23 May 2011
Gluten-Free Multigrain Miracle Bread
ive decided to put my bread machine to use lately- by making our bread instead of buying it. its great because gluten free bread is around 5$ a loaf and it is usually half the size of a normal loaf. plus, fresh bread is so much more amazing and its good to know every ingredient that goes into it. we are on our third loaf and i think im going to make it a habit.
here is a new recipe that i just tried tonight that we really like! if you have a bread machine then awesome. if not the directions are listed for you at the bottom
1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup buckwheat flour
1/4 cup tapioca starch
1/4 cup arrowroot
1/4 cup flax seed meal ( ground flax seeds)
1 tablespoon chia seeds
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 additional egg whites
1 cup water, room temperature
2 tablespoons vegetable oil
2 tablespoons agave nectar
2 teaspoons apple cider vinegar
Preheat the oven to 200F.
Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.
Combine the wet ingredients in a separate large bowl using a hand-mixer on low or medium speed. When fully combined, slowly add dry ingredient mixture and mix until fully blended, with no lumps. Scrape the sides regularly.
Grease a 9x5" bread pan, and pour the dough into the pan. Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan.
Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.
This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.
-gluten free bay