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Gluten-Free Whole-Grain BreadRecipe

Hearty whole-grain sandwich loaf — teff and sorghum carry deep, malty flavor without wheat.

gluten freewhole grainno kneadsingle risepan loaf

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About this ratio

A genuinely whole-grain gluten-free loaf, not a stand-in. Teff (an Ethiopian ancient grain) brings malty, chocolatey notes and a remarkable amount of protein for a non-wheat flour. Sorghum is the workhorse — mild, slightly sweet, gluten-free. Tapioca starch (20%) lightens the crumb so the loaf slices cleanly. Psyllium husk does the structural job that gluten would, with a generous 6% to compensate for the bran fiber in the whole-grain flours.

Bake to 205°F internal and — critically — cool completely before slicing. The starch network in GF whole-grain bread is still firming up when it leaves the oven; slicing warm gives you a gummy crumb every time. Wait at least 90 minutes.

Sources: USDA FoodData Central (teff/sorghum nutritional values); Aran Goyoaga, Cannelle et Vanille (whole-grain GF technique); Bob's Red Mill Whole Grain GF Flour blend as the most accessible commercial substitute.

At a glance

At its default setting, this Gluten-Free Whole-Grain Bread recipe makes one loaf of about 900g — about 900g of dough in total. In baker's percentage that breaks down to 374g Whole-grain GF blend (teff + sorghum + tapioca) (100%), 355g Warm water (95%), 93g Eggs (25%), 22g Neutral oil (6%), 19g Sugar (or maple syrup) (5%), 6.7g Salt (1.8%), 7.5g Instant yeast (2%), and 22g Psyllium husk (ground) (6%). Change the loaves or enter a target dough weight in the calculator and every amount rescales to match, in grams or ounces.

Flour blend

  • Teff flour40%
  • Sorghum flour40%
  • Tapioca starch20%

Recommended hydration

85–105%

Calorie-conscious

Switch to scale a leaner version of this recipe — the same bread with fats and sugar pulled to their lowest sensible amounts. The calculator, ingredients, and nutrition all update to the lean formula.

Make

1loaf

Display unit

Eggs display

By count for cartons of whole eggs; by weight for liquid egg or precision baking.

Total dough

900g

  • 150gTeff flour40% of total flour
  • 150gSorghum flour40% of total flour
  • 75gTapioca starch20% of total flour
  • 355gWarm water95% baker's
  • 2 largeEggs≈ 93g25% baker's
  • 22gNeutral oil6% baker's
  • 19gSugar (or maple syrup)5% baker's
  • 6.7gSalt1.8% baker's
  • 7.5gInstant yeast2% baker's
  • 22gPsyllium husk (ground)6% baker's

Saved to this device only — no account needed.

Step-by-step method

How to bake this Gluten-Free Whole-Grain Bread

Treat this dough like a thick batter, not bread dough. There's no kneading and no shaping — the firms it up enough during the 10-minute rest to scrape into the pan. The whole-grain flours rise less than refined GF blends; expect a modest dome rather than a dramatic puff.

01

Mix

8 minutesroom temperature
  1. 1.Whisk the dry ingredients in a large bowl: teff, sorghum, tapioca starch, sugar, salt, yeast, and . Make sure the psyllium is evenly dispersed — clumps gel into rubbery lumps when water hits.
  2. 2.Pour in the warm water, eggs, and oil. Stir with a sturdy spatula or stand-mixer paddle for 3–4 minutes. The batter starts loose and tightens as the psyllium hydrates. Finished: thick, slightly tacky, holds a soft mound.

No kneading required. GF whole grains have no gluten to develop, and aggressive mixing tears the psyllium gel that gives the loaf its structure.

02

Rest

10 minutesroom temperature
  1. 1.Cover the bowl and rest. The psyllium finishes hydrating during this rest, transforming the batter from loose to noticeably stiff — almost like a soft cookie dough. Don't skip this; it's what gives the final loaf its structure.
03

Final proof

45–60 minutes75°F / 24°C
  1. 1.Generously grease a 9×5" loaf pan. Scrape the dough in. Wet a spatula and smooth the top — whole-grain GF dough does not self-level.
  2. 2.Cover loosely with oiled plastic or a damp towel. Let rise until the dough has grown by about 40–50% — it should dome above the pan rim modestly. Whole-grain rises less than refined GF; do not wait for a doubling.
  3. 3.Toward the end of the proof, preheat the oven to 375°F / 190°C with a rack in the lower third.

Over-proofed GF loaves collapse in the oven. Better to err on the under-proofed side — a slightly under-proofed loaf still bakes up fine; an over-proofed one sinks.

04

Bake

50–60 minutes375°F / 190°C
  1. 1.Bake on the lower-third rack at 375°F / 190°C.
  2. 2.After 30 minutes, tent loosely with foil if the top is browning too quickly. The whole-grain flours caramelize fast.
  3. 3.Total bake is 50–60 minutes. Internal temperature should read at least 205°F / 96°C — GF whole-grain needs a higher finish than refined GF to fully set the dense crumb.
  4. 4.Cool in the pan for 10 minutes, then turn out onto a rack and cool COMPLETELY (at least 90 minutes) before slicing. Cutting into a warm GF whole-grain loaf gives you a gummy, dense crumb every single time.

Store sliced and bagged in the fridge for up to 5 days; or slice and freeze, then toast straight from frozen — toasting also improves the flavor.

Frequently asked

Questions about this recipe.

  • How do I scale this Gluten-Free Whole-Grain Bread recipe to make more or fewer loaves?

    Use the calculator on this page. Adjust the output count or per-loaf weight; every ingredient amount updates automatically. You can also enter a total dough weight and the calculator works backwards. The Gluten-Free Whole-Grain Bread recipe is written in baker's percentages, so it scales proportionally without changing the bread's character.

  • Can Gluten-Free Whole-Grain Bread be made gluten-free?

    Gluten-Free Whole-Grain Bread is naturally gluten-free. The recipe uses a gluten-free flour blend (rice, tapioca, sorghum) and psyllium husk as the binder in place of wheat gluten.

More general questions about ratios, hydration, and the calculator on the FAQ page.

Background concepts

More Enriched breads