Multigrain Sandwich Bread (Gluten Free & Dairy Free)
- Ready In:
- 1hr 40mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 9.85 ml active dry yeast
- 29.58 ml sugar or 29.58 ml fructose, divided
- 236.59 ml warm rice milk (110 degrees) or 236.59 ml soymilk (110 degrees)
-
Flour Blend (only use 2 cups in recipe)
- 354.88 ml sorghum flour
- 354.88 354.88 ml cornstarch or 354.88 ml arrowroot
- 236.59 ml tapioca flour
- 118.29 118.29 ml bean flour or 118.29 ml chestnut flour
-
Rest of Recipe
- 59.14 ml rice bran (or oat bran if you are not allergic)
- 59.14 ml almond meal
- 9.85 ml xanthan gum
- 4.92 ml salt
- 1.23 ml potato flour (NOT potato starch)
- 2 large eggs (or equivalent egg sub.)
- 44.37 ml canola oil or 44.37 ml olive oil
- 4.92 ml vinegar
directions
- Greas 8x4-inch nonstick loaf pan.
- In bowl, combine yeast, 2 tsp of the sugar, and warm milk and set aside to let yeast foam, 5-10 minutes.
- In large bowl of a Bosch or Kitchen-Aid mixer, using beaters (not dough hooks), combine remaining ingredients, including remainder of sugar and the yeast mixture.
- Blend on low, then at medium speed for 1 minute, scraping down sides of bowl with spatula as necessary.
- Place dough in prepared pan. Smooth top of dough with wet spatula.
- Cover and let rise in warm place (75°-80°) for 30-40 minutes (mine took closer to 50 minutes), until dough is level with top of pan.
- Bake at 375° F for 50-55 minutes (do not underbake), covering with foil after 10 minutes to prevent overbrowning (important step!).
- Tap loaf with fingernail to check for doneness. A crisp, hard cound indicates a properly baked loaf. Turn out onto wire rack and cool thoroughly before slicing with electric or serrated knife.
- NOTE: Bread will be heavier and denser without eggs.
- Makes 1 loaf.
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Reviews
-
I have never made a gluten free bread before and thought I would try this for a friend who is gluten intolerant. It worked fine with a dense but pleasant crumb, it was a heavy bread but toasted wonderfully! The flavour was very nice - nutty and tasty with good textures as you ate it! I was very pleased with my first efforts with gluten free bread - thanks for a good recipe! FT/Karen :-)
RECIPE SUBMITTED BY
WI Cheesehead
Watertown, Wisconsin
I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?