[homemaker]

Gluten Free Multi Grain Bread (Picture Below)
(Note you need a large stand up mixer for this recipe)
DRY INGREDIENTS
2 Cups Brown Rice Flour
½ Cup Millet Flour
2/3 Cup Cornstarch
2/3 cup Non Fat Dry Milk or Dry Soy or Rice Powder
2 Tablespoon Flaxseed Meal
1 Tablespoon Xanthan Gum
1 teaspoon Sea Salt
1/3 Dark Brown Sugar
WET INGREDIENTS
1 ¾ Cups Warm Water 110-115 degrees
1 packet (2 ¼ teaspoons active dry yeast)
2 Tablespoons vegetable oil
2 large eggs
Glaze (put on before rising)
1 egg
Sesame Seeds

DIRECTIONS
Lightly grease a 9x5 bread loaf pan
In a small bowl combine water and yeast and set aside
Mix together the vegetable oil and 2 eggs and mix lightly with fork set aside
In a large mixing bowl (the one that belongs to your mixer) whisk together all dry ingredients
Place the paddle attachment to your mixer.
Add the yeast mixture and egg and oil mixture to your dry ingredients...mix on medium setting for 5 minutes. Mixing is important....
Your dough should be thick and somewhat sticky and soft
The batter should swirl around beaters but it should not be thin like cake batter.
You can add more Brown Rice Flour if batter is too thin
The batter should not form into a ball...(too thick)
Spread Batter into your greased baking pan
Make your Glaze: Beat one egg and use a silicone brush and gently brush the top of the dough with the egg and sprinkle with Sesame Seeds
Lightly spray a piece of plastic wrap with gluten-free cooking spray and cover the loaf LIGHTLY
Allow dough to rise only till it reaches the top of the pan
At least 15 minutes before the bread is finished rising preheat oven to 350 degrees
Remove plastic wrap and bake for 45-55 minutes at 350 degrees
NOTE: Check on bread about half way through cooking time and if it is getting too brown place a tent of foil over the top of the loaf and return to oven
Note if you use a dark pan cook at 340-345...depending upon your oven
When your bread is done the internal temperature of your bread should reach 208 degrees by digital thermometer
Remove bread from oven when fully baked and turn it onto a wire rack to cool completely
Slice when cool and freeze if desired. Note: I started with Elizabeth Barbone's Easy Sandwich Bread and added other ingredients and created a glaze

[jerseyangel]

That looks fabulous!

[tmbarke]

Can this be created in a bread maker?
I'm new to this gluten-free bread thing and I don't have the mixer.

[homemaker]

tmbarke, on Nov 2 2009, 06:50 AM, said:

Can this be created in a bread maker?
I'm new to this gluten-free bread thing and I don't have the mixer.

I am not sure, I have not tried it in a breadmaker yet...It is a large loaf so you would have to have at least a 2lb bread loaf capacity.
and usually the wet ingredients go in the bottom, then the dry ingredients with the yeast on the top and you would just leave the sesame seeds and extra egg that was for the glaze out of the recipe.... I say, try it,,,you won't know unless you try...let us know how it comes out!

[twe0708]

homemaker, on Oct 30 2009, 12:18 PM, said:

Gluten Free Multi Grain Bread (Picture Below)
(Note you need a large stand up mixer for this recipe)
DRY INGREDIENTS
2 Cups Brown Rice Flour
½ Cup Millet Flour
2/3 Cup Cornstarch
2/3 cup Non Fat Dry Milk or Dry Soy or Rice Powder
2 Tablespoon Flaxseed Meal
1 Tablespoon Xanthan Gum
1 teaspoon Sea Salt
1/3 Dark Brown Sugar
WET INGREDIENTS
1 ¾ Cups Warm Water 110-115 degrees
1 packet (2 ¼ teaspoons active dry yeast)
2 Tablespoons vegetable oil
2 large eggs
Glaze (put on before rising)
1 egg
Sesame Seeds

DIRECTIONS
Lightly grease a 9x5 bread loaf pan
In a small bowl combine water and yeast and set aside
Mix together the vegetable oil and 2 eggs and mix lightly with fork set aside
In a large mixing bowl (the one that belongs to your mixer) whisk together all dry ingredients
Place the paddle attachment to your mixer.
Add the yeast mixture and egg and oil mixture to your dry ingredients...mix on medium setting for 5 minutes. Mixing is important....
Your dough should be thick and somewhat sticky and soft
The batter should swirl around beaters but it should not be thin like cake batter.
You can add more Brown Rice Flour if batter is too thin
The batter should not form into a ball...(too thick)
Spread Batter into your greased baking pan
Make your Glaze: Beat one egg and use a silicone brush and gently brush the top of the dough with the egg and sprinkle with Sesame Seeds
Lightly spray a piece of plastic wrap with gluten-free cooking spray and cover the loaf LIGHTLY
Allow dough to rise only till it reaches the top of the pan
At least 15 minutes before the bread is finished rising preheat oven to 350 degrees
Remove plastic wrap and bake for 45-55 minutes at 350 degrees
NOTE: Check on bread about half way through cooking time and if it is getting too brown place a tent of foil over the top of the loaf and return to oven
Note if you use a dark pan cook at 340-345...depending upon your oven
When your bread is done the internal temperature of your bread should reach 208 degrees by digital thermometer
Remove bread from oven when fully baked and turn it onto a wire rack to cool completely
Slice when cool and freeze if desired. Note: I started with Elizabeth Barbone's Easy Sandwich Bread and added other ingredients and created a glaze

