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The Miracle Multigrain Rolls or Mini Bread Loaf

Feb 18, 2011 · 24 Comments

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 ⅛ tsp active dry yeast (NOT instant yeast)
3 TBSP honey

Dry Ingredients:
¾ cup brown rice flour (NOT finely ground)
¼ cup sorghum flour (NOT finely ground)
¼ cup amaranth flour
¼ cup flax meal (oat flour works well too, though I prefer the taste of the flax)
¼ cup brown teff flour
½ 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
½ 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

« Gluten Free Brownies
Gluten Free Oatmeal Millet Bread »

Gluten Free, Gluten Free Bread bread, gluten free bread, multigrain, rolls

Reader Interactions

Comments

  1. Sheri says

    February 18, 2011 at 4:28 am

    What is teff flour and where do you get it? I can't wait to try this.

    Reply
  2. Megan @ MAID in Alaska says

    February 18, 2011 at 5:27 am

    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!).

    Reply
  3. Sheri says

    February 19, 2011 at 8:23 am

    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.

    Reply
  4. Megan Lierman says

    February 19, 2011 at 10:02 pm

    Natural Pantry has teff too.

    Reply
  5. Megan @ MAID in Alaska says

    February 20, 2011 at 7:07 am

    Thanks, Megan!

    Reply
  6. Sheri says

    February 24, 2011 at 11:35 pm

    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.

    Reply
  7. Sheri says

    February 25, 2011 at 1:14 am

    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.

    Reply
  8. Megan @ MAID in Alaska says

    February 25, 2011 at 1:16 am

    🙂 You're welcome, Sheri!! Thank you for your comment. I'm so glad you enjoyed this – and I hope you love the other one even more!

    Reply
  9. Ken says

    January 03, 2012 at 4:54 pm

    Can this be done in a bread machine.

    Reply
  10. Roberta Stanley says

    November 24, 2012 at 6:55 pm

    What can I substitute for the brown rice flour?

    Reply
    • Megan says

      November 25, 2012 at 11:35 am

      Hi Roberta,
      Millet flour would be an excellent substitute!
      Megan

      Reply
  11. Roberta Stanley says

    November 25, 2012 at 2:01 pm

    Oh, wow thanks!

    Reply
  12. Jeri says

    September 22, 2013 at 9:18 am

    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

    Reply
    • Megan says

      September 22, 2013 at 12:35 pm

      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

      Reply
  13. Katie says

    January 22, 2014 at 4:06 am

    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.

    Reply
    • Megan says

      January 22, 2014 at 12:30 pm

      Hi Katie,
      This is an older recipe of mine and there wasn’t a specific reason I made it a smaller loaf – I just did. 😉 BUT, I have another large loaf I think you’d prefer: Gluten & Rice Free Multigrain Bread. And I even have instructions for a double loaf, which you can find HERE.

      Reply
  14. Manuela says

    May 20, 2014 at 3:20 pm

    What a great recipe! Thanks for sharing this one. I made buns and my kids loved them.

    Reply
  15. beth says

    November 14, 2014 at 12:19 pm

    Oh my! I made this bread today, not knowing if it would indeed be the best or just another loaf that turns into gluten free bread crumbs. It is EXCELLENT! Can’t wait to try the others.

    Reply
    • Megan says

      November 14, 2014 at 4:40 pm

      🙂 Glad you enjoyed it, Beth!

      Reply
      • Donna says

        February 27, 2015 at 7:02 am

        Hi Megan,
        I have tried every recipe out there and the bread was terrible so I can hardly wait to try yours. I bought a bread maker as soon as I found out I was gluten intolerant, is there a way to make your recipes in one or do they need to be baked in the oven only?

        Thank you very much!

        Reply
        • Megan says

          March 02, 2015 at 3:26 pm

          Hi Donna,
          I honestly have never had much luck using a bread maker, I always recommend using an oven!
          Megan

          Reply

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Wife, mother, and gluten-free baker of 13+ years. Here you’ll find my tasty from-scratch recipes that are always gluten-free and dairy-free, with some vegan and grain-free, too.

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