Gluten Free All Purpose Whole Grain Bread

I love this recipe because of the fact that it is so versatile. You can switch out the 'whole grain' ingredient with GF oats, chia seeds, flaxseed meal, Teff flour or almond meal. Just make sure your mixture comes to a complete cup.

Also when I list 'butter' in a recipe it's real butter, not margarine. Margarine can be substituted according to your own tastes/budget. I usually try to use organic or natural ingredients, such as farm fresh eggs, butter and milk. Sometime I use unpasteurized goats milk or almond milk in this recipe. If you cannot eat the eggs for allergy or you're practicing vegan you can use an egg substitute, such as flax gel and the recipe will turn out fine. It really is very adaptable to any dietary need!


Gluten Free All Purpose Whole Grain Bread

2 cups brown rice flour
1 cup your choice of grain or combo of grains
1 1/2 cup sorghum flour
1 cup tapioca flour
1/2 cup potato starch
2 1/4 teaspoon yeast
2 1/4 teaspoon xanthan gum
5 eggs
4 tablespoons blue agave syrup or brown rice syrup
1/2 cup of melted butter
2 1/2 cups warm milk

Usually I put this together in the bread machine, placing the ingredients in the order listed in the machine before setting the machine on the dough cycle, put the finished dough in greased bread pans and allow to rise in a warm place for an hour until baking for 50 minutes at 350F in the oven.


Enjoy!