Welcome to my kitchen, where deliciousness and health dance in perfect harmony! Today, I am thrilled to share with you my latest culinary triumph: the irresistible Little Northern Bakehouse Gluten-Free Bread recipe. As a food enthusiast and health-conscious chef, I’m always on the lookout for recipes that cater to diverse dietary needs without compromising on taste or texture. And this recipe, my friends, is a true gem!

Gluten sensitivity or celiac disease need not be a hindrance to enjoying a mouthwatering slice of bread. The Little Northern Bakehouse Gluten-Free Bread offers a delightful solution to those who seek a wholesome alternative without sacrificing flavor. Whether you are on a gluten-free diet by choice or necessity, I promise you’ll savor every bite of this homemade goodness.

This bread is a testament to the belief that a healthy lifestyle can be scrumptious too! So, let’s dive into the world of gluten-free baking together, where we’ll craft the perfect loaf that will delight your taste buds and nourish your body.

Preparation: Gathering the Ingredients
The foundation of any successful recipe lies in the quality of its ingredients. For our Little Northern Bakehouse Gluten-Free Bread, we will carefully select wholesome components to ensure a delightful final product.

Gluten-Free Flour Blend: To achieve the perfect balance of taste and texture, I recommend using a reliable gluten-free flour blend. Look for one that contains a mix of rice flour, potato starch, tapioca flour, and perhaps a touch of xanthan gum to mimic the elasticity of gluten.
Psyllium Husk: This magical ingredient will help bind the dough, giving it the necessary structure for a soft, fluffy loaf. Not only does psyllium husk improve the texture, but it also adds a boost of dietary fiber.
Active Dry Yeast: A key player in the bread-making process, yeast will work its magic to create those lovely air pockets and impart a delightful aroma.
Organic Honey: Nature’s sweetener, honey, lends a subtle touch of sweetness to complement the savory elements of our bread.
Nutritious Seeds: For an extra dose of nutrition and a delightful crunch, we’ll incorporate an assortment of seeds like chia, flax, and sunflower.
Healthy Fats: A splash of heart-healthy olive oil will add moisture and enhance the overall flavor profile.
Warm Water: To activate the yeast and bring all these ingredients together into a harmonious dough, warm water will be our elixir.

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Ingredients:

2 cups gluten-free flour blend (preferably with rice flour, potato starch, and tapioca flour): Over the years, I’ve experimented with various gluten-free flour blends, and I’ve found that this combination works exceptionally well to mimic the texture and taste of traditional wheat-based bread. The rice flour adds a lightness, the potato starch contributes to the softness, while the tapioca flour brings a subtle chewiness to the crust.
2 tablespoons psyllium husk: Psyllium husk is truly a game-changer when it comes to gluten-free baking. It acts as a binding agent, preventing the bread from becoming crumbly, which can be a common issue in gluten-free bread. Additionally, its rich fiber content promotes better digestion, making this bread both tasty and gut-friendly.
1 packet (2 1/4 teaspoons) active dry yeast: The aroma of yeast activating in warm water is like a nostalgic embrace, promising a wonderful rise and a well-structured crumb. I highly recommend using high-quality active dry yeast for optimal results.
1 1/2 cups warm water (around 110°F/45°C): The perfect temperature for activating yeast lies in this sweet spot of warmth. Too hot, and the yeast might perish; too cold, and it won’t activate. So, let’s find that ideal balance for our yeasty friends!
1 tablespoon organic honey: Honey adds a delicate sweetness to the bread, elevating its flavor without being overpowering. Moreover, I prefer organic honey for its natural purity and richness.
1/4 cup mixed seeds (chia, flax, sunflower, or your favorites): Seeds are not just for decoration; they bring an array of nutrients to the table. Chia and flax seeds are little powerhouses of omega-3 fatty acids, while sunflower seeds provide a delightful crunch. Feel free to customize the seed mix to your liking!
3 tablespoons olive oil: A splash of olive oil enriches the dough, imparting a hint of fruitiness to the final bread. Its monounsaturated fats contribute to the heart-healthy aspect of this recipe.

