• chef janet

Gluten-Free Multi-Grain Bread

Updated: Apr 4

This gluten-free bread amazes me every time I bake a loaf. I use a combination of flours including teff which gives it a wonderfully sweet and slightly nutty flavor. I use teff and millet not just for their flavor but also because they are super-grains that are packed with nutrients. Most of us on a gluten-free diet need to expand past rice flour which is the base for most gluten-free baked goods.

This recipe is pretty forgiving too. I have interchanged the types of flours I use with little or no difference in the result. I have used oat flour in place of the brown rice or millet and have even just used teff and brown rice only. I recommend keeping the teff and playing with the other 2 keeping the total amount of flour the same. The potato starch is not considered a flour so keep that the same regardless.

If you avoid xanthan or guar gum, replace with 2 Tbsps psyllium seed husks.

I don't have a bread machine so my secret is to use my microwave as a proofing oven. Just heat a damp towel a couple of times for 30 seconds to warm it up and add some humidity. It works like a charm.

If you haven't made gluten-free bread before, wait no more! It's way easier than wheat based bread. There is no kneading at all and no worrying whether you've mixed it enough or too much.


¾ cup each of teff, millet and brown rice flours

⅓ c + 2 Tbsps potato starch

3 Tbsps flax seed meal 1 Tbsp xanthan or guar gum* (see below) 2½ tsps yeast (1 packet) see note below re: yeast 1¼ tsps salt

¾ c + 1 Tbsp water, room temperature 3 Tbsps oil

3 Tbsps honey or agave 2 tsps apple cider vinegar 3 whole eggs, room temperature (place in a bowl of warm water for 10 minutes) 2 egg whites, room temperature

  1. If your eggs are straight out of the fridge, place them in a bowl of warm water. This will gently bring them up to room temperature by the time you are ready for them.

  2. Whisk the dry ingredients together in a small mixing bowl. Measure the flours by spooning into the measuring cup and leveling off with flat edge. See instructions at the bottom of page regarding types of yeast.

  3. Wet a cloth towel, place in the microwave and heat on high for 30 seconds. Leave the towel in the microwave. The microwave will serve as your proofing oven.

  4. In the bowl of a stand mixer, beat the water, oil, vinegar, sweetener, eggs and egg whites.

  5. With the mixer on its lowest setting, add the dry ingredients. Turn it up to medium for 30 seconds. Stop the mixer, scrape down the sides of the bowl and mix on medium speed for 4 minutes. Meanwhile heat the towel in the microwave for another 30 seconds.

  6. Don't worry! This is a a sticky dough and more wet than dough made with wheat flour - normal for gluten-free bread. Transfer the dough to a greased loaf pan. Use wet finger tips or a small offset spatula to smooth and level the top of the loaf.

  7. Place the pan in the microwave (with the wet towel still in it) and close the door to proof. Do not turn on the microwave. To proof any dough with yeast, a slightly warm, moist environment is ideal. The heat and moisture from the towel will be just the right amount.

  8. The dough will need to proof for about 60-75 minutes, but set a timer for 45 minutes to remind you to pre-heat the oven to 350˚ so that it will be ready as soon as the loaf is done proofing. At 45 minutes, also take a peek at the loaf to check on the process.

  9. The dough should rise to just above the top of the pan and will do a good amount of rising in the last 15-20 minutes. If it rises to this level earlier, it is ok to remove it and begin baking.

  10. Place the pan in the oven with the short sides parallel to the sides of the oven and bake for 35-40 minutes. The center of the loaf should measure about 200.˚

Place the loaf pan on a wire rack. Cool for 10 minutes in the pan, then remove the loaf to cool completely.

This bread freezes nicely so if you can actually resist eating the entire loaf in a couple of days, slice and freeze half of the loaf.

*If you avoid xanthan or guar gum, replace with 2 Tbsps psyllium seed husks.

* If using active dry yeast empty the packet into the warm water and let sit until foamy, about 8 minutes.

If using a fast rise yeast, add dry yeast directly to the dry ingredients & proceed as instructed.

©2019 by Chef Janet, LLC