Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This bread tastes very much like the Dempsters Multigrain Bread we love that doesn't love us back. This is the first loaf we've made that the knife stays clean right to the end of the loaf. If you don't have chia seeds then use an extra egg but the loaf is more nutritious and rises better with the chia. You will not need to place wax paper between the slices to freeze it's easy to separate. It makes great crumbs for chicken with the addition of some parsley and spices and also makes very tasty crackers if you slice it very thin and put the pieces on a cookie sheet in a 350 degree oven for about 15 minutes until they are toasty brown, turning after 10 minutes.

Ingredients Nutrition


  1. Grease and rice flour a 9x5 bread pan.
  2. In the bowl of an electric mixer sift together the rice flour, sorghum if you're using, tapioca starch, potato starch, guar gum, baking powder, yeast and salt. Grind the quinoa, almonds, flax seeds, sunflower and sesame seeds and two tablespoons of the chia seeds in a clean coffee grinder until very fine. Mix with the dry ingredients on low speed until well combined and no lumps remain.
  3. Stir remaining two tablespoons of chia seeds in 1/2 cup of water. Three minutes later, stir well again and set aside.
  4. In a medium bowl whisk the eggs, 3/4 cup of warm water, olive oil, honey, vinegar, and molasses if you're using, until well combined. Stir in the chia mix. Add in one dump to the dry ingredients then beat on medium-high for 4 minutes, scaping down as needed.
  5. Pour the dough into the prepared pan. Spread evenly with a wet spatula slash down the middle with a sharp knife and sprinkle with the remaining sesame seeds if you wish.
  6. Rise dough for approximately 45 minutes, until it barely reaches the top of the pan.(I rise mine over a bowl of boiling water with a cooling rack on top, in the microwave, very successfully and it only takes 20 to 30 minutes).
  7. Bake at 350 degrees in a preheated oven for 45 to 60 minutes until the top is medium brown and the internal temperature is between 208 and 210 degrees.
  8. Allow to cool thoroughly before slicing with a serrated knife.
Most Helpful

5 5

This clearly is the best gf multi grain bread I have tried yet! It may be a little cakey, yes, but that's much better than crumbly, after all... and it tastes sooo good!! As I don't find sorghum flour here in Germany, I tried millet flour instead, and it worked very well. Also I substituted the tapioca starch with half the amount (1/8 cup) cornstarch which turned out all right. Thanks a lot for posting this, it will be my all-purpose-bread now!

5 5

This is just the best gf bread that I have tasted! I first made it back in February when I was diagnosed but had to substitute some ingredients so didn't feel comfortable about reviewing until I was able to source the listed ingredients. Unlike other gf breads this recipe doesn't shrink or taste like mushy rice. I was thrilled that my butter and fake Vegemite didn't slide right of my toasted slice!! I followed the recipe as written (and used the tip of putting the loaf in the microwave over a bowl of boiling water). Although it seems like a long list of ingredients the recipe comes together quickly and makes a beautiful loaf full of goodness and taste. I will be making this loaf a lot! Thanks so much for posting :)

4 5

My first gf bread success. It looks, smells, and tastes like real bread...really good bread. I had to punch it down (in gf terms that means punch it down and then scrape it off your fingers and hands and scrape it back in the pan) and let it rise another 40 minutes. And I still find it a bit...just a bit cakey. I wonder about leaving, say, the sunflowers whole rather than powdered? And when I punched it down, the sesame seeds that were on top became incorporated, which ended up being nice...and I put more on top. Thank you. Feels almost normal around here, culinarily speaking.