Gluten-Free Multigrain Miracle Bread

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: Chef #816558

On May 7, 2008

My experience:1st ever gf yeast bread to taste or bake. I had to use a convection oven. I subbed equal amounts of brown and white rice flour and sorghum for the 1/4 cup of amaranth. I followed everything else exactly except the water was warmer than room temp. I left out about 2 T. of water. I used a 9x5 pyrex b/c my metal pan was 8x4. The bread rose above the pan edge 1 and 1/4 inches in about 40 minutes. Not knowing what to do, I let it rise for 1 hour. Then while it was baking it was reaching the oven top and browning fast so I had to move the rack to its lowest position. I had to use foil but I then took it off 5 minutes early so I could look to see how dark it was. When the bread was cooling I noticed it fell a little and I thought, I hope the bread crumbs will be good, thinking it was ruined. After cutting it, it only had a couple of small wholes the size of a shelled almond. I think I will leave out 3 T of water and use room temp. too. After reading all the comments on here and on bythebay I give my loaf and almost perfect score. It was delicious too! Thank you for the recipe!!!

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.