Out of all the bread recipes I’ve come up with, this one is my favorite. The flavor reminds me of what homemade wheat bread tastes like, or what I remember it tasting like anyways! This bread is perfect for sandwiches or toast. My favorite way to eat is to toast it, then make an egg salad sandwich. 
A few reminders when making gluten free bread:
- Use your mixers paddle attachment! Gluten free bread requires no kneading because of its batter consistency (it should be just slightly thicker than a cake batter).
- Make sure all of your ingredients are at room temperature.
- Use fresh yeast and make sure your proofing water is at the right temperature! Here is what your yeast mixture should look like when it’s finished proofing – nice and foamy. If it doesn’t look like this either your yeast is bad or the water isn’t the right temperature; throw it out and start again.
Other notes/visuals regarding this bread recipe:
- Here’s what your bread should look like when you first put the dough into the bread pan:
- It’s time to put the bread in the oven when it looks like this:
- See how it’s just slightly creeping up higher than the side of the bread pan? Make sure your oven is up to temperature by the time your loaf looks like this. My loaf only took 50 minutes to rise (in Alaska, in the dead of winter, in a house set at 72 degrees F) and it will take even less time if you live in a hot/humid climate.
- Fresh out of the oven:
This recipe is linked to Allergy Free Wednesday, Gluten Free Wednesday, Slightly Indulgent Tuesday and Allergy Free Monday.
Gluten & Rice Free Multigrain Bread Recipe
Yields 18 slices of bread
For those of you wondering what brown teff flour is, teff is an ancient grain from Ethiopia and is high in dietary fiber, iron, protein, and calcium. It also contains minerals and amino acids, so it’s pretty healthy stuff!
Dry Ingredients:
1 cup millet flour
1 cup tapioca starch
1/2 cup blanched almond meal/flour (I use Bob’s Red Mill)
1/2 cup brown teff flour (amaranth flour would work well too)
1/4 cup sorghum flour
1/4 cup flax meal
2 3/4 teaspoons xanthan gum
1 1/2 teaspoons sea salt
Wet Ingredients:
3 eggs
3 tablespoon olive oil
1 tablespoon unsulfured molasses
1 teaspoon apple cider vinegar
Yeast Ingredients:
1 1/4 cup hot water (between 110 – 115 degrees F)
2 tablespoons honey
2 1/2 teaspoons dry active yeast (NOT instant yeast)
Directions:
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!
Using a heavy duty mixer with a paddle attachment, combine the dry ingredients.
In a separate mixing bowl, whisk together the eggs, oil, molasses, and vinegar.
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 2 – 3 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.)
Pour dough into a parchment lined and well greased 9 x 5″ metal bread pan (the only pan I recommend for this recipe is a metal one, you will not have the same results using other pans) and cover with plastic wrap. Allow to rise for 45 minutes to 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 bread is finished rising, bake in a preheated 375 degrees (F) oven for about 30 minutes.
Remove loaf from pan and allow it to cool on a wire rack. Allow the loaf to completely cool before slicing (if you can stand to leave it alone for that long!).
Enjoy it!
Megan
This entry deserves 2 thumbs up and a Oh Snap!
LOL!! Thanks Alvin!
oh yes Megan, can;t wait to try this…please share it on AFW this week! Beautiful!
Thank you sweet Tessa! I will!
Hugs,
M
Megan – how strong is the molasses flavor? It’s not one of my favorite tastes. would honey be an acceptable substitute?
Hi SueAnne,
Megan
It’s not overpowering, but you can pick up on the molasses flavor. Honey would be an excellent substitute.
This bread looks incredible! I want to eat a slice of it with some ghee on top right now. I am really looking forward to trying this recipe.
Thank you, Laura! I’m looking forward to hearing what you think of it!
Hugs,
Megan
I plan to try this recipe this weekend. I love multi grain gluten free baked goods. Can I substitute the almond meal with amaranth or oat? I allergic to almonds and beans.
Thanks.
Hi Linda,
Megan
I would be more apt to substitute oat flour for the almond meal. The only thing you might want to pay attention to is the consistency of the dough. The oat flour may require more liquid than the almond meal would, so start with 1 1/4 cups of hot water, and add more liquid as needed (tablespoon by tablespoon) until the consistency matches the consistency of my dough picture above.
That bread looks gorgeous and soft!
Thank you, Richa!
