Gluten-Free Multigrain Miracle Bread |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 2 |
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It is hard to believe that something as ordinary as a loaf of bread could nearly bring tears to my eyes - But that is what happened the other night when I sliced into the loaf of fresh-baked bread I had just pulled from the oven. But this is really some stellar bread - Hands down the best gluten-free bread I've had. It stays pliable and delicious without freezing or toasting. Don't skip out on the flaxseeds, they add nutrition and texture without too much flaxy taste. Ingredients:
1/2 cup brown rice flour |
1/2 cup sorghum flour |
1/4 cup amaranth flour |
1/4 cup tapioca starch |
1/4 cup cornstarch or 1/4 cup arrowroot |
1/4 cup flax seed meal (ground flax seeds) |
3 teaspoons xanthan gum |
2 teaspoons active dry yeast |
1 teaspoon salt |
2 eggs |
2 additional egg whites |
1 cup water, room temperature |
2 tablespoons vegetable oil |
2 tablespoons honey or 2 tablespoons agave nectar |
2 teaspoons apple cider vinegar |
Directions:
1. Preheat the oven to 200°F.
2. Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.
3. Combine the wet ingredients in a separate large bowl using a hand-mixer on low or medium speed. When fully combined, slowly add dry ingredient mixture and mix until fully blended, with no lumps. Scrape the sides regularly.
4. Grease a 9x5 bread pan, and pour the dough into the pan. Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan.
5. Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.
6. This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.
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