Gluten free multigrain bread
2 hours 35 min
This gluten-free bread is packed with multigrains like brown rice flour, quinoa, almonds and flaxseed.
swalker3
2 people made this
Ingredients
Serves: 10
- 1 teaspoon butter, or as needed
- 120g brown rice flour
- 35g tapioca flour
- 35g potato starch
- 2 teaspoons dried active yeast
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- 1 teaspoon baking powder
- 40g quinoa
- 35g sunflower seeds
- 35g toasted almonds, chopped
- 40g flaxseeds
- 180ml warm milk (45 degrees C)
- 2 eggs
- 2 egg whites
- 2 tablespoons treacle or molasses
- 2 tablespoons agave nectar or honey
- 2 tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon sesame seeds (optional)
Method
Prep:20min ›
Cook:45min ›
Extra time:1hr30min rising ›
Ready in:2hr35min
- Lightly grease and flour a 22 x 12cm loaf tin.
- Sift rice flour, tapioca flour, potato starch, yeast, xanthan gum, salt and baking powder together in a bowl.
- Place quinoa, sunflower seeds, almonds and flaxseeds in a coffee grinder. Grind until very fine. Transfer to the rice flour mixture. Mix until new dry mixture is well combined.
- Combine milk, eggs, egg whites, treacle, agave nectar, olive oil and vinegar in the bowl of a stand mixer fitted with the paddle attachment; beat on low until well blended. Pour in dry mixture slowly, beating on medium-high and pushing dough down with a spatula as necessary.
- Scoop dough into the prepared pan, spreading it evenly with a wet spatula. Sprinkle with sesame seeds. Fill a large bowl with boiling-hot water and place it in a microwave. Rest a cooling rack on top of the bowl. Place pan on top and cover the dough. Let dough rise until it reaches the top of the loaf tin, about 1 hour 30 minutes.
- Bake in the preheated oven until the top is golden and the loaf is cooked through, about 45 minutes. Let bread cool thoroughly before slicing with a serrated knife.
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