Multigrain Sandwich Bread (Gluten Free & Dairy Free) Recipe

Name: Multigrain Sandwich Bread (Gluten Free & Dairy Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons active dry yeast; 2 tablespoons sugar or 2 tablespoons fructose, divided; 1 cup warm rice milk (110 degrees) or 1 cup soymilk (110 degrees); 1 ½ cups sorghum flour; 1 ½ cups potato starch or 1 ½ cups cornstarch or 1 ½ cups arrowroot; 1 cup tapioca flour; ½ cup cornflour or ½ cup almond flour or ½ cup bean flour or ½ cup chestnut flour; ¼ cup rice bran (or oat bran if you are not allergic); ¼ cup almond meal; 2 teaspoons xanthan gum; 1 teaspoon salt; ¼ teaspoon potato flour (NOT potato starch); 2 large eggs (or equivalent egg sub.); 3 tablespoons canola oil or 3 tablespoons olive oil; 1 teaspoon vinegar

Servings: persons

2 teaspoons active dry yeast
2 tablespoons sugar or 2 tablespoons fructose, divided
1 cup warm rice milk (110 degrees) or 1 cup soymilk (110 degrees)
1 ½ cups sorghum flour
1 ½ cups potato starch or 1 ½ cups cornstarch or 1 ½ cups arrowroot
1 cup tapioca flour
½ cup cornflour or ½ cup almond flour or ½ cup bean flour or ½ cup chestnut flour
¼ cup rice bran (or oat bran if you are not allergic)
¼ cup almond meal
2 teaspoons xanthan gum
1 teaspoon salt
¼ teaspoon potato flour (NOT potato starch)
2 large eggs (or equivalent egg sub.)
3 tablespoons canola oil or 3 tablespoons olive oil
1 teaspoon vinegar

1
Greas 8x4-inch nonstick loaf pan.
2
In bowl, combine yeast, 2 tsp of the sugar, and warm milk and set aside to let yeast foam, 5-10 minutes.
3
In large bowl of a Bosch or Kitchen-Aid mixer, using beaters (not dough hooks), combine remaining ingredients, including remainder of sugar and the yeast mixture.
4
Blend on low, then at medium speed for 1 minute, scraping down sides of bowl with spatula as necessary.
5
Place dough in prepared pan.
6
Smooth top of dough with wet spatula.
7
Cover and let rise in warm place (75-80) for 30-40 minutes (mine took closer to 50 minutes), until dough is level with top of pan.
8
Bake at 375 F for 50-55 minutes (do not underbake), covering with foil after 10 minutes to prevent overbrowning (important step!
9
).
10
Tap loaf with fingernail to check for doneness.
11
A crisp, hard cound indicates a properly baked loaf.
12
Turn out onto wire rack and cool thoroughly before slicing with electric or serrated knife.
13
NOTE: Bread will be heavier and denser without eggs.

1125

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 teaspoons active dry yeast, 2 tablespoons sugar or 2 tablespoons fructose, divided, 1 cup warm rice milk (110 degrees) or 1 cup soymilk (110 degrees), 1 ½ cups sorghum flour, and more.

Yes, Multigrain Sandwich Bread (Gluten Free & Dairy Free) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Multigrain Sandwich Bread (Gluten Free & Dairy Free)

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