This bread tastes like our favorite gluten-free multigrain. Has a better texture then any others we've tried and is good for you.

Gallery

Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
1 hr 30 mins
total:
2 hrs 35 mins
Servings:
10
Yield:
1 loaf
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Butter and flour a 9x5-inch loaf pan.

    Advertisement
  • Sift rice flour, tapioca starch, potato starch, yeast, guar gum, salt, and baking powder together in a bowl.

  • Place quinoa, sunflower seeds, almonds, and flax seeds in a coffee grinder. Grind until very fine. Mix into the flour mixture.

  • Combine milk, eggs, egg whites, molasses, agave nectar, olive oil, and vinegar in the bowl of a stand mixer fitted with the paddle attachment; beat on low until well blended. Pour in dry mixture slowly, beating on medium-high and pushing dough down with a spatula as necessary.

  • Scoop dough into the prepared pan, spreading it evenly with a wet spatula. Sprinkle with sesame seeds. Fill a large bowl with boiling-hot water and place it in a microwave. Rest a cooling rack on top of the bowl. Place pan on top and cover the dough. Let dough rise until it reaches the top of the pan, about 1 hour 30 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Bake in the preheated oven until the top is golden and an instant-read thermometer inserted in the center reads 200 degrees F (93 degrees C), about 45 minutes. Let bread cool thoroughly before slicing with a serrated knife.

Cook's Note:

Honey may be substituted for the agave nectar.

Nutrition Facts

230 calories; protein 6.7g; carbohydrates 28.5g; fat 10.5g; cholesterol 39.7mg; sodium 321.9mg. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/19/2017
I can't believe I made bread. This recipe is simple to follow. I used a silicone mold intended to be used for both leavening and baking. I left some of the seeds whole and also topped the bread with more seeds. Cook time was right on. The texture is nice not too gummy nor starchy. The flavor is excellent. Thank you for the recipe. Read More
(1)

Most helpful critical review

Rating: 2 stars
09/03/2018
I followed the instructions exactly. Maybe I made a mistake - the dough rose over the top of the pan in a gloppy mess before the 1.5 hrs was up. The bake is ok but I don't especially care for the taste and neither does my son. Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/19/2017
I can't believe I made bread. This recipe is simple to follow. I used a silicone mold intended to be used for both leavening and baking. I left some of the seeds whole and also topped the bread with more seeds. Cook time was right on. The texture is nice not too gummy nor starchy. The flavor is excellent. Thank you for the recipe. Read More
(1)
Rating: 2 stars
09/03/2018
I followed the instructions exactly. Maybe I made a mistake - the dough rose over the top of the pan in a gloppy mess before the 1.5 hrs was up. The bake is ok but I don't especially care for the taste and neither does my son. Read More
Rating: 5 stars
01/31/2019
Made with a few substitutions came out flavorful and yummy. Didn t have Agave Nectar; substitute Karo white syrup Didn t have Flax seed. Substitute about 8 Cardamom seeds well ground. Cardamom is highly pungent when you take it out of the processor don t worry it dissipates in the dough and mellows considerably. This adds a slight nutty warm autumn flavor. I also retained the two egg yolks added 4Tbsp Heavy Cream and 1 pat of Room temp. Butter. Mix it well with a small whip or fork until smooth. When the loafs went in the oven I gently brushed the egg-butter-cream mixture over the whole top discarding the rest. Made a really nice flavorful glazed top crust. Read More
Advertisement
Rating: 5 stars
09/27/2020
I have made this recipe a couple of times and the flavour is great! However each time it comes out and it has sunken in the center. Anyone can help me with this issue. I tried letting it rise in a warm oven and that went much faster and thought that was the problem, so followed instructions this time which I allowed the entire time to rise and it still dipped in. :( Read More
Advertisement