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Gluten Free Rice Free Dairy Free Bread

If you know us, you know that we live gluten, rice, and dairy free. Now, this means that we don’t have sandwiches, pasta, or any refined carbs unless it meets the qualifications. I found and adapted this recipe for a loaf of bread when another recipe, Eggs Benedict Casserole, called for bread. I searched the stores first to see if anything was available, but came up short. That lead me to decide to try baking my own, something I haven’t done since I was in high school.

I’m amazed at how this turned out. If I didn’t tell you how I made it, you’d never know it was any different from any other homemade multigrain bread. After it was baked and cooled, I sliced the end off of one of the loaves and shared that end piece with the hubs. At first, he didn’t want to eat “just plain bread”. Then his story quickly changed. He said this has amazing flavor all on it’s own.

I baked this in 4 mini loaf pans because I didn’t need the entire loaf for the eggs benedict recipe. If using just one pan, make sure to use a metal pan.


Instead of using parchment paper in the mini pans, I made sure they were greased very well with coconut oil spray. The loaves came out without any problem what so ever.

Be patient with the proofing, it can take longer than you think. If you don’t proof enough, your dough will be heavy, super compact and raw when you bake it. Too long of a proof and you’ll have huge air pockets, your dough will also be dry and less enjoyable.

I found that the first proof of 45 minutes with plastic on was enough for the mini loaves and the entire 30 minutes without. This made the bread airy just like you’d get at a deli or bakery.


I hope that you’ll enjoy this bread as much as I enjoyed the smells and smiles I got from my hubs.

Yield: 1 large loaf or 4 mini loaves

Gluten Free Rice Free Diary Free Multigrain Bread

prep time: 2 hour and 45 minscook time: total time: 2 hours and 45 mins


Dry Ingredients:
  • 1 cup millet flour
  • 1 cup tapioca starch
  • 1/2 cup blanched almond flour
  • 1/2 cup brown teff flour (amaranth flour would work well too)
  • 1/4 cup sorghum flour
  • 1/4 cup flax meal
  • 2 3/4 teaspoons xanthan gum
  • 1 1/2 teaspoons sea salt
Wet Ingredients:
  • 3 eggs
  • 3 tablespoon olive oil
  • 1 tablespoon unsulfured molasses
  • 1 teaspoon apple cider vinegar
Yeast Ingredients:
  • 1 1/4 cup hot water (between 110 – 115 degrees F)
  • 2 tablespoons honey
  • 2 1/2 teaspoons dry active yeast (NOT instant yeast)


  1. Using a stand mixer with a paddle attachment, combine the dry ingredients.
  2. In a separate mixing bowl, whisk together the eggs, oil, molasses, and vinegar.
  3. In a small mixing bowl, combine the honey and the hot water. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 7 minutes (set a timer!) – NO more, NO less time. Make sure you have the other wet and dry ingredients mixed and ready to go when the 7 minutes are up!
  4. When the yeast is done proofing, add the wet ingredients to the dry. Stir until it’s a little paste-like, then slowly add the yeast mixture. Using your mixer’s low-speed setting, mix for about 30 seconds. Scrape the sides of the bowl then mix on medium for 2 – 3 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.)
  5. Pour dough into a parchment lined and well greased 9 x 5 metal bread pan or divide evenly between 4 mini loaf pans (the only pan I recommend for this recipe is a metal one, you will not have the same results using other pans). Tap pan on counter several times to even out the dough. Cover with plastic wrap. 
  6. Allow to rise for 45 minutes to an hour (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.) Keep pan in a warm area, a cooling oven would be fine or on top of the stove as the oven is baking.
  7. When the dough is finished rising, bake in a preheated 375 degrees (F) oven for about 30 minutes. If using mini pans, check internal temp at 25 minutes to see if it has reached 190 degrees (F). Most breads are fully cooked once they reach 190 degrees (F).
  8. Remove loaf from pan and allow it to cool on a wire rack. Allow the loaf to completely cool before slicing (if you can stand to leave it alone for that long!).
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