Gluten free multigrain bread

    2 hours 35 min

    This gluten-free bread is packed with multigrains like brown rice flour, quinoa, almonds and flaxseed.

    4 people made this

    Serves: 10 

    • 1 teaspoon butter, or as needed
    • 120g brown rice flour
    • 35g tapioca flour
    • 35g potato starch
    • 2 teaspoons dried active yeast
    • 2 teaspoons xanthan gum
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 40g quinoa
    • 35g sunflower seeds
    • 35g toasted almonds, chopped
    • 40g flaxseeds
    • 180ml warm milk (45 degrees C)
    • 2 eggs
    • 2 egg whites
    • 2 tablespoons treacle or molasses
    • 2 tablespoons agave nectar or honey
    • 2 tablespoons olive oil
    • 2 teaspoons apple cider vinegar
    • 1 teaspoon sesame seeds (optional)

    Prep:20min  ›  Cook:45min  ›  Extra time:1hr30min rising  ›  Ready in:2hr35min 

    1. Lightly grease and flour a 22 x 12cm loaf tin.
    2. Sift rice flour, tapioca flour, potato starch, yeast, xanthan gum, salt and baking powder together in a bowl.
    3. Place quinoa, sunflower seeds, almonds and flaxseeds in a coffee grinder. Grind until very fine. Transfer to the rice flour mixture. Mix until new dry mixture is well combined.
    4. Combine milk, eggs, egg whites, treacle, 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.
    5. 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 loaf tin, about 1 hour 30 minutes.
    6. Bake in the preheated oven until the top is golden and the loaf is cooked through, about 45 minutes. Let bread cool thoroughly before slicing with a serrated knife.

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