Gluten-Free Whole Grain Bread

Gluten-Free Whole Grain Bread

I did it! I made gluten-free bread from scratch. And it tastes good. This Whole Grain Bread has a nice crunchy top and moist center. It’s great for toast, especially sprinkled with cinnamon sugar and sandwiches. I really need to try making a grilled cheese. I missed a good grilled cheese and tomato soup. Oh, that’s sound so good. Now I know what I’m having for lunch tomorrow.

A few things about the bread, it is a little time consuming. You make the dough and let it rise twice, once in the bowl and then once more in the loaf pan. But…the good thing is there is no kneading. It stays good on the counter for a couple days, but I recommend freezing it if you don’t go through bread quickly or keeping it in the fridge. My first loaf got a little funky about five or six days after sitting on the counter. I also recommend pre-slicing the loaf before freezing. This makes it easier to just take out what you need.

I’ll let you know how that grilled cheese tastes.

Tidbit |  You must use a stand or electric mixer in order to have the dough mix correctly.

Gluten-Free Whole Grain Bread

Gluten-Free Whole Grain Bread
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
Inspired by King Arthur Flour Gluten-Free Whole Grain Bread
Ingredients
  • 2 cups Whole Grain Flour Blend (King Arthur brand)
  • 1 cup gluten-free oat flour
  • ¼ cup ground flaxseed meal
  • 2 tablespoons sugar
  • 1 package instant yeast
  • 1½ teaspoons baking powder
  • 1¼ teaspoons salt
  • 1 tablespoon psyllium husk powder
  • 1 cup warm milk
  • ¼ cup hot water
  • 2 tablespoons vegetable oil or melted butter
  • 3 large eggs
Instructions
  1. Whisk together all dry ingredients in a large bowl and set aside.
  2. Place all wet ingredients into a stand mixer with paddle attachment.
  3. Whisk until combined.
  4. Add 1 cup of dry ingredients.
  5. Whisk to blend, then beat at medium-high speed for 1 minute. Scrape down the sides and bottom of the bowl.
  6. Repeat the process until all dry ingredients are gone.
  7. After everything’s in the bowl, beat for 2 to 3 minutes at medium speed to make a very smooth, thick batter.
  8. Scrape batter down the sides and cover with plastic and let rise for an hour.
  9. Scrape batter down again.
  10. Spray loaf tin with non-stick cooking spray.
  11. Scoop batter into loaf tin.
  12. Using a spatula, form loaf into desired look and cover with plastic sprayed with cooking spray.
  13. Set it in a warm place to rise until the loaf barely crowns above the rim of the pan, about 30-60 minutes.
  14. Bake at 350° F for 40-45 minutes. Using foil, tent the bread during the last 10-15 minutes.
  15. Remove from oven and turn out loaf to cool on a wire cooling rack.
  16. Slice when fully cooled.
 

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