GLUTEN-FREE MULTIGRAIN BREAD

Gluten-Free Multigrain Bread image

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

Provided by swalker3

Categories Bread Yeast Bread Recipes

Time 2h35m

Yield 10

Number Of Ingredients 20

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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

Steps:

Butter and flour a 9x5-inch loaf pan.
Sift rice flour, tapioca starch, potato starch, yeast, guar gum, salt, and baking powder together in a bowl.
Place quinoa, sunflower seeds, almonds, and flax seeds in a coffee grinder. Grind until very fine. Mix into the flour mixture.
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.
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.
Preheat the oven to 350 degrees F (175 degrees C).
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 Facts : Calories 230.2 calories, Carbohydrate 28.5 g, Cholesterol 39.7 mg, Fat 10.5 g, Fiber 3 g, Protein 6.7 g, SaturatedFat 1.7 g, Sodium 321.9 mg, Sugar 6.6 g

*** Explore more Gluten-Free Multigrain Bread Recipes »

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Haydn Johnson

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I'm so glad I found this recipe. It's helped me to enjoy bread again.

BIG MC

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This bread is a bit denser than regular wheat bread, but I actually prefer it that way. It's more filling and satisfying.

Francisco Bosco

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I've been using this recipe for years and it's always a hit. It's a great way to use up leftover grains and seeds.

Vince Combs

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This bread is perfect for sandwiches. It's sturdy enough to hold up to all your favorite toppings.

GPK IB

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I love the flavor of this bread. It's nutty and slightly sweet.

Edwin Bassey

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This bread is so easy to make. I was able to put it together in just a few minutes.

DJ Savvy

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I made this bread for my family and they all loved it! Even my kids, who are picky eaters, ate it without any complaints.

IslamKaka IslamKaka

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This bread is a game-changer for me. I've been gluten-free for years, and I've never been able to find a bread that I really loved. This one is the closest thing I've found to regular wheat bread.