• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Zest for Baking

  • Home
  • Start Here
  • Recipes
    • Bagels
    • Biscuits
    • Bread Machine
    • Cake
    • Cookies
    • Cupcakes
    • Donuts
    • Frostings
    • Muffins
    • Pancakes
    • Quick Bread
    • Rolls
    • Sandwich Bread
    • Scones
    • Snacks
    • Gluten Free Side Dishes
    • Waffles
    • Yeast Breads
  • Resources
    • Baking Tips
    • Gluten Free Flours
    • Using Substitutes
  • About
    • Contact
    • Get 15 Free Gluten Free Bread Recipes!
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Start Here
  • Recipes
  • Resources
  • About
  • Contact
  • Classes & Books
×

The Best Whole Grain Gluten Free Bread Recipe

By Christine February 25, 2013 Updated May 10, 2016 2 Comments

whole grain gluten free bread

The goodness of grains - whole grain gluten free bread

The moist, delicious goodness of a good whole grain bread recipe is hard enough to find. But when you add in the fact that it needs to be gluten free, well you’ve just declared you’re climbing a mountain. Whole grain bread has that wholesome quality you just don’t find in regular gluten free loaves, like the sandwich bread. Don’t get me wrong, they are still delicious, but whole grain bread is truly satisfying and full of healthy whole grains and seeds. Bursting with flavor with a complex texture, whole grain, gluten free bread is a staple you’ll want to make over and over again.

This recipe comes from a bit of experimenting and a lot of tweaking. There are still substitutions you can make with the flours, see my note below or in the gluten free bread flour recipe. But this one has the taste and complexity that others just can’t compare to.

It’s not dry, definitely not too dense, yet full bodied enough that you know you just ate whole grain bread, as opposed to a light bread.

WHOLE GRAIN GLUTEN FREE BREAD RECIPE

Tools:

Stand mixer with paddle attachment

2 loaf pans – about 8 x 4 inches each

Spreader spatula

Plastic wrap

Instant read thermometer

Ingredients:

2 ½ tsp. active dry yeast
3 tsp. white sugar
¼ cup warm water (110 degrees)

Dry Ingredients:
1 ½ cup brown rice flour
½ cup sorghum flour
½ cup tapioca flour
¼ cup millet flour
¼ cup potato starch
3 heaping Tbsp. ground flax seeds
½ cup dry milk powder
3 tsp. xanthan gum
1 tsp. unflavored gelatin
1 Tbsp. pectin
½ tsp. salt
½ cup raw sunflower seeds

Wet Ingredients:
1 ¼ cup warm water (110 degrees)
3 eggs, room temperature, beaten
3 egg whites, whisked
¼ cup butter, melted
1 Tbsp. blackstrap molasses
1 tsp. apple cider vinegar

Topping
1 Tbsp. sesame seeds
1 Tbsp. flax seeds

Step 1:

Spray 2 loaf pans – about 8 x 4 inches each – with non-stick cooking spray or oil.

Step 2:

In a small bowl, mix together the yeast, sugar & warm water. Set this mixture aside to proof. It should begin to smell like yeast & get foamy. If it doesn’t your yeast is spoiled and inactive.

Step 3:

In the bowl of your stand mixer, stir together all the dry ingredients. Set aside.

Step 4:

In a medium sized bowl, whisk together all the wet ingredients. Add the proofed yeast mixture to this mixture.

Step 5:

On your stand mixer, attach the paddle attachment. With your mixer on low speed, gently pour the wet ingredients into the dry ingredients.

Step 6:

This will turn into a dough (not a ball of dough, but more like a thick cake batter type of dough). Mix the dough on medium speed for 5-8 minutes. Occasionally scrape down the sides of the mixing bowl with a spatula.

Step 7:

Make sure your oven racks are positioned so that the tops of the bread will be in the middle spot in your oven. Heat your oven to 200 degrees. Once it gets to this temperature, turn it off. This is where your bread will rise.

Step 8:

Pour the dough into loaf pans, dividing them evenly. Use a spreader spatula to spread the tops out nice and smooth.

Step 9:

Spray a sheet of plastic wrap with non-stick cooking spray and gently cover the loaf pans, with the sprayed side on the dough.

