Multi-Grain Bread (Gluten Free)

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  • Approximate Yield: 7 loaves
  • Breads & Bagels Gluten Free
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BakeMark Products Used

Lady Ellen gluten free wg ap flour (#73200 1/50 lb)
BakeSense palm all purpose shortening (#17220 1/50 lb)
Bakesense instant yeast red (#50712 1/20 lb)
Westco almond emulsion (#12037 1 gal)

Alternate Products Used

BakeSense ie all purpose shortening (#17217 1/50 lb)
Westco vanilla butter flavor N+A (#04767 1 gal)



Mix together 5 LB Lady Ellen Gluten Free All Purpose Flour, 1 oz. salt, 10 oz. granulated sugar, 5 oz. BakeSense All Purpose Palm Shortening, and 3 oz. BakeSense Instant Dry Yeast (Red) on low speed until well blended. In a separate bowl, whisk together 2.5 LB warm water, 1 oz, Westco Butter Emulsion, 1.25 LB milk (liquid) and 15 oz. whole eggs. Add wet mixture to dry mixture slowly. Scrape bowl down. Mix for approx. 4 minutes on medium speed.


Scale 1 LB 7 oz. bread mixture and pour into paper lined foil loaf pans 7.5” (L) x 3.35” (W) x 2.5” (H).


Spray loaves with water. Proof in a 100°F/70% proof box for 20-30 minutes.

Bake 23 minutes with 15 seconds steam in a rack oven at 340°F. Let rest 5 minutes before removing from pan.


If you prefer to make multi-grain bread rolls using this recipe, scale rolls to desired size, pan proof and bake for 10-13 minutes in a rack oven at 340°F depending on size.

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