This gluten-free multi-grain bread amazes me every time I bake a loaf. I use a combination of flours including teff which gives it a wonderfully sweet and slightly nutty flavor. I like teff and millet not just for their flavor but also because they are super-grains that are packed with nutrients. Most of us on a gluten-free diet need to expand past rice flour, the base for most gluten-free baked goods.
To learn more about these grains check out my post on gluten-free grains and gluten-free flour mixes. Rather make a quick bread instead? My gluten-free, dairy-free banana bread is the most popular along with my gluten-free pumpkin bread AND vegan, gluten-free pumpkin bread too,
If you haven’t made gluten-free bread before, wait no more! It’s way easier than wheat based bread. There is no kneading and no worrying whether you’ve mixed it enough or too much.
Gluten-Free Bread Ingredients
Gluten-free flour blends that are used for baking cakes, cookies and quick breads, do not work as well for yeast breads. They require a higher protein content. So I start from scratch and mix a combination of flours, going heavier on the grain flours like teff, brown rice and millet and lighter on the starches.
This recipe is pretty forgiving too. You can interchange the types of flours with little or no difference in the result. I have used oat flour in place of the brown rice or millet and have even just used teff and brown rice only. I recommend keeping the teff and playing with the other 2, keeping the total amount of flour the same. The potato starch is not considered a flour so keep that the same regardless. For a great source of certified gluten-free flours check out Vitacost.com. They have their own line of flours and quick reliable shipping.
If you avoid xanthan or guar gum, replace it with 2 Tbsps psyllium seed husks.
To be sure that you maintain the temperature of the dough (yeast works best when it’s warm), the eggs should be at room temperature. If your eggs are straight out of the fridge, place them in a bowl of warm water as your first step.
How to Proof Dough
I don’t have a bread machine, so my secret is to use the microwave as a proofing oven. Bread dough, ideally should proof in a warm damp environment. Just heat a damp towel a couple of times for 30 seconds to warm the oven and add some humidity. It works like a charm.
I think that this gluten-free multi-grain bread will soon become your favorite. Let me know how it goes!