Gluten Free Multigrain Bread

Looking for a gluten free multigrain bread that will fool your kids into thinking it’s a white bread? This one is pretty light in color. Or perhaps you wish to improve your gluten free recipe collection with healthier grain choices. Well, I must say, I have perfected this recipe! It does not fall at all upon cooling. I created my first gluten free multigrain bread recipe several months ago using Expandex, a modified tapioca starch. I wanted to improve that recipe, and to make something more natural and healthy, without the Expandex. And here it is! I hope you enjoy it. It makes a wonderful sandwich bread.

I had planned on adding 1/4 cup of gluten free oat flour, but had forgotten. This recipe can be made with or without the oat flour for more of a chew; or with the oat flour (or additional sorghum or millet flour) for a softer bread. There is no need to adjust the liquids either way. However, if you add the additional flour, it may take 5 minutes less to bake.

Gluten Free Whole Grain Bread


Yield: 1 loaf (17 slices)

Gluten Free Whole Grain Bread

A high-rise, whole-grain gluten free bread recipe without any artificial ingredients. And it's light in color!


  • 1 cup + 2 Tablespoons water, heated to 110°F
  • 2 Tablespoons evaporated cane juice (or sugar)
  • 1 packet or 2 1/4 teaspoons instant dry yeast, (or bread yeast or quick rising yeast)
  • 4 large egg whites, at room temperature
  • 1 cup potato starch
  • 1/2 cup tapioca flour/starch
  • 1/2 sorghum flour
  • 1/2 cup of millet flour
  • 1/4 cup flax seed (or if flax intolerant, chia seed), ground, or use meal
  • 1/4 cup gluten free oat flour (or additional sorghum and/or millet) (optional)
  • 2 teaspoons xanthan gum (or guar gum)
  • 1 teaspoon guar gum (or xanthan gum)
  • 3/4 teaspoons fine sea salt
  • 1/4 teaspoon baking powder
  • 1 1/2 teaspoons apple cider vinegar
  • 1/4 cup extra virgin olive oil (or neutral flavored oil)
  • Gluten free spray oil or oil for pan and top of bread (I used extra virgin olive oil.)


  1. Oil a 9×5" loaf pan.
  2. Mix warm water with sugar; stir to dissolve; add yeast and stir; set aside until foamy on the top, about 5 minutes. This is known as proofing your yeast. It proves that the yeast is viable (good).
  3. Whisk together the remaining dry ingredients and set aside.
  4. Preheat your oven to 170-200°F,
  5. Beat the egg whites at high speed in with your electric mixer or stand mixer for 30 seconds.
  6. Add yeast mixture, oil and vinegar to the egg whites and mix on low speed just until blended, about 10 seconds.
  7. Add the flour mixture, all at once, to the wet ingredients and mix on high speed for 3 minutes.
  8. Add dough batter to the prepared pan; sprinkle water on top of the dough; and distribute and smooth the top of the dough using a rubber spatula.
  9. If you are adding any seeds or oatmeal to the top, press them into the dough using moistened fingers.
  10. Turn off the oven and place the pan on the center rack. Close oven door and allow to rise until dough is about 1 inch or more over the top of the pan, about 30-35 minutes. Stop the rising if the dough begins to crack. (Cracking is an indication of over-rising.)
  11. Remove pan from oven and place on the stove top to continue to rise. Preheat oven to 375°F.
  12. Place the pan on the center of the rack in the center of the oven and bake for about 25 minutes or until dough is golden brown; tent with foil; continue to bake for about another 20 minutes.
  13. Immediately remove the bread from the pan and transfer to a cooling rack to cool completely.
  14. Slice with an electric slicer, electric knife or serrated knife.


Guar gum may be substituted with all xanthan gum.

Xanthan gum contains corn. If corn intolerant, use corn-free xanthan gum or all guar gum.

