GF Multi-Grain Bread
This is my favorite GF bread and it also makes great rolls. Doing a 2nd grind on the brown rice flour to make it "super-fine" really does make a difference in the texture of the bread, but it isn't absolutely essential.
GF Multi-Grain Bread
Source: Living Without Magazine
2 cups brown rice flour, preferably super-fine grind
1 cup gluten-free oat flour
1½ cups sorghum flour or millet flour
1 cup tapioca starch/flour
½ cup potato starch
½ cup sweet rice flour
2 packages (2¼ teaspoons each) active dry yeast
1 tablespoon + 1 teaspoon xanthan gum
1 tablespoon salt
5 eggs, room temperature
4 tablespoons maple syrup or amber agave nectar
½ cup butter or shortening or non-dairy margarine, melted
2½ cups milk of choice (dairy, rice, soy, hemp, nut milk), warmed to 110 to 115 degrees
1 egg white, lightly beaten with a fork (to brush tops of loaves)
½ cup gluten-free oats
1. Prepare two 9-inch bread pans (or two 8-inch bread pans and 6 muffin tins) by greasing well and dusting with brown rice flour. Set aside.
2. Place brown rice flour, oat flour, sorghum flour, tapioca starch/flour, potato starch, sweet rice flour, dry yeast, xanthan gum and salt into the mixing bowl of a stand mixer with a paddle attachment. Mix on low for a few seconds just to combine ingredients.
3. In separate bowl, hand whisk the eggs, maple syrup, shortening and milk.
4. Add the wet ingredients to the dry ingredients and mix until combined. Then mix for 5 minutes on medium-high speed. Batter will resemble a very thick cake batter.
5. Spoon batter into prepared pans. This recipe makes two 9-inch loaves or two 8-inch loaves plus 6 dinner rolls. To make the rolls, use a large ice cream scoop to portion the batter into 6 standard-size muffin cups; then divide remaining batter into two 8-inch bread pans.
6. Using a pastry brush, lightly brush the top of the dough with egg white. Sprinkle gluten-free oats on top.
7. Let dough rise in a warm place for approximately 40 minutes or until nearly doubled in size. Preheat oven to 350 degrees.
8. Place bread pans in preheated oven and bake for approximately 30 (for rolls) to 40 minutes (for loaves). Bread is done when internal temperature reads 200 degrees on an instant-read thermometer.
9. Cool bread in pans for 10 minutes. Remove from pans and cool on a rack.
"I think the most un-American thing you can say is, 'You can't say that.'” Garrison Keillor