Whole Grain Gluten-Free Bread

Whole Grain Gluten-Free Bread

Whole Grain Gluten-Free Bread

I have been craving a good old fashioned sandwich and being reluctant to spend $7.oo on a loaf of gluten free bread that tends to taste like cardboard,  I decided to whip up a healthy loaf using some buckwheat.

Buckwheat can be kind of dense so you want to pair it with another type of flour, I had brown rice flower on hand which is a nice addition. Any gluten free flour will do the trick, and if you want to make this a vegan version, just substitute your eggs for chia seed gel  which you can set while your yeast is brewing.

Recipe- Whole Grain Gluten-Free Bread 

Yield: One 9-inch loaf- about 18 slices

Ingredients:

1 Package Rapid Yeast (2 1/2 teaspoons)
1 Cup Warm Water
1 Tablespoon Maple Syrup
2 Cups Brown Rice Flour
1 Cup Buckwheat Flour
1 Teaspoon Xanthan Gum
1 Teaspoon fine sea salt
3 Eggs
1/4 Cup Coconut Oil

2


Directions: 

Step 1- Pour the maple syrup into 1 cup of warm water and add the yeast. Let sit for at least 15 minutes.

Step 2-Line a 9-inch loaf pan with parchment paper, use extra so that the paper rises above the top and you can use it as a handle.

Step 3- Whisk together all of your dry ingredients: brown rice flour, buckwheat flour, xanthan gum, and salt.

Step 4- Make a well in the centre of the bowl and pour in the yeast mixture into it. Then add the eggs and coconut oil (liquid state) into the well and mix it all together until there are no dry spots left.

Step 5- Scoop the bread dough into your baking pan and smooth out the top, you can garnish with seeds if you would like. I sprinkled on some flax & sesame seeds.

Step 6-  Allow the loaf to rest and rise for about an hour, covered with a light cloth in a warm area.

Step 7- Place the loaf in the oven and bake for 55 to 60 minutes, until the top is browned.

Enjoy!

3

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One thought on “Whole Grain Gluten-Free Bread

  1. Bread is soooo good toasted! But it was a little dry, I would add another tablespoon of oil or alternatively switch to 1/2 cup buckwheat & 2 1/2 cups brown rice flour! 🙂

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