Delicious Gluten-Free 5 Grain Bread Recipe

Picture this: a freshly baked loaf of warm, hearty bread straight out of the oven. The smell wafts through the house, inviting you to take a bite. As you sink your teeth into the crusty exterior, your taste buds are met with a perfect balance of nuttiness and sweetness. But what if you could enjoy all that deliciousness without any of the gluten?

Well, my friend, you’re in luck because I have just the recipe for you.

Introducing my Gluten Free 5 Grain Bread Recipe – a mouthwatering solution for those who crave a hearty slice of bread but prefer to avoid gluten. This recipe combines a medley of grains and seeds to create a flavorful and nutritious loaf that will satisfy even the most discerning bread lovers.

As someone who has struggled with gluten sensitivity myself, I understand how difficult it can be to find a good quality gluten-free bread that actually tastes good. So, I set out to create my own recipe – one that would tick all my boxes: healthy, wholesome, and delicious.

And after many trials and tests, I finally did it. The result is an easy-to-follow recipe that produces a soft and fluffy crumb while maintaining its structure – perfect for sandwiches or smearing with your favorite spread.

But wait, there’s more! Not only is this bread free from gluten, but it’s also dairy-free and brimming with nutritious ingredients like flax seeds, quinoa, and almonds. Plus, it’s sweetened with natural sources like honey and molasses for that extra oomph of flavor.

So why settle for pre-packaged gluten-free bread when you can create your own fresh-from-the-oven loaf? Say goodbye to bland cardboard slices and hello to 5-grain heaven.

Get ready to become everyone’s go-to baker thanks to my Gluten Free 5 Grain Bread Recipe – coming right up in just a few simple steps.

Why You’ll Love This Recipe

Gluten Free 5 Grain Bread
Gluten Free 5 Grain Bread

Picture this: the warm aroma of freshly baked bread wafting through your kitchen, inviting you to have a slice with a smear of butter or to use it to make the perfect sandwich. With our gluten-free 5 grain bread recipe, you can enjoy all of this while also being kind to your body.

You might think that gluten-free bread lacks the texture and flavor of traditional bread, but our 5 grain bread recipe will prove you wrong. We’ve carefully selected a combination of nutritious flours, including brown rice flour, tapioca starch, quinoa flour, and potato starch to create the perfect crumb. The addition of sunflower and sesame seeds provides a crunchy contrast, and the mix of molasses and honey adds a delightful sweetness.

Not only is this 5-grain bread delicious, but it’s also incredibly healthy. By using whole grain flours instead of refined ones, we ensure that our bread is packed full of nutrients such as fiber, vitamins, and minerals that are often lost in processing. Likewise, by avoiding dairy and eggs, we make sure that everyone can enjoy our bread regardless of dietary restrictions.

Our gluten-free 5 grain bread recipe is suited for anyone who wants a healthier alternative to traditional white bread without sacrificing taste or texture. Whether you have celiac disease or any other digestive condition or just want to try something new in your diet, this bread will satisfy you and leave you feeling good about what you eat. So why not give it a try? Your taste buds (and body) will thank you for it!

Ingredient List

 A hearty loaf of gluten free 5 grain bread straight out of the oven.
A hearty loaf of gluten free 5 grain bread straight out of the oven.

Gluten-free flours and grains:

  • Brown rice flour (1 cup) is a nutritious gluten-free alternative to traditional wheat flour. With an earthy flavor and a mildly gritty texture, it is perfect for baking.

  • Quinoa flour (1/2 cup) is made from ground quinoa seeds and is light and airy, perfect for lighter baked goods.

  • Tapioca starch (1 cup) is derived from the cassava root and provides chewiness to bread, as well as a crispy crust.

  • Potato starch (1/2 cup) works as a binding agent in this recipe and helps in creating that perfect crumb.

  • Sorghum flour (3/4 cup) comes from a cereal grain and gives the bread a slightly sweet flavor with a hint of nuttiness.

Grains, seeds, and nuts:

  • Millet (1/3 cup) gives the bread its crunchy texture.

