Gluten-Free Multigrain Bread

Enjoy a flavorful and nutritious homemade gluten-free multigrain bread with this easy-to-follow recipe. Made with a blend of gluten-free flours and wholesome grains, this bread is perfect for those with gluten sensitivities or looking for a healthier alternative. It's packed with fiber, vitamins, and minerals, and has a delicious nutty taste. Whether you use it for sandwiches, toasts, or simply as a side, this bread will surely become a new favorite in your household. Plus, it's super easy to make and requires minimal ingredients.

Ingredients

• 1 cup brown rice flour
• 1 cup gluten-free oat flour
• 1/2 cup tapioca flour
• 1/2 cup cornmeal
• 1/4 cup ground flaxseed
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 1/4 cup chia seeds
• 2 tablespoons psyllium husk
• 1 tablespoon active dry yeast
• 1 teaspoon salt
• 1 tablespoon honey
• 1 3/4 cups warm water
• 2 tablespoons olive oil

Directions

1. In a large mixing bowl, combine the brown rice flour, oat flour, tapioca flour, cornmeal, ground flaxseed, sunflower seeds, pumpkin seeds, chia seeds, psyllium husk, yeast, and salt.
2. In a separate bowl, mix together the honey, warm water, and olive oil until well combined.
3. Pour the wet ingredients into the dry ingredients and mix until a sticky dough forms. The dough should be wet but not too runny.
4. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
5. Preheat your oven to 375°F (190°C).
6. Transfer the risen dough onto a parchment-lined baking sheet and form it into a loaf shape. You can wet your hands with water to prevent sticking.
7. Cover the loaf with the kitchen towel again and let it rise for another 30 minutes.
8. Bake the bread in the preheated oven for 40-45 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
9. Remove the bread from the oven and let it cool completely on a wire rack before slicing.

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