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    You are in: Home / Recipes / Multi-Grain Bread (Gluten, Dairy and Egg-Free) Recipe
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    Multi-Grain Bread (Gluten, Dairy and Egg-Free)

    Multi-Grain Bread (Gluten, Dairy and Egg-Free). Photo by Chef #1115668

    1/3 Photos of Multi-Grain Bread (Gluten, Dairy and Egg-Free)

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    bearhouse5's Note:

    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.

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    Ingredients:

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      BREADMAKER METHOD.
    2. 2
      Sift and combine the all the dry ingredients except egg replacer powder.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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'.
    6. 6
      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.
    7. 7
      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.
    8. 8
      *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.
    9. 9
      HAND METHOD 1.
    10. 10
      Sift and combine the dry ingredients except egg replacer powder.
    11. 11
      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).
    12. 12
      Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
    13. 13
      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.).
    14. 14
      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.
    15. 15
      *If you find the bread is becoming too dark, you can loosely cover it with foil part-way into cooking.
    16. 16
      HAND METHOD 2.
    17. 17
      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.).
    18. 18
      Sift and combine the dry ingredients except egg replacer powder.
    19. 19
      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.
    20. 20
      Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
    21. 21
      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.).
    22. 22
      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.
    23. 23
      *If you find the bread is becoming too brown, you can loosely cover with foil part-way into cooking.

    Ratings & Reviews:

    • on January 10, 2009

      55

      This bread tastes so good. It's soft inside, but doesn't fall apart. I had to substitute a bit for the arrowroot and xanthan gum, as I don't carry those currently in my pantry. I also used eggs, since I don't have egg replacement (would ground flax meal work?) and used soymilk, since I don't have soymilk powder. I just used less water. And I added 2 teaspoons of hemphearts along with the other seeds. I also accidentally put too much sugar in, but thankfully its not overly sweet. Is the final dough supposed to be sticky and wet, unlike most other bread doughs?

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 06, 2009

      55

      This bread is delicious. I have made it sereval times. Doing it again today. I made one loaf cinninmon rasin, now I going to try tomato basil, today best I have had in a long time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 19, 2008

      55

      a delicious bread! crusty on the outside, soft & fluffy inside. it rose a lot better & faster than some other gf breads i have tried. the recipe looks a little daunting at first with all the ingredients & different baking methods, but it's very forgiving & really quite easy. i had to make some substitutions (used all xanthan-no guar, used eggs, used my own all whole grain flour blend) and it still turned out perfect. will be making this often.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Multi-Grain Bread (Gluten, Dairy and Egg-Free)

    Serving Size: 1 (1038 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2403.7
     
    Calories from Fat 882
    36%
    Total Fat 98.0 g
    150%
    Saturated Fat 14.2 g
    71%
    Cholesterol 0.0 mg
    0%
    Sodium 2371.4 mg
    98%
    Total Carbohydrate 348.3 g
    116%
    Dietary Fiber 21.5 g
    86%
    Sugars 39.2 g
    157%
    Protein 34.6 g
    69%

    The following items or measurements are not included:

    xanthan gum

    guar gum

    gluten free baking powder

    vegan egg replacer powder

    soymilk powder

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