Gluten-Free Multigrain Bread

Name: Gluten-Free Multigrain Bread
Cook time: 45 min
Yield: 1 loaf
Cuisine: United Kingdom
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

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

INGRIDIENT

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 (Optional)

DIRECTION

Step: 1

Butter and flour a 9x5-inch loaf pan.

Step: 2

Sift rice flour, tapioca starch, potato starch, yeast, guar gum, salt, and baking powder together in a bowl.

Step: 3

Place quinoa, sunflower seeds, almonds, and flax seeds in a coffee grinder. Grind until very fine. Mix into the flour mixture.

Step: 4

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.

Step: 5

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.

Step: 6

Preheat the oven to 350 degrees F (175 degrees C).

Step: 7

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 FACT

Per Serving: 230 calories; protein 6.7g; carbohydrates 28.5g; fat 10.5g; cholesterol 39.7mg; sodium 321.9mg.

The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.

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