This recipe is a slight adjustment to Amy’s Gluten Free Whole Grain Sandwich Bread, over at Simply Sugar and Gluten Free. I’d had this recipe on my list of ‘must tries’ and I’m so glad I finally got around to it. You’ll see only very minor changes, so make sure to check out Amy’s recipe. This one has been a huge success! Everyone who’s tried it just loves it!
Gluten Free Whole Grain Bread
2/3 cup sorghum flour
1/2 cup buckwheat flour
1/2 cup millet flour
3/4 cup potato starch
2 1/4 teaspoon xanthan gum
1 1/4 teaspoon kosher salt
1 cup dairy free sweet milk (see below for my notes)
1/2 cup water
2 packages yeast (approx 2 tsp per package)
1 large egg, at room temperature and beaten
4 tablespoons canola oil
2 tablespoons agave nectar
1/2 teaspoon apple cider vinegar
1 tablespoon of sesame
1 tablespoon flax seed
1 tablespoon sunflower seeds
In a large bowl, whisk your flours, starches, salt, and xanthan gum.
Combine the sweet milk and water into a microwave safe container (I used glass) and microwave the mix for about 45 seconds. It should be hot but not near boiling. Add the yeast and mix in. Note: make sure the container you’re using with the milk and water is rather large – I was extremely close to having the frothy yeast mix pour over the sides of the glass container. It just about doubled I believe.
Whisk up the egg in a separate mixing bowl, adding the oil, agave, apple cider vinegar and finally the yeast mix.
Set up your bread machine. First pour in the wet mix and then cover it with the dry mix. I set my machine on light yeast bread.
This bread was so easy to slice! I’d recommend slicing the whole loaf about 15 minutes after you remove it from the machine. It’s enough time to cool it down, but it was warm enough that it was easy for me to cut it evenly.
Note: What is sweet milk? Well, I first about it from Ari over at the Frugally Rich Life. She took regular cow’s milk, added raisins, let it soak for a few days, and then got sweet milk! I tried it with unsweetened soy milk and it still worked really well! Because of the added sweetness, I increased the quantity of milk in this recipe and then removed some of the agave used in the original recipe.