Skip to main content

Whole Grain Gluten-Free Bread

Whole Grain Gluten-Free Bread



Whole Grain Bread- No Xanthan Gum
Just when you think you have it all figured out, life snakes you a curve ball and rattles your position. Just a little a bit. Just enough to make sure you're still awake, still paying attention. Because what is life about if not change? Change is the only constant. Change is our true companion.

Nothing stays the same.

Especially persnickety celiac tummies. I know this from readers. I know this from gluten-free bloggers. I know this from personal experience. We start at A, oblivious. We skip and stumble to D. We settle in. We think G or J is pretty cool. Then Q throws us into a tizzy.

We discover gluten is an enemy. Then maybe milk. Or mustard. Or kidney beans. FODMAPs. You name it. Fill in the blank.

Most of us with celiac disease end up with a few additional culprits on our Need to Avoid List. Maybe not right away. But over time, many of us will have to fine tune our repertoire of ingredients.

If we want to stay healthy.

If we want to grow stronger, not fatter.

If we want to feel trim, not bloated.

Which brings me to bread. (What celiac conversation doesn't lead to bread, I ask you?)



This whole grain bread is high in protein- without bean flours.

If you've been reading the blog for a while now, you know I've had my share of unfriendly food encounters. FODMAPs appear to remain my sworn enemy, shoulder to shoulder with gluten in unholy matrimony (wheat is a FODMAP, after all). But other once problematic food stuffs have softened their commitment to make me miserable. Eggs are now (way!) kinder. Almonds have deigned to flirt, kiss, and make up.

Move eggs and almonds into the Yay! column.

But guar gum, and kale, and onions have stepped up their assault. And a once beloved gluten-free choice now appears to be less kind, if not absolutely backstabbing in her fickle, gaseous betrayal. The humble chick pea.

Strumpet.

Ho.

So I am scrambling to rustle up some alternative whole grain goodness without those FODMAP indigestibles. I've been playing around with various whole grain gluten-free flours, and baking up loaves of bread. They've been pretty tasty. I'm not unhappy. And my profile no longer looks like I'm six months pregnant.

Another check in the Yay! column.

Recently I baked a whole grain loaf without xanthan gum, just to see what would happen.





Using parchment paper makes taking the bread out of the pan super easy


Whole Grain Gluten-Free Bread Recipe

By Karina Allrich


I used my old favorite Gluten-Free Multigrain Sandwich Bread as a template for this new whole grain bread recipe. My goal was to eliminate starch, and boost the protein power without resorting to bean flour. Quinoa flakes add a hint of oatmeal-like texture. Almond meal gives this tender bread a lovely, fragrant flavor. The crust on this loaf was pleasingly rustic.

First:


Warm your oven by turning it on briefly.

Line a 9-inch ceramic loaf pan with a piece of parchment paper, leaving extra length on each side, so that the paper rises above the top of the pan (as shown).

Ingredients:

1 package rapid dry yeast (2 1/2 teaspoons)

1/2 cup warm water (115 degrees F)

1 tablespoon honey

3/4 cup sorghum flour or brown rice flour

3/4 cup almond meal/flour

1/2 cup millet flour or GF certified oat flour

1/2 cup buckwheat flour

1/4 cup quinoa flakes

2 tablespoons flaxseed meal

1 teaspoon fine sea salt

1/4 cup olive oil

3 organic free-range eggs, beaten

1/3 to 1/2 cup warm water



Instructions:

Proof 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, flaxseed meal, and sea salt.

Make 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.

Scoop the bread dough into the prepared baking pan and smooth out the top. Sprinkle with extra quinoa flakes, if you like.

Place 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.

Delicious warm. Fabulous toasted.

Rise time: 1 hour Cook time: 1 hour

Yield: One 9-inch loaf




Slices of fresh from the oven whole grain gluten free bread





Whole grain gluten free bread in my favorite ceramic bread pan


GFG Notes:


For substitutions- 
Medium weight flours can replace medium weight flours. Brown rice, sorghum, certified gluten-free oat and millet flour are all friendly companions. Quinoa flour,  cornmeal and buckwheat flour are heavier choices. *Make sure your sources for millet, buckwheat, oat, cornmeal are indeed gluten-free. Check to see if batches of milled grains are tested.

Quinoa flakes add lightness and protein.

Almond meal is tender and soft. To replace it, I'd suggest trying another whole grain flour with a sweet taste.
Buckwheat honey can be subbed with your favorite local honey, or raw organic agave nectar.
For egg-free breads see my gluten-free bread recipes; for yeast free see my soda breads and quick breads.
Please understand that changing ingredients impacts the taste, and texture, and often changes the amount of liquid you need. I'm only guessing at what will work.

We froze the leftover slices and I toasted some for breakfast- and wouldn't you know? This bread makes beautiful toast.
Gluten-free breads without white starches (starch adds springiness) are more fragile than their refined starch infused sisters. But other attributes (flavor, nutrition, happy tummies) make up for this.
This bread is low fructose/fructan for a FODMAPs friendly loaf-- if you can handle flaxseed meal; listen to your own body and use the foods it tolerates best. 




