A multi-grain bread made with a gluten-free flour blend.
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2 14 cups Multi-Grain Gluten Free Flour Blend (see below)
14 cup amaranth flour
14 cup teff flour
1 (1/4-ounce) package active dry yeast
1 tablespoon xanthan gum
1 teaspoon salt
1 14 cups milk, warmed
14 cup Land O Lakes® Butter, melted
2 tablespoons honey
1 teaspoon cider vinegar
2 tablespoons millet
2 tablespoons pumpkin seeds, toasted
2 tablespoons sunflower seeds
2 tablespoons ground flax
STEP 1
Grease 8x4-inch loaf pan. Line pan with parchment paper across bottom and extending up over long sides of pan; set aside.
STEP 2
Combine flour blend, amaranth flour, teff flour, yeast, xanthan gum and salt in bowl; mix well.
STEP 3
Combine warmed milk, melted butter, eggs, honey and vinegar with whisk in another bowl; mix well. Add flour mixture gradually to milk mixture, beating well after each addition. Add millet, pumpkin seeds, sunflower seeds and flax; mix well.
STEP 4
Spoon bread dough into prepared pan. Smooth top of dough with greased fingers. Cover with lightly greased plastic food wrap. Let rise in warm place 30-45 minutes or until bread reaches top of pan.
STEP 5
Heat oven to 375°F.
STEP 6
Uncover bread; bake 35-40 minutes or until bread is brown and sounds hollow when tapped.
STEP 7
Remove bread from pan, keeping parchment paper on bottom of bread. Place bread with parchment paper directly onto oven rack; bake 5 minutes. Remove from oven; cool on cooling rack. Remove parchment paper.
Multi-Grain Gluten-Free Flour Blend: Stir together 2 cups cornstarch, 2 cups potato starch, 1 3/4 cups brown rice flour, 1 1/2 cups garbanzo bean flour, 1 cup sorghum flour, 1 cup tapioca flour and 1/4 cup teff flour. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