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Ingredient Notes:

Flour Selection: When choosing a gluten-free flour blend, be sure to pick a reputable brand with a combination of rice flour, potato starch, and tapioca flour. Some blends might include other ingredients like sorghum or almond flour, which can alter the texture and flavor of the bread.
Psyllium Husk Tip: Psyllium husk tends to absorb moisture quickly, so I recommend working swiftly once it’s mixed with water. Also, if you find it challenging to source psyllium husk, many health food stores and online retailers stock it in the baking or supplement sections.
Honey Variations: While I adore the subtle sweetness honey brings, you can experiment with alternatives like maple syrup or agave nectar if you prefer a different flavor profile.
Seed Medley: Feel free to play with the seed combination and add pumpkin seeds, sesame seeds, or even chopped nuts for additional texture and nutrition.

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How to Make Little Northern Bakehouse Gluten-Free Bread

Step 1: Activate the Yeast

In a small bowl, combine the warm water and organic honey. Stir gently to dissolve the honey.
Sprinkle the packet of active dry yeast over the water-honey mixture, ensuring the yeast is evenly distributed.
Let the yeast sit undisturbed for about 5 minutes. During this time, the yeast should start to foam and create a frothy layer on top. This indicates that the yeast is active and ready to work its magic in the dough.

Step 2: Prepare the Dry Ingredients

In a large mixing bowl, combine the gluten-free flour blend and psyllium husk. Give it a gentle whisk to ensure even distribution of the psyllium husk.
Incorporate the mixed seeds into the flour mixture, saving a small portion for sprinkling on top of the bread later. Mix the seeds well, so they are evenly dispersed throughout the dough.

Step 3: Mix the Wet and Dry Ingredients

Pour the activated yeast mixture into the bowl with the dry ingredients.
Add the olive oil to the bowl.
Using a sturdy wooden spoon or a mixer with a dough hook attachment, mix the ingredients until a cohesive dough forms. The dough should be soft and slightly sticky, but not overly wet. If it feels too dry, you can add a tablespoon of water at a time to achieve the right consistency.

Step 4: Knead the Dough

Lightly flour a clean surface with gluten-free flour to prevent sticking.
Transfer the dough onto the floured surface and start kneading. Fold the dough over itself, then press and push it away with the heel of your hand. Give it a quarter turn and repeat the process.
Continue kneading for about 8-10 minutes, or until the dough becomes smooth, elastic, and springs back when lightly pressed with your finger.

Step 5: First Rise

Shape the kneaded dough into a smooth ball.
Grease a large bowl with olive oil and place the dough inside, turning it around to coat it with oil.
Cover the bowl with a clean kitchen towel or plastic wrap.
Allow the dough to rise in a warm, draft-free area for approximately 1 to 1.5 hours, or until it doubles in size. This rise time may vary depending on the room temperature and yeast activity.

Step 6: Preparing for Baking

Preheat your oven to 375°F (190°C) while the dough is rising.
Line a baking sheet with parchment paper or lightly grease it with olive oil.

Step 7: Shaping the Loaf

Gently deflate the risen dough by pressing it down with your fingertips.
Shape the dough into a loaf shape, ensuring it fits the length of the prepared baking sheet.
Place the shaped dough onto the baking sheet.

Step 8: Final Rise

Cover the shaped dough with a clean kitchen towel or plastic wrap.
Let it rise for an additional 30-45 minutes. The dough should increase in size, but it doesn’t need to double this time.

Step 9: Baking

Sprinkle the remaining mixed seeds on top of the loaf for an attractive finish.
Place the baking sheet with the risen dough into the preheated oven.
Bake for approximately 35-40 minutes or until the bread is golden brown on the outside and sounds hollow when tapped on the bottom.
If the top of the bread starts to brown too quickly during baking, you can tent it with aluminum foil.

Step 10: Cooling and Enjoying

Once the bread is baked to perfection, remove it from the oven and transfer it to a wire rack to cool completely.
Exercise some patience and let it cool for at least 30 minutes before slicing to allow the crumb to set.
Once the bread has cooled, slice it to your desired thickness and enjoy it plain, toasted, or with your favorite spreads and toppings.

