Ingredients
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1/2
-
1/2
-
1/4
-
1/4
-
1/4
-
1/4
-
3
-
2
-
1
-
2
-
-
-
-
-
Directions
Gluten-Free Multigrain Miracle Bread,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.,I really want to give this a 5! The taste is a 5 for sure! I am not GF but due to a thyroid condition my ND says I should stay away from gluten. My husband has Celiac Disease though so he HAS to eat GF. you wouldnt believe how many recipes I have tried for bread! So far there has been nothing that was good enough to replace the expensive GF bread we buy (because we dont want all white flours and starches). Other than the sinking, this bread is the bomb! I seriously cannot tell it is GF and I am way pickier than my husband. I was super sceptical about the xanthan gum because I can tell when it is in any food. Its a strange gummy texture normally. I was so surprised when I couldnt tell at all. I did not have amaranth and I see that others didnt use it either. used whole oat flour in place of it. The taste was perfect. Now for the sinking…used a smaller loaf pan, whipped the ingredients a lot, and cooked for an additional 10 min. It still sank in the middle, although not quite as much as the regular pan. I plan on continuing working on this because it is so good. Gonna try a round cast iron pot, with and without a lid. Also might try millet flour instead of oat but only to see if it changes the sinking. With the oat flour, the taste was perfect.,This is a great GF bread Recipe. I also increased the bake time to about an hour as well which did help. My wife is GF not me but this is a GF bread I enjoy.
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Steps
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1
Done
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Preheat the Oven to 200f. |
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2
Done
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Sift the Flours, Yeast and All Other Dry Ingredients Together Into a Medium Bowl. Stir in Flax Meal and Combine. |
|
3
Done
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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. |
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4
Done
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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. |
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5
Done
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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. |
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6
Done
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This Loaf Does not Need to Be Frozen, but If There Are Leftovers After a Few Days, Place Slices in Airtight Bags and Freeze. |
