MULTI-GRAIN BREAD (GLUTEN, DAIRY AND EGG-FREE)
This is my son's favourite bread. He likes to eat it as soon as it's cooked or as toast the next day. It also makes an awesome salad sandwich. Various mehods of baking are given, choose a method that suits you.
Provided by bearhouse5
Categories Breads
Time 2h15m
Yield 1 loaf
Number Of Ingredients 19
Steps:
- BREADMAKER METHOD.
- Sift and combine the all the dry ingredients except egg replacer powder.
- In a separate bowl, whisk the egg replacer (or eggs)with about 1/2 a cup of the water, until frothy. Add remaining wet ingredients, withholding about 1/4 - 1/2 cup water, and combine.
- Add the wet ingredients to the dry and mix together. Add extra water slowly, around 1 tablespoon at a time, until batter is the correct consistency - thicker than a cake batter, but not as thick as cookie dough. Spoon into the pan.
- Set the breadmaker to the setting recommended by the instructions specific to your model. If there are no such instructions try either the 'Basic' setting or the 'Rapid' setting. If your breadmaker is programmable, set it to skip the second kneading, as this is not necessary for GF breads. Another option, for breadmakers with a 'Bake Only' setting, is use the 'Dough' setting and then the 'Bake Only'.
- If your your breadmaker does a reasonable job of mixing, it is possible to add the wet ingredients to the pan and than add the combined dry ingredients (or vice-versa, depending on the model). If using this method, about 5 minutes into mixing you will need to check that all the flour has been mixed in thoroughly and, if not, scrape the sides and base and stir with a rubber spatula. At this time check the consistency and add extra water, 1 tablespoon at a time, if necessary. If the mixture is too wet, try adding a little extra flour.
- Remove the bread from the machine as soon as it is cooked and don't leave in the machine during the 'Keep Warm' cycle. Turn out from pan after a few minutes and cool on a wire rack.
- *If your breadmaker has a removable blade, you can also try this : Mix the batter until smooth, remove the blade from the pan, place the dough in the pan and cook normally. This way you avoid the big hole in the bottom of the bread and also avoid the second kneading.
- HAND METHOD 1.
- Sift and combine the dry ingredients except egg replacer powder.
- In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above).
- Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
- Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can't find a warm position, a very low oven can be used.).
- Remove plastic wrap, and bake at 190°C (375°F) for 40-50 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
- *If you find the bread is becoming too dark, you can loosely cover it with foil part-way into cooking.
- HAND METHOD 2.
- Dissolve 1 tablespoon of the sugar in 1/2 a cup of the luke warm water. Add the yeast and set aside to proof for 10 minutes.( The mixture should become frothy.).
- Sift and combine the dry ingredients except egg replacer powder.
- In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above). Add proofed yeast.
- Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
- Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can't find a warm position, a very low oven can be used.).
- Remove plastic wrap, and bake at 190°C (375°F) 40-50 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
- *If you find the bread is becoming too brown, you can loosely cover with foil part-way into cooking.
Nutrition Facts : Calories 2403.8, Fat 98.1, SaturatedFat 14.2, Sodium 2371.4, Carbohydrate 348.4, Fiber 21.5, Sugar 39.3, Protein 34.6
GLUTEN AND YEAST AND DAIRY FREE MULTIGRAIN BREAD
A tasty and nutritious gluten and yeast free bread. You need to start soaking the grains the night before you want to bake the bread to allow the abiant yeast in the teff time to work. It makes tasty crackers too if you slice very thinly and toast on a cookie sheet in a 300 degree oven for about 5 minutes per side. The crackers keep for a couple of weeks in tupperware. If you blend the crackers and add some parsley and seasonings it makes great bread crumbs as well. For the information of Chef #257341 There is no yeast in apple cider vinegar, just apples. If you can tolerant teff, you can tolerant soaked teff. As a matter of fact, it is a good practice to soak all grains in an acid like buttermilk to ease digestion, especially if you have digestion issues.
