This healthy gluten-free bread loaf is a testament to the fact that you don’t have to compromise on taste or nutrition when embracing a gluten-free lifestyle. In this blog post, we’ll dive into the goodness of gluten-free bread and great results for crafting your very own delectable loaf through my experiments.
Jump to RecipeBefore we delve into the recipe, let’s explore why one might consider being gluten-free (I AM NOT A DOCTOR. I WENT 90% GLUTEN FREE BECAUSE MY JOINTS FELT BETTER). Gluten, a protein found in wheat, barley, and rye, can pose challenges for individuals with celiac disease or non-celiac gluten sensitivity. For these individuals, consuming gluten can lead to digestive discomfort, inflammation, and other health issues.
But even if you don’t have these conditions, incorporating gluten-free options into your diet can offer several benefits:
- Digestive Ease: Some individuals experience improved digestion and reduced bloating when consuming gluten-free foods, as these foods are often easier on the digestive system.
- Variety of Whole Grains: Going gluten-free encourages you to explore a wide array of nutrient-rich grains like quinoa, brown rice, buckwheat, and millet, which can enhance your overall nutrient intake.
- Balanced Diet: Embracing gluten-free options can help you diversify your diet, ensuring that you’re not overly reliant on wheat-based products and encouraging a more balanced nutritional profile.
- Reduced Processed Foods: Many packaged gluten-containing foods are highly processed. Opting for whole, gluten-free foods can lead to a diet that’s less reliant on processed options.
As a quick aside, I have started making a gluten free sourdough starter. So soon I will be posting new gluten free bread recipes taking advantage of my starter. I have also provided a link to the most popular post on my blog which is a gluten free white bread.
This healthy gluten-free bread loaf is more than just an alternative to traditional bread; it’s a loaf that holds together and is filled with wholesome ingredients. By adding gluten-free options to your diet, you’re naturally rounding out your diet.
The cast of characters.
Creating the GF Bread Loaf.
The Healthy Gluten Free Bread Loaf plated.
Healthy Gluten Free Bread Loaf
My Healthy Gluten Free Bread Loaf is a tested mixture of ingredients providing a good crumb and the bread holds together!
Ingredients
Yeast Mix
- 1 1/2 Cups Water
- 1 Tbsp Psyllium husk powder
- 2 1/2 Tsp Active Yeast
- 1/4 Cup Olive Oil
Dry Mix
- 2 Cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- 1/2 Cup Buckwheat flour
- 1/2 Cup Sorghum flour
- 1 1/2 Tsp Xanthan Gum
- 4 Tsp Baking Powder
- 1 Tsp Salt
- 3 Large Egg whites
- 3 Tbsp Olive Oil
- 1/4 – 1/2 Cup Extra thick GL rolled oats
Instructions
Yeast Mix
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In measuring cup, pour in water 110 degree water and add the honey, psyllium husk powder and the Yeast. Set-aside & let bloom for approximately ten minutes.
Building the Gluten Free Bread
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Meanwhile, combine the dry ingredients (save for the oats) in large bowl and mix well. Combine the yeast mixture into the bowl. Using a hand mixer, mix until just combined. Once absorbed, add the egg whites and beat on medium-high for approximately 3 minutes. Add in most of the oats in the last 30 seconds. The dough will be wet and a tacky.
Spray the loaf pan with non-stick spray. Pour the dough into the loaf pan. Add the remaining oats on the top of the bread. Note, that you want the mixture to come up about 3/4 to a little higher in the loaf pan. Find a warm spot in your kitchen and let the loaf proof until it gets to just below the bottom of the loaf pan. This will take anywhere from one to three hours. You do not want to let the proof rise above the loaf pan or your bread will like fall during baking.
In a pre-heated 375 degree oven, add the bread on a middle shelf. Bake for approx. 35 -45 minutes. If the crust is darkening too quickly, you can cover it with foil and return to baking until done. You do need to watch the bread. The best way to know when it is done is to check with a thermometer. You are looking for approximately 210 degrees. When the bread is complete, remove from the oven and after a few minutes, take the bread out and place on a wire rack. Unlike gluten breads, it is best to let the bread cool completely before cutting.
Serve and enjoy!
Recipe Notes
The recipe was adapted from A Little Insanity
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