=1tsp guar gum=2tsp psyllium powder
      Drop cookies
      1tsp xanthan gum=3tsp guar gum=5tsp psyllium powder

      • Megan says

        Hi April,
        Those substitutions may work in some recipes, but not in this one. You have to be careful when using psyllium husk powder because it’s heavier and requires more fat (otherwise it will completely dry out the loaf). If you did substitute psyllium husk powder in this recipe, you wouldn’t get the rise like you see in the picture, but a heavier, denser, and shorter loaf.

        I do NOT recommend using psyllium husk powder as a replacement for the xanthan gum in this specific recipe.
        😉 Megan

        • Lorrie says

          I’ve heard you can sub in arrowroot powder in place of xanthan gum. Would this work for this recipe?

          Ps – I just went gluten free and can’t wait to try your recipe. With decent bread costing $5 a loaf and the way I eat bread…. this will be wonderful! :)

          • Megan says

            Hi Lorrie,
            No, you can’t substitute arrowroot powder in place of xanthan gum in this recipe. Please don’t try it, because I’m positive it would fail (sorry!).

            Enjoy the bread!

  16. Marie says

    Hi Megan, just wanted to let you know that recently I decided to try making a cinnamon raisin loaf with this recipe… worked a dream and is delicious. For those who would like to make it, just add 1 heaped tablespoon brown sugar and 1 level teaspoon cinnamon to dry ingredients. Add 1/3 cup raisins to the mixture in the last 30-45 seconds of mixing the batter.

  17. Cheri says

    This recipe is almost perfect for me to eat, except the tapioca starch, which I cannot have. I can’t have starch. Any other suggestions on what to replace the tapioca starch with?

    • says

      Hi Cheri,
      Starch is what gives this bread a springy/airy texture. If you don’t use starch, you will be left with a very dense bread that will be relatively hard. Generally I would recommend substituting another starch (like potato starch or arrowroot starch), but because you can’t have either, I’m not really sure what to recommend. I suppose you could try using brown rice flour, but again, without any starch, this bread will be very hard and dense. I’ve never made it without any starch at all. Best of luck to you!

  18. Stephanie Vincent says

    Great to find your blog and really enjoy it for a few reasons. I lived in AK for a few years, and left part of my heart there. Am a fellow autoimmune disease sufferer (RA) and am doing all I can to help myself as well. This bread was great!! Made a few modifications, only had 1 egg so used egg replacer for the other 2, subbed hazelnut flour for the almond (was out of almond), subbed cultured coconut milk for part of the water, about 3/4 cup(needed to use it up) and added 1/2 tsp baking soda. Also had to bake it about 50 minutes, just wasn’t done in 30. So far it’s the best gluten free bread I’ve had, or made. Thanks for all your work, and good luck with your new journey with biologics! I will follow your progress

  19. Catherine says

    Meghan — I’m allergic to almonds … what can be substituted in the recipe for almond meal? Thanks! Catherine

      • Lorraine says

        Actually, when I was out of millet flour and almond flour, I used a combo of 1/2c bobs gf flour and 1/4 c coconut flour…and it worked beautifully. I left out the flax aswell to be safe.

  20. Mary says

    So glad this has no rice four given the recent talk of arsenic. My only problem is my son is allergic to eggs and egg replacer has potato starch and that is no good as he is allergic to potatoes as well. Would ground flax w/water be a good replacement for eggs?

    • Megan says

      Hi Mary,
      Your comment prompted me to work on an egg free bread recipe. I made one yesterday and it turned out good, but I’d like to make it one more time before I post the recipe. Stay tuned! :)

  21. Cindy says

    HELP! I made this today and followed directions carefully, I did substitute quinoa flour for the millet flour and quar gum for the xanthan gum due to my husbands allergies but my bread just seemed to explode, it rose HUGE and fast and when I put it in the oven if spilled out over the top of the pan (I used a 9×5 cast iron loaf pan) I live in Maine, it’s only about 70-72 degrees in my house today, the first rise only took 20 minutes… what did I do wrong? I know when I take this out of the oven it’s going to fall and that bums me out :(

    • Megan says

      Hi Cindy,
      I’ve had the same thing happen to me when I’ve used guar gum in the past. Xanthan and guar gum are used similarly, but I’ve found xanthan gum to be far more superior in the bread baking arena. Is it corn you are trying to avoid in the xanthan gum? Authentic Foods sells corn free xanthan gum. Maybe that would be an option?

  22. Lorraine says

    Thank you! This is the first GF bread recipe I have tried. I did use quinoa flour instead of flax and sorghum. It came out perfect. My whole family loved it as well.

  23. says

    Thank you, thank you, thank you!! This was the first gluten free bread recipe out of probably 10 that I’ve tried and actually tasted like bread, looked like bread and felt like bread. I am so happy to finally have a recipe that works and this is going to be the only one I make from now on. Thanks so much and I wish you good health and happy holidays!

  24. yolanda says

    Thank you for this recipe… I have try to make gluten free bread for very long time and it don’t come out good … I going to try this one tomorrow!!! I can’t believe we going to have bread again!!! and all the comments are very good information….. Thank you to you for the recipe and to all the people that have post their comments after making the bread…. happy baking to all!!!!

  25. Amber says

    Hey there Miss Megan. Thank you for this delicious recipe!

    I’m still rather new at baking bread, so I have a question about the texture of this bread. Though the internal temperature reaches 210 and it’s in a metal pan, it’s still somewhat moist/gummy for sandwiches, even after baking a full 50 minutes and has cooled completely. This has happened all three times I’ve tried. It’s a kind of stick-to-your-fingers moist, like three day old zucchini bread – yum! While I’d be fine with that, it’s not so great for sandwiches for particular husbands and kids. Any idea what I’m doing wrong? Or at least a suggestion for doing it right?

