GLUTEN-FREE MULTIGRAIN BREAD

Gluten-Free Multigrain Bread image

This bread tastes like our favorite gluten-free multigrain. Has a better texture then any others we've tried and is good for you.

Provided by swalker3

Categories Bread Yeast Bread Recipes

Time 2h35m

Yield 10

Number Of Ingredients 20

Previous Next

Ingredients

1 teaspoon butter, or as needed
¾ cup brown rice flour
¼ cup tapioca starch
¼ cup potato starch
2 teaspoons active dry yeast
2 teaspoons guar gum
1 teaspoon salt
1 teaspoon baking powder
¼ cup quinoa
¼ cup sunflower seeds
¼ cup toasted almonds, chopped
¼ cup flax seeds
¾ cup warm milk (115 degrees F or 46 degrees C)
2 eggs
2 egg whites
2 tablespoons molasses
2 tablespoons agave nectar
2 tablespoons olive oil
2 teaspoons apple cider vinegar
1 teaspoon sesame seeds

Steps:

Butter and flour a 9x5-inch loaf pan.
Sift rice flour, tapioca starch, potato starch, yeast, guar gum, salt, and baking powder together in a bowl.
Place quinoa, sunflower seeds, almonds, and flax seeds in a coffee grinder. Grind until very fine. Mix into the flour mixture.
Combine milk, eggs, egg whites, molasses, agave nectar, olive oil, and vinegar in the bowl of a stand mixer fitted with the paddle attachment; beat on low until well blended. Pour in dry mixture slowly, beating on medium-high and pushing dough down with a spatula as necessary.
Scoop dough into the prepared pan, spreading it evenly with a wet spatula. Sprinkle with sesame seeds. Fill a large bowl with boiling-hot water and place it in a microwave. Rest a cooling rack on top of the bowl. Place pan on top and cover the dough. Let dough rise until it reaches the top of the pan, about 1 hour 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until the top is golden and an instant-read thermometer inserted in the center reads 200 degrees F (93 degrees C), about 45 minutes. Let bread cool thoroughly before slicing with a serrated knife.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 28.5 g, Cholesterol 39.7 mg, Fat 10.5 g, Fiber 3 g, Protein 6.7 g, SaturatedFat 1.7 g, Sodium 321.9 mg, Sugar 6.6 g

*** Explore more Gluten-Free Multigrain Bread Recipes »

Comment
Leave a comment

Hasan Muslima

[email protected]

I'm so glad I found this recipe. It's changed the way I eat.

Isha Styles Pro Wardell

[email protected]

This bread is a staple in my kitchen. I make it all the time.

Saugat Gajmer

[email protected]

I would recommend this recipe to anyone who is looking for a delicious and healthy gluten-free bread.

Naizuri Joan

[email protected]

Overall, I'm happy with this recipe. It's a great option for gluten-free bread.

md sagor ahmed

[email protected]

The bread is a bit dry. I think I'll try adding some extra butter or oil next time.

TsegaAmlak zeleke

[email protected]

The bread didn't rise as much as I expected. I'm not sure what I did wrong.

Raynelle Chavez

[email protected]

I wish this recipe included instructions for making the bread in a bread machine.

Angel Salgado

[email protected]

This bread is a bit expensive to make, but it's worth it. It's so much better than store-bought gluten-free bread.

Michael Rogers

[email protected]

I'm impressed with how easy this recipe is to follow. Even a beginner baker can make this bread.

Md Junabali

[email protected]

This bread is a great option for people with gluten sensitivities. It's also a good source of fiber.

foudil xdmoha

[email protected]

I love the nutty flavor of this bread. It's perfect for sandwiches and toast.

Iffi Khan

[email protected]

This bread is a bit dense, but it's still very good. I like the hearty flavor.

King of Pakistan

[email protected]

I was skeptical about this recipe, but I'm so glad I tried it. The bread turned out perfect. It's crusty on the outside and soft and chewy on the inside.