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My Wholesome Gluten Free Bread Loaf is nourishing and delicious! Finding the right combination of gluten free flours proves 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. Many more gluten free flour experiments coming in the future.
Jump to RecipeMy Story Briefly
Before we delve into the recipe, let’s explore why one might consider being gluten-free lifestyle (I AM NOT A DOCTOR). I went 90% gluten free because I had read that gluten causes inflammation. So, I thought I would try changing my diet. Guess what? I felt better. No science, just listening to my body. I can tell when I eat gluten, or maybe more correctly stated, when I have eaten too much gluten.
Impact of gluten for people with intolerance
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.
General benefits of a gluten free diet (again I am not a doctor and if you have real issues, please consult your doctor)
Whether you do, or not have sensitivity to gluten, 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 I updated this post to include 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.
GLUTEN FREE PSYLLIUM HUSK BREAD
GLUTEN FREE MAPLE SYRUP SOURDOUGH BREAD
This wholesome gluten free bread loaf is more than just an alternative to traditional bread; it’s a loaf that holds together and is filled with healthy 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.
Delicious Gluten Free Honey White Bread
This recipe defies all other gluten free bread recipes because it is so easy to make and the result is so delicious.
Ingredients
Yeast Mix
- 1 1/2 Cups Water or milk heated to 110 degrees
- 2 1/2 Tsp Active Yeast
- 3 – 4 Tbsp Honey
Wet Mix
- 1/4 Cup Olive Oil
- 2 Tsp Apple cider vinegar
- 2 Large Eggs
Dry Mix
- 3 Cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- 1 1/2 Tsp Xanthan Gum
- 4 Tsp Baking Powder
- 1 Tsp Salt
Instructions
Yeast Mix
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In measuring cup, pour in 110 degree water (or milk), add the honey 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 in a stand mixer and mix everything together. Next, add the yeast mixture into the mixing bowl. Mix until just combined. Once absorbed, add the eggs and olive oil and beat on medium-high for approximately 3 minutes. The dough will be wet and a tacky.
Spray the loaf pan with non-stick spray. Pour the dough into the loaf pan. Note, that you want the mixture to come up about 3/4 of the way up the loaf pan. Find a warm spot in your kitchen and let the loaf proof until the dough 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 likely 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
Sprinng foods is India’s finest gluten free food company. You can buy gluten free bread online at https://sprinngfoods.com
Recipe is somewhat confusing..ingredients listed for yeast mix says: water, psyllium husk powder, yeast & olive oil. But in directions it says: in measuring up add water, honey, psyllium husk powder & yeast. My guess is that it isn’t the olive oil in the yeast mixture but instead it is the 1/4 cup honey. Am I correct in my thinking?
You are so right it was confusing. I have cleaned it up, and I hope that it is much easier to follow now. Please check back on the blog. I am really experimenting with GF flours and learning a lot that will benefit all of us that want to enjoy good gluten free bread. Do check my most recent post as well, where I detail the various properties of gluten free flours. Let me know if you try it and how the bread turns out for you.
Hello,
Just read your recipe and am going to make it this week so can’t leave a review yet. However, I do have a couple of suggested recommendations that may possibly make the bread even better.. Using other bread recipes with nongluten flours I have found that allowing the flour and water or milk to rest for 30 minutes before mixing in other ingredients often results in a better loaf, perhaps because alternative flours take longer to absorb the added liquid. Secondly, I can definitely say that I always get better results using a Pullman bread pan instead of a regular bread pan. This has steeper sides and offers more support as the bread rises, making it less likely to fall and resulting in a lighter, fluffier loaf. Hope you find these thoughts useful. Thanks for your bread recipe. Will be trying it soon, it looks like it will be good.
Harry, I really appreciate your comments and insights and love learning from readers too. I will definitely give those a try. I have bought and used pullman loaf pans since the original post.
Harry, this past weekend I made two loaves of bread made in pullman pans. One came out great and the other only OK. The one that was ok I used 50% GF bread flour. It did not have the same rise. Guessing that this flour is a little heavier and I needed to add more moisture. The one that turned out great was the one with the Fingerhut flour. It is lighter and I got a great rise and great crumb.