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Gluten-Free Multigrain Miracle Bread




Source of Recipe


Marilyn (sahmomof8@)


Recipe Introduction


From RecipeZaar recipe #217139


List of Ingredients




Dry ingredients
cup rice flour
cup sorghum flour
cup amaranth flour
cup tapioca starch
cup cornstarch
cup flaxseed meal
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt

Wet ingredients
2 eggs + 2 egg whites, room temperature
1 cup almond milk, room temperature (or water)
2 tablespoons vegetable oil
2 tablespoons agave nectar (or honey)
2 teaspoons apple cider vinegar

Recipe



If you're baking it in the oven:

Preheat the oven to 200F.

Sift all dry ingredients, except for flaxseed meal, in a medium bowl. Then add flaxseed meal and mix well (do not put flaxseed meal into the sifter as it will clog it up).

Combine the wet ingredients in a separate large bowl using a hand-mixer on low or medium speed. When fully combined, slowly add dry ingredient mixture and mix until fully blended, with no lumps. Scrape the sides regularly.

Grease a 9x5" bread pan, and pour the dough into the pan. Gently spread and flatten the top with a rubber spatula. Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan.

Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.

This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.

If you're baking it in a bread machine:

Combine all wet ingredients in one bowl or measuring cup.

Sift all dry ingredients, except for flaxseed meal, in a medium bowl. Then add flaxseed meal and mix well (do not put flaxseed meal into the sifter as it will clog it up).

Pour wet ingredients into bread machine pan.

Pour dry ingredients over the wet ingredients in the bread machine pan. Gently spread and flatten the top with a rubber spatula.

In my Zojirushi machine, I used the 2 hour, 8 minute setting.

Notes: Make sure eggs and milk are at room temperature before using them in the recipe. I always forget to do this, so instead I put the eggs in a bowl of warm water and let them sit for about 10 minutes, while I gather and prepare the other ingredients. For the egg whites, separate them before adding them to the 2 full eggs. I warm the milk in the microwave for about 20 seconds on high.

I also used EnerG egg replacer (1 1/2 Tbsp) and didn't change anything else. I did it in my bread machine on the basic setting (large loaf, med crust) and it came out beautifully. I was lazy and didn't pre-mix the dry or wet ingredients and it was fine. I think next time I would mix the dry, just to make sure there are no starch lumps, but no need to pre-mix the wet ingredients at all.

This recipe comes from a woman named Laurie on the Celiac.com forum. The only changes I suggest are to use cornstarch instead of arrowroot, to use almond milk instead of water, and to use agave nectar instead of honey Im sure you could use the alternatives that she suggests with the same or similar results. Also, her recipe suggests baking it in the oven. Instead, I did it very successfully in my bread machine.