Best Gluten And Yeast And Dairy Free Multigrain Bread Recipes

GLUTEN-FREE MULTIGRAIN MIRACLE BREAD

Gluten-Free Multigrain Miracle Bread image

It is hard to believe that something as ordinary as a loaf of bread could nearly bring tears to my eyes - But that is what happened the other night when I sliced into the loaf of fresh-baked bread I had just pulled from the oven. I can't take full credit - It's based on a recipe by a woman named Laurie on the Celiac.com forums. But this is really some stellar bread - Hands down the best gluten-free bread I've had. It stays pliable and delicious without freezing or toasting. Don't skip out on the flaxseeds, they add nutrition and texture without too much "flaxy" taste.

Provided by Whats Cooking

Categories Yeast Breads

Time 2h30m

Yield 1 loaf, 14 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup amaranth flour
1/4 cup tapioca starch
1/4 cup cornstarch or 1/4 cup arrowroot
1/4 cup flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 additional egg whites
1 cup water, room temperature
2 tablespoons vegetable oil
2 tablespoons honey or 2 tablespoons agave nectar
2 teaspoons apple cider vinegar

Steps:

Preheat the oven to 200°F.
Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.
Combine the wet ingredients in a separate large bowl using a hand-mixer on low or medium speed. When fully combined, slowly add dry ingredient mixture and mix until fully blended, with no lumps. Scrape the sides regularly.
Grease a 9x5" bread pan, and pour the dough into the pan. Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan.
Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.
This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.

Nutrition Facts : Calories 103.1, Fat 3.9, SaturatedFat 0.6, Cholesterol 26.6, Sodium 186.5, Carbohydrate 14.3, Fiber 1.4, Sugar 2.7, Protein 3

GLUTEN AND YEAST AND DAIRY FREE MULTIGRAIN BREAD

Gluten and Yeast and Dairy Free Multigrain Bread image

A tasty and nutritious gluten and yeast free bread. You need to start soaking the grains the night before you want to bake the bread to allow the abiant yeast in the teff time to work. It makes tasty crackers too if you slice very thinly and toast on a cookie sheet in a 300 degree oven for about 5 minutes per side. The crackers keep for a couple of weeks in tupperware. If you blend the crackers and add some parsley and seasonings it makes great bread crumbs as well. For the information of Chef #257341 There is no yeast in apple cider vinegar, just apples. If you can tolerant teff, you can tolerant soaked teff. As a matter of fact, it is a good practice to soak all grains in an acid like buttermilk to ease digestion, especially if you have digestion issues.

Provided by Chef 616082

Categories Sourdough Breads

Time 1h5m

Yield 1 Loaf, 18 serving(s)

Number Of Ingredients 19

Ingredients

1/2 cup teff, ground
1 1/4 cups brown rice flour (or 3/4 brown rice 1/2 cup gf oats)
1/4 teaspoon ground ginger
3 tablespoons sugar
3/4 cup almond milk, soured with
2 teaspoons cider vinegar (or water)
1/2 cup sorghum
1/2 cup almonds, ground
1 cup tapioca (or other starch)
1/4 cup flax seed, ground
1 ounce chia seeds, ground (two tablespoons)
2 teaspoons guar gum or 1 1/2 teaspoons xanthan gum
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup coconut oil or 1/4 cup olive oil
2 eggs, seperated
1/4 teaspoon cream of tartar
1/2 cup water

Steps:

Before bed in a medium non-metalic bowl whisk the first four dry ingredients well. Blend in the soured almond milk, cover tightly with saran wrap and leave in oven with the light on.
The next day, in a small bowl, mix 1/2 cup water with ground chia seeds and stir very well until an even paste is reached. Stir in the egg yolks, oil (warmed if you use coconut) and two teaspoons of cider vinegar if soured almond milk wasn't used in the first step.
In a medium bowl mix sorghum, ground almonds, tapioca, ground flax, guar gum, baking powder and soda and salt mixing well.
Mix the wet ingredients with the dry and gingerly mix both with the soaked grains from the oven being careful to keep as much lift as possible.
In a mixer beat the egg whites and 1/4 teaspoon of cream of tartar until stiff peaks form. Fold carefully into the completed mixture and turn into a greased and floured loaf pan. Level with a spoon dipped in hot water and slash down the middle with a knife.
Let dough sit while oven preheats to 350 degrees then cook for between 35 and 45 minutes until toothpick inserted in centre comes out clean.

Nutrition Facts : Calories 174, Fat 7.5, SaturatedFat 3.2, Cholesterol 20.7, Sodium 218.5, Carbohydrate 24.4, Fiber 2.6, Sugar 2.7, Protein 3.6

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#lactose #time-to-make #course #preparation #for-large-groups #sourdough #breads #dietary #gluten-free #yeast #free-of-something #number-of-servings #4-hours-or-less #dairy-free