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Cup4Cup now makes a gluten free multigrain bread mix that contains very little white refined starch, in this case, tapioca flour. All of the other flours are made of whole grains such as oat, millet, sorghum, buckwheat, teff, as well as flax seed meal. The great thing about this copycat recipe is that you can change whatever you cannot tolerate. Provided are substitutes for oat flour, xanthan gum, and even eggs. This recipe is naturally dairy-free.
Cup4Cup Gluten Free Multigrain Bread Mix
Great for sandwiches, this delicious and nutritious Cup4Cup gluten free multigrain bread mix copycat recipe has more flavor and is healthier for your body.
- 2 1/4 cups gluten free oat flour (Bob’s Red Mill) 210 g (or 2 cups more sorghum flour)
- 1/2 cup millet flour 55 g
- 1/3 cup + 2 tablespoons golden flax seed meal (Bob’s Red Mill) 55 g
- 1/4 cup + 2 tablespoons sorghum flour 40 g
- 1/4 cup + 1 tablespoon buckwheat flour 40 g
- 1/4 cup + 1 tablespoon teff flour 40 g
- 1/4 cup tapioca flour 39 g
- 3 tablespoons granulated sugar 39 g
- 3-1/2 teaspoons xanthan gum 17 g (or 4-1/2 teaspoons guar gum)
- 1-1/2 teaspoons salt 9 g
- 2-1/4 teaspoons instant yeast (SAF)
- 1-2/3 cup water
- 2 large eggs at room temperature (or 1/4 cup liquid from can of cannellini beans + 2 tablespoon fat: butter, margarine, etc.)
- 1/3 cup neutral-flavored oil extra-light [in flavor] olive oil
- 1 teaspoon apple cider vinegar
- 2 teaspoons seeds of choice such as sesame and poppy (optional)
Oil a 9 x 5-inch loaf pan; set aside.
Whisk together the first 12 dry ingredients oat flour, millet flour, flax seed meal, sorghum flour, buckwheat flour, teff flour, tapioca flour, sugar, xanthan gum, and salt.
In the bowl of your mixer, combine the water, eggs, oil, and vinegar.
All at once, add the dry mixture and beat on medium speed for 5 minutes.
Scoop the dough into the prepared pan; sprinkle water on top and smooth out with a silicone/rubber spatula. Place an oiled sheet of plastic wrap* directly on top of the dough and allow to rise in an 80 – 86°F environment until the dough reaches about 1/2-inch over the rim of the pan.
Preheat the oven to 375°F. Bake the bread for 1 hour. Turn off the oven but leave the door closed. Leave the bread in the oven for another 30 minutes.
Remove from the oven and transfer the bread without the pan to a wire rack to cool completely. If you prefer softer dough, butter (or margarine) the top and place foil over the top and sides, tucked under the bottom. The steam will soften the crust and the butter will soften the top.
Once cooled, slice using a hand knife, electric knife, or electric slicer, fitted with a serrated blade.
*I skip this step as I now own a heated bread proofer that hold water, which keeps the top of the dough moist. It’s the Brod & Taylor Folding Proofer & Slow Cooker. I preheated my proofer to 86°F degrees F.