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Bakery-Style Gluten-Free Multigrain Loaves
Baker-secret gluten-free loaves with millet, brown rice, corn, green buckwheat flours and tapioca starch. Garlic-scented, cold-proofed and double-baked.
25 min prep / 800 min total
210 kcal
2.5g protein
10 servings
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Ingredients
Ingredients updated to metric measurements
- 24 gpsyllium
- 440 mlwater
- 60 gmillet
ground in a coffee grinder
- 60 gbrown rice flour
- 60 gcorn flour
- 40 ggreen buckwheat flour
- 200 gtapioca starch
- 4 gdry yeast
- 2 tspdry garlic
- salt
- vegetable oil
for brushing
Instructions
Whisk 24g psyllium into 440ml water and rest until thickened.
Combine 60g ground millet, 60g brown rice flour, 60g corn flour, 40g green buckwheat flour, 200g tapioca starch, 4g dry yeast and 2 teaspoons dry garlic.
Stir the psyllium mix into the dry mix with salt; knead thoroughly.
Brush dough with oil, divide into 2 parts, shape into loaves and place in greased pans.
Cover and refrigerate 10- until risen 1.5×.
Score and bake at 250°C then 30- at 180°C; cool before slicing.
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