Cup4Cup Gluten Free Multigrain Bread Mix Copycat Recipe

Cup4Cup now makes a gluten free multigrain bread mix that contains very little white refined starch, in this case, tapioca flour. All of the other flours are made of whole grains such as oat, millet, sorghum, buckwheat, teff, as well as flax seed meal. The great thing about this copycat recipe is that you can change whatever you cannot tolerate. Provided are substitutes for oat flour, xanthan gum, and even eggs. This recipe is naturally dairy-free.

Useful Links from Carla’s Affiliate:

Brod & Taylor Folding Proofer and Slow Cooker

White Buckwheat Flour

Cup4Cup Gluten Free Multigrain Bread Mix

Great for sandwiches, this delicious and nutritious Cup4Cup gluten free multigrain bread mix copycat recipe has more flavor and is healthier for your body.

Course Breakfast, Lunch
Cuisine American
Ingredient Keyword brown teff flour, buckwheat flour, flaxseed meal, ivory teff flour, millet flour, oat flour, sorghum flour, tapioca flour
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Rising & Cooling Times: 3 hours
Total Time 4 hours 50 minutes


  • 2 1/4 cups gluten free oat flour (Bob’s Red Mill) 210 g (or 2 cups more sorghum flour)
  • 1/2 cup millet flour 55 g
  • 1/3 cup + 2 tablespoons golden flax seed meal (Bob’s Red Mill) 55 g (or brown in equal weight)
  • 1/4 cup + 2 tablespoons sorghum flour 40 g
  • 1/4 cup + 1 tablespoon buckwheat flour 40 g
  • 1/4 cup + 1 tablespoon ivory teff flour 40 g (or brown)
  • 1/4 cup tapioca flour 39 g (or Expandex in equal weight) (or 3 Tbsp other gluten free flour + 1 Tbsp baking powder, for starch free*)
  • 3 tablespoons granulated sugar 39 g
  • 3-1/2 teaspoons xanthan gum 17 g (or 4-1/2 teaspoons guar gum)
  • 1-1/2 teaspoons salt 9 g
  • 2-1/2 teaspoons instant yeast (SAF)
  • 1-2/3 cups water
  • 2 large eggs at room temperature (or 1/4 cup liquid from can of cannellini beans + 2 tablespoon fat: butter, margarine, etc.)
  • 1/3 cup neutral-flavored oil extra-light [in flavor] olive oil
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons seeds of choice such as sesame and poppy (optional)


  1. Oil a 9 x 5-inch or 8 x 4×4-inch loaf pan; set aside.

  2. Whisk together the first 11 dry ingredients oat flour, millet flour, flax seed meal, sorghum flour, buckwheat flour, teff flour, tapioca flour, sugar, xanthan gum, salt, and yeast.

  3. In the bowl of your mixer, combine the water, eggs, oil, and vinegar.

  4. All at once, add the dry mixture and beat on medium speed for 5 minutes.
  5. Scoop the dough into the prepared pan; sprinkle water on top and smooth out with a silicone/rubber spatula. Place an oiled sheet of plastic wrap** directly on top of the dough and allow to rise in an 84 – 86°F environment until the dough reaches about 1-inch over the rim of the pan or until you see the first crack in the top of the dough.

  6. Preheat the oven to 375°F. Bake the bread for 1 hour. Turn off the oven but leave the door closed. Leave the bread in the oven for another 30 minutes.

  7. Remove from the oven and transfer the bread without the pan to a wire rack to cool completely. If you prefer softer dough, butter (or margarine) the top and place foil over the top and sides, tucked under the bottom. The steam will soften the crust and the butter will soften the top.
  8. Once cooled, slice using a hand knife, electric knife, or electric slicer, fitted with a serrated blade.

    Gluten Free Multigrain Bread
  9. Freeze leftover slices in a gallon-size zipper freezer bag in the freezer and defrost in the microwave, on high for about 30 seconds, as needed.


*I haven’t tried this yet, but some asked for a no starch added version and this is what I suggested.

**I skip this step as I now own a heated bread proofer that hold water, which keeps the top of the dough moist. It’s the Brod & Taylor Folding Proofer & Slow Cooker (see link above recipe from my affiliate). I preheated my proofer to 86°F degrees F.

21 Replies to “Cup4Cup Gluten Free Multigrain Bread Mix Copycat Recipe”

  1. This bread is amazing. Simply amazing. It browns beautifully. Tastes great warm from the oven, room temp and toasted. It freezes fantastic. I slice the whole loaf then freeze and pull out slices as needed. I made the first loaf with eggs and the second load with her listed egg substitution with no change noticed from the egg loaf. I used a regular size bread pan and it makes a really nice sized loaf, not the usual gf slice than is pitifully small. It does take a lot of flours but is worth it. Using a scale makes it so much easier. As long as I had everything out I put another batch of the dry ingredients together with the yeast packet in a zip lock so the next batch with be much easier.

