Gluten Free Multigrain Bread Recipe
This recipe has been adapted from 15 years of my gluten free experience. I’ve made it many times, changed it, tweaked it, thrown out some loaves (sadly before I had chickens) and learned a great deal about gluten free bread in the process. Bette Hageman is the author/baker who my mama learned from and my mama is who I learned from. So I would say I owe much of my gluten free knowledge thanks to Bette through my mama. I’m very blessed to have the mama I have who learned everything she could after the first day I was told I shouldn’t eat gluten anymore.
Gluten Free Multigrain Bread
2 cups Warm Water (to be warmed up to 110°F)
1 T + 2tsp Dry Active Yeast
2T Raw Cane Sugar (can use white sugar if preferred)
1/4 cup butter, melted
1/4 cup olive oil
2tsp Apple Cider Vinegar
3 eggs, beaten
Flour Blend:
1 1/2 cups Sweet Rice Flour
3/4 cup Teff Flour* (can be substituted for a different heavy/hearty gluten free flour)
3/4 cup Tapioca Flour
1/2 cup Brown Rice Flour
1/2 cup Corn Starch
1 T Xantham Gum
1/4 cup Ground Flax Seed
2 tsp Sea Salt
2 tsp Baking Powder
Directions:
1. Warm water to 110°F. Add sugar and bring back to correct temp. Remove from heat and place in separate bowl ( A large glass 4 cup measuring bowl works great.) Stir in the yeast until well mixed. Set aside (for about 5 minutes).
2. In Mixing Bowl (the Bosch is my FAVORITE!), mix flour blend and the rest of the dry ingredients well.
3. Beat eggs into a small bowl and add vinegar, oil, and melted butter. Add this wet mixture to the dry mixture and then slowly add the yeast mixture.
4. Beat on Medium-High speed for 3-4 minutes, pausing to scrape the sides as you go. It will be a similar consistency to making cake batter
5. Pour dough into greased loaf pans. (One batch will make 2 regular loaves or 1 regular loaf and 2 small loaves). Make sure it’s only about 2/3 full in each pan. Use a butter knife to smooth out the tops to make a smooth dome shape.
6. Set loaves aside in a warm place to rise. Cover with a tea towel. If you don’t have a good warm place, you can turn the oven onto 200°F for the first 45 minutes and then pre-heat to 375°F for the remaining 10-15 minutes.
7. Once the bread has risen, place in the pre-heated oven. Bake small loaf pans at 25-30 minutes. Bake regular loaf pans at 40-50 minutes.
375°F | 25-50min Baking | 30min Prep | 50-60min Raising
Interested in getting your own Bosch Mixer or your own Grain Mill?
* Teff flour is a very hearty, heavy flour. I prefer brown teff flour but there’s also an ivory teff. I make my own flours with my Nutrimill. If you’re gluten free for life and want to save money, I’d highly recommend getting your own mill. Flours are MUCH cheaper if you buy the grains in bulk and grind them yourself. In my mill, I grind my own teff flour, sweet rice flour, brown rice flour, black bean flour, corn flour, and more. I have also made flours for some friends who have their own mills too, but their mill has been contaminated with wheat.
The flour I used the most is sweet rice flour so I buy the grain in 50-pound bags and it lasts around 6 months. Someday I’ll have to figure up how much I’m actually saving but I know it’s an enormous amount of money given how much I like to bake and cook, and how long I’ve been doing it this way.
FYI… please support your local grocer if you do not want to make your own flours. The most popular online place you probably want to look is actually one of the most expensive places to buy gluten free flours.
Please feel free to contact me for any questions or if you’re interested in getting your own mill!