Whole Grain Gluten-Free Bread Recipe
This recipe is very low in starch, packs a protein punch, and makes an excellent sandwich bread. The quinoa adds more of an oatmeal texture and the almond flour adds a wonderful nutty flavor.
Whole Grain Gluten-Free Bread Recipe
This bread is low in starch with a protein punch, perfect for sandwiches.
Servings: 12 servings
Calories: 187kcal
Ingredients
- 1 package rapid rise dry yeast
- ½ cup warm water 110-115°F
- 1 tablespoon honey
- ¾ cup brown rice flour
- ¾ cup almond flour
- ½ cup buckwheat flour
- ½ cup millet flour
- ¼ cup quinoa flakes
- 2 tablespoons flaxseed meal
- 1⅛ teaspoon fine sea salt
- ¼ cup olive oil
- 3 large eggs beaten
- ⅓ - ½ cup warm water
Instructions
- Line a 9x5-inch loaf pan with a piece of parchment paper so it only covers the bottom of the pan and comes up the short 5-inch ends of the pan, leaving extra length on each end.
- Sprinkle the yeast into ½ cup warm water and stir in the honey. Set aside to let the yeast proof.
- Warm the oven to about 200°F, then shut it off.
- In the bowl of a stand mixer, whisk together the flours, quinoa flakes, flaxseed meal, and salt.
- Make a well in the center of the dry mixture and pour in the yeast. Add the oil and eggs. Start the mixer and add ⅓ - ½ cup warm water, 1 tablespoon at a time, until the batter is smooth and fairly thick. You may need less than ½ cup or slightly more, depending upon humidity and altitude.
- Scoop the dough into the prepared baking pan and smooth out the top with the back of an oiled spatula.
- Place the pan in the center of the warm oven and let rise for 50 minutes. Remove the pan from the oven.
- Preheat the oven to 350°F. Bake the loaf for 55-60 minutes, until crusty, browned, and the internal temperature reads 206-208°F on an instant-read thermometer.
- Transfer the loaf from the pan to a wire rack. Cool completely before slicing.
Nutrition
Nutrition Facts
Whole Grain Gluten-Free Bread Recipe
Amount Per Serving
Calories 187
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Cholesterol 40mg13%
Sodium 237mg10%
Potassium 98mg3%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 2g2%
Protein 5g10%
Vitamin A 60IU1%
Calcium 27mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Help!! This great sounding recipe totally flopped for me! I have been baking gluten-free since 2011, so I am not a “newbie” to this type of baking. That said, I followed the recipe exactly except for substituting g-f oatmeal for the quinoa flakes. (I was out & I live an hour from town, but I was really wanting to try this recipe. Probably a mistake!) The batter turned out extremely thin, even though I only added 1/4 cup water (instead of 1/3 to 1/2) I am guessing due to the oatmeal substitute. I also ended up adding an extra 2 tablespoons almond flour to try to thicken the batter. It rose well, but fell horribly while baking and the taste is not even good. Another thing –I see there is no xanthan gum or vinegar in the recipe as there is in most g-f bread recipes. That is one reason I was anxious to try it. Is it because of the low amount of starch, or how is this recipe able to work without these ingredients? I would like to try this recipe again when I have the quinoa flakes, but I would like your input first. Thank you so much for your time and help!
Hi Jeanie,
This is a recipe from one of our magazine writers, but we did make this in our kitchen when we took the photos for it and it worked for us. I think it was probably the swap of the oatmeal for the quinoa flakes that made it a flop, but I reached out to that writer to see if she could give us any insight. I didn’t hear back just yet so I wanted to at least reply and let you know the status. I hope this helps and I’ll add another comment if she replies with any tips for this.
xo,
Carol
Hi,
I also used oatmeal instead of the quinoa flakes, and accidentally swapped the amounts of rice and buckweat flour. So I ended up with a more buckwheaty taste. I also used less water, and next time I’ll use even less and aim for a more cake-batter consistency. I guess the bread will rise even better then.
I loved the texture, the taste, even when a few days old. It is like a savoury cake. I’m very glad with this real whole grain recipe, no gums, no starches.
Love the taste of this multi-grain bread, but it collapsed in the oven. I’ve tried it twice with the same results. I used Quinoa flour instead of flakes. Haven’t been able to find those. Any advice for keeping the bread from falling after it’s in the oven?
Hi Rebekah,
Quinoa flour cannot be substituted for the quinoa flakes in this recipe. That might have caused the problem, as quinoa flakes would create a different structure.