Okay, so I’ve been trying to perfect this gluten-free multigrain bread recipe for a while now, and let me tell you, it’s been a journey! I started by gathering all my ingredients. I got my hands on some gluten-free flour blend, a mix of different grains like brown rice flour, tapioca flour, and some sorghum flour. And, of course, I can’t forget the xanthan gum, that’s the secret weapon to give the bread some structure.
Then I got my yeast ready, mixed it with some warm water and a bit of sugar to get it all bubbly and happy. That’s when the fun begins! I threw the flour mix, xanthan gum, some salt, and a little bit of sugar into a big bowl and whisked it all up. Once the yeast was ready, I poured it into the dry ingredients along with some olive oil and a splash of apple cider vinegar.
Now, this is where it gets tricky. Gluten-free dough is much stickier than regular dough, so it’s not like you can knead it the traditional way. I just mixed everything with a wooden spoon until it formed a goopy, sticky mess. Then I covered the bowl and let it sit for about an hour in a warm place to let it rise a bit.
After the dough rested, I scraped it into a loaf pan that I greased and floured, I also put some water in another pan on the bottom shelf of the oven to generate steam. I tried to smooth out the top as best as I could, but let’s be real, it still looked pretty rough. Then came the baking part. I popped the loaf pan into a preheated oven and baked it for what felt like forever, around an hour and fifteen minutes. You know it’s done when it sounds hollow when you tap the bottom. This is the most difficult part because it is easy to see why gluten free bread dough needs more moisture and is often difficult to knead with conventional methods.
Finally, I pulled it out of the oven and let it cool completely before slicing into it. And, you know what? It was actually pretty good! The texture was a bit denser than regular bread, but it had a nice crust and a subtle nutty flavor from the different grains.
- Ingredients
- Gluten-free flour blend (brown rice flour, tapioca flour, sorghum flour)
- Xanthan gum
- Yeast
- Sugar
- Salt
- Olive oil
- Apple cider vinegar
- Water
- Steps
- Activate yeast with warm water and sugar.
- Mix dry ingredients (flour blend, xanthan gum, salt, sugar).
- Combine wet and dry ingredients, add oil and vinegar.
- Mix until a sticky dough forms (do not knead).
- Let the dough rest and rise for an hour.
- Transfer dough to a greased loaf pan, put a water pan on bottom shelf.
- Bake for about 75 minutes, or until it sounds hollow when tapped.
- Cool completely before slicing.
There you have it, my adventure in gluten-free multigrain bread baking. It wasn’t perfect, but it was definitely a learning experience. I’m still tweaking the recipe, but I’m pretty happy with how it turned out. Who knew making gluten-free bread could be such an adventure?
