Gluten Free Recipes from Gluten-Free-Desserts.com
Gluten-Free & Wheat-Free
High-Fiber Multi-Grain Bread Recipe
GF Recipe Summary
Gluten-Free High-Fiber Multi-Grain Bread: A healthy and delicious high-fiber multi-grain bread, with great taste and texture, that is also dairy-free
This gluten-free recipe yields a wonderfully soft and delicious yeast bread with a mild flavor and lots of fiber. It uses a combination of gluten-free grains including Teff, Millet and Flaxseed, plus Inulin (ground chicory root extract variety) to achieve amazing levels of fiber in gluten-free bread, while maintaining great taste and texture.
Inulins are a group of naturally occurring oligosaccharides (linked simple sugars) that have useful nutritional characteristics like: high-fiber, low calorie, minimal blood-sugar impact, and healthy intestinal bacteria promotion. In this recipe, we use Inulin powder (Chicory Root variety) which should be somewhat easy to find at places like Trader Joes or health-food stores.
Inulin: 24g Millet: 6g Teff: 4g Flax: 8g Xanthan Gum: 12g TOTAL: 54g Fiber per loaf or, nearly 3g per ½" slice
This is as high, or higher, than many commercial whole grain breads like Brownberry Classics Oat/Nut whole grain, and many other whole-grain wheat breads, all while being gluten-free!
Gluten-Free Recipe Card and Pictures
1½ Cups Cornstarch ½ Cup Millet Flour 2 Cups White Rice Flour ¼ Cup Teff Flour ¼ Cup Flaxseed Meal ¼ Cup Inulin powder (Chicory Root type) 1½ Tablespoons Xanthan Gum 2 Teaspoons Salt 1 Teaspoon Garlic Powder or Onion Powder 1 Tablespoon Dried Chives 1 Package Active Dry Yeast 1 Teaspoon Apple Cider Vinegar 2 Tablespoons Sugar 1 Tablespoon Honey ⅓ Cup Olive Oil 2 Eggs 1 Egg White (Reserve the Yolk for Egg Wash) 1 Tablespoon Sesame Seeds 1¾ Cups Warm Water (110-115° F) 1 Tablespoon Melted Butter or Margarine (Reserve for Top of Loaf)
Place cornstarch, flours, flaxseed meal, Inulin, Xanthan gum, salt, chives, garlic or onion powder and yeast in mixing bowl; mix. Add, vinegar, sugar, honey, oil, eggs, egg white, sesame seeds and lastly the warm water; mix (slowly). Increase speed to high and beat for 4 minutes.
Spray a standard-sized cookie sheet with cooking spray.
Spoon dough into a gallon size zip lock bag (hint: place zip lock bag into an upright container then spoon dough into zip lock bag). Cut one corner off the zip lock bag to form a roughly 2 inch diameter round opening in bag when dough is dispersed through it — cut the corner off diagonally, with the cut-line being about 3.5 inches long to get proper opening size.
Gently squeeze dough through the opening onto a cookie sheet to form one large loaf approximately one foot (12 inches) long. Reshape loaf as desired (should be minor reshaping if any needed).
Gently brush the melted butter or margarine on all exposed surfaces of the bread.
Allow bread to sit in a warm, dry location (free of drafts) covered loosely with plastic wrap for 40 minutes. Preheat oven to 375°F.
Remove plastic wrap from bread and create an egg-wash by beating together, in a small bowl, the reserved egg yolk and one tablespoon of water. Gently brush the egg wash on all exposed surfaces of the bread and bake for 45 minutes (on middle oven rack).
Yields: one large loaf which should look like the one in my pictures here.
