What Life Dishes Out A Gluten Free and (almost) Vegetarian Cooking Blog

June 13, 2010

Gluten-Free Multigrain Artisan Loaf

She’s a beauty, ain’t she?  Both Gluten and Yeast-free, this loaf is a soda bread, with a slightly grainy texture and a rye flavor.  This bread is loaded with good things like quinoa, sorghum and flax.  Heat up a pot of soup to go with and enjoy – it won’t take many hearty slices for your belly to feel plenty full!

Ingredients:

 1/3 cup cold water

 1/2 cup vegetable oil

 2 eggs, slightly beaten (reserve 1 tbsp in a small bowl for egg wash)

 1/4 cup sugar

 2 tsp baking soda

 1 Tbsp baking powder

 1/2 tsp salt

 1 Tbsp Caraway Seed

 1/2 cup Quinoa (or Amaranth) Flour

 1/2 cup Sorghum Flour

 1/2 cup Sweet Rice Flour

 1 1/2 cup White Rice Flour

  2 tsp Xanthan Gum

 1/4 cup Flaxseed Meal

 1 cup buttermilk

1/4 cup plain Yogurt (or another 1/4 cup buttermilk)

 1 tsp milk (mixed with the reserved egg)

1 tsp sesame seeds

1/2 tsp poppy seeds

Directions:

  1. Preheat oven to 350 degrees.
  2. Place water in a small bowl and put bowl in freezer for 10 minutes.
  3. In large bowl, combine baking soda, baking powder, salt, caraway seeds, flours, xanthan gum, and flaxseed meal.  Whisk together to insure even distribution of ingredients; set aside.
  4. Place vegetable oil into a mixing bowl.  Add cold water from freezer.  Mix with whisk attachment for 2 minutes.  Add sugar and slightly beaten eggs (be sure to reserve 1 Tbsp of egg for later use).  Mix until combined.
  5. Add buttermilk, yogurt and the dry ingredients; mix to form your bread dough.
  6. Place dough into greased 2 quart pyrex round casserole dish.
  7. Comine reserved egg with 1 tsp milk.  Gently brush on surface of dough (use all the mixture).  Top with poppy and sesame seeds, if desired. 
  8. Bake immediately for one hour. 
  9. Remove from oven and invert bread immediately onto wire rack to cool. 

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