MULTI-GRAIN BREAD (GLUTEN, DAIRY AND EGG-FREE)

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Multi-Grain Bread (Gluten, Dairy and Egg-Free) image

This is my son's favourite bread. He likes to eat it as soon as it's cooked or as toast the next day. It also makes an awesome salad sandwich. Various mehods of baking are given, choose a method that suits you.

Provided by bearhouse5

Categories     Breads

Time 2h15m

Yield 1 loaf

Number Of Ingredients 19

2 cups water (may vary, use less to start)
1/3 cup oil (olive, canola or a mix of both)
1 teaspoon cider vinegar
1/3 cup brown rice flour
1/3 cup besan (chickpea or garbanzo flour)
1 1/3 cups rice flour
2/3 cup arrowroot
1 1/2 teaspoons xanthan gum
1 1/2 teaspoons guar gum
2 2/3 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons gluten free baking powder
4 teaspoons vegan egg replacer powder (or 3 eggs and reduce water by 3/4 cup)
1/3 cup soymilk powder (or dari free or almond meal)
3 teaspoons poppy seeds
3 teaspoons sesame seeds
3 teaspoons flax seeds (linseeds)
4 teaspoons sunflower seeds
2 1/4 teaspoons dried yeast granules

Steps:

  • BREADMAKER METHOD.
  • Sift and combine the all the dry ingredients except egg replacer powder.
  • In a separate bowl, whisk the egg replacer (or eggs)with about 1/2 a cup of the water, until frothy. Add remaining wet ingredients, withholding about 1/4 - 1/2 cup water, and combine.
  • Add the wet ingredients to the dry and mix together. Add extra water slowly, around 1 tablespoon at a time, until batter is the correct consistency - thicker than a cake batter, but not as thick as cookie dough. Spoon into the pan.
  • Set the breadmaker to the setting recommended by the instructions specific to your model. If there are no such instructions try either the 'Basic' setting or the 'Rapid' setting. If your breadmaker is programmable, set it to skip the second kneading, as this is not necessary for GF breads. Another option, for breadmakers with a 'Bake Only' setting, is use the 'Dough' setting and then the 'Bake Only'.
  • If your your breadmaker does a reasonable job of mixing, it is possible to add the wet ingredients to the pan and than add the combined dry ingredients (or vice-versa, depending on the model). If using this method, about 5 minutes into mixing you will need to check that all the flour has been mixed in thoroughly and, if not, scrape the sides and base and stir with a rubber spatula. At this time check the consistency and add extra water, 1 tablespoon at a time, if necessary. If the mixture is too wet, try adding a little extra flour.
  • Remove the bread from the machine as soon as it is cooked and don't leave in the machine during the 'Keep Warm' cycle. Turn out from pan after a few minutes and cool on a wire rack.
  • *If your breadmaker has a removable blade, you can also try this : Mix the batter until smooth, remove the blade from the pan, place the dough in the pan and cook normally. This way you avoid the big hole in the bottom of the bread and also avoid the second kneading.
  • HAND METHOD 1.
  • Sift and combine the dry ingredients except egg replacer powder.
  • In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above).
  • Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
  • Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can't find a warm position, a very low oven can be used.).
  • Remove plastic wrap, and bake at 190°C (375°F) for 40-50 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
  • *If you find the bread is becoming too dark, you can loosely cover it with foil part-way into cooking.
  • HAND METHOD 2.
  • Dissolve 1 tablespoon of the sugar in 1/2 a cup of the luke warm water. Add the yeast and set aside to proof for 10 minutes.( The mixture should become frothy.).
  • Sift and combine the dry ingredients except egg replacer powder.
  • In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above). Add proofed yeast.
  • Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
  • Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can't find a warm position, a very low oven can be used.).
  • Remove plastic wrap, and bake at 190°C (375°F) 40-50 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
  • *If you find the bread is becoming too brown, you can loosely cover with foil part-way into cooking.

Nutrition Facts : Calories 2403.8, Fat 98.1, SaturatedFat 14.2, Sodium 2371.4, Carbohydrate 348.4, Fiber 21.5, Sugar 39.3, Protein 34.6

Melissa Lisa
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I followed the recipe exactly and the bread turned out terrible. It was dry and crumbly.


Aleena Butt
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This bread is a bit too dense for my taste, but it's still a good option for those with dietary restrictions.


Mdkausar Jr
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I'm not a huge fan of gluten-free bread, but this one is actually pretty good. It's got a nice texture and flavor.


Aleena Yousaf
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This bread is a lifesaver for my family. My son is allergic to gluten and dairy, and this bread is the only one he can eat.


Amanda Roberts
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I'm so glad I found this recipe. It's the best gluten-free bread I've ever had.


Laeticia Sekool
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This bread is a great option for those with dietary restrictions. It's also a delicious and healthy choice for everyone else.


kelvin Asare
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I love this recipe! It's so easy to make and the bread turns out perfect every time.


Mahisha Rai
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This bread is amazing! It's so moist and flavorful, I can't believe it's gluten, dairy, and egg-free.


Nordia whitely
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I've tried many gluten-free bread recipes, but this one is by far the best. It's light and fluffy, with a perfect crust. I highly recommend it!


Bahar Kamal
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I'm not gluten-intolerant, but I'm always looking for healthier bread options. This multi-grain bread is a great choice. It's packed with nutrients and it has a delicious, nutty flavor.


Sian Parry
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This recipe is a lifesaver! I've been looking for a gluten-free bread recipe that actually tastes good, and this one fits the bill. It's easy to make and the results are delicious.


Mason Nielson
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I was skeptical at first, but this bread exceeded my expectations. It's incredibly moist and flavorful, with a perfect crust. My family loved it, even the ones who don't have dietary restrictions.


Jakriya Ahmed
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This multi-grain bread is a game-changer for those with dietary restrictions. It's gluten, dairy, and egg-free, yet it's still packed with flavor and texture. I love that I can enjoy fresh, homemade bread without worrying about my allergies.