    Also, my six year old isn’t quite so crazy about the bold flavor so I’m wondering if it would help to leave out the molasses? I also used amaranth, but I do have teff on hand to use instead? Would the teff be more mild than the somewhat strong flavored amaranth? 😉

    Thank you so much for sharing your expertise with the **ONLY** gluten-free, rice-free bread my family will eat!!!!!!! :) You are awesome! :)

    • Megan says

      Hi Amber,
      You are so sweet! Thank you for all of your nice comments! :)

      In regards to the bread, I don’t think you are doing anything wrong, I think it may have to do with the humidity where you are located (where are you located?). I would omit the molasses, and try cutting back on the oil by 1 tablespoon. I think that will take care of the problem, but would you please come back and let me know how it goes once you try it again?

      Teff does have a strong flavor, but you may like it better than the amaranth – it all just depends on personal preference.

      • Amber says

        Hey there, Miss Megan.
        I’ve made this wonderful bread several times since reading your reply and it works out wonderfully now as long as I give it some extra baking time! I’m in NJ and our kitchen is usually b/t 65 & 69 in Winter, with humidity at about 50% in the house. My husband and 6 year old both love this bread with these couple of changes you mentioned and now an extra tbsp of honey or two. They use it for sandwiches, french toast, toast, etc. and it’s a goddess-send (that would be you, Megan!).
        I also use this bread to add other good bits of things like flax, dulse and/or kelp flakes, black sesame seeds, etc. my son might not like otherwise.
        I’m able to use my regular mixer with this as long as I’m careful to keep the dough from climbing too far up the beaters. LOL
        Also, what on earth does everyone do when it’s 90+ outside and you need gluten-free bread? My husband can barely stand for me to use a skillet in the Summer, even with the AC on, much less turn on the oven?! Please, advise, and thanks in advance. :)
        Thank you, again, Megan. You’ve made this very difficult transition for my little boy and husband much, much easier!

    • Megan says

      Hi Melly, I have not used egg replacer with this recipe, but others have with success. If you do try it, please come back and share your results!

    • Megan says

      Hi Ginger,
      Amaranth flour would be a great substitute, but you could also use brown rice flour or more sorghum flour.
      :) Megan

  26. Jenn says

    Wow! This is a fantastic & life changing recipe for people with allergies! I can actually enjoy bread again. I’m loving all the layers of flavor packed into this wonderfully textured bread- I never knew this could be attained gluten free! I feel lucky to have found you Megan!! Thanks so much!!

    • Megan says

      I’ve found that the glass pans don’t cook the bread as evenly as the metal. I highly recommend using a metal pan for this recipe!

  27. says

    Fabulous! Thanks so much for sharing! I replaced the millet flour with buckwheat flour because of availability, and it’s great! Have you tried mixing in any seeds? I thought I’d experiment with flax, sesame and sunflower for some crunch. Please let me know if you have any tips. :) Dana

  28. Laura says

    I tried this recipe and it came out pretty good, but not without some issues. I’m in North Carolina, but it is cold today and not humid. Temperature indoors is about 70-72. I did not use Xanthum Gum because I did not have any and I was out of arrowroot, so I made a slurry using the same amount of chia seeds mixed with double that much boiling water (5.5 tsp). The batter was VERY runny – more than I would think the extra liquid would add. I kept adding millet and teff flours (mostly) until it got thicker, but never looked as thick as your picture.

    Mine also came out a bit sticky, but not as bad as I thought it might given how thin the batter was.

    The flavor is strong and my family likes things a bit milder. What happens if I leave out the molasses? Also, could I add nuts or bananas without adjusting anything?

    • Megan says

      Hi Laura,
      Xanthan gum is a vital ingredient in this bread recipe; without it, the recipe will fail, and will be incredibly runny. Xanthan gum is the “glue” that holds all of the ingredients together, so it doesn’t surprise me you had to add more flour to the recipe.

      You can omit the molasses if desired, but I don’t recommend omitting the xanthan gum.

      I do not recommend adding bananas to this recipe as it’s meant to be a yeast bread, not a quick bread.

  29. Candice says

    Excellent Recipe! Okay to substitute Buckwheat for the Almond Flour? Have two children with severe nut allergies.


  30. Nathalie says


    we made the bread this week-end, very good but we find it a bit too sweet, can we cut the honey and molasse in half, would the bread come out as nice?



  31. Sandie says

    Along with the xanthan gum, I just realized I’m also missing millet, teff, and sorghum. I wondered if I could substitute potato starch, quinoa flour and oat flour for them?

    I need to make it without gluten, rice, soy and corn.

    Thanks so much for your help. I need to make a loaf for our grandson for tomorrow.

    • Megan says

      Hi Sandi,
      I’ve never heard of or used acacia powder, so I can’t tell you if it will work as a substitute for the xanthan gum.

      Replacing the flours the recipe calls for with the flours you’ve listed is always a gamble. I can’t tell you for sure if it will work because I’ve never tried that specific blend. However, if I were to try making it with that blend, here’s what I would try:

      Dry Ingredients:
      1 1/4 cup oat flour
      1 cup potato starch
      1/2 cup blanched almond meal/flour
      1/2 cup quinoa flour
      1/4 cup flax meal
      2 3/4 teaspoons xanthan gum
      1 1/2 teaspoons sea salt

      I hope that helps. Good luck to you, please let me know how it goes!

