WHOLE GRAIN GLUTEN FREE BREAD RECIPE RECIPES

Steps:

• Butter and flour a 9x5-inch loaf pan.
• Sift rice flour, tapioca starch, potato starch, yeast, guar gum, salt, and baking powder together in a bowl.
• Place quinoa, sunflower seeds, almonds, and flax seeds in a coffee grinder. Grind until very fine. Mix into the flour mixture.
• Combine milk, eggs, egg whites, molasses, agave nectar, olive oil, and vinegar in the bowl of a stand mixer fitted with the paddle attachment; beat on low until well blended. Pour in dry mixture slowly, beating on medium-high and pushing dough down with a spatula as necessary.
• Scoop dough into the prepared pan, spreading it evenly with a wet spatula. Sprinkle with sesame seeds. Fill a large bowl with boiling-hot water and place it in a microwave. Rest a cooling rack on top of the bowl. Place pan on top and cover the dough. Let dough rise until it reaches the top of the pan, about 1 hour 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until the top is golden and an instant-read thermometer inserted in the center reads 200 degrees F (93 degrees C), about 45 minutes. Let bread cool thoroughly before slicing with a serrated knife.

Steps:

• take a normal 9x5 loaf pan and add some canola oil to grease it up.
• in mixing bowl pour warm water in to the yeast, you can add a pinch of sugar to help proof the yeast.
• in separate mixing bowl mix all other wet ingredients and two eggs, lightly beat the eggs.
• in third separate bowl mix all dry ingredients
• once yeast is activated (should be around 5 minutes or until it has bubbled up to about twice its original size.) make a chimney or well in the dry ingredients and pour all ingredients in to the hole. mix thoroughly.
• after about five minutes of mixing take a wet spatula and mix a few times than scoop dough in to loaf pan. re wet the spatula and smooth out the dough to desired shape.
• let rise for an hour in a warm place, and preheat one to 375.