Gluten Free Whole Grain Bread (Oven Baked or Bread Machine!)

If you want a great loaf of bread, this sandwich bread is a winner! I use my Gluten Free Whole Grain Flour Blend in this recipe to take advantage of wholesome grains.

My bread recipe is made with gluten-free whole grains, yet it is light and tastes incredible! This bread is fluffy, not dense! This gluten free ancient grain bread can be baked in the oven or made in a bread machine. How is that for flexibility? I include lots of easy swaps so you can tailor this bread to avoid any allergens you can’t tolerate.

If you love to bake bread, here is an easy link to all of my gluten free bread recipes so you can bake lots of tasty things!

Allergen Information:

This whole grain bread recipe is gluten-free, dairy-free, nut-free, and soy-free. I include nightshade-free and gum-free versions as well!

If you are sensitive to specific flours, I make other flour blends that avoid different grains including these Gluten Free Flour Blend Without Rice and this Gluten Free Flour Blend Without Sorghum Flour. I also make a pretty awesome classic DIY Gluten Free Flour Blend, which is also gum-free.

Ingredient Notes:

• Gluten Free Whole Grain Flour – This blend includes brown rice, buckwheat, sorghum, millet flours, and potato or tapioca starch.
• Salt and Baking Powder – Use aluminum-free baking powder.
• Active Dry Yeast – I have not tested this recipe with rapid yeast. Note: Red Star “Platinum” is not gluten-free.
• Apple Cider Vinegar – You will not taste this in the bread, and it adds a bit of nice lift to the rise.
• Light Oil – I used canola oil, but avocado oil also works well. Use an oil without a strong flavor. You can also use butter or plant-based butter if you prefer.
• Honey
• Eggs – Use size large. Let the eggs sit on the counter until they are at room temperature.
• Water – I recommend using filtered water. Chlorine can inhibit yeast growth, so try to avoid tap water in your yeast recipes.

Baking Tips:

• You only get one good rise in gluten free yeast baking. Always get your dough in the pan before you do the rise.
• Be sure to rise your bread in a warm environment. I preheat my oven to 200º F and then turn off the oven.

Step 1: Warm water to 110º F. Add the honey and stir to dissolve the honey in the water. Add the active dry yeast and let it sit for 5-10 minutes until it is bubbly.

Step 2: Add the room-temperature eggs, oil or butter (I have tested both in this recipe), apple cider vinegar, and the yeast mixture to the bowl of a stand mixer. For best results, use a paddle attachment. Mix on medium-low speed.

If you are mixing by hand, use a whisk to blend them. Don’t forget, the bread machine instructions are below the oven baking instructions.

Step 5: Line your Pullman or bread loaf pan with parchment paper or spray it with a gluten free baking spray. Note: Pam Baking Spray is NOT gluten free! Add the dough and wet your fingers to spread the dough around. You want the dough to be even throughout the pan.

Step 6: Cover the pan loosely with plastic wrap and let it rise. I rise my dough in a warm oven. See the Tips for Success section above for specific directions if you want to rise the dough in the oven.

Step 8: Bake the bread for 40-50 minutes. The actual baking time can vary depending on the size of your Pullman or loaf pan and the material it is made of.

You will know the bread is finished baking when it is golden on top and has an internal temperature of 205º F.

Step 9: Use the parchment paper to pull the loaf out of the baking pan. Set it onto a cooling rack. Slice the loaf when the bread is completely cooled.

Bread Machine Directions:

Making this recipe in the bread machine is quick and easy!

Step 1: Ensure your paddle is set up at the bread maker’s bottom. Add the warm water, eggs, apple cider vinegar, oil, and honey to the bread machine.

Step 2: Add the flour, baking powder, and salt on top of the liquid ingredients. Sprinkle the active dry yeast on top of the flour.

Step 3: Close your breadmaker lid and set it to bake on the gluten free setting. The machine will do the rest and beep when the bread is finished baking.

Step 4: Carefully remove the bread from the bread machine. Use pointy tongs to remove the paddle from the underside of the bread. Let the bread cool completely on a wire rack. You can slice it when it is fully cooled.

Breadmaker Notes:

Before I go into the recipe steps, I want to discuss breadmakers. The gluten free time/cycle settings differ on EVERY machine and model number. I am not sure why this is, but I am noticing it. Here are two things I have noticed and some ideas:

1. Some breadmakers do not have a gluten free cycle, or the cycle isn’t long enough. If this is the case, use the “Home Made” custom cycle, programming in about 20 minutes Mix, 45 minutes Rise, 90 minutes Bake.
2. Often, the gluten free setting does not bake the bread long enough. If this happens, you can run a short “bake-only” cycle to brown the bread more.

How To Store Gluten-Free Whole Grain Bread:

I recommend slicing the whole loaf of bread when it is cooled. Store this bread in the freezer. I put small pieces of wax paper between the bread slices and store the slices in a freezer-safe zipper storage bag.

Gluten free bread spoils quickly, so the freezer is the best way to store the bread. To thaw slices, microwave them for 25-30 seconds or toast the frozen slices in your toaster. For more storage tips, read my Guide to Storing Gluten Free Bread.