  • Buckwheat groats (1/3 cup) are packed with protein, fiber, and minerals, making your bread not only gluten-free but also nutritious.

  • Almonds (1/4 cup) add some crunch to your bread while boosting its nutritional value.

  • Sunflower seeds (1/4 cup) are an excellent source of healthy fats and dietary fiber that adds a delicious nutty flavor to the bread.

  • Ground flaxseed (2 tbsp) contains Omega-3 fatty acids and dietary fiber, providing you with extra nutrition in every bite.

Additional Ingredients:

  • Active dry yeast (2 tsp) helps in making the bread perfectly fluffy and tall.

  • Baking powder (1 ½ tbsp) gives an extra lift to the bread while keeping it tender.

  • Guar gum (2 tsp) works as a binder and stabilizer for your gluten-free dough.

  • Salt (2 tsp) balances out the bread’s sweetness while enhancing the other flavors.

  • Apple cider vinegar (1 tbsp) adds an acidic element to the bread dough, which helps in developing a crust and a tender crumb.

  • Honey (1/4 cup) gives your bread an earthy sweetness that will satisfy your cravings.

  • Molasses (2 tbsp) provides a deep, caramel-like flavor and color to the bread.

  • Olive oil (2 tbsp) makes the crust crispy and adds a pleasant aroma to the bread.

  • Eggs (3) act as a binding agent, providing structure to the bread.

  • Water (2 cups) is necessary to make the dough come together.

The Recipe How-To

 Say goodbye to boring gluten free bread with this 5 grain variation.
Say goodbye to boring gluten free bread with this 5 grain variation.

Now that we’ve covered the benefits and ingredients, let’s get to baking this delicious Gluten-Free 5 Grain Bread. It may seem complicated, but trust me it is easy to follow!

Prep time: 45 minutes
Cook time: 1 hour

  • 1 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup tapioca starch
  • 1/4 cup potato starch
  • 1/4 cup quinoa grain
  • 1/4 cup almonds, finely chopped or processed into flour
  • 1/4 cup flaxseed, ground (use a coffee grinder)
  • 3 tbsp sesame seeds
  • 3 tbsp sunflower seeds
  • 2 tbsp honey
  • 2 tbsp molasses
  • 2 tbsp olive oil
  • 2 tsp active dry yeast
  • 2 tsp guar gum
  • 1 & 1/4 tsp salt
  • 3 large eggs (at room temperature)
  • 1 & 1/3 cups water (divided)


Step One: Start by mixing all the dry ingredients in a large bowl. Whisk them together until they’re well combined: brown rice flour, sorghum flour, tapioca starch, potato starch, quinoa grain, almonds, flaxseed, sesame seeds, sunflower seeds, yeast, guar gum and salt.

Step Two: In another bowl mix together the wet ingredients: eggs, honey, olive oil and molasses. Make sure all the ingredients are at room temperature.

Step Three: Pour half of the water into the wet mix and whisk again. Then pour all of this mixture into the dry mixture.

Step Four: With an electric mixer beat the dough for about a minute on low speed. Add the rest of the water to the dough and beat again for another minute.

Step Five: Transfer the mixture into a large bread tin (8 by 4 inches). Cover it with a plastic wrap lightly greased with oil. Set it in a warm place to rise for about 30 minutes.

Step Six: While the dough is rising, preheat your oven to 350°F. Place a sheet pan or hot pad in the bottom of your oven to create steam later on.

Step Seven: Once the dough has risen, remove the plastic wrap and place the bread tin inside the oven. Pour half a cup of hot water onto the sheet pan/hot pad at the bottom of your oven to create steam. Close the oven door immediately.

Step Eight: Bake for about an hour, or until a toothpick comes out clean when inserted into the center of your loaf.

Step Nine: Remove from oven and let it cool down at room temperature. Store in an airtight container.

And there you have it

Substitutions and Variations

 The perfect combination of seeds, grains, and flavor in every slice.
The perfect combination of seeds, grains, and flavor in every slice.

