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Gluten-Free Multigrain Bread

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Gluten-Free Multigrain Bread

  • Gluten Free
  • Medium



Ingredients :

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

Methods :

  • Butter and flour a 9×5-inch loaf pan.
  • Sift rice flour, tapioca starch, potato starch, yeast, guar gum, salt, and baking powder together in a bowl.
  • Place quinoa, sunflower seeds, almonds, and flax seeds in a coffee grinder. Grind until very fine. Mix into the flour mixture.
  • 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.
  • 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.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • 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.


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