Multigrain Gluten-Free Bread
This Multigrain Gluten-Free Bread is a wholesome, hearty loaf made with a variety of gluten-free flours and grains. Packed with fiber, vitamins, and minerals, it offers a delicious and nutritious alternative to regular bread. Whether you're making it for dietary needs or simply looking for a healthier bread option, this recipe guarantees a soft, flavorful loaf perfect for sandwiches, toasts, or as a side to your favorite meals.
Equipment
- 1 Loaf Pan (8.5 x 4.5 inches)
- 1 Mixing bowl
- 1 Small Bowl (for activating yeast)
- 1 whisk
- 1 wooden spoon or silicone spatula
- 1 Damp Cloth (for covering dough)
- 1 Wire rack (for cooling)
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup quinoa flour
- 1/4 cup oat flour
- 1/4 cup millet flour
- 1 tbsp ground flaxseed
- 1 tsp salt
- 1 tsp sugar optional
- 2 tsp instant yeast
- 1 cup warm water
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tsp honey or maple syrup optional
Instructions
Prepare the Dry Ingredients:
- In a large bowl, whisk together the gluten-free all-purpose flour, quinoa flour, oat flour, millet flour, ground flaxseed, salt, and sugar (if using).
Activate the Yeast:
- In a separate small bowl, mix the warm water with yeast and honey/maple syrup (if using).Stir and let sit for 5-10 minutes until it becomes frothy.
Combine Wet and Dry Ingredients:
- Pour the activated yeast mixture, olive oil, and apple cider vinegar into the dry ingredients. Mix everything until you form a thick dough. You can use a spatula or your hands to incorporate.
Knead the Dough:
- Transfer the dough onto a lightly floured surface and knead for 5-10 minutes until smooth. If it’s too sticky, sprinkle with a little more flour, but don’t add too much.
Let It Rise:
- Place the dough in the bowl, cover it with a damp cloth, and let it rise for 1-2 hours or until it has doubled in size.
Shape the Dough:
- Once the dough has risen, punch it down gently. Shape it into a loaf and transfer it to a greased loaf pan, smoothing the top.
Second Rise:
- Cover the loaf pan with a cloth and let the dough rise for another 30-45 minutes while you preheat the oven to 375°F (190°C).
Bake the Bread:
- Place the loaf in the oven and bake for 30-35 minutes or until the top is golden brown and the bread sounds hollow when tapped. You can also check with a thermometer; it should read 200°F (93°C).
Cool and Serve:
- Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.
Notes
- Flour Variations: You can experiment with different gluten-free flour blends to suit your taste, such as adding brown rice flour or sorghum flour.
- Moisture: If your dough feels too dry, you can add more water, a tablespoon at a time, until you reach the right consistency.
- Rising Tips: If your kitchen is cold, you can place the dough in an oven with the light on to help it rise.
- Sweetness: For a slightly sweeter bread, you can add more honey or maple syrup.