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 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.
Schar Gluten Free Multigrain Bread Recipe (Without Modified Ingredients)
A flavorful bread much like Schar Gluten Free Multigrain Bread, except without modified cellulose.
- 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 soy 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
- 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.
Be certain that all of the ingredients that you use are gluten free!
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