I have been making my whole grain gluten and dairy free bread for a couple of years now. Last June I finally posted my recipe with detailed instructions. That recipe is far and away my most visited post. That makes me happy! The hardest part of being gluten free is trying to stomach gluten free rice based "bread". I still make this once or twice a week. But as time has gone by I have started making some changes. The recipe is still basically the same but I have started making it a bit simpler with fewer ingredients. The result is the same. I still end up with the best tasting bread I have ever had. I just made some this morning and for lunch had a slice of it, still warm, dipped in olive oil with minced fresh rosemary, kosher salt and fresh ground pepper. Bliss! Anyway, here is what I am doing now.
Kim's GF DF Whole Grain Bread ~ Simplified Version
1 1/3 cup water warmed to just beyond body temperature
1/4 cup canola oil
1/4 cup honey
3 lightly beaten eggs
1 1/2 tsp salt
1 cup teff flour - ivory or dark (May also use brown rice flour)
1 cup sorghum flour (May also use 1 cup of millet, buckwheat, quinoa, amaranth)
1 cup potato starch
1 slightly heaping T xanthan gum
2 1/4 tsp - 1 T dry active yeast (Start with smallest amount and if you didn't get the rise you wanted try more next time)
1 T sesame seeds
1 T flax seeds
The directions are the same as in my original recipe. I don't always take the time to sift but you get a better blended loaf if you do. I also add a few more flax seeds and sesame seeds to the top of the batter after I pull the paddle out of the bread maker just to make it prettier. (I am also told that this can be done with egg replacer if you are allergic to eggs.) Try this. Eat and be happy!