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.
The Recipe
Wholesome Gluten-Free Bread Loaf
Ingredients
Yeast mix
- 1 1/2 cups warm water, about 110°F
- 2 1/4 tsp active dry yeast, 1 packet
- 3 Tbsp honey
Wet mix
- 1/4 cup olive oil
- 3 large eggs
Dry mix
- 1 1/2 cups Bob’s Red Mill 1-to-1 gluten-free flour
- 1/2 cup sweet white sorghum flour
- 1/2 cup buckwheat flour
- 1/2 cup GF extra-thick rolled oats, plus more for the top
- 1 Tbsp psyllium husk powder
- 1 tsp xanthan gum
- 1 1/2 tsp salt
Instructions
- Stir the warm water, yeast and honey together and let it sit about 10 minutes, until foamy.
- Whisk the olive oil and eggs together.
- In a stand mixer bowl, whisk all the dry ingredients.
- Add the yeast mixture and the egg mixture to the dry ingredients. Mix with the paddle on medium speed 3–4 minutes, until it forms a thick, smooth batter.
- Spread the batter in a greased, parchment-lined 9×5 loaf pan. Smooth the top with a wet spatula and sprinkle with oats.
- Cover and let rise in a warm spot 45–60 minutes, until it just reaches the rim of the pan.
- Bake at 375°F for 50–60 minutes, until the inside reaches 205–210°F.
- Cool in the pan 10 minutes, then on a rack until completely cool before slicing. Enjoy!
Responses
comments – I answer every one.
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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.