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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 147.5
  • Total Fat: 7.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 189.8 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 2.5 g

View full nutritional breakdown of Multi-Grain Bread (Gluten-free/Vegan) calories by ingredient
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Multi-Grain Bread (Gluten-free/Vegan)

Submitted by: JULIEFILTER


Number of Servings: 15

Ingredients

    - 2 cups water (may vary, use less to start)
    - 1/3 cup oil (olive, canola or a mix of both)
    - 1 teaspoon cider vinegar
    - 1/3 cup brown rice flour
    - 1/3 cup besan (chickpea or garbanzo flour)
    - 1 1/3 cups rice flour (I used mix of amaranth and quinoa)
    - 2/3 cup arrowroot
    - 1 1/2 teaspoons xanthan gum
    - 1 1/2 teaspoons guar gum (I did not have guar gum so I just used an additional 1/2 tsp of xanthan gum)
    - 2 2/3 tablespoons sugar
    - 1 teaspoon salt
    - 1 1/2 teaspoons gluten free baking powder
    - 4 teaspoons vegan egg replace powder (or 3 eggs and reduce water by 3/4 cup)
    - 1/3 cup soy milk powder (or dairy free or almond meal) (I did not have powder, so I used almond milk and just gaged my water need accordingly)
    - 3 teaspoons poppy seeds
    - 3 teaspoons sesame seeds
    - 3 teaspoons flax seeds (linseed)
    - 4 teaspoons sunflower seeds
    - 2 1/4 teaspoons dried yeast granules

Directions

1. BREAD MAKER METHOD.
2. Sift and combine the all the dry ingredients except egg re placer powder.
3. In a separate bowl, whisk the egg re placer (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. 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. Set the bread maker 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 bread maker is programmable, set it to skip the second kneading, as this is not necessary for GF breads. Another option, for bread makers with a 'Bake Only' setting, is use the 'Dough' setting and then the 'Bake Only'.
6. If your your bread maker 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-verse, 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. 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. If your bread maker 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. HAND METHOD
10. Sift and combine the dry ingredients except egg replacer powder.
11. In a separate bowl, whisk the egg re placer (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. Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
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. 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. If you find the bread is becoming too dark, you can loosely cover it with foil part-way into cooking.
16. HAND METHOD
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. Sift and combine the dry ingredients except egg re placer powder.
19. In a separate bowl, whisk the egg re placer (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. Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
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. 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. If you find the bread is becoming too brown, you can loosely cover with foil part-way into cooking.


Serving Size: makes 15 slices, about 3/4 inch thick

Number of Servings: 15

Recipe submitted by SparkPeople user JULIEFILTER.






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