Great for sandwiches, this delicious and nutritious Cup4Cup gluten free multigrain bread mix copycat recipe has more flavor and is healthier for your body.
Oil a 9 x 5-inch or 8 x 4x4-inch loaf pan; set aside.
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.
In the bowl of your mixer, combine the water, eggs, oil, and vinegar.
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.
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.
*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.