  32. Becky says

    You are awesome! This is the first gluten free bread that I enjoy!! I divided the batter into 3 small loaves and there is actually enough to divide into 4 mini loaves. With the third loaf I made a cinnamon raisin loaf which turned out great. After removing 2/3 of the dough, I added some golden raisins, a few dashes of cinnamon premixed with about a tablespoon or so of sugar. Since I added some sugar which loves water, I added extra warm water to the dough and mixed it all together until it was smooth again. I cannot thank you enough for creating and posting this recipe!! I can enjoy bread again!!

    • Megan says

      Hi Becky,
      What a awesome compliment – thank you so much for the feedback (and you are so welcome)! It makes me happy to know you enjoyed it! And thank you for all of the notes you shared regarding dividing up the dough into smaller loaves, the add ins, etc. :) They are very helpful!

  33. Peggy says

    I happened across this recipe the other day and tried it and just had to let you know how incredibly pleased I am with it. I have a family of eight, so do a lot of gluten free baking because I homeschool and we always eat at home…like you, I suppose. Too bad I’m in Nebraska. Sounds like we’d make good neighbors! One hint for you I’ve found: you can grease any pan for any kind of baking with about a nickel-sized bit of liquid soy lecithin and absolutely nothing will stick to it. I started using it about 25 years ago upon the advice of a local health food store and have never used anything else since. It’s healthy (some people use it to treat cancers) and inexpensive considering the tiny amount it takes. Health food stores or food coops usually have it. It comes in pint or quart bottles and is made by Fearn. It eliminates the need for any use of parchment paper, muffin papers, or any other special prep for any baking. Things just fall out of the pan. It is extremely thick, but if there is even a tiny film of it on the pan, nothing will stick to it. That’s why it takes so little. A jar of it literally lasts for years! Let me know if you try it.
    In Christ,

  34. Peggy says

    Sorry, Megan. I didn’t know you need to avoid soy. The soy in liquid lecithin may be a problem for you.

    • Megan says

      Hi Roxie,
      I store mine in a cupboard or another cool place. If there are any leftovers after 2-3 days, I slice the remaining loaf, and place it in the freezer.
      :) Megan

  35. Roxie says

    The bread had quite an amazing flavor! I was wondering what you would recommend increasing and how much to give it a sweeter flavor though?
    Thanks again.

    • Megan says

      Hi Roxie,
      If you are wanting a sweeter bread, I would try adding 1 tablespoon of sugar (sucant, palm sugar, organic cane, etc) and then taste and see if you’d like to add more. I don’t recommend adding more honey, because it can weigh the bread down if too much is used. I store my bread in plastic baggies. :)

  36. Roxie says

    One last thing if you don’t mind, what do you keep your bread in? I’m constantly reading conflicting advice.

  37. Roxie says

    Thank you, you have been so helpful. For some reason, my loaves collapse in the center when I take them out of the oven. They end up about an inch and 1/2 deep. D you have any advice? Other advice that I read seems to have made it worse.
    Thanks again for all of your help,

    • Megan says

      Hi Roxie,
      There are a few things that could be causing this:

      1. Letting the yeast over proof when activating it.
      2. Allowing the bread to rise too long before baking. You want the top of the loaf to just peak the top of the pan. When it reaches that height, it needs to be put in the oven (it will rise more while baking).
      3. IF you’ve done those 2 things correctly, then I’m assuming it’s a weather/altitude/humidity issue and your dough is too wet. In order to “bulk” it up, below is the recipe I would recommend using (same directions as what’s above). I decreased the liquid (egg, oil, honey). This should take care of the problem.

      I hope that helps!!

      Dry Ingredients:
      1 cup millet flour
      1 cup tapioca starch
      1/2 cup blanched almond meal/flour (I use Bob’s Red Mill)
      1/2 cup brown teff flour (amaranth flour would work well too)
      1/4 cup sorghum flour
      1/4 cup flax meal
      2 3/4 teaspoons xanthan gum
      1 1/2 teaspoons sea salt

      Wet Ingredients:
      2 eggs
      2 tablespoon olive oil
      1 tablespoon unsulfured molasses
      1 teaspoon apple cider vinegar
      Yeast Ingredients:
      1 1/4 cup hot water (between 110 – 115 degrees F)
      1 tablespoons honey
      2 1/2 teaspoons dry active yeast (NOT instant yeast)

  38. Ashley Marivittori Gorman says

    Holy Hallelujah thank you for this recipe! My husband can’t tell the difference between this and wheat bread! We’ve been disappointed at the other gluten free bread mixes out there. This one is amazing!

  39. Sandi says

    Hello Megan,

    I just wanted to let you know I’ve been using this bread recipe since I discovered it four or five months ago. I gave up gluten last October, and while I don’t miss a lot of things, and it’s been great for how I feel, I do love bread. So much. And I’ve discovered I also love baking!

    This is the recipe I use when I have guests over, and only because they know I bake gluten free do any of my guests have any idea. The texture is great, the flavor is great, and it goes as perfectly with Indian food as it does with a fried egg and potatoes.

    Thanks for putting this up,

    • Megan says

      Hi Sandi,
      Thank you so much for your sweet comments, and you are very welcome! I’m very glad you enjoy it! 😉

  40. Linda says


    I just tried this recipe for the first time. I have been experimenting with gluten-free bread baking for six years now – most frustrating thing, at times! My husband needs to eat gluten-free, but still feels he “must have” his sandwich at lunch time, which is still on regular bread. He has been telling me that if I were to ever land on the perfect gluten-free bread recipe, he would gladly switch to that bread, but so far, I just never did product any bread he was happy with. However, I feel very optimistic about this recipe. I just took it out of the oven, and it is indeed the most beautiful loaf I have ever produced. He tasted a loaf produced by a bakery about 100 miles from here, and liked it, and when I stumbled upon your recipe, I noticed that a lot of the flour ingredients were similar. That’s why I’ve tried your recipe today.

