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When making gluten free bread, always make sure that all of your ingredients are at room temperature. When measuring dry ingredients you need to always be precise, so I use the back of a butter knife on my measuring cups, to make sure they are level. When measuring wet ingredients, for example check the water at eye level and start with the smaller amount and add the remaining 1/4 cup if needed. The dough should be like a really thick cake batter.

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I use a 9 1/2 x 5 1/2 inch bread pan

Dry Ingredients:
1 cup brown rice flour
1/2 cup sorghum
1/2 cup millet flour
1/2 cup tapioca flour
1/2 cup potato starch
4 tablespoons gluten free oat flour
1/2 cup dry milk powder
1 tablespoon brown sugar
1/2 tablespoon unflavoured gelatin
1/2 teaspoon salt
1 tablespoon xanthan gum
2 tablespoons sunflower seeds
2 tablespoons sesame seeds
2 tablespoons flax seeds

Wet Ingredients:
2 1/2 teaspoons instant yeast
2 tablespoons white sugar
1 1/2 – 1 3/4 cups warm water
2 eggs
1/4 cup olive oil
2 teaspoons cider vinegar

Optional Topping:
1/2 teaspoon sesame seeds
1/2 teaspoon flax seeds

Directions:
Place all the dry ingredients in the bowl of your mixer (Kitchen Aid) and mix together.

In a 2 cup measure add the warm water and stir in the sugar until dissolved. Add the yeast and mix real well. Set aside to proof for 5 – 10 minutes until a foam forms on top.

In a small bowl add the eggs, olive oil, and cider vinegar and mix well.

Start your mixer on low speed using the paddle attachment; add the wet ingredients to the dry ingredients.

When the dough is combined turn off your mixer and scrap down the sides of the bowl. Turn the mixer back on to medium high speed for 4 minutes.

While you are waiting for the dough to finish mixing spray bread pan with non-stick cooking spray and line the bottom of the pan with parchment paper, and spray again. Preheat the oven to 350 degrees.

Using a spatula transfer the dough into the bread pan and top with the sesame and flax seeds if desired, making sure you press them into the dough slightly. Place the bread pan on top of the stove to rise for about 25 – 30 minutes, or until it reaches the top of the pan.

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Bake for 45 – 50 minutes. Remove from the oven and place the loaf of bread on a wire rack to let cool.

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Do not store bread in the refrigerator. It can be sliced and frozen. I always put a sheet of wax paper between the slices, otherwise they freeze together.

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