Best 2 Gluten Free Multigrain Bread Recipes

Indulge in the delightful world of gluten-free baking with our carefully curated collection of multigrain bread recipes. Discover the secrets of crafting wholesome and delectable loaves that cater to various dietary needs and preferences. From the classic Multigrain Bread, bursting with the goodness of sunflower seeds, flaxseeds, and pumpkin seeds, to the hearty Millet and Teff Bread, boasting a unique blend of ancient grains, each recipe offers a symphony of flavors and textures. Embark on a culinary journey with the Quinoa and Amaranth Bread, where the nutty flavor of quinoa harmonizes perfectly with the earthy notes of amaranth. For those seeking a low-carb option, the Keto Multigrain Bread provides a satisfying alternative, while the Vegan Multigrain Bread caters to plant-based diets with its wholesome and nutritious ingredients. With step-by-step instructions and helpful tips, these recipes empower you to create artisanal multigrain bread that rivals any bakery.

Let's cook with our recipes!

GLUTEN-FREE MULTIGRAIN MIRACLE BREAD

Gluten-Free Multigrain Miracle Bread image

It is hard to believe that something as ordinary as a loaf of bread could nearly bring tears to my eyes - But that is what happened the other night when I sliced into the loaf of fresh-baked bread I had just pulled from the oven. I can't take full credit - It's based on a recipe by a woman named Laurie on the Celiac.com forums. But this is really some stellar bread - Hands down the best gluten-free bread I've had. It stays pliable and delicious without freezing or toasting. Don't skip out on the flaxseeds, they add nutrition and texture without too much "flaxy" taste.

Provided by Whats Cooking

Categories Yeast Breads

Time 2h30m

Yield 1 loaf, 14 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup amaranth flour
1/4 cup tapioca starch
1/4 cup cornstarch or 1/4 cup arrowroot
1/4 cup flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 additional egg whites
1 cup water, room temperature
2 tablespoons vegetable oil
2 tablespoons honey or 2 tablespoons agave nectar
2 teaspoons apple cider vinegar

Steps:

Preheat the oven to 200°F.
Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.
Combine the wet ingredients in a separate large bowl using a hand-mixer on low or medium speed. When fully combined, slowly add dry ingredient mixture and mix until fully blended, with no lumps. Scrape the sides regularly.
Grease a 9x5" bread pan, and pour the dough into the pan. Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan.
Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.
This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.

Nutrition Facts : Calories 103.1, Fat 3.9, SaturatedFat 0.6, Cholesterol 26.6, Sodium 186.5, Carbohydrate 14.3, Fiber 1.4, Sugar 2.7, Protein 3

BEST WHOLE GRAIN GLUTEN-FREE BREAD FOR A BREAD MACHINE

Best Whole Grain Gluten-Free Bread for a Bread Machine image

We really enjoy this bread - all of us eat it when only my husband has to be gluten free. You can also use the Dough setting and scoop out dough onto baking sheets to make buns. To smooth top of loaf or buns, wet fingers and smooth the dough before it rises.

Provided by Caroline Booy

Categories Bread Yeast Bread Recipes

Time 3h

Yield 10

Number Of Ingredients 16

Ingredients

1 cup cornstarch
½ cup millet flour
½ cup tapioca starch
¼ cup sweet rice flour
¼ cup teff flour
¼ cup ground flax
2 tablespoons psyllium husk
2 ½ teaspoons guar gum
2 large eggs
1 ⅔ cups warm water
3 tablespoons canola oil
1 teaspoon white vinegar
2 ¾ teaspoons active dry yeast
1 ½ teaspoons salt
½ cup milk powder
3 tablespoons white sugar

Steps:

Mix cornstarch, millet flour, tapioca flour, rice flour, teff flour, ground flax, psyllium husk, and guar gum in a bowl.
Place eggs, warm water, canola oil, vinegar, sugar, yeast, cornstarch mixture, salt, and milk in a bread machine pan in the order listed, or in the order listed by the manufacturer. Stir gently with a wooden spoon to combine yeast with the rest of the ingredients.
Run "rapid bake" cycle for 2 hours. Select "dark" crust setting; bake for 50 minutes.

Nutrition Facts : Calories 237.5 calories, Carbohydrate 38.5 g, Cholesterol 38.4 mg, Fat 7 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 0.8 g, Sodium 400.2 mg, Sugar 7 g

Tips:

Use a variety of flours. This will give your bread a more complex flavor and texture. Some good gluten-free flours to use include almond flour, coconut flour, oat flour, and tapioca flour.
Be careful not to overmix the dough. Overmixing can make the bread tough. Mix the dough just until it comes together.
Let the dough rise in a warm place. This will help the bread to rise properly. You can let the dough rise in a warm oven or in a warm spot on your counter.
Bake the bread at a high temperature. This will help the bread to brown and develop a crispy crust.
Let the bread cool before slicing it. This will help the bread to hold its shape.

Conclusion:

Gluten-free multigrain bread is a delicious and healthy alternative to traditional wheat bread. It is a great source of fiber and nutrients, and it can be enjoyed by people with celiac disease or gluten intolerance. With a little planning and effort, you can easily make delicious gluten-free multigrain bread at home.