Gluten-Free Artisan-Style Multi-Grain Bread: A hearty bread with a satisfying, and not overpowering, flavor of multiple grains and the taste of caraway seeds throughout.
Gluten Free Recipe Download 
This is soda-bread type recipe that uses Flax, Quinoa flour, Sorghum, and Rice Flours, coupled with caraway seed (like rye bread uses for flavor) to achieve a wonderful flavor balance. It is simple to make and is baked in a round 2-quart Pyrex (oven safe) glass dish. The bread is finally topped with sesame seeds and poppy seeds for even more flavor and visual appeal.
Text Version of Gluten-Free Recipe
Overview
A hearty bread with a satisfying, and not overpowering, flavor of multiple grains and the taste of caraway seeds throughout.
This is soda-bread type recipe that uses Flax, Quinoa flour, Sorghum, and Rice Flours, coupled with caraway seed (like rye bread uses for flavor) to achieve a wonderful flavor balance. It is simple to make and is baked in a round 2-quart Pyrex (oven safe) glass dish. The bread is finally topped with sesame seeds and poppy seeds for even more flavor and visual appeal.
Ingredients
1/3 Cup Cold Water
½ Cup Vegetable Oil (such as Canola)
2 Eggs, Slightly Beaten (reserve 1Tablespoon for Egg-Wash)
¼ Cup Sugar
2 Teaspoons Baking Soda
1 Tablespoon Baking Powder
½ Teaspoon Salt
1 Tablespoon Caraway Seeds
½ Cup Quinoa Flour
½ Cup Sorghum Flour
½ Cup Glutinous Rice Flour
1½ Cups White Rice Flour
2 Teaspoons Xanthan Gum
¼ Cup Flaxseed Meal
1 Cup Buttermilk
¼ Cup Plain Yogurt
1 Teaspoon Sesame Seeds (Optional)
½ Teaspoon Poppy Seeds (Optional)
1 Teaspoon Milk (for Egg Wash)
Directions
Preheat oven to 350°.
Place water in a small bowl and put into freezer for 10 minutes.
In a large bowl, combine baking soda, baking powder, salt, caraway seeds, flours, Xanthan Gum, and flaxseed meal in large bowl. Mix dry ingredients together ensuring consistent distribution of ingredients; set aside.
Place vegetable oil into your electric mixer’s empty mixing bowl; add cold water from freezer. Mix with whisk attachment for 2 minutes. Add sugar and slightly beaten eggs (making sure to reserve 1 Tablespoon of egg – used later to create an egg wash for top of bread); mix.
Add buttermilk, yogurt, and the dry ingredients set aside earlier; mix to form your bread dough.
Place dough into greased 2-quart Pyrex casserole dish.
Create an egg-wash by combining reserved tablespoon of beaten egg and 1 teaspoon milk. Gently brush this on top of the bread dough (use all of the mixture). Sprinkle optional sesame and poppy seeds on top.
Bake for one hour. Have a wire rack ready for bread to cool on when done.
Once removed from oven, invert Pyrex dish over wire rack (bread should fall out onto rack). Allow to cool.
When done, it should look like this:
Questions and Answers
Q: Is the pyrex you used like a shallow bowl or like a cake/pie pan?
A: The Pyrex pan we used was a 2-liter round glass one (model D-20) that measures 8.5 inches in diameter x 3 inches deep -- definitely deeper than a pie/cake pan.
