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I haven’t been baking my Gluten & Rice Free Multigrain Bread as often as I used to since I’ve been trying to cut back on our family’s bread intake. I’m still trying to eat mostly grain free too (I feel better when I’m mostly grain free). This morning though, my silly girl, Abbi (age 4), asked me to make “envelope” bread that you can stick peanut butter and jelly between (we’ve never referred to bread as an envelope, it was just her sporadic word of the moment). Course, then Kylie piped up and before I knew it, both girls were begging for peanut butter and jelly sandwiches.
PB & J it is. On a whim I decided to experiment with a new bread recipe, and let me tell you, this bread is hearty, dense, and makes one mean PB & J.
But this bread isn’t just for PB & J’s. It’s the perfect bread to dip into your favorite olive oil and balsamic vinegar, or pair it with a hot bowl of soup and a salad. Whatever you decide to use it for, you can’t go wrong. This is a great recipe.
Gluten Free Country Seed Bread
2013-03-01 12:38:21
1 1/4 cup hot water (between 110 – 115 degrees F)
1 tablespoons honey
2 1/2 teaspoons dry active yeast (NOT instant yeast)
1 1/2 cups sorghum flour
1 cup tapioca starch
1/2 cup brown rice flour
1/4 cup buckwheat flour
1/4 cup flax meal
2 tablespoons poppy seeds
2 tablespoons hemp seeds
2 tablespoons raw sunflower seeds
2 3/4 teaspoons xanthan gum
1 1/4 teaspoons sea salt
extra various seeds for sprinkling on top of the loaf (I used poppy seeds, sunflower seeds and sesame seeds)
3 egg whites
3 tablespoon olive oil
1 teaspoon apple cider vinegar
1. In a small mixing bowl, combine the honey and the hot water. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 7 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 7 minutes are up!
2. Using a heavy duty mixer with a paddle attachment, combine the dry ingredients.
3. In a separate mixing bowl, whisk together the eggs, oil, and vinegar.
4. When the yeast is done proofing, add the wet ingredients to the dry. Stir until it’s a little paste-like, then slowly add the yeast mixture. Using your mixer’s low speed setting, mix for about 30 seconds. Scrape the sides of the bowl then mix on medium for 1-2 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.)
5. Pour dough into a parchment lined and lightly greased 10-inch cast iron skillet. Wet your hands with warm water and use them to evenly smooth out the dough. Sprinkle the top of the dough with various seeds and allow to rise for 45 minutes to an hour. Bake in a preheated 375 degrees (F) oven for about 30 minutes.
6. Remove the loaf from the pan and allow it to cool on a wire rack. Cool completely before slicing (if you can stand to wait that long!).
If you do not have a 10-inch cast iron pan, you can use a 9-inch cake pan instead.
By Megan Ancheta
Allergy Free Alaska http://www.allergyfreealaska.com/
Enjoy!
xoxo,
Megan
This recipe is linked to My Meatless Monday, Natural Living Monday, Fat Tuesday, Tasteful Tuesday, Slightly Indulgent Tuesday, Hearth & Soul Blog Hop, Traditional Tuesday, Make Your Own! Monday, Allergy Free Wednesdays, Waste Not Want Not Wednesday, Gluten Free Wednesday, Whole Food Wednesday, Real Food Wednesday, Healthy 2Day Wednesday, Full Plate Thursday, Thank Your Body Thursday, Tasty Traditions, Gluten Free Fridays and Fight Back Friday.
Megan, this bread looks fantastic! You are definitely a gluten-free bread guru! Will share on my gfe FB page later.
Shirley
Hi Shirley,
Thank you for the sweet compliment – and thank you for sharing!
xo,
Megan
Hi!
This sounds like a great recipe. As a “new celiac” I am searching for a good bred for the occasion I craze it. I, to, generally do better on few if lieelt grains, though. Anyway, could I sub another flour for th esorghum? Maybe more rice, or teff, garbanzo, amaranth? MAybe, and it would be nice, some almond flour to up the protein and decrease the carb content?