If you find your bread begins to cave in on the sides or bottom within the first few minutes of cooling, it is not baked fully. Just place it back in the pan and back in the oven. You can do this for as long as you need to. Baking in 10 minute intervals works well. Once you learn how your oven bakes this bread you'll be all set in the future.

19 Replies to “Gluten Free Multigrain Bread”

  1. Hello Carla..this recipe looks fabulous. Do you think it would be safe to convert the potato starch (185g) tapioca (62.50g) sorghum (62.50g) and millet (60.00g) and achieve the same results or do you recommend loosely pack the appropriate measuring cup with a spoon and level off with a knife?
    Thank you for all you do for us :)

    1. Hello again..I just saw your conversion chart on your beautifully done website and the weights I found from another site as I posted do not equal your weights. I am confused. Please help :)

      1. Rocky,

        The reason why flour and starch measurements differ from site to site is the exact reason why weighing dry ingredients is suggested. Scooping flour versus spooning flour into dry measuring cups differ. In addition, another site’s owner may be using liquid/standard measuring cups. As long as you use dry measuring cups, everything should turn out okay. My bread recipes are fairly forgiving.


    1. Hi Sophie,

      Using egg yolks in gluten-free bread creates a drier, crumbier texture. In addition, it less pliable (bendable). If you wish to use any egg yolk, I suggest using one whole egg and three egg whites.

      Good luck!

  2. Hi Carla,
    I am going on a “gluten free bread” expedition here…I want to make the Gluten Free Bread with Toasted Hemp and Sesame Seeds. Would you recommend adding 1/4 tsp baking powder to this recipe.
    Is the liquid soy lecithin gluten free?

    1. Hi Nettie,

      No. I would not recommend adding additional leavener. The bread is light enough. If you add baking powder, it will most likely to cause it to fall upon cooling.


  3. I made this just as was printed, it turned out perfectly. Now I can have bread that I make myself. Maybe, a little more salt. Cut it right away. It rose beautifully.

  4. Thank you, thank you, thank you! This bread is awesome in flavor, texture, and ease of preparation! As a full on bread addict recently diagnosed with a gluten allergy, I was feeling pretty depressed about the pre packaged bread options I’ve been trying (many so foul that despite the price tag, they got tossed after 1 piece). While this (as do most comparable GF bread/baking recipes it appears) requires more ingredients, the dough itself is far easier to work with and more forgiving than wheat based breads. Though skeptical (and slightly overwhelmed) at the onset, suffice it to say I would bake and enjoy this bread even were I not GF! Well done, you! YUM!

  5. Hi Carla, I am vegan and sugar-free, as well as newly GF. The egg whites don’t do it for me…do you think egg replacer will work?
    Also, is the sugar really necessary? Can I use a reduced amount of agave syrup? I have everything except the Tapioca starch, can I use potato starch instead? I know with all these changes it sounds like I might as well find a different recipe, but I really miss bread and yours sounds so good. It will be my first attempt, so if you don’t think theses changes will work, please let me know! Thanks!

    1. Hi Lisa,

      Though I’ve read numerous articles stating that you should only substitute no more than 2 eggs with egg replacer, I believe you can get away with it here, though it will never turn out as good using egg replacer, even substituting only 2.

      You can try the following:

      – Replace eggs with egg replacer
      – Substitute tapioca flour with cornstarch (If you do not have on hand, purchase tapioca flour/starch)
      – Replace the evaporated sugar with agave or honey

      The above is what I would try first. Good luck! And please let us all know how it turns out.


  6. Hi Carla, I was wondering why there are so many forms of starch in gf bread recipes. I find store bought bread so flat, and tastless. Why can’t they do something about this?

    1. Hi Jodine,

      Gluten free starches each have a purpose. Some provide more chew than others. Tapioca provides more of a rise, but less flavor. Cornstarch provides more rise than potato starch, but has more flavor. Some manufacturers are appealing to the corn-free and soy-free consumers and others go for flavor or texture. When using a variety of flours and starches, it usually provides more flavor.

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