  2. Thanks Carla, I’ll let you know when I make it how it turns out. I did read the other comments before I posted my question, the other person was using the psyllium husk not the powder from my understanding.

  3. I was wondering if I could substitute phsyllium husk powder for the xantham gum, would I use the same weight as you do for xantham?
    I look forward to trying this bread and getting away from so much rice flour and onto some healthier flours.

    1. Gwen,

      If you wish to use psyllium husk powder, you would use an equal weight. You’ll also need to add additional water, which varies depending upon the ingredients. I would try using two to three times the amount of xanthan gum listed in the recipe. I would begin with two times and if it doesn’t rise enough, then, the next time you make it try three times. Also, please read the other comments, as someone has already tried something similar, though she does not list how much additional water that she used.

      Please let us know how it goes!


  4. please clarify “2 1/4 cups gluten free oat flour (Bob’s Red Mill) 210 g (or 2 cups MORE sorghum flour)…” what does this mean? MORE sorghum?? More than what?

    1. Hi Joanne,

      This recipe calls for oat flour; however, some people with intolerance to gluten or those with celiac disease cannot tolerate even gluten free otas. Therefore, I have added an alternative to oat flour: sorghum flour. Since there is already 1/4 cup + 2 tablespoons of sourghum flour in the recipe, I suggest as a substitution to the oat flour the use of an additional 2 cups of sorghum flour (plus the below-listed 1/4 cups + 2 tablespoons). No matter which you use, 2-1/4 cups of oat flour or 2 cups of oat flour, you will also need to add the 1/4 cup + 2 tablespoons of sorghum flour.

      I hope this clarifies things for you.


  5. This is a wonderful recipe as I have to be rice free. I bought Ancient Grains gluten free flour by Cup4Cup but I haven’t used it yet. As soon as I finish up the bread in my freezer, I will make this one. Thank you!

    1. Alene,

      If you’re using Cup4Cup brand flour, you should you use their recipe. This recipe is for those who do not wish to purchase their flour blend.


  6. I love this bread. I have been making as written except substituting 20g [whole] psyllium for the xanthan [gum] and adding a bit more water. I also a 1T baking powder. Texture and rise are great. Something is causing a bit of grittiness and I think it is the flax. Is there a good substitute or should I try a different brand?

    1. Cheryl,

      I’m glad to hear you’re enjoying this recipe. Are you using golden flaxseed meal? If so, that is not causing any grittiness. I would suggest trying the brands of flour that I use, which I will add to the existing recipe.

      Also, are you using psyllium husk powder or whole psyllium husk?


  7. I’ll be substituting the oat flour. What is the weight needed if adding more sorghum. Also, is there anything else that I can sub? Thank you!

  8. Carla, in the recipe you say to bake for 1 hour then leave in for another half an hour. do you mean i bake it for a hour and a half or do i turn the oven off after a hour and let it sit in the oven for another half a hour. thanks much! Karen Lantto

  9. Hi Carla,

    Happy New Year! I’m making this bread today and would like to know if I am able to make it in my bread maker?

    1. TM,

      I haven’t tried this bread in my bread machine yet, but when I make bread in my Breadman bread machine, it bakes for about one and a half hours at about 350 degrees F. That works well for me for all my bread recipes so far. Unfortunately, some need help mixing. If you give this one a try in your machine and it works out well, let me know.


      1. Hi Carla,

        I have tried this recipe both in the oven and bread machine now. It actually turned out better for me in the bread machine! I love this bread, its so delicious! I did however make some alterations to accommodate my intolerances. I used 4 large egg whites (can’t tolerate yolks), honey in place of sugar, amaranth in place of millet, and sorghum in place of the buckwheat. My loaf does not look as perfectly as yours looks in the picture (doesn’t rise rounded!) in fact, I have yet to yield a perfect looking loaf, even when following a recipe exactly. Any suggestions or thoughts on why that may be happening?

        1. TM,

          The multiple substitutes you are using is the reason. Different flours absorb different amounts of liquid. In addition, egg yolks contain a number of emulsifiers. Some attract water while others repel them. It’s the amino acids in them that does this.

          While I love using honey, sugar just makes a better loaf, including adding stability and moisture.

          I hope this helps you.


  10. Request for clarification
    When do you add the yeast? Is the water warm? Salt and yeast ingredients are listed twice, is this correct?

    1. Hi Rose,

      Sorry about that. I deleted the duplicate salt and yeast. Just follow the instructions to add all of the dry ingredients at once. This includes the yeast and salt.

      Thanks for bringing this to my attention.


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