In January, I marked five years of eating gluten free. Food restrictions are challenging, can cause stress (what am I going to eat) and friction with family or friends (a little bit won’t hurt you will it?), but, if looked at through a positive lens, can take you on a lifelong adventure of learning and experimentation.
Hands down, the thing I miss most from my old life is real bread. Fresh, artisan loaves of ciabatta, focaccia, boule, baguette made with local, organic flour in a bakery right down the road…OK I’ll stop torturing myself now. One of my early purchases was Gluten-Free Artisan Bread in Five Minutes a Day. Let’s be honest, nothing will ever quite taste like bread full of wheat and gluten yumminess, but the breads I’ve made with this cookbook definitely satisfy my cravings. The deal with the “five minutes” is that you mix up the flour blend and then make the dough and store it in the fridge. Then any time you want bread, it takes five minutes to shape the dough, let it rise, and bake it. I love refrigerator doughs! So, if you’re gluten free, I recommend you get a copy of this book.
My favorite sandwich/toast bread, however, was given to me by a good friend back in 2014. And this is the recipe I will share with you here.
Ellie’s Gluten Free/Rice Free Multigrain Bread
- 1 cup millet flour
- 1 cup tapioca starch
- 1/2 blanched almond flour
- 1/2 cup brown teff flour
- 1/4 cup sorghum flour
- 1/4 cup flax meal
- 2 3/4 teaspoons xanthan gum
- 1 1/2 teaspoons sea salt
- 3 eggs
- 3 tablespoons olive oil
- 1 tablespoon molasses
- 1 teaspoon apple cider vinegar
- 1 1/4 cups hot water (110-115 degrees F)
- 2 tablespoons honey
- 2 1/2 teaspoons active dry yeast
- Combine dry ingredients, mixing until evenly blended.
- In separate mixing bowl, whisk together eggs, oil, molasses and vinegar.
- In small bowl, combine honey and hot water. Sprinkle in yeast and stir to combine. Allow to proof for 7 minutes.
- When yeast is bubbling, add wet ingredients to dry while mixing on low speed (about 30 seconds), stopping to scrape bowl to ensure even mixing.
- Add in yeast mixture and mix on medium for 2-3 minutes or until dough is smooth, making sure to scrape bowl occasionally.
- Pour dough into a parchment lined, well-greased, metal 9×5 bread pan. Cover with cloth or plastic wrap and allow to rise for 30 minutes. Remove cloth when bread has risen enough to almost touch it. Allow to rise another 30 minutes.
- Preheat oven to 375 F.
- Bake 35-40 minutes, until firm all through.
- Remove loaf from pan and allow to cool on wire rack.
- Cool completely before slicing.