Welcome to my culinary haven, where healthy and delicious recipes take center stage! Today, I am thrilled to share with you a gluten-free whole wheat bread recipe that will leave your taste buds dancing with delight. As a passionate food writer and a seasoned chef, I’ve always believed that eating well should never mean compromising on flavor or satisfaction. This gluten-free bread embodies that very philosophy, delivering a wholesome, nutty taste that will have you reaching for seconds without a moment’s hesitation.

Picture this – a warm, golden loaf fresh out of the oven, with a perfectly crisp crust that crackles under the slightest pressure, revealing the tender and aromatic crumb within. Whether you’re following a gluten-free lifestyle by necessity or choice, this recipe promises to be a game-changer in your baking repertoire.

But before we dive into the realm of baking, let’s explore the essence of this extraordinary gluten-free whole wheat bread – the ingredients that make it wholesome and the technique that makes it truly exceptional. So, roll up your sleeves, put on your apron, and let’s embark on this culinary adventure together!

Sam’s Choice Gluten-Free Bread

Recipe Ingredients:

2 cups gluten-free whole wheat flour: When it comes to gluten-free baking, choosing the right flour is paramount. I’ve experimented with various blends, and I must say that a mix of brown rice flour and buckwheat flour works wonders in this recipe. It imparts a nutty undertone and a satisfying texture to the bread, ensuring it’s both hearty and wholesome.
1/2 cup almond flour: Almond flour adds richness and moisture to the bread, elevating it from good to exceptional. It also imparts a delightful subtle sweetness that complements the nutty flavors of the whole wheat flour.
1/4 cup ground flaxseed: A secret weapon in healthy baking, ground flaxseed not only acts as a binding agent but also boosts the nutritional profile with omega-3 fatty acids and fiber. It gives the bread a lovely speckled appearance and a slightly earthy taste.
1 teaspoon active dry yeast: Yeast is the magical ingredient that makes our bread rise and creates those beautiful air pockets in the crumb. Though we use less yeast in this recipe compared to conventional bread, it still works its magic.
1 and 1/4 cups warm water: The temperature of the water is crucial for activating the yeast. It should be warm to the touch, but not scalding, to create the perfect environment for the yeast to thrive.
2 tablespoons honey: I prefer using honey as a natural sweetener in this recipe. Not only does it lend a subtle sweetness, but it also aids in browning the crust and provides a delightful aroma.
2 tablespoons olive oil: To achieve that tender crumb and a luscious mouthfeel, I use olive oil. It adds a touch of richness without overpowering the other flavors.
1 teaspoon apple cider vinegar: Don’t be surprised by this seemingly unconventional ingredient. The apple cider vinegar not only enhances the tanginess of the bread but also works in harmony with the yeast to create a tender texture.
1 teaspoon salt: Salt is a humble yet essential ingredient that balances the flavors and brings out the best in all the other components.

Gluten-Free Brioche Bread

Ingredients Notes:

Through countless trials and errors, I’ve discovered that using high-quality gluten-free whole wheat flour is crucial for the success of this bread. Look for brands that are certified gluten-free to ensure you get the best results.

When it comes to almond flour, opt for blanched almond flour, as it has a finer texture and imparts a smoother consistency to the bread.

As for the yeast, make sure it’s fresh and within its expiration date. This ensures a strong rise and a beautifully aerated crumb.

When adding the honey, I recommend using a gentle hand to balance the sweetness without overwhelming the bread’s overall flavor profile.

Gluten-Free Multigrain Bread

How to Make Gluten-Free Whole Wheat Bread

Step 1: Activate the Yeast

In a small bowl, combine the warm water and honey. Stir gently until the honey dissolves.
Sprinkle the active dry yeast over the water-honey mixture and let it sit for about 5 minutes. The yeast should begin to foam and bubble, indicating that it’s active and ready to work its magic on the bread.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the gluten-free whole wheat flour, almond flour, ground flaxseed, and salt. Give them a gentle whisk to ensure even distribution of the ingredients.

Step 3: Incorporate the Wet Ingredients

Create a well in the center of the dry ingredients. Pour in the activated yeast mixture, olive oil, and apple cider vinegar.
Using a spatula or wooden spoon, stir the mixture until the wet and dry ingredients are fully combined. The dough will come together, but it may be slightly sticky. Don’t worry; this is normal for gluten-free bread.

Step 4: Kneading and Resting

Lightly dust a clean surface with gluten-free whole wheat flour. Turn the dough out onto the floured surface.
Knead the dough gently for about 5 minutes, using a folding and pressing motion. Add a little extra flour if the dough becomes too sticky to handle. Remember, the dough should remain soft and slightly tacky.
Form the dough into a smooth ball and place it back into the mixing bowl.
Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rest in a warm, draft-free spot for approximately 1 to 1.5 hours, or until it doubles in size. This resting period allows the yeast to work its magic, resulting in a light and airy texture.

Step 5: Preparing the Loaf

Preheat your oven to 375°F (190°C). Place a baking stone or an inverted baking sheet on the middle rack to preheat with the oven. This helps in achieving a crisp crust.
Lightly grease a 9×5-inch loaf pan or line it with parchment paper.

