|Multigrain Bread with Cream Cheese|
In my current town, the GF bread options are better (and tastier), but still pretty expensive for the size loaves I get. I figured, if an attempt at GF bread didn't work, I could go buy one of these breads (or, more likely, go without garlic bread). But, I miss trying GF baking experiments and I'd been keeping my eye on a gluten-free bread recipe from Moosewood Daily Special for a while. Since I had some non-wheat flours on hand, I decided to give it a try--making a LOT of substitutions.
I think it turned out fairly well, and what I found interesting was that because I didn't stick it in the refrigerator for the first two days, it developed a nice sourdough flavor. It slices easily and is better toasted (much better toasted, in my opinion). Many gluten-free breads seem to be that way--better toasted. It still stays pretty moist after it's toasted, unless I leave it in our toaster oven for a long time.
The first time I made this bread, I didn't include quinoa and as you'll see here, there still isn't much--quinoa flour is expensive (about $11 for 1.5 lbs online through two different companies)! I like both ways, but the variety of grains is fun and adds complexity to the flavor. This bread is easy to make--you literally mix all the ingredients in one bowl at the same time, toss it in a greased pan and let it rise in a warm place before baking--which I appreciate, especially with a busy schedule. It doesn't feel (too) inconvenient to make myself a loaf of bread after work that will last me for a week (or more!).
I use a base of rice and oat flour here, but I know some people are sensitive to oats (use certified GF oat flour and if it bothers you, using millet works out pretty well too--but lends a very different flavor) and rice. If you have a rice allergy, check out my friend Victoria who is creating GF bread-y recipes that are also rice-free.
Multigrain Gluten-Free Bread
1 cup oat flour
1 cup brown rice flour
1/2 cup quinoa flour
1/2 cup tapioca flour or corn starch
1 tablespoon guar gum
1/2 teaspoon salt
1 tablespoon light brown cane sugar
1 1/4 cups water
1 tablespoon dry yeast (or, if you don't buy it in bulk, 1 package, close enough)
1/4 cup olive oil
1 teaspoon cider vinegar
After the dough has risen for 1 1/4 hours, preheat the oven to 375 degrees. Remove the covering from the bread and bake the bread until golden brown, about 45 minutes. It's done when it sounds hollow, when tapped. Remove from the oven, invert onto a rack, and cool for 30 minutes before slicing.
|Look at that paleness. Toast it first!|