Multigrain Sandwich Bread (Gluten Free & Dairy Free)

READY IN: 1hr 40mins
Recipe by WI Cheesehead

I have tried so many gluten free bread recipes with no success. This is my first one that had a good texture and tastes good. It didn't rise above the pan, but I left out the vinegar. I thought vinegar was supposed to kill yeast? Maybe I'll try it with the vinegar next time.

Top Review by French Tart

I have never made a gluten free bread before and thought I would try this for a friend who is gluten intolerant. It worked fine with a dense but pleasant crumb, it was a heavy bread but toasted wonderfully! The flavour was very nice - nutty and tasty with good textures as you ate it! I was very pleased with my first efforts with gluten free bread - thanks for a good recipe! FT/Karen :-)

Ingredients Nutrition

Directions

  1. Greas 8x4-inch nonstick loaf pan.
  2. In bowl, combine yeast, 2 tsp of the sugar, and warm milk and set aside to let yeast foam, 5-10 minutes.
  3. In large bowl of a Bosch or Kitchen-Aid mixer, using beaters (not dough hooks), combine remaining ingredients, including remainder of sugar and the yeast mixture.
  4. Blend on low, then at medium speed for 1 minute, scraping down sides of bowl with spatula as necessary.
  5. Place dough in prepared pan. Smooth top of dough with wet spatula.
  6. Cover and let rise in warm place (75°-80°) for 30-40 minutes (mine took closer to 50 minutes), until dough is level with top of pan.
  7. Bake at 375° F for 50-55 minutes (do not underbake), covering with foil after 10 minutes to prevent overbrowning (important step!).
  8. Tap loaf with fingernail to check for doneness. A crisp, hard cound indicates a properly baked loaf. Turn out onto wire rack and cool thoroughly before slicing with electric or serrated knife.
  9. NOTE: Bread will be heavier and denser without eggs.
  10. Makes 1 loaf.

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