Provided by Chef 616082
Categories Sourdough Breads
Time 1h5m
Yield 1 Loaf, 18 serving(s)
Number Of Ingredients 19
Steps:
- Before bed in a medium non-metalic bowl whisk the first four dry ingredients well. Blend in the soured almond milk, cover tightly with saran wrap and leave in oven with the light on.
- The next day, in a small bowl, mix 1/2 cup water with ground chia seeds and stir very well until an even paste is reached. Stir in the egg yolks, oil (warmed if you use coconut) and two teaspoons of cider vinegar if soured almond milk wasn't used in the first step.
- In a medium bowl mix sorghum, ground almonds, tapioca, ground flax, guar gum, baking powder and soda and salt mixing well.
- Mix the wet ingredients with the dry and gingerly mix both with the soaked grains from the oven being careful to keep as much lift as possible.
- In a mixer beat the egg whites and 1/4 teaspoon of cream of tartar until stiff peaks form. Fold carefully into the completed mixture and turn into a greased and floured loaf pan. Level with a spoon dipped in hot water and slash down the middle with a knife.
- Let dough sit while oven preheats to 350 degrees then cook for between 35 and 45 minutes until toothpick inserted in centre comes out clean.
Nutrition Facts : Calories 174, Fat 7.5, SaturatedFat 3.2, Cholesterol 20.7, Sodium 218.5, Carbohydrate 24.4, Fiber 2.6, Sugar 2.7, Protein 3.6
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.
Provided by Whats Cooking
Categories Yeast Breads
Time 2h30m
Yield 1 loaf, 14 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 200°F.
- Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.
- 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.
- 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.
- 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.
- This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.
Nutrition Facts : Calories 103.1, Fat 3.9, SaturatedFat 0.6, Cholesterol 26.6, Sodium 186.5, Carbohydrate 14.3, Fiber 1.4, Sugar 2.7, Protein 3
MULTI-GRAIN BREAD
After searching everywhere for a easy Multi-Grain Bread recipe, that didn't have a ton of ingredients or too many steps I finally decided to make my own. I might try topping this with rolled oats or sunflower seeds some time. I took a whole wheat bread machine recipe I knew worked well and added cereal mix soaked in water and added more yeast and more gluten flour. The directions are for a KitchenAid Stand Mixer. Can be made Dairy Free.
Provided by tasb395
Categories Yeast Breads
Time 15m
Yield 4-5 loaves
Number Of Ingredients 11
Steps:
- Mix together cereal and boiling water. Cover and set aside for 45 minutes. Add shortening and stir until shortening is melted.
- Add cereal mix to mixing bowl, add flour, gluten flour, salt, brown sugar and yeast.
- Add milk to measuring cup and add hot water.
- Add milk mixture to flour mixture, turn mixer on to stir until most of the flour is incorporated. Turn to speed 2 and knead, adding more water to make a slightly sticky dough. Knead at least 2 minutes.
- Turn dough into a large oil-greased bowl and cover with plastic. Let rise for about 1 hour or until double in size, maybe longer.
- Punch down. Grease 4-5 loaf pans (8x4") with shortening, set aside.
- Weight dough and divide by 4 and 5 so see which on is closer to 500 grams. Scale dough to even amounts. Shape into loaves and place into greased pans. Cover with plastic again and let rise for 1 hour or until double. The dough should rise to the top of the pan.
- Bake at 400 F for 15 minutes. Bread is done when it is golden and the bottom sounds hollow when tapped.
- Note: If you forget to add the shortening to the cereal mix, just melt it in the microwave and add after the milk.
Nutrition Facts : Calories 1127.7, Fat 19.9, SaturatedFat 5.4, Cholesterol 8.5, Sodium 2389.2, Carbohydrate 215.8, Fiber 31, Sugar 36.3, Protein 37.9
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