Gluten Free 5 Grain Bread
Discover the perfect balance of flavor and nutrition with this Gluten-Free 5 Grain Bread—an artisanal loaf that's both wholesome and versatile. Featuring a nutrient-rich blend of brown rice, sorghum, quinoa, teff flours, and tapioca starch, this recipe is a game-changer for those adhering to a gluten-free diet. Psyllium husk powder ensures a soft, cohesive crumb, while honey and olive oil lend a subtle sweetness and richness. The optional sunflower seed topping adds a delightful crunch and rustic charm to every slice. With a quick 20-minute prep time and foolproof rising technique, this bread is ideal for sandwiches, toasting, or enjoying plain with a smear of butter. Whether you’re gluten-sensitive or just looking for a hearty homemade loaf, this recipe caters to flavor, texture, and dietary needs.
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Recipe Information
Ingredients
- 1 cup Brown rice flour
- 0.5 cup Sorghum flour
- 0.5 cup Quinoa flour
- 0.25 cup Teff flour
- 0.5 cup Tapioca starch
- 2 tablespoons Psyllium husk powder
- 2.25 teaspoons Instant yeast
- 1 teaspoon Salt
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 2 large Eggs
- 1.25 cups Warm water
- 2 tablespoons Sunflower seeds (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the brown rice flour, sorghum flour, quinoa flour, teff flour, and tapioca starch. Mix well.
Add the psyllium husk powder, instant yeast, and salt to the dry ingredients. Stir to combine.
In a separate bowl, whisk together the eggs, honey, olive oil, and warm water until smooth.
Slowly pour the wet ingredients into the dry ingredients, stirring with a spatula or wooden spoon until a thick, sticky dough forms.
Transfer the dough to the prepared loaf pan, spreading it evenly with a spatula. Smooth the top with wet hands if necessary.
If using sunflower seeds, sprinkle them evenly over the top of the dough and gently press them down.
Cover the loaf pan with a clean kitchen towel and let the dough rise in a warm place for 30-40 minutes, or until it has risen by about 50%.
Bake the bread in the preheated oven for 50 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2390 mg | 104% | |
| Total Carbohydrate | 367.7 g | 134% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 40.4 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1414 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
