Whole Grain Gluten-Free Bread Recipe
Rating:
★★★★★ 1 vote
Serves:
8
Prep:
25 Min
Cook:
1 Hr
Ingredients
- 1 pkg
- rapid dry yeast (2 1/2 teaspoons)
- 1/2 c
- warm water (115 degrees f)
- 1 Tbsp
- buckwheat honey
- 3/4 c
- brown rice flour
- 3/4 c
- almond meal/flour
- 1/2 c
- millet flour
- 1/2 c
- buckwheat flour
- 1/4 c
- quinoa flakes
- 2 Tbsp
- coconut flour
- 1 tsp
- xanthan gum
- 1 tsp
- fine sea salt
- 1/4 c
- olive oil
- 3 medium
- free-range eggs, beaten
- 1/3 c
- to 1/2 cup warm water
Step-By-Step
1Proof the yeast: Sprinkle the yeast into one half cup warm water and stir in the honey. Set aside to let the yeast get happy.
In a large mixing bowl whisk together the dry ingredients: brown rice flour, almond flour, millet flour, buckwheat flour, quinoa flakes, coconut flour, xanthan gum, and sea salt.
In a large mixing bowl whisk together the dry ingredients: brown rice flour, almond flour, millet flour, buckwheat flour, quinoa flakes, coconut flour, xanthan gum, and sea salt.
2Make a well in the center and pour in the proofed yeast. Add the olive oil and eggs. Start beating it together. As you beat, add the 1/3 to 1/2 cup warm water a tablespoon at a time, until the batter is smooth, like a thick muffin batter. I used a half cup of warm water, but you may need less (or slightly more) depending upon humidity and altitude.
3Scoop the bread dough into the prepared baking pan and smooth out the top. Sprinkle with quinoa flakes.
4Place the pan in the center of the warmed oven and allow the loaf to rest and rise for 50 minutes.
Turn on the oven to 350 degrees F. Bake the loaf for 55 to 60 minutes, until crusty and browned. Remove from the pan and place the loaf on a wire rack to cool.
Turn on the oven to 350 degrees F. Bake the loaf for 55 to 60 minutes, until crusty and browned. Remove from the pan and place the loaf on a wire rack to cool.
5Delicious warm. Fabulous toasted.
Rise time: 1 hour Cook time: 1 hour
Yield: One 9-inch loaf
Rise time: 1 hour Cook time: 1 hour
Yield: One 9-inch loaf
