Gluten-Free Multigrain Miracle Bread

"It is hard to believe that something as ordinary as a loaf of bread could nearly bring tears to my eyes - But that is what happened the other night when I sliced into the loaf of fresh-baked bread I had just pulled from the oven. I can't take full credit - It's based on a recipe by a woman named Laurie on the Celiac.com forums. But this is really some stellar bread - Hands down the best gluten-free bread I've had. It stays pliable and delicious without freezing or toasting. Don't skip out on the flaxseeds, they add nutrition and texture without too much "flaxy" taste."
 
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photo by Whats Cooking photo by Whats Cooking
photo by Whats Cooking
photo by Tatiana H. photo by Tatiana H.
Ready In:
2hrs 30mins
Ingredients:
15
Yields:
1 loaf
Serves:
14
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ingredients

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directions

  • Preheat the oven to 200°F.
  • Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.
  • 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 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.
  • 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.
  • 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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Reviews

  1. i have attempted this recipe now 4 times and it finally didn't fall! <br/><br/>I basically kept recipe same (subbed almond flour for sorghum) but i put it in a small loaf pan and actually baked it an extra 20 minutes until the toothpick came out clean.<br/><br/>the other 3 times i baked it, it fell (so disappointing!) and was not baked enough inside so i read online that the pan may be too large for the dough to fully bake inside if it rises really high (which mine always did).<br/><br/>i tried this recipe so many times bc even though the dough fell the other times it was still really tasty, so i am super pleased that i have figured out how to make it work here.
     
  2. This bread is excellent! My 5 year-old & 8 year-old love it too!! I use my bread maching on light crust cycle. I make two versions 1 without egg whites for my son, I also reduce the amount of flax seed meal to 2 Tablespoons, add 1 Tablespoon more of veg. oil and honey each so it's nice and moist. The crust with the egg whites added is just like a fine bakery bread. Yum!! Thank you for a great recipe!
     
  3. I use this recipe all the time-it is my all time favourite. Because i live at higher elevations, it tended to fall (as others have found), so I did some tweaking and added another 1/4 cup of flour. I found the amaranth flour overwhelmed the flavour, so I substituted either millet flour or Quinoa (1/2 cup rather than the 1/4 cup). I found this to take care of the falling bread. I also cook it 5 to 10 minutes longer (testing with a wooden skewer for wet clinging batter). Hope this helps.
     
  4. I have made a few changes that made all of the difference in a better loaf. First, this is truly the best gf bread I have found and I have shared the recipe with many friends. Like the 'most helpful' review, I actually cook this for a full hour. My oven is properly calibrated so it is at exactly 350 degrees, but the load collapses without the extra bake time. My loaf was also rising a lot on only one side, creating a lopsided loaf. To fix that, I use a razor blade to score the middle of the bread lightly before putting into the oven... this fixes the problem and the rise comes from the center this way. Lastly, I read quite a bit previously on how to make a light, fluffy gf bread and one suggestion was to whip the batter to add more air... so I make this in my stand mixer with the whip attachment. I whip the final batter on high for 3 minutes before carefully transferring to the bread pan (which is not small... it is a normal sized bread pan) Another change is the yeast, I add yeast, warm water, and honey to a bowl and let sit for 10-15 minutes before adding other ingredients. This reduces my rise time by 30-40 minutes. Fianlly, another gf bread recipe I used to use smoothed the top of the loaf with the backside of a wet spoon. I do the same with this loaf so the final product looks more like a traditional loaf.
     
  5. I was delighted to find this recipe and some others have noted it did deflate a bit while cooling. All in all the texture is good, the bread slices well. It holds up to freezing and defrosting. I'll try making it again as another reviewer stated add additional flour to see if this makes a difference.
     
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Tweaks

  1. I have made a few changes that made all of the difference in a better loaf. First, this is truly the best gf bread I have found and I have shared the recipe with many friends. Like the 'most helpful' review, I actually cook this for a full hour. My oven is properly calibrated so it is at exactly 350 degrees, but the load collapses without the extra bake time. My loaf was also rising a lot on only one side, creating a lopsided loaf. To fix that, I use a razor blade to score the middle of the bread lightly before putting into the oven... this fixes the problem and the rise comes from the center this way. Lastly, I read quite a bit previously on how to make a light, fluffy gf bread and one suggestion was to whip the batter to add more air... so I make this in my stand mixer with the whip attachment. I whip the final batter on high for 3 minutes before carefully transferring to the bread pan (which is not small... it is a normal sized bread pan) Another change is the yeast, I add yeast, warm water, and honey to a bowl and let sit for 10-15 minutes before adding other ingredients. This reduces my rise time by 30-40 minutes. Fianlly, another gf bread recipe I used to use smoothed the top of the loaf with the backside of a wet spoon. I do the same with this loaf so the final product looks more like a traditional loaf.
     
  2. OMG! This is easy and taste amazing! I did substitute powdered egg for the 2 egg whites (didn't need the extra yolks for anything). I also beat in for 4 minutes once all combined - I found this tip on another site for gluten-free breads... It helps to get the xantham gum do its binding. I only needed to let my bread rise for 1 hour in the oven. Baked to a gorgeous brown. Loved everything from ease to the actual breads crust, internal texture, and flavor. Can't wait to experiment with adding seeds and maybe making a cinnamon swirl bread!
     
  3. I recently started on a GF diet, after reading Wheat Belly, and I have to say that this is the best tasting bread I have tried and I%u2019ve tried about a half dozen others. I did run into the same problems others have reported when making this bread. The bread collapsed after taking it out of the oven, this is not a big deal for me. The main problem was that the top was very crusty, almost burned, but when I removed it from the pan, the bottom was mushy. I ended up putting it back into the oven, without the pan, for another eight minutes to get it to solidify. Today when I made it I substituted half the amaranth flour with coconut flour, coconut flour is more absorbent, I was hoping it would help with the mushy bottom. I also reduced the oven temperature to 325, so that the top would not burn before the bottom was done. This worked; the bread came out perfectly done and with very little shrinkage. The next time I make it I will substitute all the amaranth for coconut flour or go half coconut, half almond flour to see if I can totally eliminate the bread from falling.
     
  4. Used SAF brand instant yeast at 75% of the amount of regular yeast the recipe calls for.
     
  5. This was my first attempt at making GF bread and all in all I was pleased. I did take the suggestion from one of the ccoks in a past review to increase the agave and oil. This was a good idea to add moistness to the bread. I did some tweaking to the recipe myself. I used 3/4 C Garbanzo bean flour instead of 1/2 C Aramath flour. Instead of 2 T of Agave I used 3 T. Instead of 2 T of oil I used 3 T of melted butter. I also used my bread machine and it only made about half the normal size loaf, so I suppose it fell too. It rose like any other bread would in the bread machine. I do agree that if this is made the traditional way a smaller pan should be used and I believe that would take care of the "falling issue". When I make this bread next time, I plan on experimenting with another type of flour instead of the garbanzo flour and trying molasses instead of agave. I am also going to use a smaller pan and make it in the oven instead. I feel the bread was moist but some what chewy. This is probably from the bread machine over working the dough. When I make the new loaf I will repost my results.
     

RECIPE SUBMITTED BY

Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>. I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry. Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course! My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
 
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