Imagine walking into a cozy kitchen filled with the comforting aroma of freshly baked bread. The warmth of the oven embraces you, and your anticipation grows as you prepare to embark on a culinary adventure. Today, I invite you to join me on a journey to create a remarkable loaf of Gluten-Free Whole Grain Bread. As a passionate food writer and chef, I have always been intrigued by the challenge of crafting healthy recipes that not only nourish the body but also tantalize the taste buds. This particular recipe caught my attention due to its unique combination of wholesome ingredients and its ability to satisfy even the most discerning bread lovers. Allow me to share my personal experience and guide you through the enchanting process of creating this delectable gluten-free delight.

Why Should You Try This Recipe:

Embrace a Healthier Lifestyle: By choosing to try this Gluten-Free Whole Grain Bread, you take a step towards embracing a healthier lifestyle. Whole grains offer a wealth of nutritional benefits, including fiber, protein, and essential vitamins and minerals. This recipe allows you to incorporate these nourishing grains into your diet in a delicious and fulfilling way.
Cater to Gluten Sensitivities: Gluten sensitivities have become increasingly prevalent, making it crucial to provide inclusive and delectable options for individuals who need to avoid gluten. This recipe offers a solution for those seeking gluten-free alternatives without compromising on taste or texture. Now, you can enjoy the simple pleasure of biting into a freshly baked loaf without any concerns.
Explore New Flavors and Textures: Gluten-Free Whole Grain Bread introduces you to a fascinating world of flavors and textures. The combination of quinoa, amaranth, and teff lends a unique nuttiness to the bread, creating a taste experience that is both comforting and adventurous. It opens up a whole new realm of culinary possibilities and allows you to broaden your palate.
Impress Your Loved Ones: Imagine the joy on the faces of your loved ones as they savor a slice of this homemade Gluten-Free Whole Grain Bread. Sharing this exceptional bread with your family and friends will undoubtedly leave a lasting impression. You’ll become the hero of the kitchen, admired for your culinary skills and thoughtfulness.
Support Sustainable Farming: By choosing to incorporate ancient grains into your diet, you contribute to sustainable farming practices. These grains are known for their hardiness and ability to thrive in diverse environments, requiring fewer resources and pesticides. By trying this recipe, you join a movement towards supporting eco-friendly and regenerative agricultural practices.

Now that we have explored the essence and benefits of this Gluten-Free Whole Grain Bread, let’s embark on the exciting journey of creating this remarkable loaf together.

Recipe Ingredients:

2 cups gluten-free whole grain flour blend (such as a mixture of brown rice flour, sorghum flour, and tapioca flour)
1/2 cup almond flour
1/2 cup gluten-free rolled oats
1/4 cup ground flaxseed
1/4 cup chia seeds
2 teaspoons active dry yeast
1 teaspoon sea salt
1 tablespoon honey or maple syrup
1 3/4 cups warm water (around 110°F/43°C)
2 tablespoons olive oil
1 tablespoon apple cider vinegar

Ingredients Notes:

When it comes to the ingredients for this Gluten-Free Whole Grain Bread, my personal experience has led me to discover a few tips and tricks that can enhance both the taste and nutritional value of the final loaf.

First and foremost, selecting the right gluten-free whole grain flour blend is crucial. I find that a combination of brown rice flour, sorghum flour, and tapioca flour yields the best results. The brown rice flour adds depth to the flavor, while the sorghum flour contributes a slightly sweet and nutty taste. Tapioca flour, on the other hand, helps bind the ingredients together and gives the bread a soft texture. These flours work harmoniously to create a well-rounded loaf with a delightful crumb.

To further enrich the bread’s nutritional profile, I like to incorporate almond flour. Not only does it provide a subtle hint of nuttiness, but it also adds healthy fats and extra protein. Almond flour lends a moist and tender texture to the bread, ensuring a delightful eating experience.

In my quest to boost the fiber content, I include gluten-free rolled oats, ground flaxseed, and chia seeds. These additions not only contribute a pleasant texture but also add an array of essential nutrients, including omega-3 fatty acids and dietary fiber. The combination of these ingredients results in a heartier, more satisfying bread that keeps you energized throughout the day.

When it comes to the yeast, I recommend using active dry yeast for this recipe. It ensures a reliable rise and imparts a lovely aroma to the bread as it bakes. Make sure to activate the yeast properly by dissolving it in warm water with a touch of honey or maple syrup. This step helps create a thriving environment for the yeast to do its magic, resulting in a lofty and well-structured loaf.

In terms of seasoning, a pinch of sea salt adds depth to the overall flavor profile without overpowering the natural goodness of the grains. Additionally, a tablespoon of honey or maple syrup complements the earthiness of the whole grains, offering a subtle hint of sweetness.