    When I took it out, it did start to fall, but I read your comments above about how to fix that. We are having a VERY humid day here in Arkansas, so I think some experimenting is in order. Just wanted to thank you so much for sharing this! I am encouraged! And to tell you the truth, I had quit playing around with bread recipes, because my son and I had pretty much learned to get by with it. Thank you again, and God bless!

  41. ke says

    Hi. I made the bread yesterday with the sub of egg whites for the eggs. Everything else I did was per the recipe. The bread rose nicely & taste very good, but the crumb is much finer (tiny air bubbles) than you photo. How do I get the same texture as yours?

  42. Genny Kearney says

    I like the taste of this bread but it does fall when I take it out of the oven but I am going to try using 2 eggs and 2 tsp of molasses we live in high altitude 3000 in South Dakota I’ll let you know if that helps

  43. Ginny says

    Hi! Can I make this in a bread machine that has a “quick bread” setting without a punch or second knead? It just mixes, rises then bakes.

    • Megan says

      Hi Ginny,
      I’ve never had luck making GF bread in a breadmaker, so I couldn’t tell you (sorry!).

  44. Melissa says

    I tried your recipe today. This is the first gt bread that my husband has said was good! He recently developed a wheat allergy and bread has been the most difficult thing for him. I have always done a lot of baking, but gt has definitely been a challenge. I will be keeping your recipe bookmarked and using it often. Thanks so much!

  45. Karen says

    Hi Megan
    I am wondering if you have an all purpose flour mix for bread instead of measuring out each type of flour and starch? Thanks,

    • Megan says

      Hi Karen,
      No, I do not have an AP mix, but you could certainly use a store bought one. Just check the AP mix to make sure it already doesn’t have xanthan gum added!

      • Judy Mitchell says

        I would like to try to make this for my adult daughter who is gluten intolerant. I don’t keep all those special flours on hand but here in Ontario a store called The Bulk Barn sells Gluten Free All-Purpose Flour that I have used when making cookies and muffins.
        Thank you for letting us know it can be substituted for all the flours in your recipe. (I checked and it does not have Xanthan gum in it)

  46. says

    I have made the multi-grain bread a couple of times, the oatmeal millet bread, pancakes, and brownies. What wonderful recipes!!! I have always been intimidated by yeast but using your recipes and tips,my breads rose beautifully. In fact they rose a little too much in less than a half hour. Does the bread dough need to take almost an hour to rise or is it OK for it to rise in 20 minutes? If not, do you have any suggestions as to what I might do so it takes longer for the dough to rise? My husband liked the multi-grain except he didn’t care for the crust. Do you have any suggestions for making the crust a little softer. I thought it was fine but I don’t eat a lot of bread. It may have been my flour, I didn’t have any sorghum or teff flour so I ground my own and it was not as fine as it should have been.

    Again, thanks for the great recipes,

    • Megan says

      Hi Tracee,
      It sounds like the bread is getting overly warm (causing it to rise too quickly). Is it warm where you live right now? If so, I would reduce the amount of yeast used to 2 1/4 teaspoons or even 2 teaspoons. That should help slow the process down, and it might help with softening up the crust too. When I bake the bread here in Alaska, the crust is soft, it is never hard. However, baking bread here in Alaska can be completely different than baking bread in other humid and hotter places. So the trick is to tweak the recipe for preference and location.

      If the crust doesn’t soften up after reducing the yeast, try wrapping the hot loaf (right out of the pan after it’s baked) with a kitchen towel. This will help trap some of the moisture/humidity and keep the crust soft.

      Hope that helps! For other tips and information you can also check out my Everything Guide to Gluten Free Bread Making – Including Troubleshooting Tips.

  47. Suzanne says

    So happy to have found your site you are a very smart young woman I will use your receipies from now on thank you so much !

  48. Sarah says

    Hi Megan,

    I have spelt flour, stumbled upon your site while searching for spelt bread recipe. Possible for me to use spelt anywhere in this recipe?


  49. David says

    Hi Megan – greetings from Wellington, New Zealand. Although I am not Gluten intolerant – by diagnosis; I get bloated very easily after eating – and specially after bread. I am really keen to cut gluten products out altogether. I tried your recipe and – first attempt – it is excellent! A little undercooked inside but quite brown outside. I may try adjusting the wet ingredients as you suggest – or perhaps bake a little longer on slightly lower heat setting. Thanks so much for sharing these recipes – can’t wait to perfect this one and try some of the others. I’ll keep you posted. I trust you are feeling well – I wish you all the best! Kind regards, David.

  50. Emily says

    I made this on Sunday and I really cannot believe how well it went. I have been trying to tweak another recipe for a year now and it keeps falling. So I bit the bullet and bought the flax and teff flour and gave this one a go. NO problems. Seriously. And, it is still nice and soft and moist on day two on my counter. Surreal. Thank you so much.

    • Megan says

      Hi Emily,
      You are so very welcome!! Thank you so much for taking the time to come back and comment. 😉 You really made my day – thank you!

  51. Kay says

    After baking bread for many years I had to change to glutenfree which is another challenge. My first gf bread was your recipe and it came out quite well. I didn’t have tapioca starch so I used cornstarch instead. Is this a good subsitute for tapioca? Also I didn’t have teff and sorghum flour and substituted it with buckwheat and chickpeas flour. I really liked the result and will make it again this week. Thanks Megan!!

  52. Ouida Lampert says

    Hi Megan,

    I have to tell you – this bread rocks! I have been baking gluten-free for 3 years now, and I have baked a L O T of bread, most of which disappointed me (that’s too much work and expense for things to fail, in my world).

    But, being ever hopeful, I tried this one – and it is perfect.

