Gluten Free Multigrain Bread

Gluten Free Multigrain Bread

I used to love bread. French toast, peanut butter and jam sandwiches- bread is so versatile. I haven’t found a really good gluten free bread though, most of them are really dense and grainy. Until recently, I had stopped eating bread altogether.

Then I was given this strawberry jam. And that changed everything 🙂

What else do you eat delicious strawberry jam on besides bread?

So I set out to find a delicious homemade bread recipe.

I was quite nervous actually, because I’ve heard horror stories about so many failed loaves of bread; improper mixing of the yeast, too humid, all of these stories that made me nervous about actually attempting to make it.

Finally, I dove in. And it’s REALLY EASY. I make at least 1 loaf a week now, and most recently, my 7 year old niece wanted to help so she measured and mixed everything and the loaf turned out awesome. So don’t be afraid- if a 7 year old can do it, so can you!

This recipe is a modified version of a recipe from www.AllergyFreeAlaska.com. Please note the bread will turn out differently if you decide to switch up the flours. Each gluten free flour has a different density. For example tapioca flour is very powdery and light, you wouldn’t want to sub this for something like rice flour- although rice flour is powdering, cup for cup it is much denser (heavier) than tapioca flour.

Dry Ingredients:

1 cup millet flour (I’ve replaced this with chickpea flour too and it works well)
1 cup tapioca starch
1/2 cup blanched almond flour
1/2 cup quinoa flour
1/4 cup sorghum flour
1/4 cup flax meal
2 3/4 teaspoons xanthan gum
3/4 teaspoons sea salt

Wet Ingredients:

3 eggs
3 tablespoon olive oil
1/2 tablespoon unsulfured molasses (If you don’t like molasses you can switch this for honey)
1 teaspoon apple cider vinegar

Yeast Ingredients:

1 1/4 cup hot water (between 110 – 115 degrees F)- I used my kettle for this
2 tablespoons honey
2 1/2 teaspoons dry active yeast (NOT instant yeast)

 

Directions:

**When you are first trying this recipe, I recommend to mix your dry ingredients first.  The yeast needs to proof for 7 minutes, no more no less, so you want to make sure you have everything ready to go when your yeast is done proofing. After the second or third loaf, you can start with mixing the yeast first.**

  1. In a small mixing bowl, combine the honey and the hot water. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 7 minutes (set a timer!) – no more, no less. Make sure you have the other wet and dry ingredients mixed and ready to go when the 7 minutes are up!
  2. In a large mixing bowl, combine the dry ingredients. I used a whisk.
  3. In a separate mixing bowl, whisk together the eggs, oil, molasses, and vinegar.
  4. When the yeast is done proofing, add the wet ingredients to the dry. Stir until it’s a little paste-like, then slowly add the yeast mixture. Using an electric mixer at low speed, mix for about 30 seconds. Scrape the sides of the bowl then mix on medium for 2 – 3 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.)
  5. Pour dough into a parchment lined 9 x 5 metal bread pan and cover with plastic wrap or a clean dish towel. Allow to rise for 45 minutes to an hour (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.) When bread is finished rising, bake in a preheated 375 degrees (F) oven for about 30-35 minutes. Using a thermometer, stick it in the centre of the bread. The bread is done when it reaches 180 F. This is optional, but I have found it useful as you want the bread to be fully cooked and not the slightest bit doughy.
  6. Remove loaf from pan and allow it to cool on a wire rack. Allow the loaf to completely cool before slicing.