GF Multigrain Bread

[homemaker]

I just took a loaf of gluten-free bread from the oven...a little over browned but otherwise a success...Hubby says I should open a gluten-free Bakery!
This is a GF Mulitgrain Loaf...which is a take off from Elizabeth Barbones Everyday Sandwich Bread
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[aklap]

Looks great!!
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[homemaker]

Gluten Free Multi Grain Bread
(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 GF 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

[bob02]

Tell me the easiest and requiring least of the ingredients GF bread/bun/loaf etc cause we dont have all these ingredients in my part of the world.

[celiacmaine-iac]

[homemaker]

Also...I have read in some GF forums that Millet Flour bothers some Gluten Sensitives...just substitute the 1/2 cup millet flour for Brown Rice Flour if that is the case

[aklap]

[homemaker]

Yes..Thank You.....I should have been more clear...of course Millet Flour is Gluten Free..and no it was not a cross contamination issue... it was just that it disagreed with many people...Perhaps it is the fiber......or something...That is the beauty of Gluten Baking...when baking breads and other items, flours can be interchanged to customize for each individual's needs..whether it be a milk or whey alternative...There are so many wonderful products out there and so many ways to prepare foods...
I love to cook and bake, I always have and having a Gluten Sensitivity has challenged me in so many positive ways to become more creative....
My gluten lovin husband even eats what I bake and literally cannot tell the difference!

[aklap]

[bob02]

I tried to use rice flour as a dough for making "Indian chappati",dunno if u guys are aware of it ..But..it would not stay together during rolling session..same thing happened with the corn flour dough..something that does'nt happens with the wheat flour..any help why do they disintegrate

[celiacmaine-iac]

[bob02]

Thanx for the sticking advice...The Brazilian receipe looks short and quick with least of raw materials..can I eliminate cheddar cheese in it?

[bob02]

Whats the difference between Tapioca starch and flour?
I read using CIDER VINEGAR at one recipe for GF bread.Can I substtitute it with any other vinegar?

[homemaker]

Tapioca Starch and Tapioca Flour are one in the same...BUT Potato Starch and Potato Flour are very different....
I am not sure about the vinegar question ...but most call for cider vinegar..
I know that distilled vinegar is gluten free...but perhaps cider vinegar works better in the recipe....

[celiacmaine-iac]