Schar makes a wonderful, Gluten Free Artisan Baker Multigrain Bread. However, it contains modified cellulose. I and many members avoid modified ingredients. My intention was to duplicate the bread as closely as possible without using modified, chemical, or artificial ingredients and that’s exactly what I did.
While my favorite gluten free bread recipe weighs almost 1 pound, this higher in fiber and smaller loaf weighs in at 1 pound 2 ounces. Using only one-third cornstarch makes the loaf a little heavier, but definitely healthier.
Looking at the label for Schar’s Multigrain Bread, I would assume it contains more agave and honey than I used of just agave. However, It appears that the honey is an insignificant amount. So, I omitted it completely.
Things I like About This Bread:
- No modified cellulose like Schar’s multigrain
- Probably less agave and no honey compared to Schar’s multigrain
- Because of its high amount of psyllium husk powder as well as some rice starch, the bread keeps fresh longer at room temperature and in the fridge
- Rice starch is not the main ingredient
- The dough doesn’t get a bunch of holes on the top or tear as it rises. The top stays nice and smooth.
Schar Wholegrain Bread Ingredients:
Water, rice starch, sourdough (water, rice flour), cornstarch, agave syrup, buckwheat flour, sunflower oil, soy protein, modified cellulose, psyllium seed husk (vegetable fiber), flax seeds, guar gum, apple fiber, yeast, millet flour, sunflower seeds, apple juice concentrate, sugar, quinoa flour, salt, honey.
I’ll Keep You Posted:
I will post any updates/improvements to this recipe on this page as I make it again and again.
Meanwhile, I hope you enjoy this bread. Please leave any feedback or ask questions in the comments section, below the recipe.
A flavorful bread much like Schar Gluten Free Multigrain Bread, except without modified cellulose.
Ingredients:
- 1-1/4 cups water, heated to 80 - 110°F
- 1 cup brown rice flour, plus more for dusting pan
- 1-1/2 teaspoons instant dry yeast
- 2 teaspoons sugar
- 1-1/4 cups cornstarch (or tapioca flour)
- 1/4 cup buckwheat flour
- 1/4 cup gluten free rice starch
- 2 tablespoons millet flour
- 2 tablespoons fava bean flour or gluten free 100% protein powder
- 2 tablespoons golden flaxseed meal
- 2 tablespoons psyllium husk powder
- 1 teaspoon salt
- 1/2 teaspoon guar gum (optional if you are intolerant)
- 2 teaspoons sunflower seeds, plus more seeds of choosing for the top (optional)
- 2 large egg whites
- 1/4 cup + 2 tablespoons (6 tablespoons) unsweetened applesauce (I used a 3-ounce snack cup size)
- 1/3 cup sunflower oil (or neutral-flavored oil)
- 1/4 cup light agave syrup
- 1 teaspoon apple cider vinegar
Instructions:
- In a bowl or 2-cup measuring cup, combine water, brown rice flour, sugar, and yeast; set aside for 30 - 60 minutes or until it smells like strong yeast or a little sour.
- Meanwhile, in a large bowl, whisk together the cornstarch, buckwheat flour, rice starch, millet flour, fava bean flour, flaxseed meal, psyllium husk powder, salt, guar gum, and sunflower seeds, if using; set aside.
- In the bowl of a heavy-duty stand mixer, beat eggs on high speed just until foamy.
- Add the yeast mixture, applesauce, oil, agave, and vinegar, and mix just until combined.
- Add dry mixture all at once; beat on medium speed for 4 - 5 minutes.
- Oil an 8-1/2 x 4 loaf pan. (I used a Pullman without its lid.) Dust the oiled pan with brown or white rice flour.
- Distribute evenly in the pan and and make the edges lower, creating mound, so that the top is rounded. If you leave it flat, it will remain flat.Setin in a warm environment for about 30 minutes. (I preheat an oven to about 100°F and turned it off.)
- Remove from the oven and place on top of the stove about 10 minutes prior to the rising is finished. Preheat the oven to 375°F and allow the bread to continue to rise. Bake for 1 hour, covering with foil after 30 to 35 minutes or until the crust is dark enough for you.
- Immediately remove from the pan and allow to completely cool on a wire rack, about 2 hours.
- Slice using an electric slicer, electric knife, or a serrated knife. Use for sandwiches or toast.
Tips
Be certain that all of the ingredients that you use are gluten free!
So I don’t live i US. And in my country agave syrup is not normal to find in stores, quite expenssive and you have to order from spesial store. Can I subsitute agave syryp with honey, maple syrup or sugar syrup?
Stone,
Any of the liquid sweeteners that you listed will work. Honey is thicker and stickier, which makes the bread a little chewy.
Enjoy!
Carla
I am interested in this recipe but I am concerned about how it will come out if I leave out the optional ingredients. We need to avoid egg. You mention these optional ingredients and even list them in the instructions. However you never talk about how the bread comes out without these ingredients. Can only the egg be omitted? What does the egg do for the final product? Can you suggest a substitute for the egg whites? Any additional information would be helpful.
Michael,
The best substitution for one egg white is 2 tablespoons of white bean liquid for McEachern. I use cannellini/white kidney beans.
Let us know how it turns out.
Carla
Taking the plunge to get a breadmaker with gluten free option. Do you have specific instructions for doing this in a bread maker?
Gregg and Janny,
Add the wet ingredients to the bread machine and set aside. Whisk together the dry ingredients and add this mixture to the top of the wet ingredients. Start the machine on its gluten free setting.
Let me know how it turns out. I use an old Breadman machine: https://glutenfreerecipebox.com/breadman-gluten-free-bread-machine-review-bk1050s/
Be sure to remove the mixing paddle after it’s done mixing to prevent a large hole at the bottom of your bread.
Carla
Hi. I’ve made this and it awesome except that I find it a bit sweet. How can I change this?
Helen,
Try reducing the sugar to 1 teaspoon and the agave syrup to 2-1/2 tablespoons. If the bread turns out a little dry, next time, replace the kitchen omitted agave with oil. However reducing the agave will reduce the softness.
Please let us all know how it turns out.
Carla
I have just discovered this recipe and have most of the ingredients at home so instead of rice starch, could tapioca starch/arrowroot/corn starch work in its place?
And then in place of the fava bean flour/ soya protein could either whey protein powder or chickpea flour be used ?
I’m looking forward to replicating the schar loaf as it is my favourite, but pricey!!
Lillie,
I highly recommend using the ingredients listed instead of experimenting. You’re looking at changing many ingredients, which I never recommend.
However, if you wish to experiment please know that arrowroot powder takes much longer to bake and makes a much softer bread.
In addition, chickpea flour would be a great substitute, but unfortunately the flavor would not be the same at all. I dislike the strong flavor of chickpeas in baking.
Tapioca may work instead of the research as it is a chewy flour, but not the same texture.
If you do experiment, please let us all know how it turned out.
Carla
Hi Carla,
This bread looks so good. I don’t think you can tell at all by looking at it that it’s gluten-free. You say above that it stays fresh longer than your favorite sandwich bread. I was wondering if you would be able to tell me which of your breads (any kind- regular loafs, rolls, flat breads, wraps, etc.) would stay the freshest if I took it on a road trip. My husband and I like to do that occasionally and I’d rather bring my own bread along than try to find some that tastes OK along the way. Most gluten-free breads get firm by the next morning and have to be toasted or softened another way. So I was hoping you might have one that lasts longer.
Thanks,
Linda
Linda,
I know what you mean. Any of my bread recipes that contain psyllium husk powder stays fresher longer. This one contains a lot. So, it has a bit of a chewy texture.
I hope this helps.
Carla