This is a true multigrain bread recipe but not in the way you normally think of it. It has tapioca, besan (chickpea flour), millet and rice flour.
I was able to make this without a bread machine by mixing wet and dry ingredients separately, then folding the dry into the wet, and baking at 350 until browned. This is a good basic recipe that I look forward to playing with more. One easy addition was swirling raisins, cinnamon and a bit of brown sugar into it. I'll probably try a garlic and olive addition next if it's Celiac approved. Thanks! - 25 Nov 2007 (Review from Allrecipes USA and Canada)
I have been trying to find a good gluten free bread for my husband and this is by far the best. Both for texture (it actually rose and had air pockets) and for taste, it is similar to wheat bread. One technical note, if you try to make it with a bread machine like I did, make sure to check your machine because mine had trouble mixing the dough; it was so dense. I had to keep scraping the edges and helping it along. As for the recipe, I didn't have millet flour so I just added some sweet sorghum flour and more rice flour (only had brown). I also added threw in some flax seed after reading other reviewer. I used rice milk as a substitute for the skim milk. I followed the advice to mix the rice flour with the milk before adding it to the mixture and I think that helped. - 09 Sep 2007 (Review from Allrecipes USA and Canada)
this makes great pizza bread. We spread it in a jelly roll pan, brush with a little olive oil or sometimes with a light coating of pizza sauce and then bake/freeze. My son can have pizza any time now! :-) - 04 Dec 2002 (Review from Allrecipes USA and Canada)