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Gluten-Free Multigrain Bread


"This bread tastes like our favorite gluten-free multigrain. Has a better texture then any others we've tried and is good for you."
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2 h 35 m servings 228 cals
Original recipe yields 10 servings (1 loaf)

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  • Prep

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  1. Butter and flour a 9x5-inch loaf pan.
  2. Sift rice flour, tapioca starch, potato starch, yeast, guar gum, salt, and baking powder together in a bowl.
  3. Place quinoa, sunflower seeds, almonds, and flax seeds in a coffee grinder. Grind until very fine. Transfer to the flour-starch mixture. Mix until new dry mixture is well combined.
  4. 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.
  5. 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.
  6. 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

Per Serving: 228 calories; 10.6 g fat; 28 g carbohydrates; 6.7 g protein; 40 mg cholesterol; 322 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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 ...