What do you think?
THANKS!
)
Maria
Hi Maria,
Hugs,
I think you would be okay substituting brown rice flour for the sorghum, and then using almond flour to replace the 1/2 cup of brown rice flour the recipe calls for. I wouldn’t use more than 1/2 a cup of almond flour though. This bread is already dense, almond flour will add even more weight/denseness to it.
Megan
Sorry…corrections, accidentally hit send….”bread”, “crave”, “few if little grains”
GOSH! This just looks so AMAZING Megan! Your other bread looked really good but this looks just like the Granary Bread we used to adore! I might just make this recipe for daughter and me on a bread craving day now we can get Sorghum flour more easily now! Congratulations on yet another awesome recipe! xo
Love this recipe!! I just made a similar loaf recently and it was great. I love the idea of using buckwheat flour too. I’m trying to work on a brown bread recipe, and I think buckwheat would be great. Can’t wait!! You rock
This looks like one hearty, tasty and amazing homemade bread loaf Megan! Love the seeds you packed into this bread. I gotta make this for my own kids who love sandwiches.
This looks wonderful, especially with the seeds! I love a good, healthy GF bread recipe
Thanks so much for sharing this on Waste Not Want Not Wednesday. I’ve pinned it
Megan, that’s a beautiful loaf of bread! Like you, I’ve been eating mostly grain free, but this sure is tempting. Great job! Thanks for sharing it at Gluten-Free Wednesdays.
this looks amazing, and super simple, cannot wait to try it!! love all the seeds and textures, it will be a great bread with a bowl of soup, cannot wait!
I have a sensitivity to buckwheat. Do have have a suggestionas to what I could use instead? This bread looks fantastic! thank you.
Hi Stacey,
Teff flour or millet flour would be a wonderful substitute for the buckwheat flour!
Hugs,
Megan
Wow, that does look like one mean PBJ YUM! I hope you stop by Gluten Free Fridays this week to link up this yummy recipe! It will be live Thursday evening at 7:05 pm! We are having a Gluten Free giveaway this week to one lucky person! Hope to see you there! Cindy
Megan, your Country Seed Bread is just beautiful. Thank you so much for sharing this special recipe with Full Plate Thursday and enjoy your weekend.
Come Back Soon!
Miz Helen
Your bread looks amazing but I was wondering what flour could I substitute the rice flour with? After reading a lot about high level of arsenic found in rice I am trying to reduce the amount we consume.
Thank you, Nathalie
Hi Nathalie,
I hope you enjoy it!
You could use millet flour in place of the brown rice flour!
Hugs,
Megan
Thanks a lot, I think I will try it this week-end.
Thanks again,
Nathalie
this looks really yummy! Love the seeds! Just wanted to let you know that I am featuring this as part of a bread and pizza round up! Come over and check it out! Would love to see my featured button on this post
) http://www.nap-timecreations.com/2013/03/breadandpizza.html
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts!
This one’s looking so yummy! I bet it’s totally delicious.
I’m planning to try another tricks for bread this weekend. This one is a great choice.
Thanks for sharing
This bread is very very good, and my husband and kids loved it too. Would you happen to have a version that double it, like you did with your Gluten & Rice free Multigrain bread?
Thanks again for the great recipe.
Nathalie
Hi Nathalie! Glad you enjoyed it.
I always love to hear that about my recipes! I do not have a doubled version of this one, but you should be okay doubling everything. You might be able to get away with using a 1/3 cup of olive oil instead of measuring out 6 separate tablespoons… Let me know if you run into any snags.
Hugs,
Megan
I love all your recipes. Unfortunately I don’t tolerate tapioca starch. This makes it very difficult if it comes to baking. Do you think I could substitute it with potato starch?
Thank you so much
Thank you, Daniela! Yes, absolutely. I don’t use potato starch because I have issues with potatoes, but it should work just fine as a replacement for the tapioca. Just make sure you’re using the actual potato starch and NOT potato flour.
Megan