LORETTA’S GLUTEN-FREE MULTI-GRAIN BREAD

It has taken a while to get this done, but here is the first of my gluten-free bread recipes.

There are four keys to successfully making this bread:

1. Use a bread machine or mixer to stir up the dough. This ensures that all ingredients are thoroughly mixed – very important for gluten free baked goods.
2. Warm the recipe liquid to a range between 105 and 110 degrees to support optimum yeast action; use a digital thermometer to verify the temperature.
3. Thoroughly blend all dry ingredients before adding everything to the bread machine canister/mixer bowl.
4. Don’t skip the xanthum gum: it works like gluten to hold the bread together.

 

1 tablespoon active dry yeast

¼ c. honey, maple syrup, or sugar

1 c. water warmed (105-110 degrees)

1 c. organic brown rice flour

1 c. organic amaranth flour

½ c. organic sorghum flour

1/3 c. organic oat flour

1/3 c. organic millet flour

2 ½ teaspoons xanthan gum

1 teaspoon unflavored gelatin/collagen powder

½ teaspoon salt

2 large eggs at room temperature

1 teaspoon apple cider vinegar

3 tablespoons butter

 

Warm the recipe liquid to the appropriate temperature. Dissolve the sweetener, check the temperature again, add the yeast and stir to dissolve. Set aside for 3 to 5 minutes.

Measure and blend all dry ingredients. Set aside.

If your eggs aren’t at room temperature, place them in a coffee cup and cover with warm water. Let them stand for 3-5 minutes before using them.

Blend the apple cider vinegar with the eggs.

Add the yeast mixture to the bread machine canister/mixer bowl. Add the blended dry ingredients. Add the egg/vinegar, and butter.

After the dough has mixed for 3 to 5 minutes, check to see if you need to add more flour. You may add more of any of these flours and may need to add ½ to ¾ cup additional flour. The dough is somewhat sticky but should pull away from the side of the canister/mixer bowl when adequate flour is used.

Since there is no gluten in these flours, there’s no reason to knead the dough. However, to make sure it’s thoroughly blended, mix for 15 minutes.

Prepare an 8.5x4.5-inch bread pan by coating it well with butter, oil, etc. The bread dough will be quite sticky. Place the dough in the pan and lightly pat down the top to smooth it.

Allow the dough to raise in a warm place for 25 minutes. It should rise slightly over the top of the pan. Before pre-heating your oven to 350 degrees, move the oven grate up one notch to ensure that the top browns nicely.

After 30 minutes, remove from the oven, slide out of the bread pan and allow to cool on a cooling rack.

Watch for the release of my gluten-free recipe book in late February 2023.