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.