To further enhance the texture and rise of the bread, I incorporate olive oil and apple cider vinegar. Olive oil adds moisture and a hint of richness to the dough, while apple cider vinegar helps create a favorable pH balance for the yeast to thrive. These ingredients play a crucial role in achieving a well-rounded, beautifully textured bread.

By thoughtfully selecting and combining these ingredients, you’ll ensure a bread that is not only gluten-free but also packed with flavor, texture, and nutritional value. Now, let’s move on to the next step and bring these ingredients together to create a magnificent Gluten-Free Whole Grain Bread.

How to Make Gluten-Free Whole Grain Bread:

Step 1: Activate the Yeast

In a small bowl, combine 1/4 cup of warm water (around 110°F/43°C), 1 tablespoon of honey or maple syrup, and 2 teaspoons of active dry yeast. Stir gently and set it aside for about 5 minutes, or until the mixture becomes frothy and bubbly. This indicates that the yeast is active and ready to be used.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine 2 cups of gluten-free whole grain flour blend, 1/2 cup of almond flour, 1/2 cup of gluten-free rolled oats, 1/4 cup of ground flaxseed, 1/4 cup of chia seeds, and 1 teaspoon of sea salt. Stir well to ensure even distribution of the ingredients.

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Gluten Free Whole Grain Bread

Step 3: Combine Wet Ingredients

Create a well in the center of the dry ingredients. Pour the activated yeast mixture into the well, followed by 1 1/2 cups of warm water, 2 tablespoons of olive oil, and 1 tablespoon of apple cider vinegar.

Step 4: Mix and Knead the Dough

Gradually incorporate the wet ingredients into the dry ingredients, using a wooden spoon or your hands. Stir until the dough comes together and starts to pull away from the sides of the bowl. Then, transfer the dough onto a lightly floured surface.
Knead the dough for about 5-7 minutes, or until it becomes smooth, elastic, and slightly springy to the touch. If the dough feels too sticky, you can add a small amount of gluten-free flour blend, a tablespoon at a time, until it reaches the desired consistency.

Step 5: First Rise

Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free area for about 1 to 1 1/2 hours, or until it doubles in size. This initial rise allows the yeast to ferment and develop the bread’s flavor and structure.

Step 6: Shape the Loaf

After the dough has risen, gently punch it down to release any air bubbles. Transfer it to a clean surface and shape it into a loaf by folding the edges towards the center and rolling it tightly. Place the shaped dough into a greased or parchment-lined 9×5-inch loaf pan.

Step 7: Second Rise

Cover the loaf pan with the kitchen towel and let the dough rise for another 45 minutes to 1 hour, or until it has risen to the top of the pan. This second rise ensures a light and airy texture in the finished bread.

Step 8: Preheat the Oven

Preheat the oven to 375°F (190°C) while the dough is undergoing the second rise. This will ensure that the oven is adequately heated when it’s time to bake the bread.

Step 9: Bake the Bread

Once the dough has completed its second rise, place the loaf pan in the preheated oven. Bake for approximately 40-45 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom. To ensure even baking, you can rotate the pan halfway through the baking time.

Step 10: Cool and Enjoy

Once the bread is baked, remove it from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing. The Gluten-Free Whole Grain Bread is best enjoyed fresh, but you can store it in an airtight container at room temperature for a few days.

Now, take a moment to appreciate the wonderful aroma filling your kitchen. As you slice into the loaf, you’ll reveal a tender crumb speckled with the goodness of whole grains. Whether enjoyed as toast for breakfast, used as a base for a hearty sandwich, or savored on its own, this Gluten-Free Whole Grain Bread is sure to satisfy your cravings and nourish your body. Happy baking!

Serving Instructions:

To fully enjoy the Gluten-Free Whole Grain Bread, here are some serving suggestions and considerations:

Freshly Sliced: Allow the bread to cool completely before slicing it. This will ensure neat and even slices. Use a sharp bread knife to cut through the crust and reveal the soft, flavorful crumb within.
Toasted Delight: Toasting the Gluten-Free Whole Grain Bread adds another layer of texture and flavor. Place individual slices in a toaster or toaster oven until they reach your desired level of crispness. Add a spread of your choice, such as butter, avocado, nut butter, or your favorite jam.
Sandwich Sensation: This bread is versatile enough to be the foundation of a delicious sandwich. Layer it with your preferred fillings, whether it’s roasted veggies, deli meats, cheeses, or plant-based alternatives. The sturdy texture of the bread ensures it holds up well and adds a wholesome element to any sandwich creation.
Accompaniment to Soups and Salads: Serve slices of Gluten-Free Whole Grain Bread alongside a warm bowl of soup or as a side to a fresh salad. The bread’s nutty flavor and satisfying texture complement a wide variety of soups and salads, enhancing the overall dining experience.

