Best 3 Gluten Free Multigrain Bread Recipes

Are you looking for a delicious and nutritious gluten free multigrain bread recipe? If so, you have come to the right place! This article will provide you with a variety of recipes that are sure to please even the most discerning palate. Whether you are looking for a simple and easy recipe or something more complex and flavorful, we have a recipe that will suit your needs. So, what are you waiting for? Let's get started!

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

GLUTEN AND YEAST AND DAIRY FREE MULTIGRAIN BREAD

Gluten and Yeast and Dairy Free Multigrain Bread image

A tasty and nutritious gluten and yeast free bread. You need to start soaking the grains the night before you want to bake the bread to allow the abiant yeast in the teff time to work. It makes tasty crackers too if you slice very thinly and toast on a cookie sheet in a 300 degree oven for about 5 minutes per side. The crackers keep for a couple of weeks in tupperware. If you blend the crackers and add some parsley and seasonings it makes great bread crumbs as well. For the information of Chef #257341 There is no yeast in apple cider vinegar, just apples. If you can tolerant teff, you can tolerant soaked teff. As a matter of fact, it is a good practice to soak all grains in an acid like buttermilk to ease digestion, especially if you have digestion issues.

Provided by Chef 616082

Categories Sourdough Breads

Time 1h5m

Yield 1 Loaf, 18 serving(s)

Number Of Ingredients 19

Ingredients

1/2 cup teff, ground
1 1/4 cups brown rice flour (or 3/4 brown rice 1/2 cup gf oats)
1/4 teaspoon ground ginger
3 tablespoons sugar
3/4 cup almond milk, soured with
2 teaspoons cider vinegar (or water)
1/2 cup sorghum
1/2 cup almonds, ground
1 cup tapioca (or other starch)
1/4 cup flax seed, ground
1 ounce chia seeds, ground (two tablespoons)
2 teaspoons guar gum or 1 1/2 teaspoons xanthan gum
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup coconut oil or 1/4 cup olive oil
2 eggs, seperated
1/4 teaspoon cream of tartar
1/2 cup water

Steps:

Before bed in a medium non-metalic bowl whisk the first four dry ingredients well. Blend in the soured almond milk, cover tightly with saran wrap and leave in oven with the light on.
The next day, in a small bowl, mix 1/2 cup water with ground chia seeds and stir very well until an even paste is reached. Stir in the egg yolks, oil (warmed if you use coconut) and two teaspoons of cider vinegar if soured almond milk wasn't used in the first step.
In a medium bowl mix sorghum, ground almonds, tapioca, ground flax, guar gum, baking powder and soda and salt mixing well.
Mix the wet ingredients with the dry and gingerly mix both with the soaked grains from the oven being careful to keep as much lift as possible.
In a mixer beat the egg whites and 1/4 teaspoon of cream of tartar until stiff peaks form. Fold carefully into the completed mixture and turn into a greased and floured loaf pan. Level with a spoon dipped in hot water and slash down the middle with a knife.
Let dough sit while oven preheats to 350 degrees then cook for between 35 and 45 minutes until toothpick inserted in centre comes out clean.

Nutrition Facts : Calories 174, Fat 7.5, SaturatedFat 3.2, Cholesterol 20.7, Sodium 218.5, Carbohydrate 24.4, Fiber 2.6, Sugar 2.7, Protein 3.6

Tips:

Use a variety of flours: This will give your bread a more complex flavor and texture. Some good options include brown rice flour, sorghum flour, millet flour, and oat flour.
Add some seeds or nuts: This will give your bread a boost of nutrients and flavor. Some good options include sunflower seeds, flax seeds, chia seeds, walnuts, and pecans.
Don't overmix the dough: Overmixing will make the bread tough. Mix the dough just until the ingredients are combined.
Let the dough rise in a warm place: This will help the bread to rise properly. A warm oven or a sunny windowsill are good options.
Bake the bread at a high temperature: This will give the bread a crispy crust and a light and fluffy interior.

Conclusion:

Gluten-free multigrain bread is a delicious and healthy alternative to traditional wheat bread. It is easy to make at home and can be enjoyed by people with and without celiac disease or gluten sensitivity. With a little practice, you can make gluten-free multigrain bread that is just as good as, if not better than, store-bought bread. So what are you waiting for? Give it a try today!