GF/SF/DF-Wholegrain Bread

This is the best gluten free bread I have ever had. I used to be an expert at making gluten breads and never thought I would be able to make a bread that even compared...this one does!

Gluten Free Soy Free Whole Grain Bread

 Ingredients: 

• 1 cup Organic Millet Flour  (I mill my own)
• 1/2 cup Organic Brown Rice Flour (I mill my own)
• 1/2 cup Organic Heirloom Buckwheat Flour (I mill my own)
• 3/4 cup Sweet White Sorghum Flour (looking for an organic source of whole sorghum so I can mill my own in the future)
• 1/4 cup Organic Quinoa Flour (I mill my own)
• 2 TBS Organic Honey
• 2 TBS Organic Cold Pressed Extra Virgin Olive Oil
• 1-1/4 tsp Sea Salt
• 1/2 tsp Braggs Organic Apple Cider Vinegar
• 2-1/2 tsp SAF Red Label Yeast for Bread
• 2 Organic Brown Free Range Eggs at Room Temperature-(Grain Fed & From a local Small Farm-support your farmers, especially organic farms)
• 1-1/4 to 1-1/2 c warm water 110°F
• 2 tsp Xanthan Gum
• 1 India Tree European Style Brown Sugar Cubes -OR- 2 tsp Organic Raw Sugar
• 1/4 cup of Gluten Free Rolled Oats (for top of loaf)

Used my new flour mill today The Kitchen Mill by Blendtec. Worked very well especially for the price point. I own a Nutrimill that I used to grind wheat in prior to going Gluten Free and did not want to spend that much on a new one so this was a great mill for the price.

Directions: 

• Prepare a glass bread pan with butter or olive oil; set aside.
• Preheat oven to 350 degrees.
• In your large stainless steel mixer bowl combine flours, salt & xanthan gum.
• Whisk with wire whisk until well blended; set aside.

India Tree European Style Brown Sugar Cubes

•  In a glass bowl or mixing cup add yeast, 1/2 cup of the water  & the brown sugar cube.
• Mix lightly with stainless steel whisk or spoon; set aside to proof for 10 minutes (should look foamy and double in volume-see picture below).

Proofed Yeast

•  In separate bowl whisk room temperature eggs; set aside.
• In another glass bowl mix remaining warm water, olive oil, honey & vinegar; set aside.
• After  yeast is proofed add to the flour in your mixer bowl and with your paddle attachment (not your needing attachment), turn mixer on speed 2 and begin to mix.
• Add the water, oil, honey vinegar mixture to it.
• Add the eggs last & mix well for approx 5-6 minutes on speed two. Your dough will be thick and not like standard bread dough at all. Add more water if too thick,  (it should be peanut butter or cookie dough consistency-see picture below). 

Dough should be peanut butter or cookie dough consistency

• Using a scraper, scrape dough from your mixer bowl into your prepared bread pan.
• With wet hand smooth out top & sprinkle oats on top.
• Cover with clean dish towel & place in a draft free warm area to rise.
• Rising time may vary depending on your room temperature and elevation. It took mine 45 minutes to peak up about an inch past the top of the pan (please note it does not double in size like normal gluten bread does).
• Place in the oven and bake.
• Remove from oven when done, cool for 5 minutes in the pan on a rack.
• Remove to the pan and cool to wire rack.
• Wait for at least an hour to cut & consume the deliciousness!

After removing from oven cool for 5 minutes on rack before removing from pan to cool to rack

Cook Temp: 350°F 
Cook Time:  45-55 minutes depending on your oven, mine is done in 50 minutes. 
Serve With: Makes fantastic toast, PB&J sandwiches, etc. Add some butter & organic honey for added yum factor! 
Notes: Makes great croutons or bread crumbs!
Yields: 1 loaf (approx 13 slices).