Multi Grain Bread Gluten Dairy And Egg Free Recipes

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GLUTEN AND YEAST AND DAIRY FREE MULTIGRAIN BREAD

A tasty and nutritious gluten and yeast free bread. You need to start soaking the grains the night before you want to bake the bread to allow the abiant yeast in the teff time to work. It makes tasty crackers too if you slice very thinly and toast on a cookie sheet in a 300 degree oven for about 5 minutes per side. The crackers keep for a couple of weeks in tupperware. If you blend the crackers and add some parsley and seasonings it makes great bread crumbs as well. For the information of Chef #257341 There is no yeast in apple cider vinegar, just apples. If you can tolerant teff, you can tolerant soaked teff. As a matter of fact, it is a good practice to soak all grains in an acid like buttermilk to ease digestion, especially if you have digestion issues.

Provided by Chef 616082

Categories     Sourdough Breads

Time 1h5m

Yield 1 Loaf, 18 serving(s)

Number Of Ingredients 19



Gluten and Yeast and Dairy Free Multigrain Bread image

Steps:

  • Before bed in a medium non-metalic bowl whisk the first four dry ingredients well. Blend in the soured almond milk, cover tightly with saran wrap and leave in oven with the light on.
  • The next day, in a small bowl, mix 1/2 cup water with ground chia seeds and stir very well until an even paste is reached. Stir in the egg yolks, oil (warmed if you use coconut) and two teaspoons of cider vinegar if soured almond milk wasn't used in the first step.
  • In a medium bowl mix sorghum, ground almonds, tapioca, ground flax, guar gum, baking powder and soda and salt mixing well.
  • Mix the wet ingredients with the dry and gingerly mix both with the soaked grains from the oven being careful to keep as much lift as possible.
  • In a mixer beat the egg whites and 1/4 teaspoon of cream of tartar until stiff peaks form. Fold carefully into the completed mixture and turn into a greased and floured loaf pan. Level with a spoon dipped in hot water and slash down the middle with a knife.
  • Let dough sit while oven preheats to 350 degrees then cook for between 35 and 45 minutes until toothpick inserted in centre comes out clean.

Nutrition Facts : Calories 174, Fat 7.5, SaturatedFat 3.2, Cholesterol 20.7, Sodium 218.5, Carbohydrate 24.4, Fiber 2.6, Sugar 2.7, Protein 3.6

1/2 cup teff, ground
1 1/4 cups brown rice flour (or 3/4 brown rice 1/2 cup gf oats)
1/4 teaspoon ground ginger
3 tablespoons sugar
3/4 cup almond milk, soured with
2 teaspoons cider vinegar (or water)
1/2 cup sorghum
1/2 cup almonds, ground
1 cup tapioca (or other starch)
1/4 cup flax seed, ground
1 ounce chia seeds, ground (two tablespoons)
2 teaspoons guar gum or 1 1/2 teaspoons xanthan gum
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup coconut oil or 1/4 cup olive oil
2 eggs, seperated
1/4 teaspoon cream of tartar
1/2 cup water

MULTI-GRAIN BREAD (GLUTEN, DAIRY AND EGG-FREE)

This is my son's favourite bread. He likes to eat it as soon as it's cooked or as toast the next day. It also makes an awesome salad sandwich. Various mehods of baking are given, choose a method that suits you.

Provided by bearhouse5

Categories     Breads

Time 2h15m

Yield 1 loaf

Number Of Ingredients 19



Multi-Grain Bread (Gluten, Dairy and Egg-Free) image

Steps:

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

Nutrition Facts : Calories 2403.8, Fat 98.1, SaturatedFat 14.2, Sodium 2371.4, Carbohydrate 348.4, Fiber 21.5, Sugar 39.3, Protein 34.6

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
2/3 cup arrowroot
1 1/2 teaspoons xanthan gum
1 1/2 teaspoons guar gum
2 2/3 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons gluten free baking powder
4 teaspoons vegan egg replacer powder (or 3 eggs and reduce water by 3/4 cup)
1/3 cup soymilk powder (or dari free or almond meal)
3 teaspoons poppy seeds
3 teaspoons sesame seeds
3 teaspoons flax seeds (linseeds)
4 teaspoons sunflower seeds
2 1/4 teaspoons dried yeast granules

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