Version #2 – Gluten & Rice Free Multigrain Bread Recipe (for two full-sized bread loaves)

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Making bread, or any other baked good gets to be a chore when life is busy or I’m not feeling well. Lately I’ve been making our family’s favorite bread, but making two loaves at once. I leave one out for us to use, and slice, wrap, and freeze the other. It’s been a huge time saver for me.

Fresh out of the oven!

Dough divided equally between 2 bread pans

Just finished rising and now ready for the oven

Gluten & Rice Free Multigrain Bread Recipe
Yields 2 full-sized bread loaves

A few notes:

  1. For more detailed directions with pictures, please see my original post of the Gluten & Rice Free Bread Recipe.
  2. You must have a heavy duty mixer that can handle at least 8 cups of flour to make this.
  3. There are 4 tablespoons of honey total in this recipe, it is just split up between the wet ingredients and the yeast ingredients.

Dry Ingredients:
2 cup millet flour
2 cup tapioca starch
1 cup blanched almond meal/flour (I use Bob’s Red Mill)
1 cup brown teff flour (amaranth flour would work well too)
1/2 cup sorghum flour (or more millet flour)
1/2 cup flax meal
5 1/2 teaspoons xanthan gum
1 tablespoons sea salt

Wet Ingredients:
6 eggs
1/3 cup olive oil
2 tablespoon unsulfured molasses
2 tablespoons honey
2 teaspoon apple cider vinegar

Yeast Ingredients:
2 1/2 cups hot water (between 110 – 115 degrees F)
2 tablespoons honey
5 teaspoons active dry yeast (NOT instant yeast)

In a medium sized 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! 

Using a heavy duty mixer with a paddle attachment, combine the dry ingredients.

In a separate mixing bowl, whisk together the eggs, oil, molasses, honey, and vinegar.

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.)

Divide the dough evenly between 2 well greased 9 x 5″ bread pans (I line my bread pans with parchment paper and then grease) 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 the dough is just peaking over the sides of the bread pan (like in the picture above), it is time to bake (and depending on the temperature of your house, the bread may be ready to bake after 30 mins of rising, or it may take a full hour. Keep an eye on it, do not allow the bread to over rise, otherwise it will fall when it’s finished baking.) Bake in a preheated 375 degrees (F) oven for about 30 minutes.

Remove loaves from pan and allow them to cool on a wire rack.  Allow the loaves to cool before slicing or freezing.

To prepare loaves for freezing, slice, wrap in plastic wrap, place in a freezer bag, and freeze. I thaw my bread loaves on my counter, or if I’m in a hurry, I’ll pop a frozen slice in the toaster for immediate use.



  1. says

    Thanks for the great recipe! This reminds me of “real” homemade whole wheat bread before trying to bake gf. :) I did make a number of substitutions and it was still great! I made sunflower seed flour in lieu of the almond, potato starch for the starch, oat flour, sorghum, millet, flax and I used chia and water to replace 1/2 the eggs. It mixed up and rose beautifully!

  2. Rebecca A says

    I made this today for my boys and they LOVED! It. We’ve been gluten free for over 2 years and recently discovered that rice gives my 4 year old tummy aches. I was searching for a bread recipe to make and struck gold with this one. Thank you!!!

  3. Terri says

    These look incredible. The only is that I am also allergic to eggs. I just tried my first gluten free recipe and it was a muffin that came out verry gummy. I used a flax seed and chia seed with water combination as a replacer.So my self-esteem is blown some. I am also allergic to potatoes so I can’t you use the standard energy egg this recipe is something I should attempt? If so what would you recommend for the egg replacer since it already has a lot of flax seed in it already. I just found out about my wrath of allergies which include rice potatoes gluten eggs Dairy etcetera and I’m overwhelmed and starving. Please help! I can’t find any recipes for anything that doesn’t contain one of these things.

  4. Crystal says

    Your link back to your original recipie at the top is broken – it must still be trying to go back to your maidinalaska site!!

  5. Cindy says

    This looks good, but what is a good substitute for millet. It is a very powerful goitrogen and only gets stronger with cooking. Anyone with thyroid disease should avoid this ingredient.

  6. Sara Horsman says

    Just tried this bread and LOVED it! I used oat instead of teff, just because I didn’t have any, and I love the flavor. Tastes very similar to whole wheat. I also used bread machine yeast (RapidRise) and had no problems, I just like to buy yeast in the larger container. Thank you!

  7. Jackie says

    This is, by far, my favorite Gluten Free bread. It’s a great recipe that I’ve made many times. This last time I made it – it was perfect. Before, the edges would crumble a bit as I was slicing towards the middle of the loaf. Something finally sunk in. Don’t let it rise too much… I’ve heard that before, but I have this picture in my head of the loaf ends reaching the top of the bread pan. Then the middle rises over the pan. Ahhh… This time I stopped the rising when the middle just reached the top of the pan – just like in your picture. Problem solved! I’ve also found that adding a tablespoon of chia seeds seems to help in any GF bread. I imagine that it works with the warmth from the proofing mixture to help bind things a bit better. My grocery store organic/natural brand has a reasonably priced package of chia seeds. Thanks again for the great recipe!


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