Multi-grain gluten-free bread
93
- Prep Time15 min
- Total Time15 min
- Makes6 Servings
Michael Alberstat
Create tasty gluten-free sandwiches with this multigrain gluten-free bread recipe. It only takes a clever mix of flours from the health food store.
Ingredients
1/2 cup plus 2 tbsp brown-rice flour
1/2 cup sorghum flour
1/4 cup teff flour
1/4 cup tapioca starch
2 tbsp cornstarch
1/4 cup flax meal
1 tbsp xanthan gum
8-g pkg quick-rise instant yeast
1 tsp salt
2 eggs, at room temperature
2 egg whites, at room temperature
2 tbsp vegetable oil
2 tbsp honey
1 tsp white vinegar
Instructions
Preheat oven to 200F. Grease and line the bottom of an 8 × 4-in. loaf pan with parchment paper. Whisk flours with starches, flax meal, xanthan gum, yeast and salt in a large bowl. Whisk eggs with egg whites, 1 cup warm water (about 110F), oil, honey and vinegar in a medium bowl. Stir into flour mixture. Dough will be very wet.
Scrape dough into prepared pan. Turn off oven. Set pan in centre of oven and let rise, keeping oven door closed, for 1 hour 30 min. With dough still in the oven, heat oven to 375F. Let it bake until crust is golden, about 1 hour. Remove pan from oven and let stand for 15 min. Remove bread from pan and let cool completely on a wire rack. Gluten-free bread will keep well at room temperature for up to 2 days.
Nutrition (per serving)
Calories 272, Protein 8g, Carbohydrates 41g, Fat 9g, Fibre 5g, Sodium 462mg.
Gluten-free Bread Baking Tip:
This bread can also be baked in a 9 × 5-in. pan; the loaf will just be a bit thinner and more flat. We prefer the look of the loaf baked in the 8 × 4-in. pan.
Prep Tip:
It’s critical to keep the oven door closed as per the recipe instructions. Otherwise the loaf won’t rise.
Favourite Gluten-Free Sandwich:
Crispy bacon, sliced avocado, cheddar and mayo.
