As a nutritionist and food blogger, I’m always on the lookout for healthy and delicious recipes that meet diverse dietary needs. That’s why I’m excited to share with you my recipe for Gluten and Yeast and Dairy-Free Multigrain Bread. This recipe is perfect for people with gluten intolerance or celiac disease, as well as those who are sensitive to yeast or dairy products.
Not only is this bread free of gluten, yeast, and dairy, but it’s also packed with nutritious whole grains and seeds. I’ve carefully selected a blend of flours including teff, sorghum, tapioca, and flaxseed meal, which together provide a high-fiber and wholesome base for the bread. The addition of chia seeds, pumpkin seeds, sunflower seeds, and poppy seeds gives this bread a hearty texture and nutty flavor that will delight your taste buds.
What’s more, this recipe is easy to customize to fit your dietary preferences or restrictions. You can substitute some of the flours or add different types of seeds based on what you have available. The end result will still be a delicious and healthy loaf of bread that you can use for sandwiches, toast, or just as a side dish.
I hope you’ll give this Gluten and Yeast and Dairy-Free Multigrain Bread recipe a try! Let’s get baking!
Why You’ll Love This Recipe
Picture this: a freshly baked, warm slice of bread that is both gluten and yeast free, made with a mix of wholesome and nutritious grains. The aroma wafts through the air and tantalizes your senses as you prepare to take a bite. As a nutritionist and food blogger, I assure you that this recipe will not disappoint.
If you’re someone who has struggled with dietary restrictions or wants to make healthier choices, then this multigrain bread recipe is perfect for you. It’s free of gluten, yeast, and dairy, which makes it suitable for individuals with allergies or intolerances. However, even if you don’t have these issues, this is still an excellent option for anyone looking to reduce their intake of these ingredients. Plus, it’s vegan-friendly too!
The ingredient list includes a mix of sorghum flour, tapioca starch, teff flour, flaxseed meal, and buckwheat flour – all packed with vitamins and minerals that are beneficial for the body. The addition of coconut oil and olive oil provide healthy fats while guar gum and xanthan gum help bind things together. Cream of tartar and cider vinegar add flavor while baking soda and baking powder act as leavening agents.
The result? A deliciously nutty multigrain bread with that perfect balance between crunchy crusts and fluffy centers. You can use slices of this bread as a base for sandwiches, toast it for breakfast or pair it with soups – the possibilities are endless.
This recipe is easy to follow and will leave your taste buds thanking you. Not only is it healthy, but it’s also incredibly tasty; trust me when I say that you won’t even realize that it’s lacking the traditional elements found in regular bread. Give this recipe a chance – I promise that you won’t regret it!
Let’s start by gathering all the ingredients needed to make this delicious gluten-free, yeast-free, and dairy-free multigrain bread. Don’t worry if some of these ingredients are new to you, they are all readily available in most grocery stores or specialty shops. Here’s what you’ll need:
- 1 1/2 cups of gluten-free whole grain flour blend
- 1/2 cup of buckwheat flour
- 1/2 cup of teff flour
- 1/2 cup flaxseed meal
- 1/4 cup of tapioca starch
- 2 teaspoons of baking powder (aluminum-free)
- 1/2 teaspoon of baking soda
- 1 1/2 teaspoons of cream of tartar
- 1 tablespoon guar gum
- 1 tablespoon xanthan gum
- 2 tablespoons sugar
- Rosemary or thyme, chopped
- 3 eggs, beaten
- 3 tablespoons of coconut oil, melted
- 3 tablespoons of olive oil
- 1 tablespoon cider vinegar
- Warm water (as needed)
- Sea salt (as preferred)
The Recipe How-To
Now, let’s dive into the most important part of this recipe article- making the Gluten and Yeast and Dairy-Free Multigrain Bread. Don’t worry; it’s an easy-to-make bread recipe that anyone can make at home without any special equipment.
- 1/2 cup sorghum flour
- 1/2 cup tapioca starch or flour
- 1/2 cup flaxseed meal
- 1/2 cup teff flour
- 3 heaped tablespoons coconut sugar
- 1 teaspoon ground ginger
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 tablespoon guar gum
- 1 tablespoon xanthan gum
- 3 tablespoons ground flax seeds +9 tablespoons water
- 2 tablespoons apple cider vinegar
- 3 tablespoons melted coconut oil or olive oil
- 2 large eggs (room temperature)
- 1 & 1/4 cups warm water
Step 1 – Prepare the Dry Ingredients
Firstly, in a mixing bowl, combine all dry ingredients: sorghum flour, tapioca starch/flour, flaxseed meal, teff flour, coconut sugar, ground ginger, cream of tartar, baking soda, sea salt guar gum and xanthan gum. Mix well until well combined.
Step 2 – Prepare Wet Ingredients
Next, in a separate mixing bowl or measuring jug. Combine ground flax seeds and water to make a “flax egg” mixture. Let it sit for about five minutes until it thickens up like eggs.
After that, add apple cider vinegar with warm water to that bowl/measuring jug and whisk together with Flax egg mixture until everything gets combined.
Step 3 – Combine Wet and Dry Ingredients
Make a well in between the center of the dry ingredients and pour in wet ingredients into it.
Then add melted coconut oil/ olive oil and lightly beaten eggs into that mixture. Mix well with a hand-held mixer until everything combines entirely.
Step 4 – Bake
Prepare a 9-inch baking tin or loaf tin with parchment paper. Pour the bread batter and level it out in the pan.
Let the Batter sit for 5 to 10 minutes.
Preheat your oven at 180°C for about 10 minutes.
2 minkutes before baking timing starts, pour water on preheated oven. Don’t burn yourself.
Place the baking tin in preheated oven and bake for 50-60 minutes or until slightly golden from the top and firm edges pulling away from sides.
Insert a toothpick to see if it is baked entirely through; if toothpick comes out clean, take it off from the oven.
- Be precise about using exact ratios to make this gluten-free bread recipe turn out perfect.
- It’s better to weigh your flours
Substitutions and Variations
When it comes to substitutions and variations for this gluten-free, yeast-free, and dairy-free multigrain bread recipe, the possibilities are endless! Here are some ideas to get you started:
1. Flour: This recipe calls for a blend of tapioca, sorghum, and teff flours. However, you can use any gluten-free flour blend that you prefer. Just make sure it is certified gluten-free and contains xanthan gum or guar gum.
2. Oil: We use a combination of coconut oil and olive oil in this recipe, but you can use any neutral-flavored oil such as vegetable, grapeseed or sunflower oil. If you’re looking to reduce fat content, going 100% olive oil or completely replacing olive oil with more coconut oil are also good options.
3. Eggs: The eggs in this recipe help to give structure and texture to the bread dough. If you need to make it egg-free then replace each egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let the mixture sit for 5 minutes before using in place of the eggs.
4. Sweeteners: This bread recipe uses sugar as a sweetener but if you prefer less processed sugars like honey or maple syrup then feel free to substitute them instead.
5. Multigrain mix-ins: To add more flavor and texture to your bread, mix in some additional multigrains like quinoa flakes or chia seeds before baking.
6. Spices: Add your favorite spice like garlic powder or even cinnamon for additional flavors that will make your bread taste unique!
Remember that these substitutions may affect the final product’s density, rise time or moisture content so be mindful while experimenting with these changes. With any substitution or variation on this versatile recipe always know that there’s no right and wrong answer, just see what works best for your taste buds!
Serving and Pairing
The multigrain gluten-free bread is the perfect addition to your breakfast or lunch. The warm and earthy aroma of teff and sorghum will greet you as you take a bite. Every slice of this bread is packed with flavor and texture that will leave you reaching for another slice.
It pairs well with vegan cheese, avocado, and hummus, or with simply some jam and butter. You can also use it as a tasty base for sandwiches, especially with some smoked turkey, lettuce and tomato, or your favorite veggies. Its impressive nutritional profile makes it also an ideal choice to complement soups, stews and salads.
One great way to impress guests is by serving this bread alongside some homemade soup. Its crispy crust and soft interior are the ideal complement to a warm bowl of soup on a chilly night.
This wholesome multigrain gluten-free bread is also perfect for sharing with friends family that follow specific dietary restrictions such as gluten-free, low FODMAP or dairy-free diets.
My personal favorite way of enjoying this delicious and easy multigrain bread is to pair it simply with some good quality olive oil, cracked pepper, and sea salt. This elevates the flavors without overpowering them.
With this recipe on hand, you can enjoy the taste of artisanal gluten-free whole grain bread at home. Whether you’re gluten-sensitive, dairy-sensitive or just looking for a delicious way to enjoy bread in a more wholesome manner, this fresh loaf will become your new go-to!
Make-Ahead, Storing and Reheating
Once you’ve baked this delicious gluten and yeast and dairy-free multigrain bread, you will want to know how to store it properly to ensure it stays fresh for as long as possible.
To make this bread ahead of time, bake it the night before or even a few days in advance. Wait until it cools completely, then wrap it tightly in plastic wrap or aluminum foil and store it at room temperature. This will help to maintain the texture and flavor of the bread.
Storing your bread in an airtight container can also help preserve its freshness. If you’re planning to eat your bread over a longer period of time, consider freezing it for later use. Simply wrap the bread tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or zip-top bag before popping it in the freezer.
When you’re ready to serve your bread, allow it to thaw completely before reheating. This can be done using a toaster oven or regular oven set at 350°F (180°C) for 10-15 minutes. Alternatively, you may choose to reheat individual slices in a microwave oven for 10-15 seconds.
Remember that gluten-free breads are typically denser than traditional wheat-based breads, so they might not have the same fresh-from-the-oven softness on day two as they do on day one. However, if you follow these storage and reheating tips, you should be able to extend the life of your gluten-free multigrain loaf and still enjoy its great taste and texture for days to come.
Tips for Perfect Results
Achieving the perfect texture and flavor in a gluten-free, yeast-free, and dairy-free multigrain bread recipe can be a real challenge. As a nutritionist and food blogger, I have experimented with various ingredients and methods to come up with these tips for perfect results every time.
1. Use a combination of gluten-free flours: Instead of relying on one type of flour, try mixing different gluten-free flours like sorghum, teff, and rice flour to give your bread a wholesome flavor and nuttier texture.
2. Add guar gum or xanthan gum: These binding agents help improve the elasticity and structure of the dough, thus making it easier to handle without compromising its taste.
3. Include flaxseed meal for added fiber: Incorporating flaxseed meal not only adds nutritional value but also contributes to a softer texture in the baked bread.
4. Activate yeast correctly: Since this recipe employs instant yeast instead of active dry yeast, there is no need to activate it beforehand. Simply mix it in with the other dry ingredients before adding wet ingredients.
5. Use cider vinegar instead of cream of tartar: Cider vinegar works as an excellent acid replacement for cream of tartar while giving the bread an added tangy taste.
6. Let dough rise twice: To achieve maximum lift and fluffiness in your bread, let the dough rise once after mixing all ingredients together, then deflate it gently before shaping it into a loaf and letting it rise again in its final form.
7. Don’t overmix: Gluten-free dough requires less kneading than regular wheat dough. Over-kneading can result in tough and dense bread; that’s why always mix until just combined.
8. Bake at the right temperature: Bake the bread at 375°F (190°C) for around 30-40 minutes or until golden brown. Keep an eye on your oven as gluten-free bread can burn easily on the surface.
By following these tips, you’ll achieve a perfect multigrain bread that is both healthy and delicious. Happy baking!
In conclusion, this gluten, yeast and dairy free multigrain bread recipe is perfect for those who want to enjoy a healthy and delicious bread option. Not only is this recipe made with nutritious ingredients, it is also easy to make and versatile enough to be customized according to your preference.
By following the instructions and tips provided in this recipe article, you can easily master the art of baking your own multigrain bread which can be enjoyed on its own or paired with your favorite toppings. Whether you have celiac disease or simply trying to adopt a healthier lifestyle, this recipe is sure to satisfy your craving for a good piece of bread.
So why settle for store-bought bread that might contain harmful additives when you can bake your own wholesome and nutritious multigrain loaf at home? Trust me, once you taste the difference, you won’t ever look back.
Give this recipe a try today and enjoy the benefits of eating healthy without sacrificing taste!
Gluten and Yeast and Dairy Free Multigrain Bread Recipe
- 1/2 cup teff, ground
- 1 1/4 cups brown rice flour (or 3/4 brown rice 1/2 cup gf oats)
- 1/4 teaspoon ground ginger
- 3 tablespoons sugar
- 3/4 cup almond milk, soured with
- 2 teaspoons cider vinegar (or water)
- 1/2 cup sorghum
- 1/2 cup almonds, ground
- 1 cup tapioca (or other starch)
- 1/4 cup flax seed, ground
- 1 ounce chia seeds, ground (two tablespoons)
- 2 teaspoons guar gum or 1 1/2 teaspoons xanthan gum
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 cup coconut oil or 1/4 cup olive oil
- 2 eggs, seperated
- 1/4 teaspoon cream of tartar
- 1/2 cup water
- Before bed in a medium non-metalic bowl whisk the first four dry ingredients well. Blend in the soured almond milk, cover tightly with saran wrap and leave in oven with the light on.
- The next day, in a small bowl, mix 1/2 cup water with ground chia seeds and stir very well until an even paste is reached. Stir in the egg yolks, oil (warmed if you use coconut) and two teaspoons of cider vinegar if soured almond milk wasn't used in the first step.
- In a medium bowl mix sorghum, ground almonds, tapioca, ground flax, guar gum, baking powder and soda and salt mixing well.
- Mix the wet ingredients with the dry and gingerly mix both with the soaked grains from the oven being careful to keep as much lift as possible.
- In a mixer beat the egg whites and 1/4 teaspoon of cream of tartar until stiff peaks form. Fold carefully into the completed mixture and turn into a greased and floured loaf pan. Level with a spoon dipped in hot water and slash down the middle with a knife.
- Let dough sit while oven preheats to 350 degrees then cook for between 35 and 45 minutes until toothpick inserted in centre comes out clean.