|gluten free multigrain bread|
I was going to post my caramel corn recipe, but seeing as we are just barely recovering from the indulgence of the holidays, I decided to post something a little healthier instead. So today's recipe is for gluten free multigrain bread. Don't worry, caramel corn will come soon :)
|gf multigrain bread with honey and butter|
(makes 1 loaf)
1 cup Brown Rice Flour
1/2 cup Oat Flour (grind gluten free oats in coffee grinder or food processor) (you could probably sub rice, sorghum or millet)
3/4 cup Sorghum Flour (or millet or buckwheat flour) - Quinoa flour also works great. See end of this post.
1/2 cup Tapioca Starch
1/3 cup Corn Starch (or Potato Starch)
1/4 cup Ground Flax
1 1/2 Tbsp Guar Gum (or 1 Tbsp Xanthan Gum)
1 1/2 tsp Salt
1 tsp vinegar
2 Tbsp Brown Sugar
2 1/4 tsp Yeast + 1 tsp Sugar
4 Tbsp Canola Oil
1 1/4 cup Very Warm Water
Mix the yeast, 1 tsp sugar, and 1/4 cup of the warm water (or more if necessary) and set aside for 10 minutes to let the yeast proof.
In medium bowl, beat the rest of the wet ingredients (eggs, vinegar, brown sugar, oil and remaining water)
In a large bowl (you can use the bowl for your electric mixer), sift together the dry ingredients.
Slowly add wet ingredients and yeast mixture to the dry ingredients, mixing as you add.
Using a mixer or with your hand, mix on low or medium for 5 minutes.
Spoon dough into greased 8" nonstick loaf pan (if your pan isn't nonstick you should line it with greased foil). Cover with greased plastic wrap and let rise for about an hr.
Bake at 350 for 50-60 minutes until it sounds hollow when tapped or the internal temperature is 200-210.
After 1/2 an hour of baking, cover the loaf with foil to keep from getting too dark.
Let cool on rack until room temperature before slicing.
Freeze in airtight container within 12 hours.
|add wet to dry ingredients and mix|
|spoon into greased nonstick loaf pan|
|let rise for about an hour|
|bake and let cool on rack|
|slice and freeze (or eat!)|
I tried this recipe the other day using 1/2 cup quinoa flour (simply grind raw quinoa in your coffee grinder until flour like) and 1/4 cup buckwheat flour in place of the sorghum flour. It turned out really good (I liked it more than the original recipe) and the quinoa/buckwheat flours are better for you than the sorghum anyway!
|Multigrain bread with quinoa flour|