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Storage and Freezing Instructions:

Storage Instructions:

To keep your freshly baked Little Northern Bakehouse Gluten-Free Bread at its best, follow these storage guidelines:

Room Temperature: Store the bread in an airtight container or wrap it in plastic wrap at room temperature for up to 2-3 days. Make sure the container is properly sealed to prevent the bread from drying out.
Refrigeration: If you intend to keep the bread for a longer period, consider refrigerating it. Place the bread in an airtight container or seal it in a plastic bag and refrigerate for up to 5-7 days. However, keep in mind that refrigeration can cause the bread to lose some of its freshness, so it’s best to consume it as soon as possible.
Freezing (Sliced): For prolonged storage, freezing is the way to go. Slice the bread before freezing, as it allows you to thaw individual slices as needed. Wrap each slice in plastic wrap or place parchment paper between them to prevent sticking. Then, store the slices in a resealable freezer bag or an airtight container.

Freezing Instructions:

Yes, you can freeze the entire loaf of Little Northern Bakehouse Gluten-Free Bread or individual slices to enjoy it at a later date. Freezing not only extends its shelf life but also preserves the fresh-baked taste.

Freezing Whole Loaf: If you want to freeze the entire loaf, make sure it has cooled completely. Wrap the loaf tightly in plastic wrap to prevent freezer burn. Then, place it in a resealable freezer bag, removing any excess air, and seal it securely. Label the bag with the freezing date for reference.
Freezing Individual Slices: If you prefer freezing individual slices, follow the slicing and wrapping instructions mentioned in the storage section above. Arrange the slices in a single layer on a baking sheet and place them in the freezer for about an hour. Once they are partially frozen, transfer the slices to a resealable freezer bag, separating them with parchment paper to avoid sticking together.

Freezing Duration: The Little Northern Bakehouse Gluten-Free Bread can be safely stored in the freezer for up to 2-3 months without significant loss of quality.

Tips to Make This Recipe:

Accurate Measurements: When working with gluten-free flour blends, precision is crucial. Measure the ingredients using the appropriate measuring cups and spoons to achieve the best results.
Hydration Level: The dough should have a slightly sticky consistency but still hold its shape. Adjust the amount of water or flour as needed to achieve the right hydration level during mixing and kneading.
Yeast Activation: Ensure the water used to activate the yeast is not too hot or too cold. A thermometer can be handy to check for the ideal temperature, around 110°F (45°C).
Consistent Kneading: Proper kneading ensures even distribution of ingredients and helps develop the gluten-free dough’s structure. Aim for a smooth, elastic texture during kneading.
Airtight Storage: Whether storing at room temperature, in the refrigerator, or freezer, always use airtight containers or resealable bags to keep the bread fresh and prevent it from absorbing odors.
Thawing Frozen Bread: When thawing frozen slices or the entire loaf, do so at room temperature or lightly toast them. Avoid using a microwave for thawing, as it can make the bread soggy.
Customization: Feel free to personalize the bread by adding herbs, spices, or even dried fruits to the dough. Experimenting with flavors can lead to delightful variations.
Adaptations: This gluten-free bread recipe can serve as a base for other types of bread, such as burger buns, dinner rolls, or even a rustic artisan loaf. Play around with the shape and size to suit your needs.

Frequently Asked Questions:

Can I use a different gluten-free flour blend for this recipe?
Absolutely! While I recommend a blend with rice flour, potato starch, and tapioca flour, you can experiment with other gluten-free flour mixes. Just ensure they contain a balance of starches and flours to achieve the desired texture.
Is it possible to make this bread without yeast?
Unfortunately, this particular recipe relies on yeast for its rise and structure. However, you can explore yeast-free alternatives like soda bread or quickbreads that are naturally leavened.
Can I substitute psyllium husk with another binder?
Psyllium husk is an integral part of this gluten-free bread’s success. It provides the necessary binding properties. While you could experiment with other binding agents, the result may vary.
How can I add more flavor to the bread?
You can add various herbs, spices, or even grated cheese to the dough before baking to enhance the flavor profile. Be cautious not to overpower the delicate taste of the gluten-free flour blend.
Can I make this bread in a bread machine?
Absolutely! You can adapt this recipe for a bread machine by following the manufacturer’s instructions for gluten-free settings. However, keep in mind that the texture may differ slightly from oven-baked bread.

Little Northern Bakehouse Gluten-Free Bread

Recipe by Arthur Wilson

Servings

servings

Prep time

minutes

Cooking time