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.
Gluten & Rice Free Multigrain Bread Recipe
Yields 2 full-sized bread loaves
A few notes:
- For more detailed directions with pictures, please see my original post of the Gluten & Rice Free Bread Recipe.
- You must have a heavy duty mixer that can handle at least 8 cups of flour to make this.
- 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)
½ cup sorghum flour (or more millet flour)
½ cup flax meal
5 ½ teaspoons xanthan gum
1 tablespoons sea salt
Wet Ingredients:
6 eggs
⅓ cup olive oil
2 tablespoon unsulfured molasses
2 tablespoons honey
2 teaspoon apple cider vinegar
Yeast Ingredients:
2 ½ cups hot water (between 110 – 115 degrees F)
2 tablespoons honey
4 ¼ teaspoons active dry yeast (NOT instant yeast)
Directions:
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.
Enjoy!
Megan
glutenfreehappytummy says
My goodness do those loaves look scrumptious! i’ll have to give them a shot! thanks for sharing! i hope you feel better today:)
Joli Chism 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!
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!!!
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 replacer.is 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.
Megan says
Hi Terri,
I have a few thoughts for you, and I’m actually going to send you an email later today (since I have your email address). 😉
Thanks!
Megan
Tara santucci says
Could you email me? I have a question about using applesauce as an egg substitute.
Megan says
Hi Tara, please feel free to post your question here!
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!!
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.
Megan says
You can use more sorghum flour and brown rice flour as a substitute!
Lucy says
What would you suggest for subbing flax , thank you
Megan says
You can sub more sorghum flour. 😉
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!
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!
Catherine says
This bread has become a mainstay in my family’s diet. I cannot thank you enough for the double-loaf recipe. With growing boys in the house, we really need the extra!
Megan says
You’re so welcome, Catherine! 😉 I’m happy your family likes it!
Katrina Tholen says
This was great! I’m trying to steer away from rice because of the arsenic content. Now I’m just trying to figure out a rice free high fiber gluten free muffin base so I can appease my muffin monsters. 😉
Megan says
I’m so happy you enjoyed it! For a rice free high fiber muffin, try THIS RECIPE. You can easily reduce the sugar, and replace the rhubarb with whatever you like. Psyllium husk powder is very high fiber (and binds the ingredients together in lieu of the xanthan gum). I’d even up the psyllium husk powder to 2 teaspoons.
Eileen Mattox says
Excited to try this recipe for my sis who needs to be gluten free and is allergic to rice. I followed the recipe except for subbing EnerG egg replacer (she’svegan). The loaf looked beautiful when I took it out of the oven, but deflated immediately and when we sliced it about an hour later, the bottom half was nearly raw. Can you suggest some remedies?
Megan says
Hi Eileen,
I’m sorry to hear that, but it’s hard when you’re trying to substitute that many eggs. You might try this Gluten Free Vegan Sandwich Bread recipe instead.
Mary Jane Corda says
I am just making this now. I used my kitchen aid stand mixer and mixed the dry ingredients with the wet until the paste formed. Then I added the yeast mixture and mixed for 3 more minutes on medium. I di not little dense balls of sticky dough in the batter when I transferred it to the pan. Is this because I added the yeast to quickly (I am wondering if it is the gum or flax that didn’t incorporate well). Will it be noticeable in the final product?
Megan says
Hi Mary, without seeing your dough, it’s hard to tell! I can’t say I’ve had that happen before. Maybe next time mix it a bit more until the lumps are mostly smooth.
Holly Moore says
I’ve never made bread with yeast before, do you bake both loaves at the same time? My oven isn’t the greatest so if I make 2 loaves of banana bread I bake them separately.
Mēgan says
Hi Holly, Yes, you bake the loaves at the same time.