Hearty (gluten-free) Multigrain Bread recipe and Cookbook Review: No-Fail Gluten-Free Bread Baking: Classic Bread Recipes for the Texture and Flavor You Love by Pamela Ellgen

61-8z7PjJKLThis is for all of my gluten-free friends. I love feeding people. We eat everything in this house. But I LOVE to have solid books on hand to be able to accommodate friends when they show up, and whip up deliciousness for different dietary needs. I was very pleasantly surprised by this book, No-Fail Gluten-Free Bread Baking: Classic Bread Recipes for the Texture and Flavor You Love. The Kindle version is out today, and the paperback version comes out on 5/22. She’s got a recipe for Hearty Multigrain Bread that I love. It’s a nutritional powerhouse, filled with gorgeous, strong multigrain flavor. It actually added something to my BLT. The kids and my husband loved it, too. The texture is a bit different, but oh that flavor! I think it wants to become an avocado toast next. A huge thanks to Callisto Publishers for letting me share the recipe with you so that you can taste the book! My review of the book with Amazon links comes right after the recipe.

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Multigrain Flour Blend

(Makes 4 ½ cups) Jen’s notes – You use 3 cups in the bread, so if you double this, you’ll have enough to make the bread 3 times. In the intro chapter of the book, she emphatically notes that you shouldn’t make any substitutions because they all behave differently. I found everything at my normal store except millet flour. I bought millet in the bulk bins at the health food store and tossed it in my Vitamix to mill my own millet flour. I put Amazon links below in case your store doesn’t have it, and you don’t have equipment to mill the grains.

1 cup millet flour
1 cup sorghum flour
1 cup brown rice flour
¾ cup potato starch
½ cup tapioca starch
Mix well.

Hearty Multigrain Bread

Prep time: 10 minutes, plus 40 minutes to rise * Cook time: 55 minutes * Makes 1 loaf

Tools
9 x 5” loaf pan
Parchment paper
Stand mixer (optional)

3 cups Multigrain Flour Blend
3 Tablespoons brown sugar
1 Tablespoon double-acting, aluminum-free, gluten-free baking powder
1 (1/4 ounce) packet active dry yeast
1 ½ teaspoons xanthan gum
1 teaspoon sea salt
1 ½ cups water, milk, or nondairy milk, warmed to 110°F
2 eggs, at room temperature
3 Tablespoons canola oil
1 ½ teaspoons apple cider vinegar
1 Tablespoon gluten-free oats (optional)

  1. Preheat the oven to 300°F for about 1 minute, until it reaches a temperature of 80°F.
  2. Turn off the heat.
  3. Line a loaf pan with parchment paper.
  4. Place the flour blend, brown sugar, baking powder, yeast, xanthan gum, and salt into the bowl of a stand mixer or a large bowl. Mix for a few seconds to blend the dry ingredients.
  5. Add the water, eggs, oil, and cider vinegar, and mix for 15 seconds. Scrape down the sides of the bowl with a spatula, and mix on medium speed for 3 minutes (see baking tip).
  6. Pour the batter into the prepared pan. Sprinkle with the oats (if using).
  7. Place the pan in the oven and allow the batter to rise for 30 minutes. It should not crest the sides of the pan.
  8. Remove the pan from the oven. Preheat the oven to 375°F while the batter continues to rise at room temperature for 10 more minutes.
  9. Bake for 55 minutes. Remove the pan from the oven, and allow to rest for 2 minutes. Run a knife along the sides of the pan, and invert it onto a cooling rack. Allow the bread to cool on its side completely before slicing.
  10. Serve or store in a tightly sealed zip-top bag in the refrigerator for up to 3 days.

Baking tip: The batter will be runnier than expected – slightly thicker than cake batter.5

6


My review of the book……

61-8z7PjJKLNo-Fail Gluten-Free Bread Baking: Classic Bread Recipes for the Texture and Flavor You Love
Pamela Ellgen
Edition: Paperback
Disclaimer first – My family and I are not gluten intolerant and I do a lot of traditional baking. We do a lot of entertaining and try to suit everyone’s dietary needs/wants, so I thought it would be nice to give it a try. I was very pleasantly surprised by this book, and if I need to cook gluten-free for anyone, it’s very nice to know that the food will be yummy and satisfying. I found that I needed to tweak some of the baking times.

My pics and thoughts on the recipes we tried:
1-2) Multigrain flour blend – p 10. This comes up in a lot of the recipes. I didn’t find millet flour in two stores I checked, but I did find millet in the bulk bin. It looks a bit like quinoa if you’re trying to find it. A quiz whiz in the Vitamix, and I had the millet milled into millet flour. That’s kind of fun to say.

3-4) Artisan Pizza Crust – p 26. This is very nice. I didn’t find it spreadable as instructed, so I set a second piece of parchment over the dough to roll it out. That worked well. The crust was soft with crisp edges. We all liked it. One of my kids loved it.

5-6) Hearty Multigrain Bread – p 34 (uses the multigrain flour blend). I used it to make BLTs. Okay, I haven’t tried it as toast yet, but as sandwich bread, it’s terrific! This made a fabulous BLT.

7-8) Banana Bread – p 28 (uses the multigrain flour blend). I went with the optional chocolate and toasted pecans. It smells lovely. Even though the cake tester came out clean and I patiently let it cool to room temperature, the center wasn’t quite done and I had to toss it back in the oven. I will leave it in the oven an extra 10 minutes next time. I wonder what the internal temperature should be. I bet that would help. That said, the bread was absolutely delicious!

Some others I have flagged to try: Sourdough Sandwich Bread – p 35 (using sourdough starter – p 30) * Cinnamon-Raisin Bread – p 37 * Pumpernickel Bread – p 39 * Chocolate-Zucchini Bread – p 86 * Pumpkin Bread – p 87 * Green Chile and Cheddar Scones – p 94 * Pain au Chocolat – p 110

*I received a copy of this book to explore and share my thoughts.

 


#CallistoPublishers

 

 

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