Gluten, Yeast and Egg-Free Multi-Grain Bread

I can’t even begin to tell you how excited I was to develop this gluten-free bread recipe. It exceeded all my expectations. This is the loaf we now make on a regular basis rather than the one prepared using eggs.

The amaranth, teff and quinoa are nutrient rich grains. Adding them to the bread creates a wonderfully healthy multi-grain loaf of bread packed with protein and fiber. And this bread tastes so good, too!. 

The trick to getting the greatest rise out of this bread is emulsifying the eggs with an immersion or stick blender before adding them to the remaining ingredients.

This recipe can be found on pages 177 – 178 of my cookbook, Celeste’s Best Gluten-Free, Allergen-Free Recipes.

Share on facebook
Share on twitter
Share on linkedin
Share on google
Share on pinterest
Share on email