Multigrain Bread

This is the best gluten free bread that I have found so far!  I love it toasted and as a sandwich.  I modified it from glutenfreeshortcuts.blogspot.com

Ingredients:


1 c. warm water
1 T. sugar
1 T. yeast
1/3 c. millet flour
1/3 c. teff flour
1/3 c. potato starch
1/2 c. sorghum flour
1/4 c. corn flour(finely ground)
2 T. chia meal
1 t. salt
2 1/2 t. xanthan gum
2 T. shortening(or butter)
1/2 t. apple cider vinegar
1 egg

In a small bowl mix warm water, sugar, yeast and let sit.  Meanwhile, in a stand mixer, combine dry ingredients. Mix.  Add shortening, vinegar, egg and mix until course crumbs.  When the yeast mixture is nice and foamy, pour into the flour mixture.  Beat for 1-2 min.  Batter will be thick and sticky.  Scoop into greased bread pan, 81/2 x 41/2, cover with foil sprayed so it doesn't stick, and let rise.  When just above the pan, place in a 375 oven and bake for 50 min.  Cover with foil part way through if you prefer a lighter crust.  Let cool and enjoy.  This will also make 12 rolls.  Just scoop into muffin tins, let rise, and bake for about 25 min.

*In the winter my house isn't very warm, so I usually heat my oven to 170, place a pan with water on the bottom rack, turn off the oven and place the bread in to rise.  The water helps the dough from drying out.  This will only take 15-30 min. to rise.  Then I remove the foil, turn the oven back on to 375 and let it bake.