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Wholegrain Gluten Free Homemade Bread Loaf

gluten free home made bread 2 - Wholegrain Gluten Free Homemade Bread Loaf

 

If you have a gluten intolerance, allergy, or just simply have noticed you feel better without gluten in your system, you will understand how hard it is to find a worthwhile gluten-free bread loaf. Enjoying a slice of fresh bread is one of life’s great pleasures. It should never be considered ‘enemy food’ and does play a role in a balanced eating plan. 

After bringing loaf after loaf home and being bitterly disappointed by the gluten-free bread on offer in supermarkets, my family took the plunge to buy a bread maker (we bought the Panasonic SD-2501). The particular model we bought has a gluten-free baking setting – so it kneads and bakes for the necessary time. But, this is where simplicity can end.  Don’t for one minute think it is easy sailing from here, with the bread maker doing all the work.  The hardest part is finding the ingredients and a recipe to suit you.

We love wholemeal/ grain bread and a white loaf is not really on our radar. After plenty of searching, trial and error – we have finally found the recipe for us. I’m sure if you don’t have a bread maker you could also adapt it to being baked in the oven.

Wholegrain Gluten-Free Homemade Bread

To begin you will require a flour mix, this is what will make or break your result so a simple gluten-free flour mix will not do. You will require a set of food scales to measure this out. Some of these ingredients can be found in your supermarket but more so in your local health food shop that sells bulk flour and seed mixes (on the Gold Coast I like Helen’s Health Foods in Burleigh for their bulk flour and seeds or The Source at Miami)

This is a typical flour mix I make up

FLOUR MIX 400gm

80gm tapioca flour (arrowroot)

40gm sorghum flour

50gm potato flour

15gm buckwheat flour

30gm cornflour

12gm white teff flour

10gm psyllium husk powder

2 tsp xantham gum

40gm oat flour

Mix to blend

You can choose to use this flour alone to make a 400gm loaf of wholemeal bread

or

To make the below wholegrain loaf use 280gm of this flour with the addition of

SEEDS

25gm pumpkin seeds

6gm sesame seeds

15gm sunflower seeds

15gm chia seeds

20gm linseeds

10gm millet

15gm quinoa

OTHER INGREDIENTS

6gm fine sea salt

1 1/2 teaspoon instant yeast

110gm mixed seeds (see above)

325gm lukewarm milk (dairy of dairy-free ok)

30gm sunflower oil

24gm rice malt syrup or honey

5ml apple cider vinegar or lemon juice

3 eggs (700gm box)

METHOD

1.Whisk the eggs in a mixing bowl

2. Warm the milk and add the warm milk to the bowl, with the malt/honey and apple cider vinegar.

3. Pour the wet ingredients into the bread making pan

4. Now it’s time to add your dry ingredients.

5. Add the flour mix, seeds, salt, and xanthan gum to the bread baking pan.
 
6. Finally add your yeast by making a little hole with your finger in the middle of the flour, then pour the yeast into the hole.
 
7. Start the bread machine and set it to a gluten-free setting.
 
8.  Once finished allowing the bread to cool and remove before cutting.
 
9. Store in an airtight container 
 
 
Note:
 
As your bread machine is mixing, you may need to scrape down the sides with a spatula. The dough will be similar in texture to a cake batter. Dependent on your bread maker machine.
 
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