Megan
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I would love to try it but my husband is also intolerant of millet, sorghum, and tapioca. Any ideas on substitutions so I can pull it off? Arrowroot or potato for the tapioca? I’m just learning and have no clue on the flours. More of the others, chia, brown or sweet rice??? Thanks!
Hi Emily,
Megan
You can substitute brown rice flour for the millet and sorghum – and use arrowroot or potato starch for the tapioca.
Thanks! Will give it a go but don’t have a mixer. Will it turn out ok doing it by hand?
Emily, no – you definitely need a mixer!!
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This recipe attracted me to come here. I was head over heels looking at the texture and color of the grain. Some of the ingredients will be tough to find. But, I will explore your blog more and I am sure I will love what I see.
Thank you so much, Priya! You might try amazon.com or vitacost.com to find the flours needed.
Hugs,
Megan
nuts.com has a great selection of (relatively) inexpensive quality flours too but it’s pricey for shipping…
I have been desperately looking for a bread recipe to make for my son…His allergies are to Milk, Eggs, Rice, Wheat, Walnuts, Peanuts, and Red Dye…this is the closest recipe I have found to being completely free of allergens, for him…except for the eggs. Do you have any suggestions for substitution of the eggs in this recipe? We’ve attempted several recipes, and so far, most turn out too much like dry cornbread, which my son won’t eat!
Any suggestions appreciated! Thanks in advance!
Hi Ali,
Megan
I just received another comment today from Marie – she said she used egg replacer and the loaf still turned out beautifully.
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Hi Megan,
I’m such a chicken when it comes to homemade bread, but this might just be the recipe that turns me around! Just gorgeous picture lady. You’re a superstar.
Hugs,
–Amber
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This looks wonderful! Thank you so much for sharing at Allergy Free Wednesday! This recipe was featured as a reader favorite. Please come back again this week. http://www.realfoodallergyfree.com/category/allergy-free-wednesdays/
Hi Nancy!
Thanks for featuring my recipe on AFW! I really appreciate you ladies!
Megan
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How do you get those even slices! Mine always looks hacked and I have a bread knife WITH a guide!! Can’t wait to try this! I actually HAVE all ingredients ON HAND!! (…and I pinned this to my “Gluten Free Recipes on Pinterest.)
Hi Lynn!
Thanks so much for pinning my recipe – please let me know what you think of it when you do try it!
I don’t know if it’s the cheap bread knife I use, or just me (because my husband can’t get the slices even either).
Hugs,
Megan
This is the second time I made this bread. It fell a little bit the first time. But it tasted real good toasted. I made it again today but it was real runny so I added 1/8 of a cup of coconut flour and it was better. I don’t have ametal pan that big so I used a 9×5 ceramic pan it baked better slightly fell.It’s still to hot to get out of pan I didn’t use the parchment paper.
I am wondering why do I need to use the active dry yeast instead of instant? Also, is tapioca starch the same as tapioca flour? I am just learning the gf cooking and all these new flours and ingredients are so confusing.
I get lost in the store just trying to find them.
Hi Rhoda,
I think it makes a better loaf! Yes, tapioca starch and tapioca flour are the same thing.
I prefer using active dry instead of instant.
Hugs,
Megan
Tapioca starch and flour are the same! This bead turn out well for me. I had to add a bit more water to get the texture right. I also used a hand held mixer. It worked just fine.
Hi Megan, Today I made a loaf of your bread. It is amazing..and delicious! I have tried numerous recipes for wheat/gluten free bread over the past few years and every one has been a let down……either doesn’t cook through properly, tastes terrible or takes huge amounts of ingredients. This bread bakes beautifully, slices perfectly and tastes delicious. Thank you for sharing with us. By the way, as I am vegan I used egg replacer instead of eggs and the bread turned out perfect.
Hi Marie,
Thank you so much for leaving me a comment, and for mentioning that you used egg replacer. I have had several people ask me if egg replacer will work in this recipe, but have never tried it myself so I didn’t have an answer for them. This is great news!
Hugs,
Megan
Hi Megan, just wanted to let you know that yesterday I decided to try making a cinnamon raisin loaf with this recipe…..it worked a dream and is delicious. For those who would like to make it, just add 1 heaped tablespoon brown sugar and 1 level teaspoon cinnamon to dry ingredients. Add 1/3 cup raisins to the mixture in the last 30-45 seconds of mixing the batter.
Thank you so much for this amazing recipe! LOVE IT! Quick and easy, too. I had mine in the oven in about 12 minutes and finally, a gf bread that doesn’t feel/look/taste disgusting:) I’m wanting to find out the nutritional information for this recipe…would you consider putting it on allrecipes.com? Thanks!
