Friday, February 10, 2012

Great Gluten Free Whole Grain Bread

I've never been a bread eater. In fact, there's a picture of me at my wedding holding the ceremonial loaf of bread that I was supposed to eat, and pulling a face, because I DID. NOT. WANT to have to eat that bread. I didn't like bread!!
(I wonder, if maybe, my body was subconsciously telling me that bread was not good for me.)
But either way, even though I never liked bread, now that I'm off gluten, now I just get such cravings for bread, which I can't easily have...
I mean, there are plenty of gluten free bread recipes  out there, but many call for ingredients that are either too expensive (like almond flour) or that I can't get where I live (like sorghum flour or garfava flour or quinoa flour) or that I won't use because of health reasons (soy flour)... And then even when you do come across a recipe for a bread that calls for ingredients you have, there's quite a good chance that your bread will come out terribly. Oh my, just memories of those truly disgusting bread attempts...

Anyhow, I made this bread based on the recipe I got from Wheatless Foodie with my own alterations, and I made it three times already and it tastes pretty great! And the best thing is, it tastes decent even when cooled off, but as with all gluten free breads, it tastes good warm.
And once the bread starts to get old and stale, you can use it to make homemade gluten free bread crumbs or french toast!

Gluten Free Whole Grain Bread

2/3 cups warm water
3 1/2 tablespoons sugar or honey
3 1/2 teaspoons yeast
1 1/3 cup tapioca starch
1 cup brown rice flour
2/3 cup potato starch
1/4 cup teff flour
2 tablespoons ground flax seed
2 1/4 teaspoons xanthan gum
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1/4 cup sunflower oil or nut oil or other healthy oil
3 large eggs
2 teaspoons apple cider vinegar or kombucha vinegar

1. Mix the water, sugar and yeast together and proof.

2. Mix the dry ingredients together and mix thoroughly to ensure no clumps.

3. Mix the dry ingredients with the yeast mixture, then add the oil, eggs, and vinegar. Mix well.

4. Let rise for an hour.

5. Shape bread. The dough will be quite fluffy. Oil your hands so you can shape the dough without it sticking to you. This makes one large loaf pan or 6 large rolls. Place shaped dough on parchment paper. If you want, top with poppy seeds, sesame seeds, etc.

6. Let rise for another half hour.

7. Bake until they're a light brown.

8. Let cool down for a bit, then enjoy!

Variations: You can replace the brown rice flour with white rice flour. You also can make this with no flax seed by adding 2 eggs and removing 3 tablespoons of water from the recipe.

If you're gluten free, what bread recipe do you generally use, or do you go bread free? How many different bread recipes did you try that flopped? Do you think you'd try this one out?
If you're not a gluten free person, are you a bread eater? How many times per week would you say you eat bread?

P.S. I have to thank the wonderful reader who suggested Wheatless Foodie's recipe to me!

Linking up to Real Food WednesdayWFMWFrugal Days Sustainable WaysGluten Free WednesdaySimple Lives ThursdayFull Plate Thursday, Allergy Friendly Lunchbox LoveFreaky FridayMonday ManiaHomestead Blog Hop,

1 comment:

  1. This looks YUMMY!! What sub can I try for teff flour?? Would millet or more rice work??


Share This