Step 6: Shaping and Second Rise

Once the dough has doubled in size, gently deflate it by pressing down with your fingertips.
Transfer the dough to a clean surface and shape it into a loaf to fit your prepared pan. You can do this by tucking the edges under to form a smooth top.
Place the shaped dough into the prepared loaf pan.
Cover the pan with the kitchen towel or plastic wrap again and let the dough rise for a second time, approximately 30 to 45 minutes. During this rise, the dough will expand and fill the pan.

Step 7: Baking the Bread

Before placing the pan in the oven, you can make a few shallow slashes on the top of the dough to create a decorative pattern and allow for controlled expansion.
Carefully place the loaf pan on the preheated baking stone or inverted baking sheet in the oven.
Bake for 35 to 40 minutes or until the top turns a rich golden brown and the bread sounds hollow when tapped on the bottom.

Step 8: Cooling and Enjoying

Once the bread is baked to perfection, remove it from the oven and let it cool in the pan for about 10 minutes.
Gently transfer the bread from the pan to a wire rack to cool completely.
Resist the temptation to slice into the bread immediately! Allow it to cool for at least 30 minutes before slicing to achieve the perfect texture.

Gluten-Free Cheese Bread

Storage and Freezing Instructions:

Storage Instructions:

To keep your gluten-free whole wheat bread fresh and flavorful, proper storage is essential. Follow these tips to maintain its quality:

Room Temperature: The bread is best enjoyed within the first 2 days of baking when stored at room temperature in an airtight container or wrapped tightly in plastic wrap. This method keeps the crust crisp and the crumb tender.
Refrigeration: If you anticipate consuming the bread beyond the first couple of days, refrigeration can help extend its shelf life. Place the bread in a resealable plastic bag or an airtight container to prevent it from drying out. Before eating, let it come to room temperature or gently warm it in the oven for a few minutes to regain its soft texture.
Freezing (for longer storage): For prolonged storage, freezing is your best option. It’s important to slice the bread before freezing so that you can easily thaw individual portions when needed.

Freezing Instructions:

Slicing the Bread: Once the bread has cooled completely, slice it to your desired thickness. You can cut it into individual slices or larger chunks, depending on your preferences.
Wrap for Freezing: Individually wrap each slice or chunk with plastic wrap to prevent freezer burn and to maintain freshness. You can also use parchment paper between the slices if you prefer.
Ziplock Bag or Freezer-Safe Container: Place the wrapped slices or chunks in a ziplock bag or a freezer-safe container. Make sure to remove as much air as possible to prevent ice crystals from forming.
Label and Date: Don’t forget to label the bag or container with the date of freezing. Frozen gluten-free whole wheat bread is best consumed within 2 to 3 months for optimal taste and texture.
Thawing: To thaw the frozen bread, remove the desired number of slices from the freezer and let them thaw at room temperature or gently warm them in a toaster or oven. Avoid microwaving the bread, as it can lead to a rubbery texture.

Tips to Make This Recipe:

Dos:

Measure Accurately: For consistent results, use precise measurements of the ingredients. Invest in a kitchen scale if possible, as it can be more accurate than using measuring cups.
Mix Thoroughly: Ensure all the ingredients are well combined during the mixing process, especially when incorporating wet and dry ingredients together.
Controlled Second Rise: Keep a close eye on the second rise to avoid overproofing the dough. It should double in size but not collapse.
Preheat Oven Properly: Make sure the oven is fully preheated before baking the bread. A well-preheated oven helps achieve the desired crust and crumb texture.

Don’ts:

Overmixing: Avoid overmixing the dough, as gluten-free flours are more delicate and can become tough if handled excessively.
Overbaking: Gluten-free bread tends to dry out quickly if overbaked. Keep a close eye on the bread during the last few minutes of baking to prevent this.
Rushing the Rising Process: Patience is key when allowing the dough to rise. Rushing this step may result in a dense final product.
Skipping Resting Time: Resist the temptation to slice the bread immediately after baking. Allowing it to cool ensures a better texture and flavor.

Frequently Asked Questions:

Can I substitute the almond flour with another gluten-free flour?
Yes, you can substitute almond flour with other gluten-free flours like hazelnut flour or coconut flour. However, keep in mind that each flour has its unique characteristics, so the texture and taste may vary slightly.
Is it possible to make this bread without yeast?
While yeast contributes to the bread’s rise and texture, you can try a yeast-free version using baking soda and vinegar as a leavening agent. The result will be denser, but it can still be delicious.
How can I make the bread dairy-free?
To make this bread dairy-free, simply replace the honey with maple syrup or agave nectar, and use a plant-based oil instead of olive oil, such as coconut oil or vegetable oil.
Can I add nuts or seeds to the bread for added crunch?
Absolutely! Feel free to add chopped nuts, sunflower seeds, or pumpkin seeds to the dough before baking. They’ll not only provide a delightful crunch but also enhance the bread’s nutritional value.
Can I use a bread machine for this recipe?
Yes, you can adapt this recipe for a bread machine. Just follow the machine’s instructions for adding the ingredients, and set it to the gluten-free or whole wheat bread setting.

Gluten-Free Whole Wheat Bread

Recipe by Arthur Wilson

Servings

servings

Prep time

minutes

Cooking time