Looking for a gluten free bread that’s more than just starch and filler? This gluten free whole grain bread delivers texture, nutrition, and true homemade flavor. Whether you’re gluten-intolerant or just choosing healthier carbs, this recipe offers the heartiness of traditional whole wheat bread—without a trace of gluten. In this article, we’ll walk through my personal journey with this bread, break down the ingredients and process, and show you how to make a loaf that’s not only soft and sliceable, but also packed with fiber and flavor. Let’s start with a story that might sound familiar if you’ve ever searched for a decent slice of gluten free bread.
Table of Contents
The Story Behind My Gluten Free Whole Grain Bread
Why I Stopped Settling for Less
Years ago, I stood in my kitchen frustrated after slicing into another store-bought gluten free loaf. It crumbled in my hands, tasted bland, and felt nothing like the hearty, chewy bread I remembered from childhood. I wasn’t just looking for something edible—I wanted a true gluten free whole grain bread. One that could hold up to toast, nut butter, or even a sandwich. So I began testing, failing, learning, and finally creating the bread I couldn’t find on shelves.
This gluten free whole grain bread recipe was born out of that frustration—and turned into one of the best kitchen victories I’ve ever had. The first time I pulled a golden-brown loaf from the oven that didn’t collapse or fall apart, I knew I had something special. It had the softness of homemade bread, the nutrition of whole grains, and it stayed fresh for days.
A Bread That’s Built to Nourish
What makes this gluten free whole grain bread truly different is its focus on real, whole ingredients. Teff flour, sorghum, sweet rice flour, and psyllium husk work together to give the bread strength, texture, and subtle earthy flavor. Unlike many gluten free breads that rely on white rice or starch-heavy blends, this loaf is nutrient-dense and satisfying.
If you’re looking for bread that nourishes and holds its shape, you’ll love this recipe. It’s become our family’s daily go-to—whether toasted for breakfast or layered into a sandwich. For more naturally hearty and inclusive options, try our low-FODMAP sourdough bread or this nourishing gluten free garlic bread.
Want more homemade goodness? Explore organic sourdough bread or croissant sourdough bread for soulful weekend baking.
This isn’t just a loaf—it’s a solution. A recipe made for those who are tired of choosing between health and taste. With this gluten free whole grain bread, you don’t have to compromise.
How to Make Gluten Free Whole Grain Bread That Feels Like the Real Thing
Ingredients That Nourish, Not Just Fill
Unlike many gluten free loaves that rely heavily on white rice flour or starches, this gluten free whole grain bread is built from nutrient-dense flours that actually support your health. We’re talking sorghum flour, teff flour, and brown rice flour—all packed with vitamins, minerals, and fiber.
Here’s what you’ll need to bake one hearty, soft loaf:
| Ingredient | Amount |
|---|---|
| Sorghum Flour | ¾ cup |
| Brown Rice Flour | ½ cup |
| Teff Flour | ¼ cup |
| Tapioca Starch | ¼ cup |
| Psyllium Husk Powder | 1 tbsp |
| Apple Cider Vinegar | 1 tsp |
| Olive Oil | 2 tbsp |
| Eggs (large) | 2 |
| Warm Water | 1¼ cups |
| Salt | ¾ tsp |
| Baking Powder | 1 tsp |
Method That Delivers Perfect Results
Start by preheating your oven to 350°F. Grease a standard loaf pan and line it with parchment paper. In one large mixing bowl, combine all dry ingredients: flours, starch, psyllium husk, baking powder, and salt. Whisk well to ensure even distribution.
In a separate bowl, whisk together eggs, warm water, vinegar, and olive oil. Slowly pour wet ingredients into the dry mixture and stir until a thick, sticky batter forms. It should resemble a stiff muffin batter, not a dough.
Transfer the batter to the loaf pan, smoothing the top with a wet spatula. Let it rest for 10–15 minutes so the psyllium can bind everything. Then, bake for 55–65 minutes, or until the top is golden and a toothpick comes out clean.
Let the loaf cool in the pan for 10 minutes before removing. Cool completely before slicing for best texture.
Want more wholesome recipes? Our protein coffee recipe pairs beautifully with this bread for breakfast, and the pink salt diet recipe offers another healing option for gut-friendly mornings.
Why Gluten Free Whole Grain Bread Deserves a Spot in Your Kitchen
Healthier Bread for Real-Life Nutrition
Most gluten free breads on the market are full of starches and offer very little nutritional value. But this gluten free whole grain bread stands apart. Thanks to flours like sorghum, teff, and brown rice, you’re getting slow-digesting carbs, natural fiber, and plant-based nutrients with every slice.
Sorghum is high in antioxidants, teff brings iron and calcium to the table, and psyllium husk keeps digestion running smoothly. Add protein from eggs and healthy fats from olive oil, and you’ve got a balanced loaf that supports energy, satiety, and gut health.
This bread is also great for people looking to reduce inflammation, manage gluten sensitivities, or simply improve their overall diet. It’s proof that “gluten free” and “nutritious” can go hand in hand.
