Multi-grain gluten-free bread


  • Prep Time15 mins
  • Total Time15 mins
  • Makes6 Servings
*PLUS Baking Time: 50 minutes, Rising Time: 90 minutes
Multi-grain gluten-free bread

Michael Alberstat

Chatelaine Triple Tested

Create tasty gluten-free sandwiches with this multigrain gluten-free bread recipe. It only takes a clever mix of flours from the health food store.


  • 1/2 cup plus 2 tbsp brown-rice flour

  • 1/2 cup sorghum flour

  • 1/4 cup teff flour

  • 1/4 cup tapioca starch

  • 2 tbsp cornstarch

  • 1/4 cup flax meal

  • 1 tbsp xanthan gum

  • 8-g pkg quick-rise instant yeast

  • 1 tsp salt

  • 2 eggs, at room temperature

  • 2 egg whites, at room temperature

  • 2 tbsp vegetable oil

  • 2 tbsp honey

  • 1 tsp white vinegar


  • Preheat oven to 200F. Grease and line the bottom of an 8 × 4-in. loaf pan with parchment paper. Whisk flours with starches, flax meal, xanthan gum, yeast and salt in a large bowl. Whisk eggs with egg whites, 1 cup warm water (about 110F), oil, honey and vinegar in a medium bowl. Stir into flour mixture. Dough will be very wet.

  • Scrape dough into prepared pan. Turn off oven. Set pan in centre of oven and let rise, keeping oven door closed, for 1 hour 30 min. With dough still in the oven, heat oven to 375F. Let it bake until crust is golden, about 1 hour. Remove pan from oven and let stand for 15 min. Remove bread from pan and let cool completely on a wire rack. Gluten-free bread will keep well at room temperature for up to 2 days.

Nutrition (per serving)

Calories 272, Protein 8g, Carbohydrates 41g, Fat 9g, Fibre 5g, Sodium 462mg.

Gluten-free Bread Baking Tip:

This bread can also be baked in a 9 × 5-in. pan; the loaf will just be a bit thinner and more flat. We prefer the look of the loaf baked in the 8 × 4-in. pan.

Prep Tip:

It’s critical to keep the oven door closed as per the recipe instructions. Otherwise the loaf won’t rise.

Favourite Gluten-Free Sandwich:

Crispy bacon, sliced avocado, cheddar and mayo.