    And, it reminds me of a bread my daddy loved when I was a kid – back in the days when we didn’t have all the artisan breads that you see now. It was something seedy and grainy and “dark” (compared to the white bread the rest of us liked).

    You gave me a great recipe and a wonderful warm memory.

    Thank you!
    Ouida Lampert

    • Megan says

      Hi Ouida,
      I’m so touched by your comment! Thank you for sharing the memory of your daddy with me. And I’m so happy you enjoyed the bread recipe! Hugs to you!

  53. says

    Did the recipe! Yummity yum! However, when it cooled it sagged in the middle, like me. We live at about 4400 feet and think the problem is with the altitude. Do you have any suggestions? All the expert cooks I’ve talked to say it’s either too much sugar (honey), too much yeast, too much moisture, or the humidity is wrong. Any ideas or do I just have to monkey with the ingredients to get the right stuff. Still tastes great.

    • Megan says

      Hi Ron,
      Yes, I definitely have suggestions for you! Can you please tell me how much the loaf sagged? Like an inch or less? Or more than that? It will help me better determine what to suggest.

  54. Wendy says

    I’ve found a new winner!! My husband and I just gobbled down 2 pieces each! I love the flavor and the loaf did not fall on me. I cut the recipe down by 25% and baked it in an 8.5 x 4.5 pan as my 9 x 5 loaves (any recipe) notoriously flop. Thank you so much for all your efforts in creating such tasty recipes AND for sharing them with us.

  55. Lilian says

    I couldn’t find millet flour anywhere and hadn’t read through all of these comments before making the bread so I used my own substitutions. I subbed the cup of millet flour for 1/4 c quinoa flour, 1/4 c sorghum and 1/2 c oat flour. This was my first time making a gluten free bread, although I’ve been gluten free for 5+ years, and it turned out amazing. I will make this again for sure, hopefully next time I’ll have some millet flour on hand to try. I ordered some online just now!

  56. says

    I made this recipe and the amaranth flour and the taste of that flour overpowered the entire bread. Also, I baked the bread for 30 minutes as directed and the bread was still doughy. How much longer should I bake? Would love to hear your tips so I can try to make this bread again

    • Megan says

      Hi Jessica,
      I’m sorry you didn’t care for the amaranth. Some people love it, and others don’t. It all just depends on your preference. Re: the bread being doughy, I suggest you read this post HERE, that includes troubleshooting tips. It sounds like either there is too much liquid in the bread for your climate/elevation, or your oven isn’t properly calibrated (you can read how to calibrate your oven here). Good luck!

  57. says

    Thank you so much for your amazing set of articles about how to bake gluten free bread! I would like to try it, but hoped to avoid buying so many different kinds of flour. Is there a recipe that only uses a few? I bought millet flour and brown rice flour. Is there anything I can do with those? Thanks!

    • Megan says

      Hi Laura,
      Most of the bread recipes posted here are made from multiple flours/starches. Gluten free flours taste better and provide better texture when several are mixed (this is especially true in bread recipes). 😉

  58. Judy Mitchell says

    Hi again – after re-reading the recipe I am wondering if the MULTIGRAIN aspect of this recipe is due to the different flours or just the flax meal. Using regular GF all purpose flour would defeat the purpose of multigrain if it’s because of all the different flours.

    • Megan says

      Hi Judy,
      Flax is actually a seed, so the multigrain component of this recipe comes from the flours used. You can certainly use an GF all purpose mix, it just might not be as healthy as my blend listed above. 😉 Hope that helps!

      • Judy Mitchell says

        Thanks for responding so quickly. I kind of figured it wouldn’t be as good. Guess I’ll just have to go buy bits of the other flours :) I am looking forward to trying this recipe.

  59. Lise says

    Hi Megan, I have tried (& failed) MANY gluten free bread recipes and I have to say this one is hands down our favourite. My daughter would not eat gluten free bread until I found this one (and all the effort was for her in the first place!). My only issue with it was the use of almond flour. Not because I don’t like it (I love it in gluten free baking both for the flavour & nutritional value), but because my daughter’s school does not allow nuts. I tried replacing it with ground sunflower seeds (I initially used a coffee grinder but now have a Vitamix – woohoo!) and it worked beautifully. Just thought I’d share that in case others are the same boat.

  60. Karen Filer says

    This is the best bread recipe I have found – always turns out. Toast is great – nice and moist. Thanks for sharing the recipe.

  61. Kate says

    I am thrilled to have found this recipe. I have been making it every week for a few months now. I substitute sorghum flour for the millet and use amaranth instead of teff. I also have been adding 1/4 cup each of chia, flax, pumpkin and sunflower seeds. I add them after I mix in the yeast. This is the best gluten free bread I have found! Thanks for sharing it!

  62. anina says

    Hello Megan
    I know you said you hadn’t made this using a breadmaker, I was just wondering if that has changed? I bought a breadmaker and it does provide GF recipes but they all include sugar. :(

    • Megan says

      Hi Anina,
      No, I still haven’t tried this recipe in a bread machine, but some readers have and said it worked beautifully!

      • Maria says

        This bread is amazing. My 6 year old daughter has been gluten free for 4 months. It has been an adjustment for her. Today I sent her to school with a sunbutter and jelly sandwich on this bread. She came home from school and told me that she was nervous to eat the sandwich because she thought I messed up and gave her wheat bread. Thank You! I do have one question on this recipe. I noticed on the double loaf recipe for this same bread you have additional tablespoons of honey added to the wet ingredients, in addition to the honey in the yeast ingredients but that is not listed on the one for the single loaf. It was great without, just wondering if it would make that much of a difference.

