Multigrain Bread

Ingredients

• 2 cups Gluten-Free All-Purpose Flour Blend
• 1/2 cup Brown Rice Flour
• 1/4 cup Tapioca Starch
• 1/4 cup Sorghum Flour
• 1/4 cup Millet
• 2 tablespoons Flax Seeds
• 2 tablespoons Chia Seeds
• 2 tablespoons Sunflower Seeds
• 2 tablespoons Pumpkin Seeds
• 2 tablespoons Psyllium Husk Powder
• 2 1/4 teaspoons Active Dry Yeast
• 1 1/2 cups Warm Water (105-115°F)
• 2 tablespoons Honey
• 2 tablespoons Olive Oil
• 1 teaspoon Salt

Instructions

1. 1

   In a large bowl, combine warm water, honey, and active dry yeast. Let stand for 5-10 minutes until foamy.

2. 2

   In a separate bowl, whisk together gluten-free all-purpose flour blend, brown rice flour, tapioca starch, sorghum flour, millet, flax seeds, chia seeds, sunflower seeds, pumpkin seeds, psyllium husk powder, and salt.

3. 3

   Add the dry ingredients and olive oil to the yeast mixture and mix well until a thick batter forms.

4. 4

   Pour the batter into a greased 9x5 inch loaf pan.

5. 5

   Cover the loaf pan with a damp cloth and let rise in a warm place for 45-60 minutes, or until doubled in size.

6. 6

   Preheat oven to 375°F (190°C).

7. 7

   Bake for 50-60 minutes, or until the internal temperature reaches 200-210°F (93-99°C).

8. 8

   Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.