Multi-Grain Gluten Free Homestyle Bread

www.Iamglutenfree.blogspot.com
created by Ellen Allard

BEFORE STARTING, MAKE SURE ALL OF YOUR INGREDIENTS ARE AT ROOM TEMPERATURE. SEE BLOG POST FOR FURTHER DETAILS.

Yeast Mixture:

½ cup water, 105 - 10 degrees

2 tsp active dry yeast

pinch of sugar

 

Dry Ingredients:

1/3 cup millet flour

1/3 cup sorghum flour

1/3 cup tapioca starch

½ cup potato starch

¼ cup teff flour

¼ cup cornstarch

¼ cup ground flaxmeal

2 tbsp garfava flour

1 tbsp rice bran

1 tbsp soy milk powder

2 ½ tsp xanthan gum

1 tsp salt

1 tsp sure-jel, optional

¼ tsp agar, optional

 

Wet Ingredients:

2 eggs

2 egg whites

1/2 cup soymilk or water, 105 - 10 degrees

2 tbsp olive oil

2 tbsp honey

2 tsp apple cider vinegar

 

Grease 9x5” bread pan. Combine yeast mixture ingredients, mix and cover with saran wrap. When it develops a head of foam, it is ready – should take 5 – 10 minutes.

 

Combine dry ingredients from millet through agar. Whisk well.

 

Put wet ingredients from eggs through vinegar into bowl of mixer (or free standing bowl). Mix on medium speed, combining well. Leaving mixer running, slowly add proofed yeast. Mix well. Then slowly add dry ingredients. Scraping the sides as needed with a wet spatula, mix for 3 ½ minutes.

 

Pour into pan, cover with tea towel or saran wrap and let it rise for about 60 minutes or until it reaches top of pan.

 

Bake at 350 º for 30 minutes, then check to see if top of bread has gotten too dark. If so, tent with foil. Bake for 20 more minutes. Use thermometer to see if inside of bread has reached 208 degrees – if not, return to oven for a few more minutes.

 

Remove from oven and sit on cooling rack for five minutes then remove from pan and let cool. DO NOT CUT bread until thoroughly cooled off.