The Miracle Multigrain Rolls or Mini Bread Loaf

A big thanks to Linda, at the Gluten-Free Homemaker, for allowing me to enter this into the February Yeast Bread Challenge!

Fresh bread, anyone?

Or how about rolls?

Amazingly, I think this recipe tastes very similar to wheat bread.  It is one of my favorite recipes so far and I think you guys deserve to have it.  Everyone on a restricted diet deserves to eat tasty bread!

A few tips to remember when baking bread:

 1.  Don’t cut the salt!  Reducing the amount of salt in yeast dough can cause the dough to rise too quickly – resulting in poor looking/poor tasting bread.

2.  Make sure your eggs (and all ingredients) are at room temperature. 

3. Don’t forget yeast must be stored in the refrigerator or freezer. Double check those expiration dates to ensure your yeast is fresh!  

4. When making gluten free bread, do not use your mixer’s dough hook.  Use the paddle attachment. 

Yeast Mixture:
1 cup warm water (temperature should be between 110 – 115 degrees F)
2 1/8 tsp active dry yeast (NOT instant yeast)
3 TBSP honey

Dry Ingredients:
3/4 cup brown rice flour (NOT finely ground)
1/4 cup sorghum flour (NOT finely ground)
1/4 cup amaranth flour
1/4 cup flax meal (oat flour works well too, though I prefer the taste of the flax)
1/4 cup brown teff flour
1/2 cup tapioca starch
2 tsp xanthan gum (or guar gum)
1 tsp sea salt
1 tsp baking powder

Wet Ingredients:
2 eggs
3 TBSP olive oil
1/2 tsp apple cider vinegar

Directions:
In a small mixing bowl, combine the honey and the warm water; mix until the honey is dissolved.  Sprinkle in the yeast and give it a quick stir to combine.  Allow to proof for 10 minutes (set a timer!) – NO more, NO less time.  Make sure you have the other wet and dry ingredients mixed and ready to go when the 10 minutes are up! 

Using a heavy duty mixer, combine the dry ingredients.

In a separate mixing bowl, whisk together the eggs, oil, and vinegar.

When the yeast is done proofing, add the eggs, oil, and vinegar to the dry ingredients.  Stir until it’s a little paste-like, then add the yeast.  Using your mixer’s low speed setting, mix for about 30 seconds.  Scrape the sides of the bowl then mix on medium for about 2 minutes.  (You may need to stop your mixer and scrape the sides of your bowl a few more times.)

For Dinner Rolls:
Divide the dough among 12 well greased muffin tins.  Allow to rise for an hour.  When the hour is up, preheat your oven to 375 degrees (F).  When the oven is up to temperature, place tins in the oven and bake for about 20 minutes.   

For a Mini-Loaf:
Pour dough into a well greased 8.5 x 4.5″ bread pan and cover with plastic wrap.  Allow to rise for an hour (Check the loaf 30 minutes into rising.  When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.)  When the hour of rising is up, preheat your oven to 375 degrees (F).  When the oven is up to temperature, place loaf in oven and bake for about 25 minutes.

Allow the rolls or loaf to cool on a wire rack.  The loaf must be completely cooled before being cut into (if you can stand to leave it alone for that long!).

These will stay fresh for about two days, after that, store the remaining in the freezer to pull out and enjoy when needed.

:)  Megan

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Comments

  1. says

    I can’t wait to hear what you think of it, Sheri!Teff is a very small grain native to Ethiopia. It’s texture and hardiness remind me of buckwheat, but it’s flavor is much more mild and has a “nutty” flavor. It’s packed with nutrition, and I have read it is higher in protein than wheat. I really like it and can’t wait to experiment a bit more with it. The last time I ordered Teff, it was through Azure, although I think I saw some at Gluten Free Central the last time I was there. I will either buy it at Gluten Free Central or through Amazon the next time I need it. I haven’t used the Bob’s Red Mill Teff flour, but I’m sure it would be okay too. The brand I use is Maskal Teff (There are two kinds of teff flour – ivory or brown. I use the brown. Haven’t tried the ivory yet!).

  2. Sheri says

    I actually found some on Amazon this afternoon and ordered it and a few other things too so as soon as it arrives I'll be trying this.

  3. Sheri says

    The flours came today so I have a loaf on the rise at the moment. I forgot to get amaranth flour so I used millet instead. We'll see what happens and I'll keep you posted. Thanks so much for all your hard work experimenting with this.

  4. Sheri says

    Out of the oven and into the mouth. Can't wait for it to cool. It is so incredibly good I can hardly stand it :) Thanks so much for sharing. Now I can't wait to try your other bread recipe.

  5. says

    Hi Megan
    Your recipes look wonderful and I will try them soon. Particularly, your bread recipes. However, I have serious allergy to any egg products as well as dairy and wheat/gluten. My question is, what do you suggest in your recipes for an egg substitute ?

    Really looking forward to hearing from you .
    Jeri

    • Megan says

      Hi Jeri, :) Thank you! I haven’t tried it myself, but others with egg allergies have reported egg replacer works well in my bread recipes. Thanks for stopping by – and welcome to AFA!
      Megan

  6. Katie says

    Is there a reason why you do a smaller loaf? Does it not bake up well if larger? I am trying to find a recipe that I can make two large loaves a week. If this one would work, I would like to try it, because the combination of flours looks good.

Trackbacks

  1. [...] This recipe is actually not a new one, it’s been on my website for quite a while. Unfortunately it was getting overlooked because the food photography was so bad (I’m not kidding… the old picture of this soup was really bad, and didn’t leave you wanting to have a bowl of it!). I don’t know about you, but when I look at the bowl of soup below (it’s a new picture), I’d really like to eat it! Especially with a nice hearty bread roll! [...]

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