I have over my long career as a baker learned to adapt many recipes for gluten-free diets. It all started when my little sister was diagnosed with celiac disease at the age of 22. This recipe was originally for regular whole grained herb bread, and after many trials & many, many errors I finally got a gluten-free bread that you simply cannot tell it's gluten-free. I call it..Gluten-Free Whole Grain Herb Bread Yields: 1 Loaf Ingredients * 2-1/2 tsp instant yeast * 3/4 to 1 1/2 cup lukewarm water* * 1/2 cup orange juice * 2 tablespoons vegetable oil * 1 1/2 teaspoons salt * 1/3 cup molasses *1 large egg 1/2 cup flaxseed 1/3 cup grated Parmesan Cheese * 1 cup sorghum flour * 1 cup brown rice flour *1/2 cup tapioca flour * 1 cup Ancient Grains Blend * 11/2 cup potato starch *1-1/2 tsp Parsley *1-1/2 tsp Oregano *1-1/2 tsp Thyme *1-1/2 tsp Marjoram *1-1/2 tsp Black Pepper *1/4 tsp Sage *1/4 tsp Celery Seed *1-1/2 tsp Dill *1-1/2 tsp Chives *1/4 cup dried onion flakes Ancient Grains Flour Blend 30% Amaranth Flour 30% Millet Flour 30% Sorghum Flour 10% Quinoa Flour ***Note**** The brown rice flour CAN be substituted with garbanzo/fava bean flour...it gives the bread protein & a better texture...LOL another test run today, with another mixture! LOL * Instructions 1) Combine all of the ingredients, mixing and kneading to form a smooth, slightly sticky dough. 2) Cover and let rise in a warm spot for about an hour, until doubled in size. 3) Turn the dough out onto a lightly greased surface, shape it into a 8" x 4" log, and put it into a lightly greased 8 ½" x 4 ½" bread pan, gently flattening it to fill the pan 4) Cover the pan and allow the loaf to rise till it's crested about 1" over the rim of the pan. 5) Bake the bread in a preheated 375°F oven for 35 to 40 minutes, tenting with foil after about 20 minutes, to prevent over-browning. Remove from the oven when it's golden brown, and its interior temperature registers 190°F on an instant-read thermometer. 6) After 5 minutes, turn it out of the pan onto a rack to cool.