I cooked this bread 10 minutes longer…BUT I almost burned it! I’m so used to cooking all my GF bread recipes longer because they fall flat in the center. I don’t think I’ll need to do that next time…AND THERE WILL BE A NEXT TIME! IT’S WONDERFUL!!
Do you think that I can use a bread maker?
Hi Nichole,
I’ve never tried it, so I’m not really sure! If you do try it, please report back and let us know how it turned out!
Hugs,
Megan
I’m one for trying anything and I eat my mistakes, even if they just make good bread crumbs. This is so easy that I wouldn’t even bother with getting the bread machine out… and besides, no paddle hole!!
I got everything to make this but I do have a question. I just noticed that the sorghum flour I purchased (Red Mill brand) says Sweet White Sorghum flour. Are there different sorghum flours? Is this what you normally use? If not, will it be fine to use this? Is it necessary to use parchment paper? Thanks!!
Hi Rhoda,
As for the parchment paper, I find it necessary to use with the pans I have, otherwise my loaves tear.
The Bob’s Red Mill sorghum flour will work just fine.
Hugs,
Megan
I couldn’t find Teff flour so I used Amaranth like you suggested. Wow……what an amazing tasting loaf of bread and great texture too!! My son was very impressed!! Thanks for a fantastic recipe
x
You are welcome, Kylie! (By the way, I love your name! My oldest daughter’s name is Kylie!)
Megan
I forgot to respond and let you know that I tried it in a bread maker and it worked beautifully. Gluten free cycle.
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Made this bread today and shared on my facebook. Awesome. I normally kill yeast breads and gave up on them but yours turned out wonderfully. I don’t normally use teff so this is a real strong flavor but oh my what a gorgeous loaf of bread I got. Thank you so much.
I made this in my bread maker today on the rapid setting for gluten free. I also used RapidRise Breadmachine yeast, adding it on top of the dry ingredients. It turned out fabulous!!! thanks so much for posting this recipe
Very good! Thank you so much, Susan, for letting us know!
Hugs,
Megan
this bread sounds wonderful, however, I am also allergic to corn and xanthan gum is on my corn derivatives list. What could be used as a replacement for that ingredient. My allergies include corn, wheat, rice, soy, peanut & tomato if that helps at all. Haven’t had bread of any kind since November when I learned of my allergies and I am dying to have a sandwich.
Hi Linda,
Megan
Have you use or heard of guar gum before? It would be an excellent substitute for xanthan gum.
Hi Megan, just wanted to let you know that recently I decided to try making a cinnamon raisin loaf with this recipe…..it worked a dream and is delicious. For those who would like to make it, just add 1 heaped tablespoon brown sugar and 1 level teaspoon cinnamon to dry ingredients. Add 1/3 cup raisins to the mixture in the last 30-45 seconds of mixing the batter.
This recipe is almost perfect for me to eat, except the tapioca starch, which I cannot have. I can’t have starch. Any other suggestions on what to replace the tapioca starch with?
Hi Cheri,
Starch is what gives this bread a springy/airy texture. If you don’t use starch, you will be left with a very dense bread that will be relatively hard. Generally I would recommend substituting another starch (like potato starch or arrowroot starch), but because you can’t have either, I’m not really sure what to recommend. I suppose you could try using brown rice flour, but again, without any starch, this bread will be very hard and dense. I’ve never made it without any starch at all. Best of luck to you!
Megan
Great to find your blog and really enjoy it for a few reasons. I lived in AK for a few years, and left part of my heart there. Am a fellow autoimmune disease sufferer (RA) and am doing all I can to help myself as well. This bread was great!! Made a few modifications, only had 1 egg so used egg replacer for the other 2, subbed hazelnut flour for the almond (was out of almond), subbed cultured coconut milk for part of the water, about 3/4 cup(needed to use it up) and added 1/2 tsp baking soda. Also had to bake it about 50 minutes, just wasn’t done in 30. So far it’s the best gluten free bread I’ve had, or made. Thanks for all your work, and good luck with your new journey with biologics! I will follow your progress
Meghan — I’m allergic to almonds … what can be substituted in the recipe for almond meal? Thanks! Catherine
Hi Catherine,
Try more sorghum flour, or you could even use brown rice flour (if you can have rice).
Hugs,
Megan
Meghan — thank you! I’m new to all of this … can I substitute potato flour for rice flours in recipes? Would that generally work?