[twe0708]

tmbarke, on Nov 2 2009, 03:50 AM, said:

Can this be created in a bread maker?
I'm new to this gluten-free bread thing and I don't have the mixer.

Please let me know if you try this in a bread maker. I just bought one and would like to try the recipe.

[homemaker]

twe0708, on Nov 2 2009, 12:57 PM, said:

Please let me know if you try this in a bread maker. I just bought one and would like to try the recipe.

I am not sure, I have not tried it in a breadmaker yet...It is a large loaf so you would have to have at least a 2lb bread loaf capacity.
and usually the wet ingredients go in the bottom, then the dry ingredients with the yeast on the top and you would just leave the sesame seeds and extra egg that was for the glaze out of the recipe.... I say, try it,,,you won't know unless you try...let us know how it comes out!

[DMarie]

I have a question. What is the purpose of powdered milk in a bread recipe? We are newly casein free, and I don't have soy or rice milk powder (and I would really NOT like to have to purchase another expensive ingredient).

Can I just leave the milk powder out? Should I use something else? Should I use rice milk (or almond or coconut) in place of the water if I leave out the milk powder?

Thanks!

[sixtytwo]

Have been making my bread out of mixes either from gluten-free pantry or Bob's Red Mill, both of which I really like, however this sounds like a challenge and I am going to try it. I am excited. Thanks...Barbara

[homemaker]

DMarie, on Nov 4 2009, 01:13 PM, said:

I have a question. What is the purpose of powdered milk in a bread recipe? We are newly casein free, and I don't have soy or rice milk powder (and I would really NOT like to have to purchase another expensive ingredient).

Can I just leave the milk powder out? Should I use something else? Should I use rice milk (or almond or coconut) in place of the water if I leave out the milk powder?

Thanks!

The milk powder helps make better toast..it browns better, adds protein and moisture...but lots of other things can do that as well....
I would absolutely try to replace the water with milk...I can't guarantee anything..but I made so many breads that did not come out...don't get discouraged just fiddle with the ingredients until you get it right...each ingredient adds something to the bread...
by changing the recipe you can change texture and/or taste...I look at it this way ...my bread flops made great bread crumbs!

[purple]

homemaker, on Nov 4 2009, 03:23 PM, said:

I would absolutely try to replace the water with milk...I can't guarantee anything..but I made so many breads that did not come out...don't get discouraged just fiddle with the ingredients until you get it right...each ingredient adds something to the bread...
by changing the recipe you can change texture and/or taste...I look at it this way ...my bread flops made great bread crumbs!

I don't know if it will work for bread but nut flour is a sub for milk powder in some recipes, you can grind your own in a blender or coffee grinder. I grind slivered and sliced almonds in a coffee grinder when I only need a little.

[homemaker]

purple, on Nov 4 2009, 06:03 PM, said:

I don't know if it will work for bread but nut flour is a sub for milk powder in some recipes, you can grind your own in a blender or coffee grinder. I grind slivered and sliced almonds in a coffee grinder when I only need a little.

Hey that is a great idea! That is the beauty of gluten-free Baking ....we are trailblazers....Why do we have to settle for yucky bread?
We can just keep trying and expect that there will be alot of failures...but like I said before, the failures make great bread crumbs!
There are definitely tricks to baking gluten-free Breads...They are actually faster to make than gluten breads...
Don't be afraid to fail...keep at it and what do we have to lose?
I love Sorghum Bread as well that is my latest I am tinkering with....

[homemaker]

NOTE...I just noticed that I did not write cups down for the brown sugar in the recipe .....you all probably figured that out LOL
I meant 1/3 Cup Brown Sugar

[DMarie]

Thanks for the tips on replacements for milk powder. I had actually wondered about nut flours (I always have some almond meal/flour on hand). Hmmm...

I will post my results if I end up making this bread. Thinking I will have time this weekend. I have a recipe I am reasonably happy with now - but the picture of the bread looked so good!! And it looks like it made a taller loaf than the recipe I have been using.

[skinnyminny]

I just made this bread tonight in my cusinart bread machine. I followed the recipe exactly except I substitututed one and a half cups of Bobs red mill all purpose baking mix in replace of the millet 1/2 cup and 1 cup of the brown rice flour. It turned out nicely. The texture is great. It did not rise to the top of my bread pan but still was tall enough. How long did you let yours rise?

Thanks for the great delicous healthy recipe!