Multi Grain Bread Gluten Dairy and Egg Free
Discover the ultimate homemade *Multi Grain Bread* that’s completely gluten, dairy, and egg free—a perfect loaf for those with dietary restrictions or anyone seeking healthier alternatives. This hearty bread combines a blend of sorghum flour, brown rice flour, and tapioca starch for a mix of textures, while ground flaxseed and psyllium husk powder ensure a tender, structured crumb without traditional binding agents. Naturally sweetened with coconut sugar and topped with optional sunflower seeds, this loaf is both wholesome and flavorful. With minimal prep time and no fuss, you'll enjoy the aroma of freshly baked bread in just over an hour. Whether you’re serving it for breakfast, alongside soup, or as a sandwich base, this versatile recipe is sure to be the star of your kitchen!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour blend
- 0.5 cup Sorghum flour
- 0.5 cup Brown rice flour
- 2 tablespoons Ground flaxseed
- 0.5 cup Tapioca starch
- 2 tablespoons Psyllium husk powder
- 2.25 teaspoons Instant yeast
- 1 tablespoon Coconut sugar
- 1 teaspoon Salt
- 1.75 cups Warm water (about 100–110°F)
- 2 tablespoons Olive oil
- 2 tablespoons Sunflower seeds (optional, for topping)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour blend, sorghum flour, brown rice flour, ground flaxseed, tapioca starch, psyllium husk powder, salt, and instant yeast. Stir to combine well.
Add the warm water, olive oil, and coconut sugar to the dry mixture. Mix thoroughly until a sticky dough forms. You can use a stand mixer with a paddle attachment if available.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest in a warm area for 1 hour to rise. It should double in size.
Preheat your oven to 375°F (190°C). Line a 9x5-inch loaf pan with parchment paper or lightly grease it with olive oil.
After the dough has risen, transfer it to the prepared loaf pan. Smooth the top with a spatula or damp hands. If using sunflower seeds, sprinkle them evenly over the top and gently press them into the dough.
Bake in the preheated oven for 40–45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
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.
Store in an airtight container at room temperature for up to 3 days, or refrigerate to extend shelf life.
Nutrition Facts
Calories |
2085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2386 mg | 104% | |
| Total Carbohydrate | 401.1 g | 146% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 17.0 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 883 mg | 19% | |
*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.
