Gluten-Free Whole-Grain Bread Recipe

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.