Looking to build more anti-inflammatory habits? Start with the pink salt diet recipe or fuel your mornings with our high-protein protein coffee recipe.
A Versatile Loaf for Everyday Eating
One of the reasons I love this gluten free whole grain bread is how easily it fits into real life. It toasts beautifully—crispy on the outside, soft on the inside—and works for everything from avocado toast to grilled cheese.
For school lunches, it holds up to spreads without falling apart. For dinner, it makes a wholesome side with soup or stew. And when I want something sweet, a toasted slice with almond butter and cinnamon hits the spot.
You can also cube and bake it for croutons, or dry slices to make a flavorful gluten free stuffing during the holidays. It’s truly multipurpose and way more satisfying than the store-bought versions that turn to dust.
If you’re into baking ahead, this bread freezes well—just slice before freezing and reheat in the toaster. Need more flexible recipes? Our frozen sourdough bread tips and hearty organic sourdough bread are great weekend prep ideas.
For more fun variations and ideas, check out our Facebook and Pinterset sections where creativity meets craving.
Gluten Free Whole Grain Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper.
- In a large mixing bowl, combine sorghum flour, brown rice flour, teff flour, tapioca starch, psyllium husk, baking powder, and salt. Whisk well.
- In a separate bowl, whisk together eggs, warm water, apple cider vinegar, and olive oil.
- Pour wet mixture into dry ingredients and stir until a thick, sticky batter forms. Let sit 10–15 minutes.
- Transfer batter to loaf pan and smooth top with a wet spatula.
- Bake for 55–65 minutes or until golden brown and a toothpick comes out clean. Let cool in pan for 10 minutes.
- Remove from pan and cool completely before slicing for best texture.
Nutrition
Notes
Tried this recipe?
Let us know how it was!How to Store, Troubleshoot & Serve Gluten Free Whole Grain Bread
Smart Storage Keeps It Fresh
Fresh-baked gluten free whole grain bread is best enjoyed within the first couple of days—but with a few simple tips, you can keep it soft and delicious even longer.
Once fully cooled, wrap the loaf in parchment paper and store it in an airtight container at room temperature for up to two days. For longer storage, pre-slice the loaf and freeze individual pieces in a resealable bag with parchment between slices to prevent sticking.
To reheat, just toast straight from frozen or warm gently in a 300°F oven for 5–8 minutes. This helps bring back the fresh-baked texture without drying it out.
Need more prep-friendly baking? Try our sourdough French bread for a classic option or explore calories in sourdough bread to help you plan balanced meals.
Troubleshooting Tips & Serving Suggestions
If your loaf feels too dense, it could be a mixing issue—make sure you’re combining wet and dry ingredients thoroughly. Too gummy? Let the bread cool completely before slicing, and don’t over-hydrate the batter.
Want more rise? Add an extra teaspoon of baking powder or allow the batter to rest longer before baking. If your oven tends to run cool, bake a few minutes longer until the loaf is deeply golden and firm.
To serve, this gluten free whole grain bread is best sliced thin and toasted. It pairs wonderfully with nut butters, smashed avocado, or soft cheese. It also makes incredible gluten free breadcrumbs—just toast and pulse in a food processor.
And don’t forget the comfort factor: a warm slice with butter and honey is every bit as soul-satisfying as its gluten-packed counterpart.
For savory twists, check out our keto sourdough bread or blueberry sourdough bread—both fantastic additions to your gluten free bread lineup.
FAQ: Gluten Free Whole Grain Bread
Which whole grain bread is gluten free?
Several brands offer certified gluten free whole grain bread, but homemade versions using flours like sorghum, teff, and brown rice are often more flavorful and nutritious. This recipe combines all three for a hearty, sliceable loaf.
Can something be whole grain and gluten free?
Yes! Many whole grains—such as quinoa, millet, teff, amaranth, and sorghum—are naturally gluten free. When used in gluten free whole grain bread, they add fiber, vitamins, and flavor without triggering gluten sensitivity.
Is whole grain bread better for gluten intolerance?
Whole grain gluten free bread is a better choice than white or starch-based alternatives because it’s higher in fiber and nutrients. It helps support digestion, blood sugar stability, and keeps you full longer.
Is Carbonaut multigrain bread gluten free?
Carbonaut offers a range of low-carb breads, but not all are gluten free. Be sure to check the packaging—only specific varieties are certified gluten free. When in doubt, homemade versions ensure control over every ingredient.
Conclusion: Bread That Works for Your Body and Your Table
Gluten free baking doesn’t have to mean sacrificing taste, texture, or nutrition. This gluten free whole grain bread proves that real ingredients and thoughtful preparation can come together in a loaf that’s nourishing, satisfying, and completely celiac-safe.
Whether you’re baking for yourself, your family, or your community, this bread offers something deeply valuable—comfort without compromise. It’s wholesome enough for daily meals and delicious enough to share proudly.
Say goodbye to bland, crumbly store-bought loaves. With this recipe, you’re saying yes to better bread—one slice at a time.