Multi-Grain Bread (Gluten-Free Recipe)

Step 1

Grease 8x4-inch loaf pan. Line pan with parchment paper across bottom and extending up over long sides of pan; set aside.

Step 2

Combine flour blend, amaranth flour, teff flour, yeast, xanthan gum and salt in bowl; mix well.

Step 3

Combine warmed milk, melted butter, eggs, honey and vinegar with whisk in another bowl; mix well. Add flour mixture gradually to milk mixture, beating well after each addition. Add millet, pumpkin seeds, sunflower seeds and flax; mix well.

Step 4

Spoon bread dough into prepared pan. Smooth top of dough with greased fingers. Cover with lightly greased plastic food wrap. Let rise in warm place 30-45 minutes or until bread reaches top of pan.

Step 5

Heat oven to 375°F.

Step 6

Uncover bread; bake 35-40 minutes or until bread is brown and sounds hollow when tapped.

Step 7

Remove bread from pan, keeping parchment paper on bottom of bread. Place bread with parchment paper directly onto oven rack; bake 5 minutes. Remove from oven; cool on cooling rack. Remove parchment paper.