Gluten Fre vegan multigrain bread. A soft bread made with amaranth or rajgira flour, soybean flour, tapioca flour or sabudana atta, sorghum or jowar flour, rice flour flaxseed powder and millet flour or bajra atta. If you like rustic taste then its perfect for you. A completely gluten free and vegan breakfast bread.
All the flour used in this bread are nutrient rich. Every flour has numerous health benefits. Toast the pieces and make sandwiches or spread butter or jam, it will be a nutritious breakfast. You don’t need to knead bread dough like normal bread. Just whisk everything well and make a thick batter and bake. Already shared some different bread recipes on this blog. Click on the name below for recipe.
2. Oats flaxseed whole wheat bread
5. Olive Jalapeno savoury cornbread
Sending this post to Facebook group Shhhhh Cooking Secretly challenge. Shhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. Theme of this month is Millet Magic suggested by Aruna SarasChandra. Aruna blog at Vasusvegkitchen. You will love her millet based recipes and many more like Finger millet puttu, Multigrain banana bread etc.
This month my partner is very talented blogger Priya Iyer who blog at The World Through My Eyes. I love her authentic and healthy recipes. You can also get many millet recipes on her blog. I have bookmarked some recipes from Priya’s blog like Ragi kuzhi paniyaram, Multi millet lemon rice etc. Do visit her space for many wonderful recipes. Priya gave me sorghum flour and rice flour as secret ingredients. I made this gluten free multigrain bread with these ingredients. And I gave her bajra or millet and chana dal or Bengal gram. Priya made delicious and healthy Pearl millet lentil pancakes with these.
This bread is gluten free so added xanthan gum to prevent the bread to become dense. Baking powder and soda helps the gluten free bread to rise. Tapioca flour also prevents the bread to become dense and heavy. Always use all the ingredients in room temperature. You can increase or decrease the amount of flour according to availability.
Recipe
Amaranth or rajgira flour – 1/2 cup
Soybean flour – 1/2 cup
Tapioca flour – 1/2 cup
Sorghum flour or jowar atta – 1/2 cup
Flaxseed powder – 1/4 cup
Rice flour – 3/4 cup
Pearl millet flour or bajra atta – 1/4 cup
Vinegar – 1&1/2 tablespoon
Oil – 4 tablespoon
Xanthan gum – 2 teaspoon
Water – 3 &1/4 cup
Yeast – 1 teaspoon
Salt – 1&1/2 teaspoon
Baking powder – 1 teaspoon
Baking soda – 1/2 teaspoon
Melon seeds to sprinkle, optional
Method
1. Mix sugar and yeast in 1/4 cup warm water. Water should be warm not hot. Stir well and cover. Keep in a warm place for 15 minutes.
2. Preheat the oven at 200° for 10 minutes. Grease a loaf pan generously with oil or line with parchment paper.
3. In a large bowl mix all the flour flaxseed powder, xanthan gum, salt, baking powder and soda.
4. Make a hole in the middle. Add yeast mixture, oil, vinegar and water. Whisk well. You can use food processor or hand blender or stand mixer. Whisk till everything combine well.
5. Pour the mixture into greased or lined loaf pan. Tap the pan on your kitchen counter. Level the top with your wet fingers or spoon. Sprinkle melon seeds on the top.
6. Cover the pan with a greased plastic wrap. Keep in a warm place for an hour.
7. Now bake in preheated oven at 200° for 40 to 50 minutes or until bread becomes brown from all the sides.
8. After 2 – 3 minutes transfer the bread on a cooling rack. If you keep the bread in pan it may become soggy so keep it on cooling rack to completely cool down before slicing.
9. When bread becomes completely cool down slice it and use as require. You can make sandwiches or make toast and serve with butter or jam. I love crisp toast. You can keep the bread on kitchen counter for 2 days. Enjoy homemade healthy gluten free and completely vegan breakfast bread.
Notes
1. Every ingredients should be in room temperature.
2. Any seeds can be used instead of melon seeds to sprinkle or you can skip this step.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata. I would love to see your creations.
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