Nutty Multi-Grain Bread (Gluten, Dairy, and Egg-Free)
This delightful Nutty Multi-Grain Bread is a wholesome treat that my son adores. With its rich blend of gluten-free flours and an array of nutritious seeds, this bread is perfect for breakfast or as a hearty sandwich base. The lovely nutty flavor pairs exceptionally well with a variety of spreads, or it can simply be enjoyed fresh out of the oven. Whether toasted the next day or used for delicious salad sandwiches, this bread will become a staple in your kitchen. Feel free to experiment with other seeds or add herbs for more flavor!
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Water
2 cups (may vary, use less to start)
Oil
1/3 cup (olive, canola, or a mix)
Cider Vinegar
1 teaspoon
Brown Rice Flour
1/3 cup
Besan (Chickpea Flour)
1/3 cup
Rice Flour
1 1/3 cups
Arrowroot
2/3 cup
Xanthan Gum
1 1/2 teaspoons
Guar Gum
1 1/2 teaspoons
Sugar
2 2/3 tablespoons
Salt
1 teaspoon
Gluten-Free Baking Powder
1 1/2 teaspoons
Vegan Egg Replacer Powder
4 teaspoons (or 3 eggs and reduce water by 3/4 cup)
Soymilk Powder
1/3 cup (or dairy-free milk powder or almond meal)
Poppy Seeds
3 teaspoons
Sesame Seeds
3 teaspoons
Flax Seeds (Linseeds)
3 teaspoons
Sunflower Seeds
4 teaspoons
Dried Yeast Granules
2 1/4 teaspoons
Instructions
1
Choose your baking method: Breadmaker or Hand methods.
2
For both methods, sift and combine all dry ingredients except egg replacer powder in a large bowl.
3
In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 cup of the water until frothy. Stir in the remaining wet ingredients while reserving a little water.
4
Gradually mix the wet ingredients into the dry ingredients, beating on high until the batter is smooth. Adjust the consistency by adding more water or flour as needed.
5
For the Breadmaker method, spoon the batter into the breadmaker pan and select the 'Basic' or 'Rapid' setting, ensuring to skip the second kneading if possible. Remove the bread immediately after baking to cool on a wire rack.
6
For Hand Method 1 or 2, spoon the batter into a loaf pan, cover with plastic wrap, and place in a warm area to rise for about 1 hour. Then remove the wrap and bake at 190°C (375°F) for 40-50 minutes until a skewer inserted in the center comes out clean. Cool on a wire rack.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Is this bread gluten-free?
Yes, this Nutty Multi-Grain Bread is specifically designed to be gluten-free using a blend of rice and chickpea flours.
Is this recipe suitable for vegans?
Yes, the recipe is vegan as it is dairy-free and uses a vegan egg replacer powder.
Can I use real eggs instead of egg replacer?
Yes, you can substitute the egg replacer with 3 eggs, but you must reduce the water amount by 3/4 cup.
What flours are used in this multi-grain bread?
The recipe uses brown rice flour, besan (chickpea flour), rice flour, and arrowroot.
How long should the bread rise when making it by hand?
When using the hand method, the batter should rise in a warm area for about 1 hour.
What temperature should I bake the bread at?
The bread should be baked at 190°C (375°F).
Can I make this bread in a breadmaker?
Yes, the recipe includes specific instructions for using a breadmaker on the Basic or Rapid setting.
What is a good substitute for soymilk powder?
You can use any dairy-free milk powder or almond meal as a substitute for soymilk powder.
What seeds are included in this recipe?
The bread contains poppy seeds, sesame seeds, flax seeds (linseeds), and sunflower seeds.
How do I know when the bread is fully cooked?
The bread is done when a skewer inserted into the center comes out clean after 40-50 minutes of baking.
Is this bread good for toasting?
Yes, it is excellent when toasted the next day.
What kind of oil should I use?
You can use olive oil, canola oil, or a mixture of both.
Why does the recipe use vinegar?
Cider vinegar is used to help with the leavening process and improve the texture of gluten-free bread.
What gums are needed for this recipe?
The recipe calls for both xanthan gum and guar gum to provide structure to the gluten-free loaf.
Can I add herbs to the dough?
Yes, feel free to add herbs or experiment with different seeds for extra flavor.
How should I cool the bread after baking?
The bread should be removed from the pan immediately and cooled on a wire rack.
What should the batter consistency be like?
The batter should be beaten on high until it is smooth; you can adjust the water or flour slightly to achieve this.
What is Besan?
Besan is another name for chickpea flour, which adds a nutty flavor and protein to the bread.
Is this bread suitable for sandwiches?
Yes, it makes a hearty sandwich base and is particularly good for salad sandwiches.
Does the recipe contain sugar?
Yes, the recipe uses 2 2/3 tablespoons of sugar to help feed the yeast and add flavor.
How do I prepare the egg replacer?
Whisk the egg replacer powder with approximately 1/2 cup of the water until it becomes frothy before adding other wet ingredients.
Can I use different seeds?
Yes, you can experiment with other nutritious seeds based on your preference.
Do I need to sift the ingredients?
Yes, it is recommended to sift and combine all dry ingredients (except the egg replacer powder) for the best texture.
How much yeast is required?
The recipe calls for 2 1/4 teaspoons of dried yeast granules.
Should I cover the bread while it rises?
Yes, if using the hand method, cover the loaf pan with plastic wrap while it rises.
Is this recipe dairy-free?
Yes, the recipe is completely dairy-free, using water and soymilk powder.
What breadmaker settings are best?
Use the 'Basic' or 'Rapid' setting and try to skip the second kneading cycle if your machine allows.
Is this bread kid-friendly?
Yes, the description mentions it is a wholesome treat that children adore.
How much water is needed?
The recipe calls for 2 cups of water, though you should start with less and adjust as needed for consistency.
What is the role of arrowroot in this recipe?
Arrowroot acts as a starch that helps provide a lighter texture to the gluten-free bread.