12 Reviews of Gluten-Free Multigrain Miracle Bread

From: Laurie150

On Mar 17, 2007

I had posted mine here (under Gluten-Free Flax Bread), but I am glad that you enjoyed it. It truly is a miracle! Great name (I'm Laurie from the celiac forums, just to clarify!)

From: kiwiyumyum

On Apr 16, 2007

I live in New Zealand & couldn't find any sorghum flour here so, the first time I made the bread I substituted buckwheat flour. The bread was very good, soft & eatable without the need to toast it first but I wasn't too keen on the flavour, which I assumed was due to the buckwheat so the next time I just increased the brown rice & amaranth flours by 1/4 cup each and it worked extremely well. Thank you so much for posting this recipe. It is the first time I have had a decent slice of bread since having to be gluten free.

From: 517776

On Jun 25, 2007

This bread is excellent! My 5 year-old & 8 year-old love it too!! I use my bread maching on light crust cycle. I make two versions 1 without egg whites for my son, I also reduce the amount of flax seed meal to 2 Tablespoons, add 1 Tablespoon more of veg. oil and honey each so it's nice and moist. The crust with the egg whites added is just like a fine bakery bread. Yum!! Thank you for a great recipe!

From: Verklempt

On Mar 30, 2007

I was convinced that I couldn't possibly bake bread, and this recipe changed my mind. It was absolutely perfect and no one who tried it could tell it didn't have wheat in it. I like that I don't have to toast it because it stays soft. Thank you so much for this recipe!

From: Fulltime Chef

On Jul 8, 2007

Delicious! I don't have sorghum flour so I subbed white rice flour. My only problem was that after 40 minutes of baking the bread was dark brown on the outside but not all the way done on the inside after cooling. This time I'm trying 325 for 45 minutes to see if that works any better for me. I am also wondering how I can make this up more conveniently to eat more frequently. Has anyone tried making the dough and then freezing it? Or would it be better to bake the bread and then freeze it? Great Recipe!

From: Chef #816558

On May 7, 2008

My experience:1st ever gf yeast bread to taste or bake. I had to use a convection oven. I subbed equal amounts of brown and white rice flour and sorghum for the 1/4 cup of amaranth. I followed everything else exactly except the water was warmer than room temp. I left out about 2 T. of water. I used a 9x5 pyrex b/c my metal pan was 8x4. The bread rose above the pan edge 1 and 1/4 inches in about 40 minutes. Not knowing what to do, I let it rise for 1 hour. Then while it was baking it was reaching the oven top and browning fast so I had to move the rack to its lowest position. I had to use foil but I then took it off 5 minutes early so I could look to see how dark it was. When the bread was cooling I noticed it fell a little and I thought, I hope the bread crumbs will be good, thinking it was ruined. After cutting it, it only had a couple of small wholes the size of a shelled almond. I think I will leave out 3 T of water and use room temp. too. After reading all the comments on here and on bythebay I give my loaf and almost perfect score. It was delicious too! Thank you for the recipe!!!

From: Wexlercd

On Oct 7, 2007

The bread was much better than any in the stores but we hate the tatse of ameranth. I substitue teff for darker almost whole wheat type taste and garbanzo/fava flour for a white verision that are much less yeasty flavoured. We also make it in a bread machine on gluten-free setting with a light crust and it works great.

From: Pat V

On May 26, 2007

I love it! Easy to make and tastes great. Better than all the previous bread recipes I tried.

From: Dairy Free 4 B

On Nov 4, 2007

This was the best I have tried so far. I had to make a few substitutions for ingredients I didn't have or can't use. Here they are: -Buckwheat flour sub for Amaranth flour -Potato Starch for Corn Starch -Egg Replacer for Eggs It has a good color and flavor but the texture was a little doughy and I couldn't get it to dry out at all. I don't know if it had to do with the substitutions I made though. I am new to gluten, corn, egg free baking! Thank you for sharing this recipe.

From: gone gluten free

On Feb 25, 2009

I have been looking for another GF bread recipe and after reading all the reviews decided to try this and it was great! I have made it twice, w/o amaranth - I used teff flour most recently - I can't remember what I replaced it with the 1st time; either way I was happy with the result. I too have a problem with the bread 'falling' after I take it out of the oven. But it is still delicious. I have had the same problem with other GF breads I make - would love to hear any suggestions to fixing that issue. I live in S. GA, not to humid or to high. This will be one of my 'regular' recipes! Thanks