Name: Gluten Free Multigrain Toasting Bread
Ingredients: 1 ½ cups (341 g) warm water – 110 degrees F; 2 large eggs; 2 TBS neutral oil like avocado oil; 2 TBS raw natural honey; 326 grams (11.5 ounces) DIY Flour Blend – measurements listed by weight because this is the best way to measure gluten-free flours in a bread recipe; ¾ cup (113 g) Bob’s Red Mill Gluten-Free Mighty Tasty Hot Cereal; ½ cup (43 g) nonfat dry milk powder; 3 TBS powdered psyllium husk (I strongly recommend NOW Foods brand); 1 TBS instant or rapid rise yeast; 1 TBS baking powder; 1 ½ tsp salt; 2 TBS unsalted sunflower seeds (with no shells)

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There’s nothing quite like the comforting smell of homemade bread filling your home, especially when it’s a gluten free multigrain toasting bread that promises a delightful crunch. Whether you’re a seasoned gluten free baker or just starting out on this journey, creating your own loaf can be a rewarding and tasty adventure. Using a DIY gluten free flour blend and the hearty addition of Bob’s Red Mill gluten free cereal, this bread becomes a perfect match for your favorite nut butter spread. It’s not just about making bread; it’s about crafting a healthy breakfast idea that fits into your lifestyle with ease. So, let’s dive into this gluten free bread recipe together, and I promise, you’ll be amazed at how deliciously simple homemade, multigrain toast can be!

Crafting the Perfect Gluten Free Toast

When I ate gluten, one of my favorite breakfasts was a piece of multigrain bread full of sunflower seeds, toasted and topped with peanut butter. After switching to a gluten-free diet, I was disappointed by the commercially available bread options. This left me very discouraged. Eventually, I pulled myself out of my feelings and jumped into attempting gluten free bread baking at home. Whew! This is a daunting endeavor. Gluten-free bread is VERY different from traditional bread. Landing on this recipe, however, felt like a victory. It is simple if you use the correct ingredients, and it really makes great toast!

Essential Ingredients Breakdown

The foundation of the bread includes the following:

The DIY flour blend I use in all my bread products. Yes, you can use other commercially available flour blends, but it does not taste nearly as good.
Psyllium husk – I STRONGLY recommend the NOW Foods Blond ground psyllium husks for both flavor and color
Bob’s Red Mill Gluten-Free Mighty Tasty Hot Cereal for that multigrain texture
Sunflower seeds for a delicious crunch
I prefer baked goods sweetened with unrefined sugars, and honey is a great addition to this recipe as it blends well with the grains
Rapid rise yeast AND baking powder help provide the lift this heavy bread needs

This recipe does utilize milk powder – in both the flour blend and added amounts for the recipe itself. You can omit the milk powders, but the structure of the bread will suffer a bit for it.

Gluten Free Multigrain Toasting Bread

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This gluten-free bread is wonderfully crunchy and hearty. Served toasted with nut butter, it is a perfect healthy breakfast option. While baking gluten-free bread can be intimidating for the novice baker, this is an easy recipe that yields great results every time!

Author: Jessie Motsinger
Category: Breads
Diet: Gluten Free

Ingredients

Scale

1 1/2 cups (341 g) warm water – 110 degrees F

2 large eggs

2 TBS neutral oil like avocado oil

2 TBS raw natural honey

326 grams (11.5 ounces) DIY Flour Blend – measurements listed by weight because this is the best way to measure gluten-free flours in a bread recipe

3/4 cup (113 g) Bob’s Red Mill Gluten-Free Mighty Tasty Hot Cereal

1/2 cup (43 g) nonfat dry milk powder

3 TBS powdered psyllium husk (I strongly recommend NOW Foods brand)

1 TBS instant or rapid rise yeast

1 TBS baking powder

1 1/2 tsp salt

2 TBS unsalted sunflower seeds (with no shells)

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Instructions

Spray a 8 ½ by 4 ½ inch loaf pan with a neutral oil like avocado oil and then line with parchment paper. Whisk water, eggs, oil, and honey together in a liquid measuring cup. Make sure the liquid once mixed is 110 degrees. Don’t go hotter or cooler than this or it can mess with the yeast.
In the bowl of a stand mixer with the paddle attachment, mix flour blend, hot cereal mix, milk powder, psyllium, yeast, baking powder, and salt on low speed until combined. Slowly add water mixture and let dough some together, about 1 minute. Use a rubber spatula to scrape down the sides and and ensure all ingredients are incorporated. Increase speed to medium and beat until sticky and uniform, about 6 minutes. It will resemble a thick cookie dough. Reduce speed to low and add sunflower seeds, and mix until incorporated.
Using the silicone spatula, scrape dough into the prepared pan. Get your hands very wet and push the dough down into the pan until even. Then, to create a dome shape, run your finger around the entire edge of the loaf, pressing down slightly. The sides should be about ½ inch shorter than the center.
Cover loosely with plastic wrap and let rise at room temperature until dough has risen about 50%. This usually takes about an hour.
Ensure oven rack is in the middle position. Heat oven to 325 degrees F. Remove the plastic wrap and spray the loaf with water. Bake until top is golden brown, crust is firm, and loaf sounds hollow when tapped. This should take about 1 ½ hours.
Allow the bread to cool in the pan for at least half an hour to 1 hour. Remove from the pan and allow to cool completely before slicing. Allowing the bread to cool with give the bread the best chance for retaining moisture and having a nice crumb.