Hi Catherine,
I have never used potato flour (potato makes my joints swell). I would be more likely to substitute millet or sorghum flour for rice flour. Hope that helps!
Megan
What about coconut flour?
Lynn,
Megan
Coconut flour requires much more liquid than other GF flours. It would NOT work in this recipe and I don’t recommend using it as a substitute.
Thanks for the tip! I didn’t know that about coconut flour! Just bought some, so that’s good to know. I have a couple of coconut specific recipes I’m going to try.
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So glad this has no rice four given the recent talk of arsenic. My only problem is my son is allergic to eggs and egg replacer has potato starch and that is no good as he is allergic to potatoes as well. Would ground flax w/water be a good replacement for eggs?
Hi Mary,
Your comment prompted me to work on an egg free bread recipe. I made one yesterday and it turned out good, but I’d like to make it one more time before I post the recipe. Stay tuned!
Hugs,
Megan
HELP! I made this today and followed directions carefully, I did substitute quinoa flour for the millet flour and quar gum for the xanthan gum due to my husbands allergies but my bread just seemed to explode, it rose HUGE and fast and when I put it in the oven if spilled out over the top of the pan (I used a 9×5 cast iron loaf pan) I live in Maine, it’s only about 70-72 degrees in my house today, the first rise only took 20 minutes… what did I do wrong? I know when I take this out of the oven it’s going to fall and that bums me out
Hi Cindy,
I’ve had the same thing happen to me when I’ve used guar gum in the past. Xanthan and guar gum are used similarly, but I’ve found xanthan gum to be far more superior in the bread baking arena. Is it corn you are trying to avoid in the xanthan gum? Authentic Foods sells corn free xanthan gum. Maybe that would be an option?
Megan
Thank you! This is the first GF bread recipe I have tried. I did use quinoa flour instead of flax and sorghum. It came out perfect. My whole family loved it as well.
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Thank you, thank you, thank you!! This was the first gluten free bread recipe out of probably 10 that I’ve tried and actually tasted like bread, looked like bread and felt like bread. I am so happy to finally have a recipe that works and this is going to be the only one I make from now on. Thanks so much and I wish you good health and happy holidays!
Thank you for this recipe… I have try to make gluten free bread for very long time and it don’t come out good … I going to try this one tomorrow!!! I can’t believe we going to have bread again!!! and all the comments are very good information….. Thank you to you for the recipe and to all the people that have post their comments after making the bread…. happy baking to all!!!!
Hey there Miss Megan. Thank you for this delicious recipe!
I’m still rather new at baking bread, so I have a question about the texture of this bread. Though the internal temperature reaches 210 and it’s in a metal pan, it’s still somewhat moist/gummy for sandwiches, even after baking a full 50 minutes and has cooled completely. This has happened all three times I’ve tried. It’s a kind of stick-to-your-fingers moist, like three day old zucchini bread – yum! While I’d be fine with that, it’s not so great for sandwiches for particular husbands and kids. Any idea what I’m doing wrong? Or at least a suggestion for doing it right?
Also, my six year old isn’t quite so crazy about the bold flavor so I’m wondering if it would help to leave out the molasses? I also used amaranth, but I do have teff on hand to use instead? Would the teff be more mild than the somewhat strong flavored amaranth?
Thank you so much for sharing your expertise with the **ONLY** gluten-free, rice-free bread my family will eat!!!!!!!
You are awesome! 
Hi Amber,
You are so sweet! Thank you for all of your nice comments!
In regards to the bread, I don’t think you are doing anything wrong, I think it may have to do with the humidity where you are located (where are you located?). I would omit the molasses, and try cutting back on the oil by 1 tablespoon. I think that will take care of the problem, but would you please come back and let me know how it goes once you try it again?
Teff does have a strong flavor, but you may like it better than the amaranth – it all just depends on personal preference.
Hugs!!
Megan
Hey there, Miss Megan.
I’ve made this wonderful bread several times since reading your reply and it works out wonderfully now as long as I give it some extra baking time! I’m in NJ and our kitchen is usually b/t 65 & 69 in Winter, with humidity at about 50% in the house. My husband and 6 year old both love this bread with these couple of changes you mentioned and now an extra tbsp of honey or two. They use it for sandwiches, french toast, toast, etc. and it’s a goddess-send (that would be you, Megan!).
I also use this bread to add other good bits of things like flax, dulse and/or kelp flakes, black sesame seeds, etc. my son might not like otherwise.
