Low-Gluten Multigrain Bread

low gluten bread crumb

This low-gluten, kneed free, high-fibre bread is moist, light and very tasty. My favourite feature of this bread is the inclusion of flax seeds, which I simply love for the fibre and Omega fatty acid content. In addition, it is made with the flour of the gluten free ancient grains amaranth and quinoa as well as spelt flour, a low in gluten, but not gluten free variety of wheat. Everyone in the family can eat and enjoy this extremely healthy bread. It is ideal for people, like myself, with a mild form of celiac who are still able to eat spelt. If you know somebody with celiac and you are not sure if they are able to tolerate the low gluten content in spelt flour, do not use spelt in this recipe! The flour of the gluten-free grains sorghum or teff can be used instead of spelt with little or no change in bread quality.

TURTLE TASTE TEST RATING: 8 out of 10 shells

As with all my recipes, this one was developed without the aid of fancy, expensive upright mixers or bread machines. I would absolutely love to buy these appliances, but my cash flow just does not afford me these luxuries! I am sure that you can adapt the recipe for a bread machine by adding more flour, water and eggs and less yeast.

Also, please be aware that the bread dough does not at all resemble traditional wheat or rye based bread dough. It is very wet and will not take on a silky, solid constancy. I do not recommend using a baking stone.

Materials Needed:

  • hand held mixer, no less than 175W.
  • two mixing bowls
  • wooden spoon
  • 1 lightly greased, 9″x5″ (23×13 cm) loaf pan (should hold approx. 0.5 gallons — or 2L)
  • oven preheated to 350F (180C)


  • 1c (250mL) spelt flour
  • 1/4c (62.5mL) quinoa flour
  • 2/3c (167mL) amaranth flour
  • 1/2c (125mL) cornmeal (also known as corn grits or polenta, do not use white corn starch)
  • 1/4c (62.5mL) whole flax seeds
  • 1/3c (83mL) tapioca starch
  • 1/3c (83mL) packed dark brown sugar
  • 1 tbsp (15mL) quick rise yeast
  • 2 tsp (10mL) fine sea salt
  • 1 tbsp (15mL) xanthan gum
  • 1 large egg
  • 1 egg white
  • 1c (250mL) warm (not boiling!) water
  • 1 tbsp (15mL) extra-virgin olive oil
  • 1 tsp apple cider or white vinegar


  1. In a medium sized bowl whisk together all dry ingredients (flours, salt, yeast, flax seed, cornmeal, xanthan gum, sugar, tapioca starch). Set aside.
  2. In a separate bowl, blend the rest of the ingredients at a low speed. If you don’t own an electric mixer this can be done by hand using a whisk.
  3. Slowly add dry ingredients until completely combined. At medium speed, Mix for at least 5 minutes. If your hand held mixer appears to be labouring stop! Don’t burn it out! You can simply mix with a wooden spoon until you feel the mixture is uniform.
  4. Spoon into the greased loaf pan. Smooth the top of the dough with the back of a moist wet spoon. Cover with a cloth or some loosely placed plastic wrap (do not make air tight) and leave at room temperature for 60 minutes.
  5. You can either place the loaf in the fridge to use later (please make sure that you cover the dough so it remains moist) or bake it in the oven. If you choose to place it in the fridge, make sure you leave it on the counter for 1.5 hours before baking.
  6. Bake in the pre-heated oven until the internal temperature of the loaf is 200F (94C). This is very important — the ancient grains darken the bread quickly, so the outside of loaf will appear to be baked long before the internal crumb has set.
  7. Allow to cool in pan for 1/2 hour then remove to a cooling rack.



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