Gluten-free multi-grain bread
Prep 15 min
Plus Baking Time: 50 minutes, Rising Time: 90 minutes
Makes 6 Servings
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Instructions
- Preheat oven to 200F. Grease and line the bottom of an 8 × 4-in. loaf pan with parchment paper. Whisk flours with starches, flax meal, xanthan gum, yeast and salt in a large bowl. Whisk eggs with egg whites, 1 cup warm water (about 110F), oil, honey and vinegar in a medium bowl. Stir into flour mixture. Dough will be very wet.
- Scrape dough into prepared pan. Turn off oven. Set pan in centre of oven and let rise, keeping oven door closed, for 1 hour 30 min. With dough still in the oven, heat oven to 375F. Let it bake until crust is golden, about 1 hour. Remove pan from oven and let stand for 15 min. Remove bread from pan and let cool completely on a wire rack. Bread will keep well at room temperature for up to 2 days.
Baking Tip:
This bread can also be baked in a 9 × 5-in. pan; the loaf will just be a bit thinner and more flat. We prefer the look of the loaf baked in the 8 × 4-in. pan.
Prep Tip:
It’s critical to keep the oven door closed as per the recipe instructions. Otherwise the loaf won’t rise.
Favourite Sandwich:
Crispy bacon, sliced avocado, cheddar and mayo.
Nutrition
Calories 272
Protein 8 g
Carbohydrates 41 g
Fat 9 g
Fibre 5 g
Sodium 462 mg
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Posted: Updated Jun 28, 2016
Photo credit: Michael Alberstat
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