Gluten-Free Multigrain Bread

A soft, wholesome multigrain sandwich loaf made with sorghum, brown rice, millet and teff flours plus certified gluten-free oats, sweetened with honey and raised with yeast. It has a mild, nutty flavor and slices thin.

Medium gluten free vegetarian dairy free

Prep: 20 min Cook: 55 min Total: 245 min Serves: 12

At a glance: This medium baking recipe yields 12 servings in about 4h 5m (20 min prep, 55 min cook). It uses 15 ingredients — including warm water, instant yeast, honey — and walks through 7 steps. Updated October 24, 2026. Browse more baking recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Multigrain Bread: When preparing this baking recipe, many store-bought multigrain breads include grains that contain gluten, so do not swap in a different grain without checking it. Rolling pins, boards and dough scrapers hold flour in their grain and edges. Use parchment or a freshly washed nonporous surface. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.

Gluten-Free Notes for Gluten-Free Multigrain Bread: Sorghum, brown rice, millet and teff are naturally free of gluten and replace flour that contains gluten here, along with a gluten-free blend, psyllium husk and certified gluten-free oats. Whole-grain flours are often milled on shared lines, so buy each labeled gluten-free.

Scale Recipe:

servings

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Instructions

1 Whisk the warm water, yeast, honey and psyllium husk powder and let stand for 5 minutes, until thick and gel-like.
2 In a stand mixer, whisk the gluten-free flour blend, sorghum, brown rice, millet and teff flours, tapioca starch, xanthan gum (if using) and salt; add the eggs and olive oil with the psyllium mixture. Add the psyllium mixture and the remaining wet ingredients and beat with the paddle on medium for 3 minutes into a thick, smooth, sticky dough. Beat in the 1/4 cup gluten-free oats.
3 Grease a 9x5-inch loaf pan and line it with a parchment sling. Scrape in the dough and smooth the top with a wet spatula. Mist with water and sprinkle with the remaining gluten-free oats.
4 Cover loosely and let rise in a warm place for 45-60 minutes, until the dough is just above the rim of the pan.
5 About 20 minutes before the rise ends, preheat the oven to 375°F (190°C).
6 Bake for 50-55 minutes, until the crust is deep golden and the center reaches 205-210°F (96-99°C) on an instant-read thermometer. Tent with foil after 30 minutes if the top browns quickly.
7 Lift the loaf out with the parchment and cool completely on a rack, at least 2 hours, before slicing.

Tips & Notes

Weigh the flours for multigrain bread if you can. Whole-grain gluten-free flours vary in density, and cups can be off by 20 percent.
Use oats with a gluten-free certification mark for the multigrain loaf, or swap them for sunflower seeds if you avoid oats.
Store whole-grain gluten-free flours like teff and sorghum in the freezer. They keep their flavor longer than at room temperature.

Common questions

What cross-contamination risk is specific to Gluten-Free Multigrain Bread?

Check warm water, about 110°F, instant yeast, honey before they go into Gluten-Free Multigrain Bread. Many store-bought multigrain breads include grains that contain gluten, so do not swap in a different grain without checking it. Rolling pins, boards and dough scrapers hold flour in their grain and edges. Use parchment or a freshly washed nonporous surface. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.

Which gluten-free swaps does Gluten-Free Multigrain Bread use?

Gluten-Free Multigrain Bread relies on 2 tbsp psyllium husk powder, 1 cup gluten-free all-purpose flour blend, 1/2 cup brown rice flour and 1/3 cup tapioca starch. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

How should leftover Gluten-Free Multigrain Bread be stored?

Store whole-grain gluten-free flours like teff and sorghum in the freezer. They keep their flavor longer than at room temperature.

Learn More

The Science of Gluten-Free Baking

Understand why gluten-free baked goods behave differently and how to fix common issues.

Gluten-Free Baking Troubleshooting Guide

Fix flat cakes, crumbly bread, and gummy textures with these tips.

Are Oats Gluten-Free? A Complete Guide

How oat labels, the purity protocol and cross-contact work, and how to buy oats labeled gluten-free.

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