Zutaten für Gluten Free Multigrain Miracle Bread
- 1/2 cup brown rice flour
- Sorghum Flour
- 1/4 cup amaranth flour
- 1/4 cup tapioca starch
- 1/4 cup cornstarch
- 2 tablespoons flaxseed meal
- 1 teaspoon xanthan gum
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 2 large eggs
- egg whites
- 1 1/2 cups warm water
- 2 tablespoons vegetable oil
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1/2 cup rolled oats
- 1/4 cup sunflower seeds
- 1 teaspoon baking powder
- 2 tablespoons whole flaxseeds
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Zubereitung von Gluten Free Multigrain Miracle Bread
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, combine the warm water, yeast, and honey. Let stand for 5 minutes until foamy.
- In a separate bowl, whisk together the gluten-free flour blend, flaxseed meal, xanthan gum, salt, and baking powder.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Stir in the oil, eggs, and vinegar.
- Fold in the rolled oats, sunflower seeds, and flaxseeds.
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
10g
Fat
3g
Carbs
4g
