I have a lot of trouble finding gluten-free breads that are vegan (I'm also allergic to dairy and eggs) and which taste good and offer some nutritional value. For example, Mariposa Bakery and Schar offer breads that fit the GF/vegan bill, and taste good, but are mostly refined flours. Okay for an occasional treat (for an even more decadent treat, try Mariposa's Penguinos cupcakes) but not what I want to eat more frequently.

So I developed the following recipe; this bread freezes well and toasts up nicely. Once it's a few days old, it doesn't travel well though so make those sandwiches-to-go on the first day!

Multigrain Bread
(Gluten Free, Dairy Free, with Egg-free Option)

Moist and flavorful, like the honey wheat bread you remember, this take on Bette Hagman's New Formula Yeast bread makes excellent baguettes.  You'll get the best crust by using a perforated French bread pan, but it also makes a great sandwich bread in 7 ½ x 3 ¾ x 2 ¼  loaf pans.  Since the egg-free version doesn't rise quite as high, a good trick for sandwich bread is to slice the loaf horizontally into thirds or fourths, and then cut crosswise to the desired width.

Makes 2 loaves
1 2/3 cup warm water
2 ¼ teaspoons dry yeast granules (double if using an egg substitute)
1 teaspoon sugar

Dry ingredients:
2 1/4 cups gluten-free all-purpose flour blend
3/4 cup sorghum flour
7 tablespoons almond meal
2 ½ teaspoons Xanthan gum
1 teaspoon unflavored gelatin
1 teaspoon salt
1 teaspoon Ener-G Foods  Egg Replacer
1/4 cup amaranth or teff grains, or mixture of the two
Optional: add up to 2 teaspoons inulin powder for added fiber

Wet ingredients:
1 egg + 2 egg whites or 6 tablespoons applesauce (see note on doubling yeast above if using applesauce or other egg substitute)
3 tablespoons melted butter or margarine or olive oil
1 ½  tablespoon cider vinegar
1 tablespoon  molasses
2 tablespoons honey

1. In a glass measuring cup, add yeast to the warm water along with the 1 teaspoon sugar.  Let stand until yeast forms a foam on the surface.  Meanwhile, spray your French bread pan with non-stick cooking spray if necessary, or grease and flour your loaf pans.

2. Blend all dry ingredients in a medium bowl or 4-cup measure and set aside.

3.  Mix wet ingredients in bowl of a heavy duty stand mixer (use the flat beater), just until blended.  Pour in yeast mixture.

4.  On low, add flour mixture a little at a time (a pouring shield is helpful) until all has been incorporated.  Consistency should be like cake batter.  Switch mixer to high for 3 ½ minutes.

5.  Spoon batter into prepared pans and even out with a rubber spatula.  Be sure to leave room in French bread pans for the dough to expand.  Let rise about 45 minutes.

7.  Preheat oven 375°.  Bake 35 minutes for French bread pans, and about 40 minutes for loaf pans.  Bread should give a slightly hollow sound when tapped.

Note: Leftover bread makes wonderful French toast, and fantastic stuffing or dressing when dried into cubes.

Note: I have also shared more of my GF recipes here on this blog


Bethany Wiggins said...

My husband is allergic to wheat, bananas, eggs and potatoes. My daughter can't eat wheat. I am mildly gluten intolerant. Cooking is tricky for us! Thank you for the recipes!

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