Remember, this bread is at its best when enjoyed within a few days of baking. It’s a testament to its freshness and quality, and each bite will be a delightful experience. Now, let’s move on to storage and freezing instructions to ensure you can enjoy this bread for as long as possible.

Storage and Freezing Instructions:

To store Gluten-Free Whole Grain Bread properly, follow these guidelines:

Room Temperature: Keep the bread in an airtight container or bread box at room temperature for up to 3-4 days. Ensure the container is tightly sealed to prevent the bread from drying out.
Refrigeration: If you live in a particularly warm or humid environment, you may opt to store the bread in the refrigerator to extend its shelf life. Place it in a sealed plastic bag or wrap it tightly in plastic wrap to maintain freshness. The bread can last for up to a week when refrigerated.
Freezing: Gluten-Free Whole Grain Bread freezes well, allowing you to enjoy it at a later time. Follow these steps to freeze the bread properly:
a. Ensure the bread has cooled completely.
b. Slice the bread, if desired, or freeze it as a whole loaf.
c. Wrap the individual slices or the entire loaf tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
d. Label the wrapped bread with the date of freezing.
e. Place the wrapped bread in a freezer-safe bag or container to protect it from freezer odors.
f. Frozen bread can be stored for up to 2-3 months.

To thaw frozen Gluten-Free Whole Grain Bread:
a. Remove the desired number of slices from the freezer or thaw the whole loaf.
b. Let the bread thaw at room temperature, still wrapped, for 1-2 hours or until fully thawed.
c. Once thawed, you can enjoy the bread as is or toast it to revive its freshness.

Remember, freezing may affect the texture slightly, but the bread will remain delicious and convenient for future use.

Tips to Make This Recipe:

Here are some tips to help you achieve the perfect Gluten-Free Whole Grain Bread:

Accurate Measurements: When working with gluten-free flours, precision is key. Use measuring cups and spoons specifically designed for dry ingredients, and level off the flour with a straight edge for accurate measurements.
Flour Blend Consistency: Ensure that your gluten-free whole grain flour blend is well mixed and evenly distributed. This helps to achieve consistent results in terms of texture and flavor.
Dough Consistency: Gluten-free bread dough tends to be stickier and more delicate than traditional dough. If needed, adjust the consistency by adding small amounts of gluten-free flour blend, a tablespoon at a time, until the dough is manageable and not overly sticky.
Proper Rising Conditions: Allow the dough to rise in a warm, draft-free area to promote optimal yeast fermentation. You can place the covered bowl in a turned-off oven with the light turned on or on top of a warm surface.
Experiment with Add-Ins: Feel free to customize your Gluten-Free Whole Grain Bread by adding various seeds, herbs, or spices to the dough. This can add depth of flavor and visual appeal to the final loaf.
Enjoy It Fresh: This bread is at its peak when enjoyed fresh out of the oven. The aroma, taste, and texture will be truly irresistible. So, if possible, plan to bake the bread shortly before serving or when you’re craving that warm, homemade goodness.

By following these tips, you’ll be well on your way to creating a remarkable Gluten-Free Whole Grain Bread that is not only healthy and delicious but also a testament to your culinary prowess. Enjoy the process and savor every moment of this delightful baking adventure!

Frequently Asked Questions:

Can I substitute the gluten-free whole grain flour blend with another type of flour?
Yes, you can experiment with different gluten-free flour blends, but be mindful of the consistency and texture they offer. It’s best to choose a blend that contains a mixture of whole grain flours and starches to ensure a well-rounded result.
Can I omit the almond flour due to allergies?
Certainly! If you have almond allergies, you can omit the almond flour from the recipe. However, keep in mind that it adds moisture and a subtle nutty flavor. Consider substituting it with another gluten-free flour or increasing the amount of the gluten-free whole grain flour blend.
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast instead of active dry yeast. Simply add the instant yeast directly to the dry ingredients and omit the step of activating it in warm water. Keep in mind that the rising time might be slightly shorter with instant yeast, so keep an eye on the dough during the proofing stages.
How do I prevent the bread from becoming too dense?
To prevent a dense texture, make sure not to overmix the dough and avoid adding too much additional flour. Follow the recommended measurements and knead the dough until it is smooth and elastic. Proper rising time and conditions are also crucial to allow the yeast to work its magic and create a light, airy crumb.
Can I freeze the dough before baking?
Yes, you can freeze the dough before baking. After the first rise, shape the dough into a loaf and wrap it tightly in plastic wrap and foil. Label it with the date and freeze. When ready to bake, thaw the dough in the refrigerator overnight, then proceed with the second rise and baking as directed.

Gluten Free Whole Grain Bread

Recipe by Arthur Wilson

Servings

servings

Prep time

minutes

Cooking time