Our family includes food allergies, Celiac disease, environmentalists and animal lovers. As a result, we have a diverse diet which includes, organic, natural, gluten free, wheat free, dairy free, vegetarian and sometimes vegan meals. I’m always on alert for new foods and recipes which will fit into our diverse and different diet.
I think we’ve finally found just about the perfect bread. I got the recipe from Karen over at Only Sometimes Clever and then I modified it to fit our families dietary needs and what I currently had in the pantry. The end result? Yum-O.
Gluten Free Whole Grain Bread (Makes 2 9×5 loaves)
Gluten free, Wheat Free, Corn Free, Soy Free, Dairy Free
1 1/2 cup brown rice flour
3/4 cup white rice flour
3/4 cup sorghum flour
1/4 cup + 2 Tbs tapioca starch
1/4cup Bob’s Red Mill Gluten Free Rolled Oats (or steel cut as desired)
1/4 cup flax seeds (I use half golden and half black, place in bag and crush a bit to release oils)
1/4 cup hulled sunflower seeds (crush if you desire a less chunky texture)
1/2 cup DariFree powder (you can use powder milk also)
4 1/2 tsp xanthan gum
1 1/2 tsp plain gelatin (we use Just Desserts brand jel- non animal derived found at Whole Foods)
4 1/2 tsp pectin
3/4 tsp kosher salt
5 1/2 tsp active dry yeast
1 Tbs. honey or agave
1/4 cup + 2 Tbs. warm tap water (110 degrees F.)
1/4 cup + 2 Tbs Soy Free Earth Balance Spread melted (or sub olive oil)
3 Tbs honey or agave
3 free range, organic eggs at room temp
3 free range, organic egg whites at room temp
1 1/2 cup warm tap water
(I haven’t experimented with egg replacer in this bread, I’d love to hear your results and what replacement you used!)
Prepare two 9×5 inch loaf pans (I spray heavily with olive oil cooking spray).
Proof the yeast by placing the leavening ingredients together in a glass measuring cup and allowing to sit for 5-10 minutes. Yeast should get bubbly.
Combine dry ingredients in large bowl with a whisk (if using a stand mixer, use the mixer bowl).
Melt Earth Balance, combine wet ingredients. Add yeast mixture to wet ingredients, mix gently.
Pour wet ingredients into dry and mix for 5 minutes on low/medium speed. If by hand, mix at least 100 times until all ingredients are well incorporated and not lumpy.
Divide into two prepared pans. Allow to rise for about an hour (dough should reach top of pans. Bake at 350 degrees F for 40-45 minutes. Remove from oven, allow to cool in pans on for about 10 minutes, then turn out onto cooling racks. For best results, do not slice until cooled completely. Use a serrated bread knife. Loosely cover and store on counter for up to 3 days. We freeze the second loaf once cooled.
My trick for getting the best rise from leavened goods is to boil a pan of water on the rear burner, turn burner off. Place the bread pans next to hot water and cover bread and water pan with a thin towel. The heat and moisture provide an excellent “proofing” tent for the breads to rise. Be sure the burner is off so the towel doesn’t catch fire.
Enjoy! This bread makes excellent sandwiches and french toast.
Eat Well. Be Well.