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Gluten Free "multi-grain" Bread Recipe

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Well, it took me about 3 months, but I finally got a loaf of bread that is a cross between a multi-grain and white bread loaf. DH likes it, and it looks like a real loaf of bread when it's done. Hopefully some of you who are missing bread like mad will find this a pretty good substitute. It is loosely based on another recipe I found online for a soft white bread, but I have no idea where I found it now.


Gluten-free bread/hamburger buns

Combine 1/2 c warm water + 2 tsp sugar + 2 tbsp yeast in a very large mixer bowl and let sit 5-10 min.

Add to the yeast mixture:

1 1/4 c. cornstarch, tapioca starch, or potato starch (not potato flour)

1 c. rice flour

1 3/4 c. (total) soy, oat, garbanzo bean, and/or corn flours (note: not corn meal, you need masa harina if you want corn flour)

4 tsp. xanthan gum

3 whole eggs

4 tbsp. oil

1/3 c. dry milk (optional: substitute in 3/4 c. liquid soy milk and adjust the water down by 3/4c.)

1 tsp. vinegar or dough enhancer

1 3/4 c. water (although I usually need more, closer to 2 to 2-1/4c.)

Beat with paddle attachment of mixer about 2 min. on high speed (medium speed if you have a kitchen aid mixer). The batter should be the texture of wet cookie dough (or really thick cake batter), but still just thick enough to hold shape for hamburg or hot dog buns if you want to make them.

Pour batter into 2 well greased (grease the pans some even if they're nonstick) bread pans and let rise for 45 min. to 1 hour, then bake at 350 degrees for 25-30 min. or until it sounds hollow when knocked on.

For hamburger buns, lay out equal amounts of dough on a parchment paper covered cookie sheet instead of pouring into bread pans. I usually get 12 buns out of 1 batch of dough. Let rise 45 min. to an hour and then bake at the same temperature for 20-25 min. or until brown on the bottom and top.

Cool on a wire rack and store in a plastic bag in the fridge for upto a week.

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