When it comes to baking, there’s always room for a little experimentation. There are many ingredients you can swap out in this recipe for gluten-free 5 grain bread. Here are some variations that will work well and keep your taste buds buzzing:

– Gluten-free flours: You can replace the brown rice flour with other gluten-free flours such as sorghum flour, millet flour, buckwheat flour, or even certified gluten-free oat flour. Be sure to use a blend of flours so the end result is tender and not too dense.

– Seed substitutions: This recipe calls for a mix of sunflower seeds, sesame seeds and flax seeds. However, you can substitute with other seeds such as chia seeds, hemp seeds or poppy seeds.

– Sweeteners: Instead of molasses and honey, you can use maple syrup, agave nectar or date syrup. Note that these sweeteners have different consistencies and may affect the texture of the bread.

– Vinegar variations: This recipe calls for apple cider vinegar but white vinegar or lemon juice will work just fine. The acid in the vinegar activates the baking powder and helps to give the bread rise.

– Vegan substitutes: To make this recipe vegan-friendly you can swap out the eggs with flax eggs (mix together 1 tbsp flax meal + 3 tbsp water per egg) or aquafaba (the liquid from canned chickpeas).

Remember that when substituting ingredients in bread recipes it’s important to maintain the correct proportion of wet to dry ingredients in order to achieve the desired texture. Feel free to experiment with different combinations and see what works best for you; there are no rules in the kitchen!

Serving and Pairing

 Enjoy a slice of homemade goodness with this easy gluten free bread recipe.
Enjoy a slice of homemade goodness with this easy gluten free bread recipe.

Welcome to the lovely part where we discuss how best to serve and pair our gluten-free 5 grain bread recipe. This rustic bread with a satisfying crunch makes a wonderful base for sandwiches, toast, or platters of cheese, olives, and dips. The dense yet tender crumb of this bread stands up well to savory toppings like avocado or hummus, as well as sweet toppings like honey or jam.

For breakfast, slice a few pieces and toast them up for a perfect accompaniment to eggs or bacon. If you enjoy French toast for breakfast, our gluten-free 5 grain bread would be an excellent choice due to its hearty texture and neutral flavor. Feel free to top with fresh fruit and syrup.

Pairing this delicious five-grain bread is pretty easy as it goes with anything that you love! It pairs well with different cheeses like brie or gouda, roasted veggies like eggplant or bell pepper; it’s also perfect paired with cold cuts of meat like smoked turkey or roast beef. You can dip it into hummus or guacamole for a quick snack or make a sandwich out of any leftover vegetables you have in your fridge.

If you want something more substantial, try making our gluten-free 5 grain bread into croutons and sprinkle on top of soups like tomato basil soup or roasted butternut squash soup. The texture will add an extra dimension to your dish while still complementing the existing flavors.

And if you’re feeling adventurous, our gluten-free 5 grain bread pairs nicely with a glass of red wine. Its nutty flavor profile is subtle enough not to overpower the wine.

In conclusion, this recipe is very versatile when it comes to serving options and pairing suggestions. Our gluten-free 5 grain bread recipe is not only delicious but healthy as well which makes it the perfect addition to your mealtime repertoire.

Make-Ahead, Storing and Reheating

 This bread is packed full of nutritious ingredients and free of gluten and dairy.
This bread is packed full of nutritious ingredients and free of gluten and dairy.

After you’ve baked a fantastic gluten-free 5 grain bread, it’s imperative that you store it properly to keep it fresh and edible for longer periods.

Fortunately, this bread keeps exceptionally well for several days, so long as you wrap it up in plastic wrap or store it in an airtight container or bread box. Naturally, the storage duration of your bread will vary depending on factors like humidity and temperature; thus, it’s essential to be mindful when storing your bread.

One thing to note is that while gluten-free bread does tend to be more fragile than conventional wheat-based bread, this particular recipe is considerably sturdy and can hold up well even when sliced thinly.

