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gluten-free Multigrain Bread

homemaker

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homemaker Enthusiast
homemaker
Posted

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

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jerseyangel Proficient
jerseyangel
Posted

That looks fabulous! :)

tmbarke Apprentice
tmbarke
Posted

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 Enthusiast
homemaker
Posted
  • Author
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 Community Regular
twe0708
Posted
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

twe0708 Community Regular
twe0708
Posted
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 Enthusiast
homemaker
Posted
  • Author
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!

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DMarie Apprentice
DMarie
Posted

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 Apprentice
sixtytwo
Posted

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 Enthusiast
homemaker
Posted
  • Author
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! :D

purple Community Regular
purple
Posted
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! :D

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 Enthusiast
homemaker
Posted
  • Author
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 Enthusiast
homemaker
Posted
  • Author

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 Apprentice
DMarie
Posted

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. :P 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 Enthusiast
skinnyminny
Posted

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!

homemaker Enthusiast
homemaker
Posted
  • Author
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!

Well I did not bake mine in the bread machine, I used a stand up mixer and let the dough rise in the pan for about 3/4 hour or so or until the dough came just over the top of the pan.

If you bread machine is programmable you could program it for a longer rise time...

DMarie Apprentice
DMarie
Posted

Okay, so I was able to give this recipe a try this weekend, but made some subs to make it casein free (as well as corn free). Also, I tend to like less rice flour.

For the 2 cups of Brown Rice Flour, I subbed 1/2 c Brown Rice Flour, 1/2 c Sorghum, 1/3 c Arrowroot, 1/3 c Potato Starch and 1/3 c Tapioca Flour. For the 2/3 c of Corn Starch I subbed another 1/3 c Arrowroot and another 1/3 c Tapioca. For the 2/3 c Dry Milk Powder, I subbed 2/3 c Almond Meal. Instead of water, I used unsweetened Coconut Milk. Actually, I used 1/4 cup of warm water to proof the yeast, then measured out 1-1/2 cups unsweetened coconut milk, but I only used a little over a cup - maybe almost 1-1/4 cup of the coconut milk. Oh yeah, and I also only used 1/4 cup of brown sugar (instead of 1/3 cup). I just made bread the other day where I could taste the sweet - and I was worried about using 1/3 cup here because of that.

My bread turned out well! :P I like the taste, it has a nice texture, not gummy, not dry, no funny aftertaste. My daughter had some as did my husband (dd is gluten-free, dh is not). Both liked it. My dh said this is actually pretty good! :D I looked at my bread pans and they are 8-3/4 by 4-1/2 I believe (just short of the 9x4). My bread is still not as tall as I would like (comparing it to gluten sandwich bread) - but upon comparing my loaf with the gluten bread - I can see that while mine is shorter, it is wider - so guess it all ends up the same.

I will be slicing off more tomorrow for breakfast, so am anxious to see how it is the 2nd day. After that I will slice the remainder of the loaf and freeze.

I thought I would give a run-down of the ingredients I used in recipe form (below).

Thanks for sharing your recipe (and the wonderful picture)! :-)

DRY INGREDIENTS

1/2 Cups Brown Rice Flour

1/2 Cups Sorghum Flour

1/3 Cup Potato Starch

2/3 Cup Tapioca Starch

2/3 Cup Arrowroot Flour

1/2 Cup Millet Flour

2/3 Cup Cornstarch

2/3 cup Almond Meal

2 Tablespoon Flaxseed Meal

1 Tablespoon Xanthan Gum

1 teaspoon Sea Salt (next time I think I am going to use 1-1/2 tsp salt)

1/4 Cup Dark Brown Sugar (I used 1 tsp of this for proofing the yeast)

WET INGREDIENTS

1/4 Cup Warm Water 110-115 degrees (for proofing yeast)

1 to 1-1/4 Cup Unsweetened Coconut Milk, warmed to 110-115

1 packet (2

homemaker Enthusiast
homemaker
Posted
  • Author
Okay, so I was able to give this recipe a try this weekend, but made some subs to make it casein free (as well as corn free). Also, I tend to like less rice flour.

For the 2 cups of Brown Rice Flour, I subbed 1/2 c Brown Rice Flour, 1/2 c Sorghum, 1/3 c Arrowroot, 1/3 c Potato Starch and 1/3 c Tapioca Flour. For the 2/3 c of Corn Starch I subbed another 1/3 c Arrowroot and another 1/3 c Tapioca. For the 2/3 c Dry Milk Powder, I subbed 2/3 c Almond Meal. Instead of water, I used unsweetened Coconut Milk. Actually, I used 1/4 cup of warm water to proof the yeast, then measured out 1-1/2 cups unsweetened coconut milk, but I only used a little over a cup - maybe almost 1-1/4 cup of the coconut milk. Oh yeah, and I also only used 1/4 cup of brown sugar (instead of 1/3 cup). I just made bread the other day where I could taste the sweet - and I was worried about using 1/3 cup here because of that.

My bread turned out well! :P I like the taste, it has a nice texture, not gummy, not dry, no funny aftertaste. My daughter had some as did my husband (dd is gluten-free, dh is not). Both liked it. My dh said this is actually pretty good! :D I looked at my bread pans and they are 8-3/4 by 4-1/2 I believe (just short of the 9x4). My bread is still not as tall as I would like (comparing it to gluten sandwich bread) - but upon comparing my loaf with the gluten bread - I can see that while mine is shorter, it is wider - so guess it all ends up the same.

I will be slicing off more tomorrow for breakfast, so am anxious to see how it is the 2nd day. After that I will slice the remainder of the loaf and freeze.

I thought I would give a run-down of the ingredients I used in recipe form (below).

Thanks for sharing your recipe (and the wonderful picture)! :-)

DRY INGREDIENTS

1/2 Cups Brown Rice Flour

1/2 Cups Sorghum Flour

1/3 Cup Potato Starch

2/3 Cup Tapioca Starch

2/3 Cup Arrowroot Flour

1/2 Cup Millet Flour

2/3 Cup Cornstarch

2/3 cup Almond Meal

2 Tablespoon Flaxseed Meal

1 Tablespoon Xanthan Gum

1 teaspoon Sea Salt (next time I think I am going to use 1-1/2 tsp salt)

1/4 Cup Dark Brown Sugar (I used 1 tsp of this for proofing the yeast)

WET INGREDIENTS

1/4 Cup Warm Water 110-115 degrees (for proofing yeast)

1 to 1-1/4 Cup Unsweetened Coconut Milk, warmed to 110-115

1 packet (2

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