  63. lauren says

    I have a bunch of gf flours, but no amarath or teff. I know you mentioned using sorghum to someone else. Could I make up any of that with oat flour instead or is that too heavy for this? I’m also curious about getting some chia in here, as I love millet chia bread. Any tips?
    Have you tried making french toast with this? I’m wondering if it holds up well? I’d love to make a bunch ahead for my son and freeze it!

    • Megan says

      Hi Lauren,
      Yes, you could use more sorghum flour or oat flour as a substitute for the teff flour. I think you could grind up a tablespoon of chia seeds and add it to the dough, but you’ll have to experiment a bit as I haven’t tried it myself. Yes, I have made French Toast, but not the type in the casserole pan – I’ve only made it with a single slice of bread (dip it into the egg, fry in a pan on both sides, etc.). Hope that helps!

  64. Alex says

    I found your site by chance and I’m really glad I did. I just made this recipe in my bread maker and it came out great the first time. I am a single father trying to get my daughter and I off gluten as a personal choice. I have made about 4 other recipes in the past none compared to this one, my daughter LOVES it and so do some of my siblings (they requested a loaf). Thank you for sharing this with us I will be checking out and making some of the others you have posted.

  65. Debra says

    I tried this bread twice, the first came out so gummy so I took out 1/4 cup of tapioca and replaced it with sorghum and it was still so gummy, I really hoped this worked as I am desperate to have a decent bread again..other than that I followed the recipe exactly, coUld I add some baking soda or powder to give more rise, it is just like a brick, rose up nicely in the 1 hour rise time then fell flat during baking, all my products are new so that should not be the issue, back to eating rice cakes I sad…so far have not been able to buy or bake a decent loaf…would whipping the egg whites help??

    • Megan says

      Hi Debra,
      Well that’s a complete disappointment, isn’t it? A couple things… have you checked your oven lately to see if it’s calibrated and producing even heat properly? That would be my first guess as to what’s the issue; however, if you check your oven and all is okay, my second guess would be the bread recipe has too much liquid in it for your location. Altitude, temperature, and humidity all can affect yeast breads. A recipe that works for me here in sub-zero Alaska might be different for those in humid Australia. That said, you might want to check out this Everything Guide To Making Gluten-Free Bread – Including Troubleshooting Tips. Hope those suggestions help!

  66. jenn hagwood says

    Thanks for this recipe, i’m going to try it this week. I make your Oat-Millet bread twice a week now and it’s our family staple! I love that recipe, it’s easy, always turns out right and is delicious. I’m looking forward to trying this one out and adding a little more fiber/multigrain into the kids diet. Thank you!

    • jenn hagwood says

      hello again, well the kids love this recipe but it has collapsed / shrunk up after baking it– both times I have made it. I checked out your troubleshooting tips, and it’s not gummy/too wet, it has nice consistency inside. I’ve made the recipe twice to the letter, first time the top collapsed and “sunk”. This time the top browned nicely but the sides ‘sucked in’ / shrunk when out of the oven. I think it could be over-rising so 2nd time i was careful not to let it rise too much. Any other ideas? Will keep experimenting, perhaps less liquid next time or really only let it rise a minimum amount? thank you again!

      • Megan says

        Hi Jenn,
        If the inside isn’t gummy, but has a good consistency, try reducing the yeast to 2 1/4 teaspoons, and the hot water to 1 cup. Sounds like it’s just too thin of a dough for where you’re located. 😉 Hope that helps!

  67. Leslie says

    What would you use in place of the almond flour? Would Coconut flour work or would you try something else? My son is top 8 plus nuts, rice, beef and poultry free. Love your site – most gluten free sites use rice as their main flour. can not wait to try this!

    • Megan says

      Don’t use coconut flour!! A little coconut flour goes a looooong way. You would definitely not want to use it in this recipe. Just to put it in perspective, if you were to make muffins from coconut flour, it would only require you to use 1/2 cup of coconut flour (no other flours) to make 12 muffins. Coconut flour requires a lot of moisture, too, so just keep that in mind for future baking. It can be very drying if the recipe isn’t written just right. 😉 That said, more sorghum flour would be an excellent sub for the almond flour.

  68. Patricia G says

    Megan, your many hours of testing have produced the best gluten free bread I’ve ever had. Thank you so much! It is delicious plain or toasted and it doesn’t even crumble on day 4. I just made my third loaf today. It’s going to be the new hostess gift for my gluten free friends.

  69. Joanne says

    Hi Megan,

    Thank you so much for this recipe!!
    I have been struggling with multiple food allergies/intolerances for years and finally went “gluten free” last fall. Your recipes, especially the bread have been fabulous!!
    I finally had testing done and found out that, among others, I am intolerant to almond, eggs, milk (of any kind) and wheat!
    I replace the almond flour with quinoi flour, but the eggs………… that was harder!!
    I finally found something that works well and keeps the loaf looking and tasting the way it did;
    To replace the eggs –
    1) In one bowl, mix 1 Tbsp ground flaxseed with 3 Tbsp water and let sit at least 10 min.
    2) In another bowl whisk together; 1 Tbsp egg replacer, 2 tsp baking powder, 3 Tbsp olive oil, 1 Tbsp honey, 3 Tbsp water. Whisk until frothy.
    3) Add both 1) and 2) to the wet ingredients. (add all other ingredients as written in original recipe)

    This has been a tough journey for me, but I love my bread and your recipes have helped!!

    Thank you,


    • Megan says

      THANK YOU SO MUCH for your recipe notes and suggestions. That’s very kind of you to come back here and leave that information for others. I’m sure it will be a BIG help to many who are egg free!

      And you are so welcome – big big hugs to you from Alaska!