If you’re planning to serve the bread later in the day, a toaster or oven can warm it back up quickly. And since this recipe produces such an immense loaf of bread, you can easily slice off a couple of pieces for toast or sandwich and then re-wrap the remainder of the loaf until later.

For those seeking to make things easier and prepare ahead of time, consider slicing any leftover pieces into sandwich sizes and freezing them. When you’re ready to use them for toast or a sandwich, go ahead and pop them in the toaster, under the grill or defrost for about 10 seconds in the microwave then give it a quick toast before enjoying a hot and crispy meal!

Overall, with proper storage techniques and reheating tips at your disposal, you’ll be able to enjoy delicious slices of gluten-free 5 grain bread with all your favorite toppings and lashings of butter without worrying about wastage.

Tips for Perfect Results

 Take a closer look at those delicious grains and seeds before you sink your teeth in.
Take a closer look at those delicious grains and seeds before you sink your teeth in.

Are you ready for perfectly delicious, gluten-free 5 grain bread every time you bake? Look no further! Here are some tips to ensure that your bread turns out just right every time.

Firstly, use a digital kitchen scale to measure your ingredients precisely. This ensures consistency in your recipe and will help you get the perfect final product every time. It’s important to weigh rather than measure by volume, as different flours can have varying weights.

Secondly, control the proofing of the bread dough rigorously. This includes timing and temperature. Yeast is fickle and can be easily upset by changing environmental conditions, so make sure you closely follow the recipe instructions for proofing.

Additionally, don’t be tempted to skip on certain ingredients, such as guar gum and tapioca starch. These special gluten-free flours play a crucial role in giving structure and elasticity to your bread dough. Without them, your bread could end up crumbly and dense.

To add more flavor to your bread, try playing with different combinations of seeds or adding dried fruit like currants or raisins. A tablespoon of honey adds natural sweetness while apple cider vinegar gives a tangy kick that helps balance out the flavors.

Lastly, try not to constantly peek into the oven while baking (even though it smells delicious). Every time you open the door, heat escapes and can cause uneven baking or even deflating of your bread. Wait patiently until it’s fully baked and let it cool completely on a wire rack before slicing into it.

Now that you have these tips in hand, go ahead and enjoy baking perfect loaves of gluten-free 5 grain bread from your kitchen!


Before we wrap up this gluten-free 5 grain bread recipe article, I wanted to address a few frequently asked questions that often come up when baking with gluten-free ingredients. So, let’s tackle the common queries so you can enjoy a delicious loaf of bread!

Can bread be whole grain and gluten-free?

Not all whole grains are gluten free, as it depends on the type of grain. Gluten free grains, such as quinoa, millet, and rice, are whole grains that do not contain gluten. Conversely, grains like wheat, barley, and rye are not gluten free, regardless of whether they’re eaten in their whole or refined forms.

What is the secret to getting gluten free bread to rise?

Achieving the perfect rise for your yeast bread can be tricky, but fear not! One of my favorite techniques involves heating the oven to 200º F and then turning it off. Simply place your unleavened bread within, covered by a piece of oiled parchment, and set a bowl of water alongside. With just a little patience, your bread will rise smoothly and consistently.

What is the best gluten free flour substitute for bread flour?

Making gluten-free bread has never been easier thanks to a wonderful flour substitute by Bob’s Red Mill. Their Gluten Free All Purpose Baking Flour works like a charm for most bread recipes that call for regular wheat flour.

What is 5 grain bread made of?

This delectable loaf is crafted in-house from scratch, featuring an array of wholesome ingredients such as cracked wheat, oats, barley, millet, sunflower seeds and nourishing flax seeds.

Bottom Line

Are you ready to make a switch to a healthier and gluten-free lifestyle? This Gluten-Free 5 Grain Bread recipe is an excellent way to start! Not only does it contain ancient grains like quinoa, millet, and buckwheat, but it is also full of protein-rich seeds like flaxseed, sunflower seeds, and sesame seeds.

