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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (47g) Recipe makes 14 servings The following items or measurements are not included below: sorghum flour 1/4 cup tapioca starch xanthan gum |
||
| Calories 87 | ||
| Calories from Fat 34 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.8g | 5% | |
| Saturated Fat 0.6g | 3% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 186mg | 7% | |
| Potassium 69mg | 1% | |
| Total Carbohydrate 10.9g | 3% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 2.6g | ||
| Protein 2.7g | 5% | |
Gluten-Free Multigrain Miracle Bread
SERVES 14 , 1 loaf
Ingredients
- 1/2 cup brown rice flour
- 1/2 cup sorghum flour
- 1/4 cup amaranth flour
- 1/4 cup tapioca starch
- 1/4 cup cornstarch or arrowroot
- 1/4 cup flax seed meal (ground flax seeds)
- 3 teaspoons xanthan gum
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 2 eggs
- 2 additional egg whites
- 1 cup water, room temperature
- 2 tablespoons vegetable oil
- 2 tablespoons honey or agave nectar
- 2 teaspoons apple cider vinegar
Directions
1
Preheat the oven to 200°F.2
Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.3
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.4
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.5
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.6
This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.
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- Course > Breads > Yeast
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- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
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Featured Reviews for This Recipe
From: Yankiwi
On Sep 14, 2009
The first time I made this I forgot the flax seed meal and the bread slumped so far it practically turned back into dough. I decided to give it another chance because of the rave reviews and did everything exactly but was disappointed by how much it fell. However, it didn't fall as much as the first time, the slices still looked like real bread and it tasted really great. Next time I plan to leave out the two egg whites and see what happens. Since flax meal is sometimes used as egg replacer in vegan recipes, maybe that is the secret. Thanks for posting.
From: gone gluten free
On Feb 25, 2009
I have been looking for another GF bread recipe and after reading all the reviews decided to try this and it was great! I have made it twice, w/o amaranth - I used teff flour most recently - I can't remember what I replaced it with the 1st time; either way I was happy with the result. I too have a problem with the bread 'falling' after I take it out of the oven. But it is still delicious. I have had the same problem with other GF breads I make - would love to hear any suggestions to fixing that issue. I live in S. GA, not to humid or to high. This will be one of my 'regular' recipes! Thanks
From: Laurie150
On Mar 17, 2007
I had posted mine here (under Gluten-Free Flax Bread), but I am glad that you enjoyed it. It truly is a miracle! Great name 
(I'm Laurie from the celiac forums, just to clarify!)
From: kiwiyumyum
On Apr 16, 2007
I live in New Zealand & couldn't find any sorghum flour here so, the first time I made the bread I substituted buckwheat flour. The bread was very good, soft & eatable without the need to toast it first but I wasn't too keen on the flavour, which I assumed was due to the buckwheat so the next time I just increased the brown rice & amaranth flours by 1/4 cup each and it worked extremely well. Thank you so much for posting this recipe. It is the first time I have had a decent slice of bread since having to be gluten free.
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