Gluten-Free Multigrain Bread recipe
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Ingredients
- 1 teaspoon butter, or as needed ¾ cup brown rice flour ¼ cup tapioca starch ¼ cup potato starch 2 teaspoons active dry yeast 2 teaspoons guar gum 1 teaspoon salt 1 teaspoon baking powder ¼ cup quinoa ¼ cup sunflower seeds ¼ cup toasted almonds, chopped ¼ cup flax seeds ¾ cup warm milk (115 degrees F or 46 degrees C) 2 eggs 2 egg whites 2 tablespoons molasses 2 tablespoons agave nectar 2 tablespoons olive oil 2 teaspoons apple cider vinegar 1 teaspoon sesame seeds
Nutrition Info
- 230.2 caloriescarbohydrate: 28.5 gcholesterol: 39.7 mgfat: 10.5 gfiber: 3 gprotein: 6.7 gsaturatedFat: 1.7 gservingSize: -sodium: 321.9 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Multigrain Bread
Directions
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Butter and flour a 9x5-inch loaf pan.
Sift rice flour, tapioca starch, potato starch, yeast, guar gum, salt, and baking powder together in a bowl.
Place quinoa, sunflower seeds, almonds, and flax seeds in a coffee grinder. Grind until very fine. Mix into the flour mixture.
Combine milk, eggs, egg whites, molasses, agave nectar, olive oil, and vinegar in the bowl of a stand mixer fitted with the paddle attachment, beat on low until well blended. Pour in dry mixture slowly, beating on medium-high and pushing dough down with a spatula as necessary.
Scoop dough into the prepared pan, spreading it evenly with a wet spatula. Sprinkle with sesame seeds. Fill a large bowl with boiling-hot water and place it in a microwave. Rest a cooling rack on top of the bowl. Place pan on top and cover the dough. Let dough rise until it reaches the top of the pan, about 1 hour 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until the top is golden and an instant-read thermometer inserted in the center reads 200 degrees F (93 degrees C), about 45 minutes. Let bread cool thoroughly before slicing with a serrated knife.