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Gluten Free Multigrain Bread

May 26, 2010

This is a fantastic bread with a delicious flavor. A crispy outside and soft and melt in your mouth inside. With the flaxseed meal it does tend to have a nuttier, seed flavor. You could use a finer flax seed if your children don’t like the nutty taste. Tonight at class we’re pairing this recipe with raspberry butter for a deliciously fresh farm style bread taste!

We’re also enjoying a wonderful coconut cake with almond flour (perfect in time for the summer!) and quinoa chocolate chip cookies (my husband grabbed one of the cookies when he got home from work and thanked me for it. Told me it was delicious. I let it roll for awhile until I finally told him he ate quinoa. Surprised!)


Adapted from

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 arrowroot starch
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
2 teaspoons apple cider vinegar

Preheat the oven to 200F.

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 9×5″ 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.

Raspberry Butter

1 cube butter, softened

1/8 cup honey or light agave nectar

1/2 cup raspberry jam (organic or all natural)


Whip the butter until smooth, add honey until mixture is creamy, then blend the jam and in until fully incorporated. A great addition to toast, pancakes, waffles, bread and crackers. Store in an airtight jar in the refrigerator.

2 Comments leave one →
  1. alexis permalink
    June 1, 2010 1:21 pm

    Hi! I have a question about the bread, after baking, what is the best way to store it? I see that you say to put it in the freezer after a few days, but in the mean time should you put it in the fridge or leave at room temp? Thanks!

    • healthydealsnsteals permalink
      June 1, 2010 2:41 pm

      I would store it in an airtight container either on the counter (or in a breadbox) or in the fridge. After several days, I would put it in the freezer if you haven’t used it. Hope that helps, please let me know if you have any more questions. Thanks!

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