Sunday, September 24, 2006
New Artisan-Style Gluten-Free Multi-Grain Bread Recipe
If you have been following this gluten free blog, you may have read about my pursuit of a gluten free multi-grain bread recipe. In a previous gluten-free multi-grain bread blog entry, I discussed my wife's first attempt at this, which was very close, but not quite 100%.
Well, that was then and this is now. My wife has now created a wonderful gluten-free Artisan-Style Multi-Grain Bread. That is the link to the PDF of the recipe and a color picture of the final product.
This is soda-bread type recipe that uses Flax, Quinoa flour, Sorghum, and Rice Flours, coupled with caraway seed (like rye bread uses for flavor) to achieve a wonderful flavor balance. It is simple to make and is baked in a round 2-quart Pyrex (oven safe) glass dish. The bread is finally topped with sesame seeds and poppy seeds for even more flavor and visual appeal.
It does use eggs and dairy products: sorry to any who can't consume those. And, this final version did use some Xanthan Gum to obtain optimal bread texture. This is our first "real" recipe that uses any gums amazingly enough. We have created many cakes, cookies, tortes, and other gluten free recipes (even dessert-type sweeter breads) without ever needing the gums, but this particular recipe did benefit from the xanthan. So, I guess there is a time an place to admit that some recipes do benefit from the use of added gums: I admit it as I finally have proof with this particular bread.
We taste-tested this GF bread on a few non-GF persons, and it went over very well. One proclaimed it the best bread they have ever had, which seemed a bit over the top to me, but we accepted the compliment nonetheless.
Hope everyone likes it. I hope to bring to this blog quite a few more gluten free recipes to share with all. Please leave feedback if/when you have the chance to bake this bread and let me know what you think. Thanks.