• Hi Friends,

    We’ve been away for about 10 days. Still unpacking, doing laundry, answering emails etc. I’m still not back to my usual routine!

    In any case, in and amongst checking emails, I stumbled on a GF bread recipe which I think is great. I made it this morning, following the recipe I found on the internet, with a few tweaks which I explain below. It’s yummy! I just had a hummus sandwich and the bread was outstanding.

    If you make it, try to let it cool before eating it, though it will be hard to wait!

    Gluten-Free Multigrain Miracle Bread
    www.Recipezaar.com, recipe #217139

    This recipe comes from a woman named Laurie on the Celiac.com forum. The only changes I suggest are to use cornstarch instead of arrowroot, to use almond milk instead of water, and to use agave nectar instead of honey – I’m sure you could use the alternatives that she suggests with the same or similar results. Also, her recipe suggests baking it in the oven. Instead, I did it very successfully in my bread machine.

    Dry ingredients
    ½ cup rice flour
    ½ cup sorghum flour
    ¼ cup amaranth flour
    ¼ cup tapioca starch
    ¼ cup cornstarch
    ¼ cup flaxseed meal
    3 teaspoons xanthan gum
    2 teaspoons active dry yeast
    1 teaspoon salt

    Wet ingredients
    2 eggs + 2 egg whites, room temperature
    1 cup almond milk, room temperature (or water)
    2 tablespoons vegetable oil
    2 tablespoons agave nectar (or honey)
    2 teaspoons apple cider vinegar

    If you’re baking it in the oven:

    Preheat the oven to 200°F.

    Sift all dry ingredients, except for flaxseed meal, in a medium bowl. Then add flaxseed meal and mix well (do not put flaxseed meal into the sifter as it will clog it up).

    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 9×5″ bread pan, and pour the dough into the pan. Gently spread and flatten the top with a rubber spatula. 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 350°F 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.

    If you’re baking it in a bread machine:

    Combine all wet ingredients in one bowl or measuring cup.

    Sift all dry ingredients, except for flaxseed meal, in a medium bowl. Then add flaxseed meal and mix well (do not put flaxseed meal into the sifter as it will clog it up).

    Pour wet ingredients into bread machine pan.

    Pour dry ingredients over the wet ingredients in the bread machine pan. Gently spread and flatten the top with a rubber spatula.

    In my Zojirushi machine, I used the 2 hour, 8 minute setting.

    Notes: Make sure eggs and milk are at room temperature before using them in the recipe. I always forget to do this, so instead I put the eggs in a bowl of warm water and let them sit for about 10 minutes, while I gather and prepare the other ingredients. For the egg whites, separate them before adding them to the 2 full eggs. I warm the milk in the microwave for about 20 seconds on high.
    • Liz

      wow- thanks- that a great gift! I have a machine with dust on it and this might be my first ever attempt. I will let you know how it goes if I get brave enough to try it.

    • Ellen

      Absolutely, dust it off and give it a try. You’ll be so glad you did! There’s nothing like homemade warm-out-of-the-oven (even if it’s the bread machine) gluten free bread!

    • Anonymous

      How much flax seed meal?
      1/4 cup? Tablespoon? Teaspoon?

    • ByTheBay

      I am so glad you like this – That’s my recipe! :) I posted it on Recipezaar which I’ve been trying to do with all the recipes I post on my blog. Enjoy it …. Hugs from Chicago, where I am hanging out for a few days.

    • Anonymous

      I need help. I’ve been trying to make this bread in my bread machine but it keeps coming out 2″ tall and extremely gummy. I tried decreasing the water by 2T with the same results. Also I’m using egg replacer (Ener-G), does that make a difference? I would love ANY input. Thanks!

    • Anonymous

      To Anonymous:
      The original recipe called for 1/4 Cup of flaxseed meal.

    • Ellen

      Dear Anonymous,

      Well, my bad. I had typed in 1/4 flaxseed meal but didn’t type in that it was 1/4 cup. So, I’m not sure what you did – did you add the flaxseed meal at all? And if so, did you only add 1/4 teaspoon? I’m not sure what might have happened, but you might try again and use 1/4 cup of the flaxseed meal. Also, different bread machines probably act differently. You might want to contact the company that manufactures your bread machine and ask them what the most optimal setting is for baking gluten free bread. Please keep me posted – I’d like to know if you have success with it. I sincerely apologize for the typo.

    • Anonymous

      I also used EnerG egg replacer (1 1/2 Tbsp) and didn’t change anything else. I did it in my bread machine on the basic setting (large loaf, med crust) and it came out beautifully. I was lazy and didn’t pre-mix the dry or wet ingredients and it was fine. I think next time I would mix the dry, just to make sure there are no starch lumps, but no need to pre-mix the wet ingredients at all.