I’m able to use my regular mixer with this as long as I’m careful to keep the dough from climbing too far up the beaters. LOL
Also, what on earth does everyone do when it’s 90+ outside and you need gluten-free bread? My husband can barely stand for me to use a skillet in the Summer, even with the AC on, much less turn on the oven?! Please, advise, and thanks in advance.
Thank you, again, Megan. You’ve made this very difficult transition for my little boy and husband much, much easier!
Amber
I am GF vegan, can I use Ener-g egg replacer in this recipe??
Hi Melly, I have not used egg replacer with this recipe, but others have with success. If you do try it, please come back and share your results!
Hugs,
Megan
Whats angood substitute for teff flour? I cant find it.
Thanks!
Hi Ginger,
Megan
Amaranth flour would be a great substitute, but you could also use brown rice flour or more sorghum flour.
Wow! This is a fantastic & life changing recipe for people with allergies! I can actually enjoy bread again. I’m loving all the layers of flavor packed into this wonderfully textured bread- I never knew this could be attained gluten free! I feel lucky to have found you Megan!! Thanks so much!!
Why do you say to only use metal bread pans? I only have a glass one.
I’ve found that the glass pans don’t cook the bread as evenly as the metal. I highly recommend using a metal pan for this recipe!
Megan
Fabulous! Thanks so much for sharing! I replaced the millet flour with buckwheat flour because of availability, and it’s great! Have you tried mixing in any seeds? I thought I’d experiment with flax, sesame and sunflower for some crunch. Please let me know if you have any tips.
Dana
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I tried this recipe and it came out pretty good, but not without some issues. I’m in North Carolina, but it is cold today and not humid. Temperature indoors is about 70-72. I did not use Xanthum Gum because I did not have any and I was out of arrowroot, so I made a slurry using the same amount of chia seeds mixed with double that much boiling water (5.5 tsp). The batter was VERY runny – more than I would think the extra liquid would add. I kept adding millet and teff flours (mostly) until it got thicker, but never looked as thick as your picture.
Mine also came out a bit sticky, but not as bad as I thought it might given how thin the batter was.
The flavor is strong and my family likes things a bit milder. What happens if I leave out the molasses? Also, could I add nuts or bananas without adjusting anything?
Hi Laura,
Xanthan gum is a vital ingredient in this bread recipe; without it, the recipe will fail, and will be incredibly runny. Xanthan gum is the “glue” that holds all of the ingredients together, so it doesn’t surprise me you had to add more flour to the recipe.
You can omit the molasses if desired, but I don’t recommend omitting the xanthan gum.
I do not recommend adding bananas to this recipe as it’s meant to be a yeast bread, not a quick bread.
~Megan
Excellent Recipe! Okay to substitute Buckwheat for the Almond Flour? Have two children with severe nut allergies.
Thanks!
Candice
Hi,
we made the bread this week-end, very good but we find it a bit too sweet, can we cut the honey and molasse in half, would the bread come out as nice?
Thanks.
Nathalie
Hi Nathalie,
Megan
It should be just fine if you halved the honey & molasses.
Thanks. Do you think I could double the batch to make two loafs?
Thanks, Nathalie
Nathalie,
Megan
Yes, Ma’am! I have a recipe for double loaves:
http://www.allergyfreealaska.com/2012/05/24/version-2-gluten-rice-free-multigrain-bread-recipe-for-two-full-sized-bread-loaves/
Can I substitute acacia powder for xanthan gum?
Along with the xanthan gum, I just realized I’m also missing millet, teff, and sorghum. I wondered if I could substitute potato starch, quinoa flour and oat flour for them?
I need to make it without gluten, rice, soy and corn.
Thanks so much for your help. I need to make a loaf for our grandson for tomorrow.
Hi Sandi,
I’ve never heard of or used acacia powder, so I can’t tell you if it will work as a substitute for the xanthan gum.
Replacing the flours the recipe calls for with the flours you’ve listed is always a gamble. I can’t tell you for sure if it will work because I’ve never tried that specific blend. However, if I were to try making it with that blend, here’s what I would try:
Dry Ingredients:
1 1/4 cup oat flour
1 cup potato starch
1/2 cup blanched almond meal/flour
1/2 cup quinoa flour
1/4 cup flax meal
2 3/4 teaspoons xanthan gum
1 1/2 teaspoons sea salt
I hope that helps. Good luck to you, please let me know how it goes!
