Oven Baked Six Flour Bread

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This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

Leavening : 45 min Preparation : 20 min Cooking : 30 min Standing : 2 h Cooking Dish : 9×5×3 po (22,5×12,5×7 cm) pan
140 calories/serving


1 1/2 cup rice and chestnut flour 220 g
1/2 cup quinoa flour 90 g
1/2 cup buckwheat flour 70 g
1/2 cup tapioca flour/starch 70 g
1 tbsp guar gum, or xanthan 10 g
1 3/4 cup water 440 mL
2 tsp quick-rise yeast 8 g
1 tsp honey 7 g
1 tsp salt 4 g
1 tbsp rice vinegar 15 mL
3 tbsp olive oil 45 mL
1 eggs size large
3 tbsp flax seeds, ground 30 g


  1. Combine all the flours, guar gum or xanthan and yeast.
  2. Heat water in the microwave for 1 minute, add the honey, salt, vinegar, oil, egg, flax seeds and mix well. Add two-thirds of the flour mixture gradually and mix for 1 minute.
  3. Cover with a cloth and let rise 15 minutes. Add the remaining flour and mix for 1 or 2 minutes.
  4. Line a large 9×5×3 inch (22.5×12.5×7 cm) loaf pan with parchment paper leaving a 2-inch overhang and pour the mixture into it.
  5. Heat 2 cups (500 ml) of water for 3 minutes in the microwave and then place your dough next to it to rise for 30 minutes. In the meantime, preheat the oven to 400 °F (200 °C).
  6. Bake the bread for 30 minutes. Remove from oven, tap the bread out of the pan and cool on a rack. Wrap in a cloth and plastic bag and store in the refrigerator.


The texture of the bread can vary according to the amount of water. If you prefer bread that is moister, add a few tablespoons of water. However, for drier bread, remove some tablespoons of water.

Nutrition Facts Table

per 1 serving (40 g)


% Daily Value




5 g

7 %

Saturated 0.6 g
+ Trans 0 g

3 %


10 mg


100 mg

4 %


23 g

8 %


3 g

11 %


2 g

Net Carbs

20 g


3 g

Vitamin A

0 %

Vitamin C

2 %


2 %


8 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Good source of  :
Source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Niacin, Omega-3, Phosphorus, Zinc
Low  :
Cholesterol, Saturated Fat, Sodium
Free  :
Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Meat and Alternatives 0
Fats ½
Other Foods 0

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