Gluten-Free Multi-Grain Sandwich Bread
You think, Margarita time.
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Gluten-Free Multi-Grain Sandwich Bread Recipe
- Ingredients are best at room temperature (except the warm water at 115ºF.).
- If it's humid out, use a tablespoon or two less liquid.
- Please read updated notes below on changes for sea level baking.*
Select the Gluten-Free cycle for 1.5 pound loaf. Select medium or dark crust as you prefer.
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Here's what I did- my tips for using a Breadman bread machine with gluten-free flours:
After a minute or two of mixing, open the machine and scrape down the sides of the pan with a soft spatula to help incorporate he flour; I had to do this twice.
After the mixing/kneading cycle was finished (before the Rise cycle) I removed the paddle and with wet fingers pressed and smoothed the top to even out the shape.
I sprinkled a generous tablespoon of sesame seeds all over the top.
When the machine beeped "done". I checked to see if I thought the loaf was baked all the way through. I do this by lightly pressing on the side- if it gives too much or seems soft, add another 5 to 10 minutes of baking time (Select Bake only).
When you think the loaf is done, remove it from the hot machine and place on a wire rack. Tip it on its side and when cooled a little, shimmy it out (if you don't do this, it steams and gets too moist). Place the loaf on a wire rack and do the thump test. The thump test reveals if it's done. It should sound hollow when tapped.
If by some chance you find it's not quite done (it ought to be, but judging from comments I get everyone's bread machine experience is a bit different), or you like a crusty crust, place the naked loaf directly into the oven- on the center rack- and turn on the temp to 350ºF. You can bake it for another 10 minutes, but keep an eye on it. It should be firm to the touch and sound hollow if you tap it.
Cool the loaf on a wire rack. Slice with a sharp serrated knife.
Readers sometimes ask if they can lessen either the oil or the sweetener in my recipes. My honest response is- in the case of gluten-free bread baking, I'd venture, no. Why? What really makes this bread tender and not crumbly is the give it gets from the honey and oil I've added. That said- if the loaf turns out gummy in the middle you may live in more humid climate, so cut back on the honey or agave.
Honey and agave work wonders with gluten-free flours that lack elasticity; both are humectants and boost the stickiness factor- and flavor. You know those dry crumbly frozen rice bread loaves you first bought when you started glutenfree? Well, this ain't anything like those, Babycakes. And my little tweaks are why.
If you use a real egg, you might be able to get away with one less tablespoon of oil.
*Karina's Sea Level Notes April 2010:
Here are the tweaks I do here:
Start with 1 cup warm water (this is less).
Increase the egg replacer to 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy.
Decrease the honey or agave to 1 tablespoon.
Or bake at a higher temperature, in the oven- this tip works. Try 400º. Keep an eye on it, though, as it will bake faster. Use a cake tester to test the center.
If you don't have a bread machine:
GFG Recipe Notes:
This original recipe was developed at higher altitude. If you live at sea level, or a lower altitude, and the bread is not rising as high, I would suggest adding an extra whipped egg white, for leavening.
Vegan gluten-free bread will never rise as high as gluten-free bread with eggs.
If keeping this vegan, make sure the batter is warm enough to encourage the yeast to rise. Also make sure you use some sugar or agave/honey to feed the yeast.
And remember, if the dough is too wet, it may bake up too dense and heavy. This dough is more akin to thick muffin batter than cake batter.
For substitutions, please see my guide to baking with substitutions here.