Whole Grain & Gluten Free BreadWritten by Karen on February 2nd, 2011
For those who can consume wheat products and other forms of gluten, don’t be scared of this post. For those who can’t, rejoice! Either way – you all have come upon a recipe for one hearty and easy-to-make fresh baked bread…
As you know, I am sensitive to gluten (not intolerant) as many people are (most unknowingly.) And with so many of my readers looking for alternatives to wheat that actually taste good, I am dedicated to testing new creations that offer similar flavors without compromising taste.
Homemade bread would be at the top of my list. I am by no means a talented bread baker (could be I lack the patience it requires…) so I am always looking for recipes that are simple and basically free of kneading. After fussing with several blends of flours and starches, I share with you my most successful mix which has now become a staple in this house.
Brown Rice and Buckwheat Bread – Makes one loaf
This makes a great sandwich bread but there may be some ingredients here that you are unfamiliar with. Teff is super high in protein and calcium; and xanthan gum acts as a binder. If you don’t have arrowroot, you can also use corn starch. For extra crunch (and protein), sometimes I add walnuts or sunflower seeds. All are available at health food stores and Whole Foods Markets.
1 Tbs yeast
1 Tbs honey
1 ½ cups warm water
1 cup brown rice flour
1 cup arrowroot or tapioca starch
½ cup buckwheat flour
½ cup teff flour
2 tsp xanthan gum
1 tsp sea salt
2 pastured eggs
1 ½ tbs plain sesame or olive oil
1 tsp apple cider vinegar
Mix together the yeast, sugar and warm water in a measuring cup or small bowl, let sit for at least 15 minutes while you are mixing the following:
Sift the brown rice flour, teff, buckwheat flour, arrowroot, xanthan gum and salt together in a large mixing bowl.
In a separate bowl, whisk the eggs, oil and vinegar until the eggs are well beaten.
Combine all liquid ingredients and stir into flour mixture until you have well mixed dough. Spoon into greased 9″ X 5″ bread pan. Bake in a 350 degree oven for 60 minutes or until done. Cool on rack outside of baking pan.