By following the substitution and variation ideas mentioned earlier, you can adjust the recipe to your taste preferences. Whether you add some nuts or dried fruits to the batter or use half of the honey and replace it with molasses for a more robust flavor profile, there are endless possibilities when it comes to this bread.

Moreover, this Gluten-Free 5 Grain Bread recipe has many benefits. Since it contains no dairy or gluten and is made out of whole-grain flours, it can help with digestion and provide essential nutrients while being delicious.

Thanks for considering this incredible recipe. I hope it will become a staple in your kitchen, providing you with wholesome sustenance and a taste that will leave you wanting more!

Gluten Free 5 Grain Bread

Gluten Free 5 Grain Bread Recipe

This bread tastes very much like the Dempsters Multigrain Bread we love that doesn't love us back. This is the first loaf we've made that the knife stays clean right to the end of the loaf. If you don't have chia seeds then use an extra egg but the loaf is more nutritious and rises better with the chia. You will not need to place wax paper between the slices to freeze it's easy to separate. It makes great crumbs for chicken with the addition of some parsley and spices and also makes very tasty crackers if you slice it very thin and put the pieces on a cookie sheet in a 350 degree oven for about 15 minutes until they are toasty brown, turning after 10 minutes.
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Prep Time 20 mins
Cook Time 45 mins
Servings 18 pieces
Calories 132.2 kcal


  • 3/4 cup brown rice flour (or 1/2 cup brown rice 1/4 cup sorghum)
  • 1/4 cup tapioca starch
  • 1/4 cup potato starch
  • 1/4 cup quinoa
  • 1/4 cup almonds
  • 1/4 cup flax seed
  • 1/4 cup sunflower seeds
  • 1/4 cup sesame seeds
  • 2 teaspoons guar gum
  • 1 teaspoon baking powder
  • 2 teaspoons active dry yeast
  • 1/2 teaspoon salt
  • 2 ounces chia seeds, divided (four tablespoons)
  • 1/2 cup water, room temperature
  • 2 eggs, at room temperature
  • 3/4 cup water, at 115 degrees
  • 2 tablespoons olive oil
  • 2 tablespoons agave nectar or 2 tablespoons honey
  • 2 tablespoons molasses (or not if you don't like a slightly sweet bread)
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons additional sesame seeds (optional)


  • Grease and rice flour a 9x5 bread pan.
  • In the bowl of an electric mixer sift together the rice flour, sorghum if you're using, tapioca starch, potato starch, guar gum, baking powder, yeast and salt. Grind the quinoa, almonds, flax seeds, sunflower and sesame seeds and two tablespoons of the chia seeds in a clean coffee grinder until very fine. Mix with the dry ingredients on low speed until well combined and no lumps remain.
  • Stir remaining two tablespoons of chia seeds in 1/2 cup of water. Three minutes later, stir well again and set aside.
  • In a medium bowl whisk the eggs, 3/4 cup of warm water, olive oil, honey, vinegar, and molasses if you're using, until well combined. Stir in the chia mix. Add in one dump to the dry ingredients then beat on medium-high for 4 minutes, scaping down as needed.
  • Pour the dough into the prepared pan. Spread evenly with a wet spatula slash down the middle with a sharp knife and sprinkle with the remaining sesame seeds if you wish.
  • Rise dough for approximately 45 minutes, until it barely reaches the top of the pan.(I rise mine over a bowl of boiling water with a cooling rack on top, in the microwave, very successfully and it only takes 20 to 30 minutes).
  • Bake at 350 degrees in a preheated oven for 45 to 60 minutes until the top is medium brown and the internal temperature is between 208 and 210 degrees.
  • Allow to cool thoroughly before slicing with a serrated knife.

Add Your Own Notes


Serving: 50gCalories: 132.2kcalCarbohydrates: 13.7gProtein: 4gFat: 7.3gSaturated Fat: 0.9gCholesterol: 23.5mgSodium: 104.3mgFiber: 3.2gSugar: 1.6g
Keyword < 4 Hours, Breads, For Large Groups, Free Of..., Yeast
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