Artisan Gluten-Free Multigrain Bread
Experience the unparalleled joy of baking with Artisan Gluten-Free Multigrain Bread, a delightful creation inspired by Laurie's beloved recipe on the Celiac.com forums. This loaf offers a perfect balance of taste and nutrition, promising a soft, chewy texture that remains fresh for days without the need for freezing or toasting. Rich in whole grains and enhanced by the subtle incorporation of flaxseeds, this bread brings the wholesome goodness of multigrains to your table while maintaining a light, airy crumb. Ideal for those seeking gluten-free options without compromising on flavor and texture.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
brown rice flour
1/2 cup
sorghum flour
1/2 cup
amaranth flour
1/4 cup
tapioca starch
1/4 cup
cornstarch
1/4 cup
flax seed meal
1/4 cup (ground flax seeds)
xanthan gum
3 teaspoons
active dry yeast
2 teaspoons
salt
1 teaspoon
eggs
2
additional egg whites
2
water
1 cup (room temperature)
vegetable oil
2 tablespoons
honey
2 tablespoons
apple cider vinegar
2 teaspoons
Instructions
1
Preheat your oven to 200°F (93°C) and set aside a lightly greased 9x5 inch loaf pan.
2
In a medium bowl, sift together the brown rice flour, sorghum flour, amaranth flour, tapioca starch, cornstarch (or arrowroot), xanthan gum, and salt. Mix in the flaxseed meal until evenly distributed.
3
In a large bowl, combine the water, eggs, additional egg whites, vegetable oil, honey (or agave nectar), and apple cider vinegar. Use a hand mixer on low to medium speed to ensure the wet ingredients are completely blended.
4
Gradually incorporate the dry ingredients into the wet mixture, mixing until the batter is smooth with no lumps. Scrape down the sides of the bowl as needed to ensure thorough blending.
5
Pour the dough evenly into the prepared loaf pan, smoothing the top with a spatula.
6
Turn off the oven and place the loaf pan inside, allowing the dough to rise for approximately 90 minutes. Do not open the oven door during this time.
7
Once the dough has doubled in size and reached the top of the pan, preheat the oven to 350°F (177°C) without removing the bread, and bake for about 40 minutes, or until the crust turns golden brown.
8
Allow the bread to cool slightly in the pan before transferring it to a wire rack to cool completely. Avoid slicing the bread until it has cooled to room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Artisan Gluten-Free Multigrain Bread?
It is a wholesome, gluten-free loaf inspired by a popular recipe on the Celiac.com forums, featuring a blend of whole grains and flaxseeds.
Who inspired this specific bread recipe?
This recipe was inspired by Laurie's beloved recipe shared on the Celiac.com forums.
What is the texture of this gluten-free bread?
The bread offers a soft, chewy texture with a light, airy crumb that stays fresh for several days.
Does this bread need to be frozen or toasted to stay fresh?
No, this loaf is designed to remain fresh and soft for days without the immediate need for freezing or toasting.
Is this bread considered healthy?
Yes, it is rich in whole grains and enhanced with flaxseeds, making it a nutritious multigrain option.
What types of flour are used in this recipe?
The recipe uses a combination of brown rice flour, sorghum flour, and amaranth flour.
What starches are included in the mix?
The recipe calls for tapioca starch and cornstarch (which can be substituted with arrowroot).
Can I substitute cornstarch?
Yes, arrowroot is a recommended alternative if you do not wish to use cornstarch.
What type of flaxseed is required?
The recipe uses 1/4 cup of flax seed meal, which is ground flax seeds.
What is the purpose of xanthan gum in this bread?
Xanthan gum acts as a binding agent to provide the structure and elasticity usually found in gluten.
How many eggs are needed for this recipe?
You will need 2 whole eggs plus 2 additional egg whites.
What temperature should the water be?
The water should be at room temperature for optimal yeast activation.
Can I use a sweetener other than honey?
Yes, agave nectar can be used as an alternative to honey.
Why is apple cider vinegar added?
Apple cider vinegar helps improve the rise and texture of gluten-free yeast breads.
What size loaf pan should I use?
The recipe is designed for a 9x5 inch loaf pan.
What is the first step for the oven?
Preheat your oven to 200°F (93°C) initially to prepare it for the dough rising process.
How should I combine the dry ingredients?
Sift the flours, starches, gum, and salt together in a medium bowl, then mix in the flaxseed meal.
What tools should I use to mix the wet ingredients?
Use a hand mixer on low to medium speed to ensure the wet ingredients are completely blended.
Should the batter be smooth?
Yes, incorporate the dry ingredients into the wet mixture until the batter is smooth with no lumps.
How long does the dough need to rise?
The dough should rise for approximately 90 minutes inside a turned-off oven.
Can I open the oven door while the bread is rising?
No, do not open the oven door during the 90-minute rising period.
At what temperature is the bread baked?
The bread is baked at 350°F (177°C).
Do I remove the bread while the oven preheats to 350°F?
No, once the dough has risen, preheat the oven to 350°F without removing the loaf pan.
How long does the baking process take?
The bread takes approximately 40 minutes to bake.
How do I know the bread is done?
The bread is finished when the crust turns a golden brown color.
How should the bread be cooled?
Allow it to cool slightly in the pan before transferring it to a wire rack to cool completely.
When can I slice the bread?
Avoid slicing the bread until it has reached room temperature to ensure the structure is set.
What kind of yeast is used?
The recipe calls for 2 teaspoons of active dry yeast.
Is this recipe suitable for people with Celiac disease?
Yes, it is specifically designed as a gluten-free option for those with gluten sensitivities or Celiac disease.
How many ingredients are in this recipe?
There are 15 ingredients total, including flours, starches, leavening agents, and wet ingredients.