Gluten Free Multi-Grain Bread

Bread making scares me….

It seems hard. It seems intensive and maybe not worth the hassle.

Don’t get me wrong, I love it when OTHER people make bread that I get to eat. I’m just not sure I am a bread-making person.

But when we decided to watch our gluten intake and I saw the cost of gluten free bread…I figured I may need to become a bread-making person.

Gluten Free Multi-Grain Bread

We don’t eat much bread, but sometimes all you want is some toast or a sandwich. Wraps have replaced a lot of the bread we eat, but sometimes a wrap won’t do. I’ve looked at some gluten free bread recipes and just have not committed to buying all the different flours and giving it a try.

Thank you Bulk Barn for doing the hard work for me! All I had to do was scoop some of the gluten free multi-grain bread mix into a bag and head on home.

I spent $7.00 on the mix and I think I could potentially get 3, maybe 4 loaves out of that much. Factor in the other ingredients (which are minimal) and I am sure that I am getting a loaf for around $2.50….way cheaper than the $5.99 loaves I saw at Superstore.

But will it taste ok?

I started by getting my yeast dissolved.

In 3/4 of a cup of warm water I dissolved 2 tsp of yeast. (or one little package. I used the traditional yeast since the recipe called for dry yeast. I wonder what the difference would be if I used quick rise yeast?)

Gluten Free Multi-Grain Bread

I let that sit for about 5 minutes to activate it and make sure it was fully dissolved.

I added in 5 tsp of vegetable oil next.

Gluten Free Multi-Grain Bread

Lastly I mixed in my 1 and 3/4 cups of flour mixture.

Gluten Free Multi-Grain Bread

I used my stand mixer and mixed it on low for 1 minute.

Gluten Free Multi-Grain Bread

I scraped down the sides of my mixing bowl and mixed it again for 3 minutes on medium speed. I tried my dough hook, but this doesn’t really make a dough  so I switched back to my paddle mixer.

I scooped everything into a well greased loaf pan, sprayed my hands and shaped it into a rustic (read-sloppy) bread shape.

Now for the rising time. The recipe says to let it triple in size. I had already started to pre-heat my oven when I realized I didn’t really have a warm place to let the dough rise.

I contemplated turning on the fireplace and putting the dough in front of that but Andrew reminded me that would heat up our entire house,  so I decided to turn off the oven and let the bread sit on the door till it cooled down enough I could put it inside.

Gluten Free Multi-Grain Bread
Please don’t judge my dirty oven door…


I then set my oven to the “keep warm” setting and let it rise about an hour.

It rose, but I was hoping it would be bigger and fluffier…I guess that doesn’t happen when you remove the gluten.

Gluten Free Multi-Grain Bread

I baked the bread at 360 degrees for 30 minutes and then turned it out on a cooling rack to cool.

Gluten Free Multi-Grain Bread

The verdict- When it came out, the color looked great, but it didn’t really rise a whole lot more than before I baked it. So it kind of looked like a little mini loaf. After it cooled a bit, I cut in, slathered a piece with honey and prayed it tasted something like bread.

Gluten Free Multi-Grain Bread

It did! Even though it was not super tall, it was still soft and chewy on the inside and crispy on the outside. This is a great easy way to enjoy bread without spending an arm and a leg on a loaf. I wonder if Bulk Barn has any other bread mixes? (like I said before, it was a little overwhelming in there…)




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