Hugs,
Megan
Megan,
You are awesome! This is the first gluten free bread that I enjoy!! I divided the batter into 3 small loaves and there is actually enough to divide into 4 mini loaves. With the third loaf I made a cinnamon raisin loaf which turned out great. After removing 2/3 of the dough, I added some golden raisins, a few dashes of cinnamon premixed with about a tablespoon or so of sugar. Since I added some sugar which loves water, I added extra warm water to the dough and mixed it all together until it was smooth again. I cannot thank you enough for creating and posting this recipe!! I can enjoy bread again!!
Hi Becky,
They are very helpful!
What a awesome compliment – thank you so much for the feedback (and you are so welcome)! It makes me happy to know you enjoyed it! And thank you for all of the notes you shared regarding dividing up the dough into smaller loaves, the add ins, etc.
Hugs,
Megan
I happened across this recipe the other day and tried it and just had to let you know how incredibly pleased I am with it. I have a family of eight, so do a lot of gluten free baking because I homeschool and we always eat at home…like you, I suppose. Too bad I’m in Nebraska. Sounds like we’d make good neighbors! One hint for you I’ve found: you can grease any pan for any kind of baking with about a nickel-sized bit of liquid soy lecithin and absolutely nothing will stick to it. I started using it about 25 years ago upon the advice of a local health food store and have never used anything else since. It’s healthy (some people use it to treat cancers) and inexpensive considering the tiny amount it takes. Health food stores or food coops usually have it. It comes in pint or quart bottles and is made by Fearn. It eliminates the need for any use of parchment paper, muffin papers, or any other special prep for any baking. Things just fall out of the pan. It is extremely thick, but if there is even a tiny film of it on the pan, nothing will stick to it. That’s why it takes so little. A jar of it literally lasts for years! Let me know if you try it.
In Christ,
Peggy
Sorry, Megan. I didn’t know you need to avoid soy. The soy in liquid lecithin may be a problem for you.
Peggy
I’m new to cooking gluten breads and I was wondering what the best way to store this loaf is?
Hi Roxie,
Megan
I store mine in a cupboard or another cool place. If there are any leftovers after 2-3 days, I slice the remaining loaf, and place it in the freezer.
The bread had quite an amazing flavor! I was wondering what you would recommend increasing and how much to give it a sweeter flavor though?
Thanks again.
Hi Roxie,
If you are wanting a sweeter bread, I would try adding 1 tablespoon of sugar (sucant, palm sugar, organic cane, etc) and then taste and see if you’d like to add more. I don’t recommend adding more honey, because it can weigh the bread down if too much is used. I store my bread in plastic baggies.
Hugs,
Megan
One last thing if you don’t mind, what do you keep your bread in? I’m constantly reading conflicting advice.
Thank you, you have been so helpful. For some reason, my loaves collapse in the center when I take them out of the oven. They end up about an inch and 1/2 deep. D you have any advice? Other advice that I read seems to have made it worse.
Thanks again for all of your help,
Roxie
Hi Roxie,
There are a few things that could be causing this:
1. Letting the yeast over proof when activating it.
2. Allowing the bread to rise too long before baking. You want the top of the loaf to just peak the top of the pan. When it reaches that height, it needs to be put in the oven (it will rise more while baking).
3. IF you’ve done those 2 things correctly, then I’m assuming it’s a weather/altitude/humidity issue and your dough is too wet. In order to “bulk” it up, below is the recipe I would recommend using (same directions as what’s above). I decreased the liquid (egg, oil, honey). This should take care of the problem.
I hope that helps!!
Megan
Dry Ingredients:
1 cup millet flour
1 cup tapioca starch
1/2 cup blanched almond meal/flour (I use Bob’s Red Mill)
1/2 cup brown teff flour (amaranth flour would work well too)
1/4 cup sorghum flour
1/4 cup flax meal
2 3/4 teaspoons xanthan gum
1 1/2 teaspoons sea salt
Wet Ingredients:
2 eggs
2 tablespoon olive oil
1 tablespoon unsulfured molasses
1 teaspoon apple cider vinegar
Yeast Ingredients:
1 1/4 cup hot water (between 110 – 115 degrees F)
1 tablespoons honey
2 1/2 teaspoons dry active yeast (NOT instant yeast)
Holy Hallelujah thank you for this recipe! My husband can’t tell the difference between this and wheat bread! We’ve been disappointed at the other gluten free bread mixes out there. This one is amazing!