TRENDING

Cape Cod Apple Cake with Cranberries (Gluten-Free)

Sweet and Tart.   No philosophy today. Dust off your cake pan, Babycakes. This is a moist and tender apple cake laced with a hint of cinnamon and studded with fresh tart berries. After seven   twelve   - er, 19!- years of baking various gluten-free incarnations of my tried and true family apple cake recipe, this could be our favorite. Maybe it's the sweet-tart combo. The subtlety of flavors. In a food culture obsessed with kicking up recipes with more for the sake of more (white chocolate peanut butter bacon swirled maple donut ice cream drizzled in dulche de leche coconut marshmallow syrup and dusted with sugared Meyer lemon zest and shaved cacao, anyone?) the clean and classic flavor contrast of apples and cranberries is somehow new again. Even, refreshing.  I don't need dessert to taste like candy. I like my cake to taste like cake.  You can bake this recipe with eggs and dairy, or vegan alternatives. See options below.

Vegan Blueberry Cobbler Recipe

Blueberry cobbler- a taste of summer. Fresh blueberries = summer. And lucky for me these indigo-hued gems are not only gluten-free and chock full of antioxidants (every celiac goddess needs fistfuls of antioxidants, you know) but they're pretty much everything-free. So that shoots them right to the top of a certain allergy-prone goddess' Yum List. I've been plopping them into smoothies , scattering them in bowls of buckwheat flakes and simply munching on them straight from the colander. Ah. Blueberry heaven. Insert hazy slo-mo flashback Once upon a time- in the innocent and carefree days of living merely gluten-free- I used to make a delectable (and ultra-easy!) Summer Blueberry Crisp . And Sour Cream Blueberry Muffins to die for. Click on those recipes for some serious berry indulgence. Go ahead. I won't mind. I'll wait. I won't be jealous. Well. Maybe just a wee bit jealous, now that I am gluten and casein-free. Not to mention temporarily egg

Sweet Potato Black Bean Enchiladas

YES PLEASE.  This award winning budget-friendly Santa Fe inspired vegetarian enchilada recipe is one of those happy accidents that springs from a burst of creative imagination. Or rumbling hunger. In that what-have-we-got-in-the-pantry sort of panic. I was craving the soft and spicy comfort of enchiladas one windy spring night back in 2003, and I had none of the usual suspects on hand (no chicken, or beef, no pinto beans).  But! I had one lovely mother of a sweet potato.  A can of organic black beans.  Some roasted green chiles.  One lonely lime.  And your intrepid Mamacita-Goddess at large thought, Hmmm. Why not? Deliciousness ensued. These wrapped little gems are soft and creamy and a little bit spicy- Just like a certain cook , my point-scoring husband wisecracks. It's the yams, I tell him. Er, sweet potato. I can never tell the difference. Can you? In the end, it doesn't matter.  What matters is how it tastes. And darling, these are so mucho scrumptiou

Gluten-Free Goddess Lemon Yogurt Cake

Luscious Lemon Cake So  I've been jonesing for a cake laced with citrus- not too sweet and not too light. A cake with character and heft.  Something akin to a lovely simple cake I remember liking as a child, a store bought bakery cake called Louisiana Ring made by Freihofer's. The cake featured a hint of orange. The day I decided to bake, I did not have oranges in the pantry- but I did have some lemons, organic Greek yogurt, and plenty of blanched almond flour.  And this simple home baked lemon cake was born.  In time for Spring. Love, Karina xo

Gluten-Free Goddess Flourless Chocolate Cake

Ah, flourless chocolate cake. The perfect rich dessert. Forgive the hyperbole. But I just can't help it. This is rich, sexy chocolate deliciousness on a plate. And such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?). And the best part is- the recipe is inherently gluten-free and wheat-free. Always has been. No substitutions. No funny stuff. This is the same flourless chocolate cake I've been making for decades. It never contained flour. The only thing I've tweaked post-celiac diagnosis is adding more coffee and vanilla. Just because. And PS: See below why I make this recipe in a food processor- thanks to Bobby Flay. Karina xo

Gluten-Free Goddess Pasta Frittata with Kale

An Italian Classic - Updated. Today I offer you a simple recipe spun from the magic of leftover gluten-free spaghetti and eggs- a creamy, light frittata. Perfect for the weekend. Or when you're simply too tired to cook. Or you have nothing in the fridge but a carton of eggs, half a bag of kale salad and last night's leftover cooked spaghetti. It's one of those intuitive, spontaneous recipes I've pulled out of thin air, so many times. For dairy-free folks, the "cheese" pictured in this version was a vegan "mozzarella" (my current favorite is Vegan Gourmet). But if you prefer using dairy- select one or two of your favorite Italian organic cheeses. I've also made this yummy dish using goat cheese (and roasted red peppers!), and another time I tried a blend of fresh mozzarella and shaved Parmesan. It's a very versatile recipe. Celebrate Spring. Have fun with it! XOX Karina

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg