Gluten-Free Multi-Grain Sandwich Bread
We baked this handsome gluten-free loaf in my Breadman bread machine. If you have a different machine follow your own manufacturer's instructions regarding dry and wet ingredients. If you are mixing and baking by hand, see below for instructions- I didn't forget you. Don't worry.
Gluten-Free Multi-Grain Sandwich Bread
2/3 cup sorghum flour
1/3 cup Bob's Red Mill Gluten-Free Cornmeal
1/2 cup GF Millet Flour
1 cup potato starch (not potato flour!)
2 teaspoons xanthan gum
1/ 1/4 teaspoons sea salt
Ener-G Egg Replacer for 2 eggs (or use 2 beaten large organic eggs in with the wet ingredients)
Sesame and/or caraway seeds, as needed
1 packet rapid or instant dry yeast or 2 1/4 teaspoons
1 1/4 cups warm liquid (at 110 to 115ºF)
Pinch of sugar for the yeast
4 tablespoons extra virgin olive oil
3 tablespoons honey or raw agave nectar
1/2 teaspoon mild tasting rice vinegar (or lemon juice)
Proof the yeast: sprinkle the yeast into warm water and add sugar.
Whisk together the dry ingredients. In a separate bowl, combine the proofed yeast, olive oil, honey and rice vinegar (or lemon juice). Set your bread machine program for 1.5 loaf medium crust. I used the gluten-free cycle on the Breadman; if you don't have a gluten-free cycle, I believe a rapid rise cycle will also work.
After a minute or two of mixing, open the machine and scrape down the sides of the pan with a soft spatula to help incorporate he flour; I had to do this twice. After the mixing/kneading cycle was finished (before the Rise cycle) I removed the paddle and with wet fingers pressed and smoothed the top to even out the shape. I sprinkled a generous tablespoon of sesame seeds all over the top.
When the machine beeped "done". I checked to see if I thought the loaf was baked all the way through. I do this by lightly pressing on the side- if it gives too much or seems soft, add another 5 to 10 minutes of baking time (Select Bake only).
When you think the loaf is done, remove it from the hot machine and place on a wire rack. Tip it on its side and when cooled a little, shimmy it out (if you don't do this, it steams and gets too moist). Place the loaf on a wire rack and do the thump test. The thump test reveals if it's done. It should sound hollow when tapped.
If by some chance you find it's not quite done (it ought to be, but judging from comments I get everyone's bread machine experience is a bit different), or you like a crusty crust, place the naked loaf directly into the oven- on the center rack- and turn on the temp to 350ºF. You can bake it for another 10 minutes, but keep an eye on it. It should be firm to the touch and sound hollow if you tap it. Cool the loaf on a wire rack. Slice with a sharp serrated knife.
If you don't have a bread machine:
Follow the instructions for whisking together the dry ingredients. Proof the yeast in the warm water (110 to 115ºF) as above and a pinch of raw sugar (add the yeast to the water and sugar stir; allow it to get foamy).
Add the proofed yeast to the dry ingredients; add the olive oil, remaining honey/agave, cider vinegar (if using a real egg, beat it and add it to the wet ingredients); beat until a smooth batter forms. I use the word batter because gluten-free bread dough is more like thick batter than a kneadable dough.
Scrape the dough into a 1.5 pound loaf pan (or 7 to 8-inch round cake pan for ciabatta style) and smooth evenly (I use wet fingers). Top with sesame seeds. Loosely cover the pan with a clean damp tea towel and allow the dough to rise for 20 minutes in a warm spot.
Preheat your oven to 400ºF. When the oven comes to temperature bake the bread until it sounds hollow when thumped. This might be anywhere from 35 to 40 minutes. Note: Lower style round pan loaves will bake at 22 to 30 minutes, usually. Keep an eye on it and don't let it get too brown. It should be a light golden color. Cool on a wire rack.
Yields 1 loaf