Gluten-free grain bread
- 500ml warm water
- 3 eggs
- ½ cup canola, olive or rice bran oil
- 1 teaspoon white wine vinegar
- ½ cup brown rice flour
- ½ cup soy flour
- 2 cups white rice flour
- 1 cup arrowroot
- 3 tablespoons mixed sunflower and pumpkin seeds
- 1 tablespoon xanthan gum (optional) (see tip)
- 2 tablespoons sugar
- 1 ½ teaspoons salt
- 2 teaspoons yeast
1 Place ingredients in the bread pan in the order listed.
2 Place pan in the bread-maker, secure and close the lid.
3 Select the programme suitable for gluten-free or yeast-free bread (– 3 in this bread-maker). Select a dark crust and a 1kg loaf size. Press start.
4 The bread will be baked in 2 1/2 – 2 3/4 hours. Remove pan from the chamber immediately. Cool in pan for 10 minutes before removing bread. Cool completely before slicing.
Nutrition Info (per serve)
Total fat 10g
Saturated fat 1g
Dietary fibre 1g
To make this loaf into bread rolls, see Gluten-free grain bread rolls recipe.
Gluten-free bread tips
- Gluten-free bread does not keep for as long as standard bread but it does freeze well, so it may be a good idea to freeze half the loaf.
- A mix of flours will give you a better result and will assist in browning. Using only rice flour will give a pale crust.
- Using oil helps the bread keep longer.
- Xanthan gum improves the texture and keeping quality of your bread. Find it in health food stores. It can be left out of these recipes if you prefer.
- We used a Sunbeam Quantum Smart Bake model bread-maker for this recipe.
- Always use accurate measurements – use measuring cups and spoons for all ingredients. Measure salt carefully – it is needed to add flavour but too much inhibits rising.
- Place liquid in the bread-maker first then dry ingredients. Finally add yeast. This will ensure a well-risen loaf. Add liquids at room temperature or slightly warm.
- Always choose the correct bread size and crust type for the loaf you’re making.
- In order for the bread to rise, the flour has to have a sufficiently high protein content, so when white flour is stated in a recipe, use high grade or ‘strong’ flour. Do not use self-raising flour.
- Wheat breads tend to be heavier in texture and slightly smaller in size. A lighter loaf can be achieved by combining wheat flour with a white flour which may be preferred for a wholewheat bread.
- Sugar is necessary to brown the crust, sweeten the bread and help the yeast in proving the bread.
- Once the bread is cooked, remove the pan from the bread chamber immediately. Leave the bread in the pan for 10 minutes to harden a little then remove and cool on a cooling rack. Do not leave bread in the pan for longer than 10 minutes as this can give a damp bread.
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