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This recipe is a slight adjustment to Amy’s Gluten Free Whole Grain Sandwich Bread, over at Simply Sugar and Gluten Free. I’d had this recipe on my list of ‘must tries’ and I’m so glad I finally got around to it. You’ll see only very minor changes, so make sure to check out Amy’s recipe. This one has been a huge success! Everyone who’s tried it just loves it!

Gluten Free Whole Grain Bread


2/3 cup sorghum flour
1/2 cup buckwheat flour
1/2 cup millet flour
3/4 cup potato starch
2 1/4 teaspoon xanthan gum
1 1/4 teaspoon kosher salt
1 cup dairy free sweet milk (see below for my notes)
1/2 cup water
2 packages yeast (approx 2 tsp per package)
1 large egg, at room temperature and beaten
4 tablespoons canola oil
2 tablespoons agave nectar
1/2 teaspoon apple cider vinegar
1 tablespoon of sesame
1 tablespoon flax seed
1 tablespoon sunflower seeds


In a large bowl, whisk your flours, starches, salt, and xanthan gum.

Combine the sweet milk and water into a microwave safe container (I used glass) and microwave the mix for about 45 seconds. It should be hot but not near boiling. Add the yeast and mix in. Note: make sure the container you’re using with the milk and water is rather large – I was extremely close to having the frothy yeast mix pour over the sides of the glass container. It just about doubled I believe.

Whisk up the egg in a separate mixing bowl, adding the oil, agave, apple cider vinegar and finally the yeast mix.

Set up your bread machine. First pour in the wet mix and then cover it with the dry mix. I set my machine on light yeast bread.

This bread was so easy to slice! I’d recommend slicing the whole loaf about 15 minutes after you remove it from the machine. It’s enough time to cool it down, but it was warm enough that it was easy for me to cut it evenly.

Note: What is sweet milk? Well, I first about it from Ari over at the Frugally Rich Life. She took regular cow’s milk, added raisins, let it soak for a few days, and then got sweet milk! I tried it with unsweetened soy milk and it still worked really well! Because of the added sweetness, I increased the quantity of milk in this recipe and then removed some of the agave used in the original recipe.

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This recipe is linked to Tempt My Tummy Tuesday, Tuesdays at the Table, Tasty Tuesday, Slightly Indulgent Tuesday’s, and Gluten Free Wednesdays.

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17 Responses to GF Whole Grain Bread

  1. Jacki says:

    This looks delicious! I think my husband would really enjoy it. However, I don’t have a bread machine, so I would need to figure out how to make it in my oven!

  2. Gosh, that looks amazing, Aubree! Bravo, my dear! :-) I so love how Ari’s sweet milk concept is spreading. It’s such a good one.


  3. This looks much better than my version. I actually learned how to make this from Karina, everyone’s favorite G-free Goddess. I did exactly what you did – played around with it until I got it just how I liked it. That’s the beauty of working magic in the kitchen – you get to make it all your own.

    I’ve been using sweet milk for quite some time – I read about it a year or so ago in some obscure sugar-free cookbook. It really adds great flavor, plus you have plumped raisins. I used it in this apple cake with buttermilk to make the buttermilk sweeter.

    I think any dried fruit would work – dates, apricots, figs.

    • Thanks Jackie and Shirley!

      Chaya – how cool! Thanks so much for making your own version of my sweet potato quiche! And for the super sweet compliments :)

      Amy – Wow, thanks! I’ve been trying lately to incorporate more nutrient rich flour and ingredients in my ‘carby’ food, and your bread recipe looked like an awesome place to start! I’ve actually made this three times now and each time, even they’re all a little different, tastes great! I’ll definitely check out the apple cake!

      ~Aubree Cherie

  4. Aubree! Thanks for the mention! :) This recipe looks amazing! I was always trying to create a healthier whole grain bread recipe when I was doing GF and (may have to again in the future depending on what I find out about my body with the elimination diet). Anyways, I’d make this in a heartbeat if only I had the ingredients right now (and knew that I could eat it! :)) Don’t you love adapting recipes to make them your own way and to fit your needs? So much fun! The closest recipe I ever got to making a great GF whole grain bread was this:
    And I’m sorry to say it was “QUITE crumbly” and dry…I’d love to see what you thought of it and maybe you could use it as a base for another whole grain bread recipe! :) lol….you definitely don’t have to but I’d love to see your improved verision!


  5. Linda says:

    That bread looks great. I’ll have to give it a try soon.

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  7. […] Gluten Free Pancakes and Ricki’s Pick-Your-Own Gluten-Free Pancakes.  Aubree shared her Gluten-Free Whole Grain Bread, which was a spin on my Whole Grain Sandwich Bread, which was inspired by none other than […]

  8. gfveg says:

    i have that old cookbook that frugally rich life mentions. now i’m inspired to use it!
    that bread you made looks amazing! any idea what the time and temp would be without a bread machine? havent used mine in years…

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  10. Ricki says:

    Sounds delicious. I’m saving this recipe for when I can eat yeast again–nothing like home baked bread!
    .-= Ricki´s last blog ..Cookbook Giveaway Winner! =-.

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  13. […] & WIN Karen Fischer’s Book ‘Don’t Tell Them It’s Healthy’.3. Aubree Cherie@ Living Free (Gluten Free Whole Grain Bread)4. Abbie @ Organizing-Life (GF Ramp Buttermilk Biscuits)5. Easy To Be Gluten Free – Black Bean […]

  14. Jaeny says:

    Oh my, I’ve been a fan of gluten free foods for sometime after realizing what bad stuff it is. I have been compiling a list of to do breads that are gluten free and I have to say, these look so good. The sweet milk thing is cool, I need to try that indeed, with fresh farm milk.

  15. Jan says:

    Love your Scripture verse! :)

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