  70. Maria says

    Hi, I make your oatmeal millet bread all the time with great success. Wondering why you use baking powder in that recipe but not in this one? Would it take away from this recipe if it was added? Thanks for all the great recipes, especially the breads.

    • Megan says

      Hi Maria,
      The Oatmeal Millet Bread is an older recipe of mine. You honestly don’t need the baking powder at all – in either recipe. 😉 Which reminds me I should get around to updating that recipe soon (so thanks for pointing that out). Very glad you enjoy the recipes!

  71. Beth says

    Am new to GF. I would like to try this recipe but have only Instant yeast…have always used this with my wheat breads. Are you able to suggest what changes I would need to make to use Instant yeast? thx.

    • Megan says

      Hi Beth, I’ve never used instant yeast in this recipe, so I’m unsure of what to suggest. Maybe go with the amount you used for your wheat bread?

    • Megan says

      Hi Belenda,
      No, there is no nutritional information provided for any of my recipes, but you can easily find out what it is by popping the ingredients into a calorie/nutrition counter such as this one (CLICK HERE).

  72. Jackie says

    Great bread! I’ve made this recipe 3 or 4 times. It’s always turned out tasty, although I’ve made substitutions every time. I researched the substitutions and kept looking for the ingredients I didn’t have. One time I got millet instead of millet flour, thinking I could whittle it down in my food processor – No, No, No – that doesn’t work. Finally I got millet flour at my new neighborhood “everything” grocery store. (and it was under $5 for a 24 oz bag), I made the bread again. WOW!!! Some of the tastiest bread I’ve ever had, GF or not! I’m still looking for Teff flour. but I’ve decided to just make a special request at my grocery store. We’ll see.

    Special thanks to you for the EASE of your recipe. After making it a few times, I’ve got it down! It’s pretty easy to throw together if you’ve got all the ingredients. Megan you’ve earned 5 stars on this one!

  73. Evelyn says

    I am anxiously awaiting trying this recipe for my granddaughter. However, I need to nix the molasses , honey and cider vinegar, due to fructose mal-absorption issues. I know the yeast needs sugar to grow, so I’m going to dissolve some organic cane sugar in water to replace the honey. But what role do the molasses and vinegar play, and what might I substitute for them?

    Kudos to you for all your time experimenting and sharing!


    • Megan says

      Hi Evelyn,
      So the honey and molasses add moisture to the bread. Maybe you could substitute at least 2-3 tablespoons of honey/molasses with full fat canned coconut milk? Just a thought. The apple cider vinegar is used in this recipe as a dough enhancer. You can use fresh lemon juice to replace it. Hope that helps!

      • Evelyn says

        Thanks. I will try the lemon juice. I will experiment without the honey and molasses and see how the consistency turns out. Thanks for the info and suggestions.

          • Evelyn says

            So, I’ve made this recipe a few times. The lemon juice works well, and using cane sugar water to feed the yeast did fine, as well.I don’t think I let the bread rise long enough though. The sides shrunk in a little each time, but my grand daughter doesn’t mind or know what bread is supposed to look like, so she is happy. She’s even happier when she can help make it!
            My question this time is….
            Can this bread be frozen successfully? I have flours in my freezer that are nearing their shelf life expiration date and want to make as many loaves as I can.
            Thanks again for all the time you put into researching and experimenting and sharing.

          • Megan says

            Hi Evelyn,
            You’re so welcome! Are you using all of the honey and molasses in this recipe? Just let me know and I can help adjust the recipe so it doesn’t settle as much. And yes, the bread can be frozen. I slice mine, wrap it up really well in plastic wrap, then store it in a freezer bag. 😉

  74. Lorna Enns says

    I have tried making different gluten free bread and it does look like the bread in your pans but when it is baked the whole bread is one nice brown crust with the rest being a big hole inside the crust. Even bread mixes turn out like that. I want try your recipe but I can’t have eggs except for quail eggs. I count about 5 or 6 eggs for 1 hen egg. I hope this will turn out. I am very discouraged with trying to make my own bread.


    • Megan says

      Hi Teresa,
      I’ve never tried it myself, so I can’t say for sure, but I’ve had a few other readers tell me that it’s worked.

  75. MichelleC says

    Fabulous! I made this late last night and am having some toasted now. Excellent flavor and texture. I thought I had all of the ingredients, but I was out of flax meal so I substituted some Quinoa Flakes, which is Quinoa in a form that looks sort of like uncooked oats. Worked beautifully. Thanks !

  76. regina kennedy says

    Can anyone tell me how much this weighs? I’d like to try the stuffing recipe, but have a store bought loaf, and would like it to be approximately the same amount. Thanks!

    • Megan says

      Hi Regina, I haven’t actually weighed this loaf. I’d say if you’re using a Udi’s or Rudi’s loaf (which are both smaller in size), I’d use maybe 1 1/2 – 2 loaves. 😉 Merry Christmas!

  77. says

    I rarely post feedback on recipes but I have to comment on this one. I confess that I broke nearly all the rules in the recipe – didn’t have millet, teff or flax flours, so substituted with other GF flours, let my yeast rise considerably longer than 7 minutes, only had a glass bread pan, so used that – and with all the variations, it still turned out wonderfully! Nice rise, good texture and crumb and good taste! I’m having my first piece right now with my egg for breakfast and it tastes great! I also like that it is so easy to make. I’ve made other GF breads (most of which are disappointing) but some that tasted wonderful, but took a lot more work. This recipe is a keeper! Thank you, Megan.

    • says

      Additional note: I have made this bread two times now and the second time I followed all the rules and listed ingredients – except for the glass pan. It turned out beautifully again. I did want to note however, that both times, I had to bake it for approximately an hour, as opposed to 30 minutes, as the recipe states. I guess it’s a difference in climate or temperature or something, but I don’t mind the hour, because it turns out so great!

