Country Bread
Vegetarian Times Issue: October 1, 2007 p.75
A good recipe for homemade bread is worth its weight in gold to gluten-intolerant bakers. This soft, chewy loaf fits the bill.
Directions
- Coat 9- x 5-inch loaf pan with cooking spray. Combine sugar and 1/4 cup warm water. Sprinkle yeast on top, then stir to combine. Set aside.
- Whisk together rice flour, sunflower seeds, flaxseeds, potato starch, soy flour, tapioca flour, xanthan gum, and salt in large bowl. In separate bowl, whisk together eggs, egg whites, soymilk, oil, molasses, and vinegar.
- Add dry ingredients to egg mixture, and beat with electric mixer on low speed 1 minute. Add yeast mixture, increase mixer speed to medium-high, and beat 3 minutes. Pour batter into prepared loaf pan; let rise 1 hour in warm place.
- Preheat oven to 350˚F. Bake loaf 45 to 55 minutes, or until deep golden brown (the outside will look very dark but the inside will be soft and moist). Cool 10 minutes, then turn out onto cutting board, and slice.
ingredient list
Makes 1 loaf (10 slices)
- 1 tsp. sugar
- 1 0.75-oz. pkg. yeast
- 1 cup brown rice flour
- 1 cup sunflower seeds
- 1/2 cup ground flaxseeds or flaxseed meal
- 1/2 cup potato starch
- 1/4 cup soy flour
- 1/4 cup tapioca flour or starch
- 1 Tbs. xanthan gum
- 1 tsp. salt
- 2 eggs
- 2 egg whites
- 1/2 cup soymilk or rice milk
- 1/4 cup olive oil
- 1/4 cup molasses
- 1 Tbs. apple cider vinegar
Nutritional Information
Per SLICE:
| Calories |
315 |
| Protein |
10g |
| Total Fat |
16g |
| Saturated Fat |
2g |
| Carbs |
38g |
| Cholesterol |
42mg |
| Sodium |
278mg |
| Fiber |
5g |
| Sugar |
6g |
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Comments
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Can this be made in a bread machine?
Thank you for your recipe. I don't eat eggs or oil. Do you have a suggestion for substitutions???
Will Ener-G work for the both the eggs and whites?
For the oil I have used applesauce or pureed prunes, what do you think for this recipe?
Have been looking a long time for a Gluten Free, dairy free, oil free bread that isn't too dense or hard.
Happy Holidays
Looking forward to hearing from you.
Barbara J Mathison
President
Vegetarian Society of Utah
I live outside of the U.S. and couldn't find all of the ingredientts. So, I substituted:
Pumpkin seeds for sunflour seeds
Mung bean flour for soy flour
Tapioca flour for potato starch
Dulce de panela (atado de dulce) for molsses
I haven't had real bread let alone multigrain bread for years. This is delicious!!!
I am making this for the second time. This loaf is very firm so I cut my pieces very thin so the calorie count wouldn't be 315 calories a slice. I can easily gain weight on bread although they say that is not true. Pam, you don't need to use a bread machine. It whips up with a hand mixer in 3 minutes. A bread machine will not save you time on this one. Barbara, I would try your substitutions. I might try yours next time myself. I'd like to try Rachel's also. I would not call the original recipe delicious. It's okay and edible, but not delicious. This batter is too thick to pour. You have to spoon it in, then spread with a spoon. My first batch did not rise at all. I'm waiting for the second batch to rise. I know the yeast is good. It nearly overflowed my measuring cup. I use coconut oil for the health benefits. It took me 2 months to eat my loaf and it was still good enough to eat. (I refrigerated it right after it cooled and put it in a zipper bag.
I agree with thr rest of the comments. This bread is indeed healthy, which is sometimes difficult to find in gluten free baking. Also, I think that baking this bread in a conventional oven is the best way. I use coconut oil as well as coconut sugar for the health benefits. Now,I am dealing with food allergies. Thanks so much !
Best recipe yet for gluten free bread! I have been searching and experimenting for quite some time and am so relieved to have found this! I found the molasses to be too overwhelming so I omit it completely and found the bread tastes much better without it! Easier to make than regular wheat bread with a bread maker!