Whole Grain Gluten-free Yeast Bread Recipe

Making gluten-free bread was always my biggest challenge in the kitchen, and I would cringe every time I was asked for a good recipe for it. Oh, how the tables have turned ! My entire family love my gluten-free breads so much that they literally attack it as soon as it comes out of the oven, leaving little for me, who is the one that actually cannot eat gluten. I originally adapted this recipe from my basic yeast dough recipe, because I wanted to make a tasty bread that is completely free from refined starches, or in this case potato starch flour. 

While my sister was devouring this she actually asked if I had made a fine white bread, because she said it tasted exactly like those delicious soft loaves she remember eating before, back when we were not so health conscious. This is came as a bit of a surprise really, because I specifically made this so that I would have a 100% whole grain alternative, but hey, nothing is better than eating super healthy food that tastes like you are cheating on your healthy lifestyle right?

Ingredients, makes 1 bread:
  • 1 cup brown rice flour
  • 1/2 cup defatted almond flour
  • 1/4 cup quinoa flakes
  • 1/4 cup soy flour
  • 1 cup oat flour
  • 1 tsp white wine vinegar
  • 15g ground flaxseeds
  • 1/2 packet dry yeast (6g)
  • 2 cups lukewarm water
  • 1 tsp salt
  • 2 tsp egg replacement (optional)
  • 1/4 cup mixed seeds (whichever ones you prefer)

  1. Start off by combining the 1 cup of water with the ground flaxseeds and let this sit for at least 10 minutes, so it forms a kind of gelatinous mass. Combine all the dry ingredients together in a separate bowl and mix it thoroughly. 
  2. Add in the flaxseed-mixture and the remaining 1 cup of water with the dry ingredients, and beat for a couple of minutes. Add in a bit of water if the dough is too dry, as it should be very sticky and soft. Now you pour the dough into whatever pan you are using, drizzle on the mixed seeds, cover with a kitchen towel and allow it to rise for at least 45 minutes. 
  3. It should cook in a preheated oven at 200 degrees Celcius/392 degrees Fahrenheit for anywhere from 30-60 minutes, or until completely firm on the inside. Stab it with a knife to be sure it is ready before taking it out of the oven, and let it rest on the kitchen counter for 10 minutes before slicing it. You can eat it right away if you want, but that might make the bread slices crumble slightly!

If you have an allergy or do not wish to use soy flour you can substitute it for oat or almond flour, depending on what you have at hand. I made this bread using only almond, oat and buckwheat flour and it turned out great, even though I prefer the combination written above. 

As you can tell by the photo below you can make bread rolls in a large muffin pan instead if you wish, this one recipe makes 6 large rolls. They will need approximately 20-30 minutes in the oven depending on the size. Another thing I always do, to ensure that I have some bread if I want, is that I slice the bread up and freeze it down. In that way I can just grab a few slices and place in the toaster for a few minutes, and prevents my family from eating the entire thing before I get some.

If you have any questions about this recipe leave it in the comment section below, and as always, I hope you enjoyed this recipe!


  1. Hey Solveig!

    I always go back to this recipe whenever I am making gluten-free bread. I have Celiac disease and have had no other choice but to cut out gluten. In all my years of being gluten-free this is absolutely the best bread I have ever made, and the healthiest, and I even got my 2 1/2 year old son to eat this (and he usually HATES all gluten-free breads)! Thank you so much for continually sharing all your recipes, I can tell that you put a lot of work into them and keep up the amazing work.

    Best wishes, Nichole

    1. Hi Nichole,

      Thank you so much for your kind words, and for taking the time out to leave me a comment, it is greatly appreciated. I am so glad you and your son found this recipe to your liking! Let me know if you have any questions regarding any of my recipes, and best wishes to you.

      From Solveig

  2. Wow, does this sound great!  I can hardly wait to try it!  In my gluten days, I only baked with whole grains. It has been a hard transition to go GF with so many bread recipes using tapioca, potato starch and corn starch.  Thanks for sharing!

  3. Thank you so much for your comment! I too struggled with the transition after seeing that nearly all gluten-free bread recipes contained some type of refined starch, because I was also used to baking with whole grains. I really hope you enjoyed this recipe as much as we do :-)


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