Gluten-Free Dairy-Free Multi-Grain Brown Loaf Bread

Brown Bread! Yummy! This turned out to be an amazing loaf of brown bread. Healthy, tasty, and very light. It’s loaded with nutrients, especially with the chia seeds addition. Chia seeds are rich in calcium, magnesium, manganese, zinc, and phosphorus. They also have a decent amount of vitamins B1, B2, and B3. They are rich in anti-oxidants too. These days, chia seeds are available in most supermarkets in Lebanon and the Arab world.

Buckwheat, on the other hand, is a benefit to gluten-free baking. It is very easy to use, it can replace wheat flour easily, and it’s rich in nutrients. Buckwheat can also reduce high cholesterol levels and high blood pressure.

Ingredients

- ½ cup brown rice flour

- ½ cup buckwheat flour

- ½ cup corn meal (not corn starch)

- ¼ cup corn starch

- ¼ cup potato flour

- ¼ cup tapioca flour

- 3 tsp xanthangum

- 1 tsp salt

- 1 tsp baking powder

- 1 tbsp. yeast

- 2 tbsp. chia seeds

- 1 tbsp. honey

- 3 tbsp. vegetable oil (I use canola)

- 2 eggs

- 2 egg whites

- 2 tsp apple cider vinegar or red grape vinegar

- 1 cup water

Method

1. Mix all the dry ingredients in a bowl (all flours, xanthan gum, salt, baking powder, yeast, and chia seeds).
2. Mix all the wet ingredients in another bowl using an electric mixer (eggs, egg whites, honey, vinegar, oil, and water).
3. Fold in the dry ingredients into the wet ingredients using a spatula or wooden spoon.
4. You can also use the electric mixer for only one minute to make sure that all ingredients are well incorporated.
5. Grease a loaf pan and pour the dough into it.
6. Let the dough rest and rise for at least 1 hour.
7. Once risen, sprinkle some toasted sesame seeds on top of the loaf.
8. Bake in a pre-heated oven on 200°C for 35-40 minutes.
9. Let the bread loaf cool for few minutes before you remove it from the pan.
10. Let the bread cool completely before slicing!
11. I know it’s irresistible, but better wait!