Whole Grain Bread Recipe

Warm from the oven whole grain gluten-free bread.

Whole Grain Gluten-Free Bread Recipe

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.

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 buckwheat 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 coconut flour
1 teaspoon xanthan gum
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, coconut flour, xanthan gum, 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 quinoa flakes.

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

Read more: http://glutenfreegoddess.blogspot.com/2011/05/whole-grain-gluten-free-bread_17.html#ixzz2xquzr4iR