Gluten-Free Multigrain Sandwich Bread

Hi everyone! Well, I have been hard at work creating the perfect recipe for a gluten-free, multigrain sandwich bread. Not an easy task! But it has been so much fun to play, experiment and EAT! Yes, you heard correctly. Eating these samples has been very enjoyable. Nice flavor, not like cardboard and the whole family loves it! I know I will tweak it just a bit more, but here is the recipe as is currently stands:

Gluten-Free Multigrain Sandwich Bread

3 Eggs (I use egg substitute) - room temp is best
3 1/2 Tbsp Canola oil

2/3 Cup Millet Flour
1/2 Cup Sorghum Flour
1/3 Cup Teff Flour *
1/2 Cup Cornstarch
1/2 Cup Potato Starch
1/2 Cup Tapioca Flour
2 1/4 tsp Xanthan Gum
3/4 tsp Salt
1 3/4 tsp Unflavored Gelatin
2 1/2 Tbsp Granulated Sugar
1 packet Dry Active Yeast (2 1/4 tsp)

1 Cup Milk (I use Almond Milk) - warm, but not too hot
4 Tbsp Flax Seeds


* - if you don't have Teff Flour, just use 1 cup of the Millet Flour. I like the Teff as it adds a richer taste, reminiscent of whole wheat bread.

Whisk eggs and oil in a bowl and set aside.

Whisk all dry ingredients in a bowl (stand mixer) until well blended (except for the flax seeds). While mixer is on low, add egg/oil mixture and warm milk and mix until well blended. Scrape sides of bowl, then beat on medium-high for 4 minutes. Mix in flax seeds until well blended.

Pour dough into prepared 9" pan (I usually just grease well, but you can also dust with white corn meal) and spread evenly with spatula. Cover loosely with a light towel or plastic wrap (sprayed with cooking spray). Let rise is a warm, draft-free place for 40-45 minutes. Don't let it proof too long or it will likely fall after baking. While bread is rising, preheat oven to 350.

Place bread in preheated oven and bake for 45-50 minutes. Bread should feel fairly firm and sound hollow when tapped on the top and sides. If the bread is getting too dark on the top, you can set a piece of foil over it after 15 minutes of baking.

Pull bread out and let cool for about 15 minutes on a wire rack.

To store, cover well in aluminum foil while still warm. This will help keep the moisture in the bread. I then place the wrapped bread in a Ziplock. You can store it in the refrigerator or freezer. In my house, it doesn't last long enough to freeze! We actually just leave it out on the counter in the foil/ziplock since it only lasts about 3 days tops!

Enjoy!