New Artisan-Style Multi-Grain GF Bread Recipe

[gluten-free-mike]

My wife has created a wonderful gluten-free Artisan-Style Multi-Grain Bread.
That is the link to the PDF of the recipe and a color picture of the final product.

This is soda-bread type recipe that uses Flax, Quinoa flour, Sorghum, and Rice Flours, coupled with caraway seed (like rye bread uses for flavor) to achieve a wonderful flavor balance. It is simple to make and is baked in a round 2-quart Pyrex (oven safe) glass dish. The bread is finally topped with sesame seeds and poppy seeds for even more flavor and visual appeal.

It does use eggs and dairy products: sorry to any who can't consume those.

We taste-tested it on a few non-GF persons and it went over very well. Hope everyone likes it.
_________________
Mike
GF Since 2003
Severe weakness for Desserts

[The Edifying Conscience]

Hey Mike,
I love that your posting your recipes. Is there anyway you can copy and paste them in the threads?

Thanks,
tec

[gluten-free-mike]

[mrsppmrxky]

Is there a reason that it has to be in a 2qt round dish or is that just for looks?

Do you think you could make mini loaves so that you could have
hors devores mini sandwiches?

*rant on: I do not like PDF formats! It takes over my computer while it takes forever to open.....rant off*.........I guess I need to be more patient. LOL
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[Fidissimus]

There's Xanthan gum in that recipe!


....awwww, I'm so proud of you guys! Though I'm sure it would've been just as good without. (teehee) I'll have to give it a try - it looks really good.
_________________
Cheers!
Jenn

GF BD: Feb. 2001
Free of wheat, barley, rye, oats, rice, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/

[gluten-free-mike]

[gluten-free-mike]

[mrsppmrxky]

Thanks Mike. A lady in our support group has been looking for a substitute for the more hearty tasting breads. She doesn't like plain sandwich bread. I will be sure to pass it on to her.
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[gluten-free-mike]

OK, here's an attempt at a TEXT-ONLY version of the recipe for anyone that does not want to get the beautfully formatted PDF version of the recipe that I provided earlier.


Overview
A hearty bread with a satisfying, and not overpowering, flavor of multiple grains and the taste of caraway seeds throughout.

This is soda-bread type recipe that uses Flax, Quinoa flour, Sorghum, and Rice Flours, coupled with caraway seed (like rye bread uses for flavor) to achieve a wonderful flavor balance. It is simple to make and is baked in a round 2-quart Pyrex (oven safe) glass dish. The bread is finally topped with sesame seeds and poppy seeds for even more flavor and visual appeal.

Ingredients
1/3 Cup Cold Water
½ Cup Vegetable Oil (such as Canola)
2 Eggs, Slightly Beaten (reserve 1Tablespoon for Egg-Wash)
¼ Cup Sugar
2 Teaspoons Baking Soda
1 Tablespoon Baking Powder
½ Teaspoon Salt
1 Tablespoon Caraway Seeds
½ Cup Quinoa Flour
½ Cup Sorghum Flour
½ Cup Glutinous Rice Flour
1½ Cups White Rice Flour
2 Teaspoons Xanthan Gum
¼ Cup Flaxseed Meal
1 Cup Buttermilk
¼ Cup Plain Yogurt
1 Teaspoon Sesame Seeds (Optional)
½ Teaspoon Poppy Seeds (Optional)
1 Teaspoon Milk (for Egg Wash)

Directions
Preheat oven to 350°.

Place water in a small bowl and put into freezer for 10 minutes.

In a large bowl, combine baking soda, baking powder, salt, caraway seeds, flours, Xanthan Gum, and flaxseed meal in large bowl. Mix dry ingredients together ensuring consistent distribution of ingredients; set aside.

Place vegetable oil into your electric mixer’s empty mixing bowl; add cold water from freezer. Mix with whisk attachment for 2 minutes. Add sugar and slightly beaten eggs (making sure to reserve 1 Tablespoon of egg – used later to create an egg wash for top of bread); mix.

Add buttermilk, yogurt, and the dry ingredients set aside earlier; mix to form your bread dough.

Place dough into greased 2-quart Pyrex casserole dish.

Create an egg-wash by combining reserved tablespoon of beaten egg and 1 teaspoon milk. Gently brush this on top of the bread dough (use all of the mixture). Sprinkle optional sesame and poppy seeds on top.

Bake for one hour. Have a wire rack ready for bread to cool on when done.

Once removed from oven, invert Pyrex dish over wire rack (bread should fall out onto rack). Allow to cool.

When done, it should look like this:


_________________
Mike
GF Since 2003
Severe weakness for Desserts

[The Edifying Conscience]

Thanks Mike! I love the beautifully formatted recipe found in the thread. I'm thrilled you were able to paste it. The photo makes me hungry.
tec

[mrsppmrxky]

Thanks!
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[ostrich]

[gluten-free-mike]

[ostrich]

I'm on a cable modem too, but I know quite a few people still on dialup. Speaking as one who does websites for a living, text versions are always a good idea.

Personally, I'd up the quality of your pics a tad and downgrade the text. People eat with their eyes.
_________________
Ostrich :>--O==={

I lie below, you float above
In the pretty white ships that I am dreaming of

[gluten-free-mike]