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Whole Grain Gluten Free Artisan Bread

Dry Ingredients

  • 1 cup brown rice flour
  • 1 cup sorghum flour
  • 1 cup gluten-free oat flour
  • 1/2 cup quinoa flour
  • 1 teaspoon sea salt

Wet Ingredients

  • 2 1/2 cups warm water
  • 2 1/2 teaspoons active dry yeast
  • 2 tablespoons maple syrup OR honey
  • 2 tablespoons olive oil
  • 1/3 cup chia seeds, ground into a powder (I use a blender or pestle and mortar will do)
  • 1/3 cup psyllium husks


  1. Whisk together all of the dry ingredients in the bowl of a stand mixer with the paddle attachment.
  2. In a bowl, whisk together the water, yeast, and maple syrup OR honey. Let sit for 7 minutes. The mixture should be frothy and smell of warm yeast. Add in the olive oil.
  3. Slowly whisk in the ground chia seeds and psyllium husks, making sure there are no clumps. Allow this mixture to sit for 3-5 minutes, until thick.
  4. Add in the wet mixture to the dry. Mix on medium speed until well incorporated and the dough forms a loose ball.
  5. Remove from the mixer and place in an oiled loaf tin. Cover with a towel and let rise in a warm, even temperatures place (I usually let mine rise in an off oven with the door closed) for 45 minutes to an hour. The dough should double in size.
  6. Preheat the oven to 190C.
  7. Once the dough has risen, use a sharp knife to make a long slit down the center, drizzle with olive oil, and top with a pinch of course salt.
  8. Place bread tin on the lower middle oven rack and bake the bread in the oven for 60 minutes.
  9. Remove from the oven and let the bread cool completely on a wire rack before cutting.


– Eat within a few days and store in an air tight container or store the slices in the freezer.

– If you don't have a bread tin you can allow the dough to prove in an oiled bowl and bake on a baking stone or baking tray. This will allow the bread to form a nice round loaf which looks more artisanal.