    • Audrey

      hi, my name is audrey. i am 12, 13 next month, haha and found out i was allergic to gluten tomatos and egg, haha even sugar!!… haha, and a bunch of other stuff, oh and trust me, i’m not diabetic.. and found that out when i was 9. Also, i only eat organic food. its funny, all my friends eat cheetos, candy, and all that junk. and they’re all like… what are you eating, or eww. but, you know what, i just know that i’m healthy. im writing you in the regards to share some food that i enjoy. here’s a list… (you can just find them on google)

      organic fiber bars (14 grams of fiber!! for a 180 calorie bar!! my favorite flavor is cranberry cranzed!!)
      spinach pancakes
      luna bars
      any cookie from “Nutritious Creations”
      Z-bars (by clif)
      puffins cereal
      quaker oatmeal “weight control” banana flavored
      oaties
      rice cakes
      and much more.

      i also have a question, do you know anything that is very high in fiber… like an organic fiber bar… but like… different??

    • Anonymous

      I was very excited to find a recipe for gluten-free bread that doesn’t crumble, but I have made it three times and every time the loaf has fallen after taking it out of the oven. Does anyone have any suggestions?

    • Anonymous

      Wow.. i found this blog after a google search for a solution to dense gf bread.. what a great site!!

      i do have a suggestion for audrey…

      you can get this stuff called Inulin that can be added to most recipes and some ppl even blend it into drinks (mMmm smoothies..).. it’s not that expensive and can be found at most health food shops.. the one i found is about 6$ and has 90 servings in it of 2g of fiber/serving…

      that’s just if you’re looking for a fiber boost.. not really a food product in itself..

      otherwise, a couple of gluten-free flours/grains that are super high in fiber are flax (flax flour, meal or whole seeds are 28% fiber) and rice bran..

      those cranberry bars sound great though! but must get boring after a while..

      cheers,
      benny

    • Anonymous

      Ellen,

      Thank you so much, you have made my transition to a wheat-free diet much easier. Every time I make this bread, it falls after coming our of the oven–ending up being about an inch and a half. I live at a high altitude. What can I do?

    • Jeanne

      You may have to adjust the temperature for high altitude baking. However, in my experience, bread most often falls because you have raised it too much before putting it in the oven. It looks great while it is cooking, and then falls flat. Try letting it raise less.

    • Jeanne

      I tried the bread and it is the best gluten free bread I have ever made. I have been gluten free for 10 years and have bought and made a lot of bread.

      The only part I would question is letting it raise for 90 minutes. It was raised a bit above the top of the pan in 45 min. Next time, I won’t let it raise quite so much, and there certainly will be a next time.

      I used almond flour instead of Amaranth flour because I didn’t have amaranth flour and I couldn’t wait until I got some. I have some ordered, so I will use it next time. I doubt if it made much difference.

    • Ellen

      Hi Jeanne – I’m so glad you like this bread recipe. How great! In terms of how long to let it raise, I imagine the temperature and time of year and altitude has a lot to do with it. I think, after awhile, you get to know when it’s finished rising.

      I’ll have to try it with almond flour. What a great idea!

      Thanks!

    • melody

      This is the best bread that I have made. I used buckwheat flour instead of amaranth. Also used 3 eggs instead of 2 and 2 whites (thought it was a bit of a waste). It also makes a really lovely fruit bread with a cup of raisins (boiled), a tablespoon of cinnamon & an extra tablespoon of honey. My partner loves the fruit bread! I also add sunflower seeds and soy grits to the savoury one for a bit of extra protein! Great bread thanks for the recipe!

      p.s I also agree about the raising time. Seems to only need 45 mins where I am.

    • Phyllis Collett

      I found this recipe on the internet about a year ago. Decided I liked it enough to start the process of tweaking the recipe to produce “my” kind of bread. The result is less sweet (don';t have American taste buds), a little chewier, a little denser without being heavy, FREEZES WELL without crumbling when thawed. Every time I made the recipe, I changed ONE measurement or ingredient and recorded lthe change and the results. At #11, I finally have “my” bread. The method is the same, except for half the rising time. Ingredients: Flour (cups)–1/3 teff, 1/4 sorghum, 2/3 gafava, 1/2 tapioca; 3 tbsp. almond flour, 1 tsp zanthan gum, 2 tsp.(quick acting)dry yeast, 1 1/8 tsp.salt, 2 whole eggs, 1 cup chia gel (2 tbsp.whole seeds in 1 cup water–prepare 1-1/2 hour ahead, stir occassionally to prevent clumping), 3 tbsp.oil, 1 tbsp.agave syrup, 2 tsp. cider vinegar. Reasons behind some changes: allergic to corn, arrowroot not available, sensitive to xanthan gum in larger amounts, like Teff.

      • Ellen

        Phyllis – you’re my kind of baker! We just keep trying until we get it right. Thank you for sharing your tweaks.

    Previous post:

    Next post: