Here I've modified a recipe Land O Lakes has for gluten free multi-grain bread. I modified their recipe for a multi-grain flour blend too, in order to use the flours I had on hand in my kitchen. I am very pleased with the results. The ground flaxseed in the bread (which adds protein, fiber, lignans and omega-3 fatty acids) gives the bread a hearty texture without making it heavy. It also gives the baked bread a texture very similar to whole grain wheat bread. This bread turned out very pretty - it rose nicely, it has a nice color, the crumb is not too dense or too moist, and it didn't cave in anywhere. It tastes good, too!
2 1/2 cups Multi-Grain Flour Blend
1/4 cup ground flaxseed
2 tsp. xanthan gum
1 tsp. salt
1 3/4 tsp. quick rise yeast
2 large eggs
2 tbsp. honey
1 tsp. cider or rice vinegar
1/4 cup canola oil
1 cup warm rice milk or other dairy alternative, plus 1 tbsp. water
Sift together the flour blend, ground flaxseed, xanthan gum and salt, set aside.
Whisk together the rice milk, water, eggs, canola oil, honey and vinegar.
*For the bread machine, add the wet ingredients to the bottom of the pan. Add dry ingredients, covering the wet ingredients completely. Make a small well in the center and add the yeast. Set the bread machine to the gluten free setting and press start. I always help the bread mix with a spatula. After the bread has finished baking, remove immediately from the pan to a wire rack.
**To bake in the oven, mix the yeast in with the dry ingredients. Add the wet ingredients slowly while mixing and beat until blended. Scrape batter into a greased non-stick loaf pan. Cover with plastic wrap, let rise 35-45 minutes or until it rises about 1/2" below the top of the pan. Bake at 375 degrees for 20 minutes. Cover with tin foil if needed and bake another 15-20 minutes. The bread is done when a toothpick inserted in the center comes out clean. Turn bread out of loaf pan and cool completely on a wire rack.