Step 10:

Place covered pans in your warmed oven and let them rise for 30 minutes, or until the dough has risen to the top of the pans.

Very gently remove the plastic wrap.

Step 11:

Preheat your oven to 350 degrees F. Mix together the seed topping and sprinkle generously over the tops of the loaves. (If the loaves look a little dry on top, lightly beat 1 egg and brush it on the top before adding the topping).

Step 12:

Place the loaves of dough into the preheated oven. Bake for 30 minutes. The crust will turn a nice light brown color. But don’t judge the doneness based on the crust. Use an instant read thermometer and test out the middle of the loaf. The temp should read about 190 degrees for a fully baked loaf. Cool the bread in the pans for about 5 minutes and then turn out onto wire racks.

(If you can wait) Let loaves cool before cutting.

Slice and enjoy!

Note: Different flour combinations can easily be used in this bread – some that might be tasty are quinoa flour or certified oat flour. These will give the bread a nice nutty, full flavor.

Also note: As with all gluten free breads, the shelf life is very short. This bread is best eaten the same day, but will also be delicious the next day or two if tightly wrapped. Any longer than that and you’ll want to individually wrap the slices and freeze them.

Filed Under: Gluten Free Bread Recipes, Sandwich Bread, Whole Grain Gluten Free Bread Tagged With: brown rice flour, expandex, millet flour, potato starch, sorghum flour, tapioca starch, whole grain gluten free bread

Reader Interactions

Previous Post Top 10 Gluten Free Baking Tips
Next Post How to Make the Most Tender, Flaky Gluten Free Croissants Ever

Comments

  1. Teri

    August 22, 2021 at 12:35 pm

    Can I make rolls out of this batter/dough? Thank you for the recipe

    Reply
    • Christine

      August 23, 2021 at 3:15 pm

      Hi Terri,

      So I haven't tested it making rolls - it may work but I haven't tried it.

      ~Christine

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

Gluten Free Baking Help

brown rice flour in a measuring cup.

Top 5 Brown Rice Flour Substitutes

collection of baked goods pics

Best Gluten Free Baking Recipes of 2021

spoon up close of sour cream

Ingredient Question: Is Sour Cream Gluten Free?

up close shot of xanthan gum in a spoon

Is Xanthan Gum a Substitute for Baking Powder?

jar of gluten free flour

How Long Does Flour Last? {Storage Tips & Signs of Spoilage}

bowl of sorghum flour on a wooden board

5 Reasons Why You'll Love Baking with Sorghum Flour

Start Here

New to Gluten Free?

Gluten Free Recipes

Spring Baking!

4 stacked oat flour brownies on a white plate

Oat Flour Brownies

up close stack of cookies

Gluten Free Dairy Free Chocolate Chip Cookies

side shot of bite of pie

Gluten Free Apple Pie {Dairy Free}

up close shot of apple crisp

Gluten Free Apple Crisp {Dairy Free}

side shot of a bite of pie

Gluten Free Pumpkin Pie {Dairy Free}

side shot of an unfilled pie

Easy Gluten Free Pie Crust {Dairy Free}

More Baking Recipes

Reader's Favorite Roll Recipes

inside of a cinnamon roll on a white plate

Gluten Free No Yeast Cinnamon Rolls

gluten free cinnamon rolls on a white plate

Best Gluten Free Cinnamon Rolls: Extra Fluffy & Extra Easy

gluten free yeast rolls ready in under an hour sliced on a plate

Gluten Free Yeast Rolls in Under an Hour

gluten free potato rolls after baking, sitting in a pan

Gluten Free Potato Rolls

Gluten free crescent rolls sitting in a basket

Buttery Gluten Free Crescent Rolls

gluten free hot cross buns on a cookie sheet

Gluten Free Hot Cross Buns (With Dairy Free Option)

More Roll Recipes

Footer

↑ back to top

Featured On

About

Since 2013, Christine has been creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

Favorites

  • Flaky Buttery Gluten Free Biscuits
  • Gluten Free Cinnamon Raisin Artisan Bread
  • The Best Gluten Free English Muffins

Copyright © 2022 | Zest For Baking | Privacy Policy