Saturday, June 12, 2010

Gluten Free Whole Grain Bread

Another loaf of gluten free bread

I really enjoy baking bread, so I keep trying to improve on the last gluten free loaf. Most gluten free bread recipes are mostly rice based. My intent is to always add more nutrition to bread as to bring it closer to my favorite bread before becoming gluten free.

Country Hearth 12 Grain Bread is the best, if you can have wheat.
 It is great toasted with PBJ or butter or used in sandwiches. I even managed to mimic it and baked it in my bread machine. Oh, how I miss that bread!

Land O Lakes has quite a few gluten free recipes on their site at http://www.landolakes.com/, so I snared their MULTI GRAIN BREAD (Gluten-Free) recipe and made a minor change to it. It comes out very good and TASTY!

Gluten Free Whole-Grain Bread
Modified from Land O Lakes

Flour Mix
1/2 cups cornstarch
1/2 cups potato starch
1/4 cup tapioca flour
1/4 cup sorghum flour
6 Tbsp bean flour
1 Tbsp teff flour
5 Tbsp brown rice flour
1/4 cup amaranth flour
1/4 cup + 1 tbsp teff flour
1 (1/4-ounce) package - (2 1/4 tsp) active dry yeast
1 Tbsp xanthan gum
1 tsp salt
Liquids
1 1/4 cups milk, warmed
1/4 cup butter, melted
2 Eggs, large, lightly beaten
2 Tbsp honey
1 tsp cider vinegar
Add-ins
2 Tbsp millet
2 Tbsp pumpkin seeds, toasted
2 Tbsp sunflower seeds
2 Tbsp ground flax

1. Grease 8x4-inch loaf pan. Cover bottom and sides with parchment paper extended up so that bread can be lifted with it after it finishes baking
2. Combine all Flour Mix ingredients in a lidded container. Shake to completely mix.
3. Combine all Liquids ingredients and mix well, and then pour the liquids into a large stand mixer bowl. Add flour mixture gradually to mixture, beating until just mixed. Add millet, pumpkin seeds, sunflower seeds and flax; mix about a minute. Once everything has been added to bowl, mixing should not exceed 1 minute
4. Spread dough into prepared pan. Smooth top of dough with a wet spatula (shake all loose water off) or greased fingers. Very lightly grease the top of the bread with your fingers or spatula. Let rise in warm place out of air draft until bread reaches top of pan (about 30 minutes). The bread will continue to rise in the oven, but allow the initial rising outside the oven.
5. Preheat oven to 375°F. Bake for 40 to 45 minutes or until bread is brown and sounds hollow. If bread is browning too much at 30 minutes, cover with aluminum foil and allow continuing to cook additional 10 minutes. Remove bread from pan, place bread with parchment paper still attached onto oven rack; bake for additional 5 minutes. If using a aluminum foil cover, keep it covered. Remove from oven; cool on wire rack. Remove parchment paper. Place on wire rack to allow cooling completely before slicing

Servings: 16
Yield: (1 loaf)
Cooking Time: 40 minutes
Nutrition Facts
Serving size: 1/16 of a recipe.
Amount per Serving
Calories 163.03
Total Fat 6.1g
Saturated Fat 2.54g
Cholesterol 35.59mg
Sodium 179.48mg
Potassium 110.19mg
Total Carbohydrates 23.56g
Fiber 2.38g
Sugar 3.49g
Protein 4.15g

1 comment:

  1. Looks great, Lee! I've got to start making some healthier things.....

    ReplyDelete