  78. Jackie says

    For 6 months I’ve been making this bread. Every once in a while, I find a new GF bread recipe to try it out. Nothing comes close to this. I now make 2 loaves at a time and I’ve converted most flours to grams, using a scale to weigh. Thanks for the 2 loaf recipe. I’ve adjusted the water a bit and bought special bread pans. The loaves come out perfectly every time. I noticed that adding a tablespoon or two of whole Chia seed seems to help the loaf stay together a bit better. I think it has to do with the heat from the proofing liquid combining with the chia seed. When ground chia seed is combined with hot water it ‘gels’. Using whole chia seeds in every GF recipe with xanthum gum seems to help the recipe work just a little bit better. I encourage you to try it,

    • Amy says

      Do you mind sharing the weight measurements you have come up with? I was thinking about doing the same thing but would love to save some time.
      I have made this bread twice in the last 4 days and can see that I will need to start doubling the recipe. My 4 year old gluten-sensitive daughter and very picky gluten-eating spouse both love it!

  79. Jody says

    This is hands down the best gf bread I have made in five years. Thank you for the recipe! We just made a loaf today and tomorrow I will try one with no nuts and eggs for my son! Excited to watch it rise!

  80. Rebekah Storey says

    WOW WOW WOW! I’ve been gluten free for 4 1/2 years and OH how I miss whole wheat bread! THIS is exactly what I remember it tasting and feeling like. The texture is incredible, the taste is just absolutely dreamy! It’s dark and rich flavored and slices BEAUTIFULLY without breaking in half with each slice (that’s a first!). It freezer and reheats perfectly, makes incredible toast and sandwiches and just plain old hot “wheat” bread with butter and honey. THANK YOU!
    A couple of things: I had to sub out the almond flour (migraine trigger) with more sorghum – didn’t create issues at all. I use whole psyllium husk instead of xanthum gum and used 2 heaping 2tsp of it. It works beautifully. (a little shout out – I think the texture and crumb that pysllium husk creates is much better than xanthum gum – no slimy, no gummy).
    When I mixed the batter it was VERY runny, much runnier than the pictures above, so I added probably another 1/4 cup of tapioca starch, and then just gave up and stuck it in a warm oven to rise. I FORGOT about it while it was rising and it rose up and out all over the bottom of my oven. Even so, it baked well (minus the cave in the middle because we opened the oven door over and over again to get the burning residue off the bottom of the oven) and was an absolute delight!
    I was curious about the nutritional info, so here it is from Sparkspeople – roughly:

    Thank you, again! It’s simply wonderful!

  81. Northern Ontario girl says

    Made this last night and it looked as if it turned out SO WELL. I have terrible luck getting bread dough to rise and following your instructions I got a great rising! However….when I cut into the loaf this morning, there was a big glob of raw dough in the middle. I did use a glass pan because I didn’t have a metal pan, but I think that given how raw the middle was that the baking time needs to be extended to 40 or 45 minutes.

    I decreased the salt by 1/2 teaspoon and added two tablespoons of chia seeds because I had them lying around but I doubt that affected baking time.

    • Megan says

      Hi Northern Ontario Girl,
      Yes, you’re right – the chia seeds would not have affected the baking time. I don’t recommend using glass baking pans with this recipe, but also, have you calibrated your oven lately? Do you know if maintains heat like it should? Might be something to check out. Also might be something affected by humidity, etc. It’s hard to say, but next time when you bake the bread, you can check to see if it’s done when the internal temperature of the loaf registers 200 degrees (F). Just use a digital instant read thermometer. 😉 Hope that helps!

    • Megan says

      Hi Sharon,
      I honestly don’t know. I would recommend you ask a professional that question – like a nutritionist or a doctor. 😉

  82. Rufi says

    Hi Megan! I really whant to try this bread but I can`t find dry active yeast anywhere. And it turns out that they don`t sell it in my country. Can I use fresh yeast or instant yeast instead and if I do what will happen?

    • Megan says

      Hi Rufi,
      I think I would suggest trying instant yeast, but you’ll need to use less — maybe start with 1 3/4 teaspoon? You might need to decrease the amount of water you use, too. Start with 1 cup, and then add more only if you need it. Hope that helps. Good luck!

  83. Dani says

    I’m very very new to gluten-free, and I made your bread on Friday as my first gluten-free experiment to prove to myself I that I can still have sandwiches. I was pleasantly surprised at the taste and texture for a first attempt but was wondering if there was a way to make it less sweet without affecting it in any other way? Thanks! : )

  84. Michelle K says

    WOW! This has got to be the best GF bread I have ever made in my 3 1/2 years of being GF.
    My non GF husband tried it and said ” This is beautiful. Are you sure you can eat this”?
    Thank you so much for sharing this recipe.

  85. Manon says

    Beautiful! What a tasty GF bread! Although I am not intolerant to gluten I decided to give it a try. My mom has been gluten intolerant for over 30 years so I am very familiar with ingredients and recipes. But this bread is THE best! Thanks for a great recipe and keep them coming! I am anew fan!!!

  86. Lisa says

    Juts made this bread today and it is delicious!!!!!! I omitted the xanathan gum I can not have gums and used Yerba Prima Psyllium Husks Powder. I had to cut it while it was still hot and it is wonderful. I am not supposed to have nuts so I am going to sub with something else. Can I use more millet? I used teff this time I am going to experiment and use Amaranth next time. I did notice the outside of the bread got quite dark any suggestions? Your recipe is the best yet not using all rice flours like so many other recipes a totally healthy bread. Thank you for sharing this recipe!!!! I life in south Florida but it was cool today not humid.


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