Looking for a gluten free multigrain bread that will fool your kids into thinking it’s a white bread? This one is pretty light in color. Or perhaps you wish to improve your gluten free recipe collection with healthier grain choices. Well, I must say, I have perfected this recipe! It does not fall at all upon cooling. I created my first gluten free multigrain bread recipe several months ago using Expandex, a modified tapioca starch. I wanted to improve that recipe, and to make something more natural and healthy, without the Expandex. And here it is! I hope you enjoy it. It makes a wonderful sandwich bread.
A high-rise, whole-grain gluten free bread recipe without any artificial ingredients. And it's light in color!
- 1 cup + 2 Tablespoons water, heated to 110°F
- 2 Tablespoons evaporated cane juice or sugar
- 1 packet or 2 1/4 teaspoons instant dry yeast, bread yeast or quick rising yeast
- 4 large egg whites, at room temperature
- 1 cup potato starch
- 1/2 cup tapioca flour/starch
- 1/2 sorghum flour
- 1/2 cup of millet flour
- 1/4 cup flax seed (or if flax intolerant, chia seed), ground, or use meal
- 1/4 cup gluten free oat flour (or additional sorghum and/or millet) (optional)
- 2 teaspoons xanthan gum
- 1 teaspoon guar gum
- 3/4 teaspoons fine sea salt
- 1/4 teaspoon baking powder
- 1 1/2 teaspoons gluten-free apple cider vinegar (I used Heinz)
- 1/4 cup extra virgin olive oil
- Gluten free spray oil or oil for pan and top of bread (I used extra virgin olive oil.)
- Oil a 9×5" loaf pan.
- Mix warm water with sugar; stir to dissolve; add yeast and stir; set aside until foamy on the top, about 5 minutes. This is known as proofing your yeast. It proves that the yeast is viable (good).
- Whisk together the remaining dry ingredients and set aside.
- Preheat your oven to 170-200°F,
- Beat the egg whites at high speed in with your electric mixer or stand mixer for 30 seconds.
- Add yeast mixture, oil and vinegar to the egg whites and mix on low speed just until blended, about 10 seconds.
- Add the flour mixture, all at once, to the wet ingredients and mix on high speed for 3 minutes.
- Add dough batter to the prepared pan; distribute dough; splatter water on top of the dough; smooth the top of the dough.
- If you are adding any seeds or oatmeal to the top, baste with egg white to ensure the oatmeal or seeds stick well. Press the oatmeal or seeds into the dough a little bit by hand or with a spatula.
- Turn off the oven and place the pan on the center rack. Close oven door and allow to rise until dough is about 1 inch or more over the top of the pan, about 30-35 minutes. Stop the rising if the dough begins to crack.
- Remove pan from oven and place on the stove top to continue to rise. Preheat oven to 375°F.
- Place the pan on the center of the rack in the center of the oven and bake for about 25 minutes or until dough is golden brown; tent with foil; continue to bake for about another 20 minutes.
- Immediately remove the bread from the pan and transfer to a cooling rack to cool completely.
- Slice with an electric slicer, electric knife or serrated knife.
Guar gum may be substituted with all xanthan gum.
Xanthan gum contains corn. If corn intolerant, use corn-free xanthan gum or all guar gum.
If you find your bread begins to cave in on the sides or bottom within the first few minutes of cooling, it is not baked fully. Just place it back in the pan and back in the oven. You can do this for as long as you need to. Baking in 10 minute intervals works well. Once you learn how your oven bakes this bread you'll be all set in the future.