Making your own homemade gluten free bread can be an easy and rewarding experience. With just a few ingredients, you can create a gluten free whole grain loaf that’s both wholesome and satisfying. This incredibly versatile gluten-free whole-grain bread recipe can be baked in the oven or made in your bread machine.

A photo of the gluten-free whole grain bread I baked with this flour blend.

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.

Photos of the whole grain bread ingredients.

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.

Read my Gluten Free Bread Troubleshooting Guide for more bread-baking tips! I also wrote a review of my favorite gluten-free bread-baking tools if you need suggestions.

Step-By-Step Directions:

Photos of steps 1 and 2 making this whole grain bread.

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 3: Turn off the mixer and add the flour, salt, and baking powder to the wet ingredients in the stand mixer bowl. Turn the mixer on low speed until the flour is incorporated into the wet ingredients. Set the mixer speed to medium and mix for 30 seconds.

A photo of the whole grain bread dough in the bowl.

Step 4: Your dough will look similar to the photo above. It should not be too sticky.

The bread dough in the Pullman before rising.

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.

A photo of the bread dough after rising.

Step 7: Remove the loaf pan and preheat your oven to 350º F. Let the bread dough sit on the counter until the oven is the right temperature for baking.

A photo of the baked bread on the cooling rack.

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!

Photos of steps 1 and 2 making this whole grain bread in the bread machine.

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.
A photo of a loaf baked in my bread machine. There are two slices of bread on the cutting board.

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.

Recipe FAQ:

Can you use the gluten free whole grain dough to make rolls?

Yes, you can make rolls out of this bread dough. If you do, I recommend an egg wash on top so they have a nice shiny top.

Can you swap out any of the grain flour?

I haven’t tested other whole-grain flour in this recipe yet.

Can you make this bread egg-free?

I have not tested any egg replacers in this recipe. If you try one, please drop me a comment and let me know how it turned out.

The top view of the sliced loaf of whole grain bread.

More Gluten Free Bread Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This helps others know that this recipe is delicious. Thank you!

A photo of the gluten-free whole grain bread I baked with this flour blend.

Gluten Free Whole Grain Bread

Sandi Gaertner
A delicious gluten free whole grain bread that is perfect for sandwiches. Make it in the oven or a bread machien!
5 from 1 vote
dairy free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 45 minutes
Rise 45 minutes
Total Time 1 hour 40 minutes
Course Gluten Free Bread Recipe
Cuisine American
Servings 12 slices
Calories 185 kcal

Ingredients
  

Yeast Mixture

  • 2 ¼ teaspoon active dry yeast
  • 1 ½ cups water use filtered water!
  • 3 tablespoons honey

Bread

  • 3 ½ cups gluten free whole grain blend * see notes!
  • 1 teaspoon baking powder aluminum-free
  • 1 teaspoon salt
  • 2 large eggs room temperature
  • ¼ cup light oil or butter
  • 1 teaspoon apple cider vinegar

Instructions
 

  • 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.
  • Add the room-temperature eggs, oil or butter (I have tested both in this recipe), apple cider vinegar, and the yeast mixture to the stand mixer bowl. For best results, use a paddle attachment. Mix on medium-low speed.
  • Turn off the mixer and add the flour, salt, and baking powder to the wet ingredients in the stand mixer bowl. Turn the mixer on low speed until the flour is incorporated into the wet ingredients. Set the mixer speed to medium and mix for 30 seconds.
  • 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.
  • To rise my dough in the right environment, I preheat my oven to 200º F and then turn off the oven. Cover the pan loosely with plastic wrap and let it rise for 45 minutes or until it doubles in size.
  • Remove the loaf pan and preheat your oven to 350º F. Let the bread dough sit on the counter until the oven is the right temperature for baking. Remove the plastic wrap.
  • 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.
  • 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.

Notes

  1. Use this recipe for my Homemade Gluten-Free Whole Grain Flour Blend. The ingredients are 1 cup brown rice flour, 1/2 cup buckwheat flour, 1/2 cup sorghum flour, 1/4 cup millet flour, and 3/4 cup of either tapioca OR potato starch. 2 TBSP psyllium husk powder OR 1 teaspoon Xanthan Gum.
  2. I haven’t tested this recipe with rapid yeast. Use potato starch or tapioca starch.
 
Bread Machine Directions:
Step 1: Ensure your paddle is set up in the bottom of the bread maker. 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.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 185kcalCarbohydrates: 30gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 27mgSodium: 207mgPotassium: 52mgFiber: 4gSugar: 6gVitamin A: 40IUVitamin C: 0.03mgCalcium: 43mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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