Home-baked Gluten Free Wholegrain Bread – with a light, ‘real bread’ texture and a wholesome flavour. Optional dairy free.
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The art of Gluten Free Wholegrain Bread making has many stages…
This recipe for Gluten Free Wholegrain Bread was originally posted in February 2016. And for those that still use the recipe, I have updated it with a recipe card to make it as convenient as possible. I know many Coeliacs (or Celiacs) who still enjoy it.
But the art of gluten free bread development has many stages. And while this particular recipe may have been a start point for many further and improved developments, it still holds a special place at Gluten Free Alchemist. It was a recipe that was preceded by my first truly successful bread machine gluten free brown bread recipe… And before that, the recipe for Perfectly Fluffy Gluten Free Oat Bread. Both are still great recipes.
But since then, we have gone on to create bread magic with our Best Gluten Free Wholemeal and its Vegan Wholemeal sister… And beyond that, incredible recipes for kneadable shapable bread in the form of Artisan Rolls, Babka, Cheese Bread and even Pizza Rolls and Pesto Rolls.
Every recipe has marked important gluten free bread development progress. But without each stepping stone (like this Gluten Free Wholegrain Bread), none of the progress would have happened.
From bread maker to hand baked Gluten Free Wholegrain Bread…
Unusually, this particular loaf was developed from a breadmaker recipe. I was so set on achieving great bread machine wholegrain, that I neglected a hand-baked alternative. And only after readers requested a hand-raised alternative, did I set about checking it could be done.
Further testing complete, the recipe shared here uses exactly the same ingredients as its original bread-machine cousin… But is mixed and baked by hand. The only difference is the order of mixing the ingredients and the mixing process used.
How many loaves does this recipe make?
This recipe for Gluten Free Wholegrain Bread makes two one-pound loaves or one two-pound loaf. As you can see, the dough has a tendency to ‘muffin top’ on baking. Although this does not impact the taste.
Alternatively, you can use mini loaf moulds to make about 14 to 18 mini loaf rolls. I have a particular liking for little loaves. They work really well with gluten free bread dough (being lighter and less reliant on structure). And they are great for picnics and an easy breakfast of warm bread slathered in butter and marmalade.
Preparing the loaf tins for baking Gluten Free Wholegrain Bread
Gluten Free bread dough can be quite ‘wet’ and is often more like a batter than a dough. As such, it is really important to prepare the tin(s) well, to avoid any sticking. When making this gluten free wholegrain bread, I recommend that the inside of the baking tins are base-lined with good quality baking paper. And that they are lightly oiled with either a rub of butter or dairy free spread. There is also the option to lightly dust the oiled sides with flour (brown rice flour is good). But this is not essential, particularly if your tins are newer and still very ‘non-stick’.
There is no need to grease the inside of silicone mini loaf moulds.
Gluten Free Bread needs a high-sided tin for best results. I always use the Masterclass Box-Sided Tins (which come in various sizes).
Can Gluten Free Wholegrain Bread be made dairy free?
Yes. To make the bread dairy free as well as gluten free, simply substitute the milk powder with a dairy free alternative. I have suggested using coconut milk powder in the recipe, as I know this works well. But there are various options on the market… ranging from soy milk powder, through to rice and nut-based options. All should be fine.
Can the bread be made Vegetarian or Vegan?
To make the bread vegetarian, be sure to use vege-gel instead of gelatine (at the different ratio and weight stated in the recipe). Actually, I prefer making the bread with vege-gel, anyway. The best way to accurately weigh the small amounts of vege-gel used are with some micro-scales. I invested in some Heston Blumenthal Dual Platform Scales some years ago and have never looked back.
Unfortunately, this Gluten Free Wholegrain Bread relies on eggs for structure and texture, so it cannot be made as a vegan loaf.
Decorating Gluten Free Wholegrain Bread
Once the bread dough is proofed, there is the option to ‘decorate’ it… For a nice, shiny top, simply brush with an egg-wash before baking. And for a lovely ‘rustic’ top, sprinkle the egg-wash with a few extra oats or seeds too.
Have you made this Gluten Free Wholegrain Bread?
If you make this gluten free bread, I’d love to hear from you. Leave a comment below and let me know of any variations you have created as well.
For all other Gluten Free Alchemist bread recipes, head over to the dedicated Bread Index, where you’ll find our full selection. And for everything else, grab a coffee and browse our full, FREE Gluten Free Recipe Index. It’s the gluten free recipe book in your computer!
Other amazing Gluten Free Bread Recipes we think you’ll love…
Gluten Free Wholegrain Bread – Hand-Baked
- whisk (hand or electric) + dough hook attachment (optional)
- cling film
- 100 g brown rice flour
- 40 g brown teff flour
- 160 g oat flour gluten free (See NOTES)
- 50 g potato starch
- 60 g tapioca starch
- 1 tbsp xanthan gum (level)
- 1½ tsp fine sea salt (level)
- 1 tsp bicarbonate of soda baking soda (level)
- 4½ g vege-gel powder or 8g gelatine powder – I used Dr Oetker
- 3 tbsp milk powder or 2 to 3 tbsp coconut milk powder (level)
- 14 g instant yeast I used Allinson's Easy Bake Yeast
- 3 large eggs UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 1 tbsp runny honey or maple syrup
- 1½ tsp lemon juice
- 3 tbsp sunflower oil
- 370 g hand-warm water (by weight) at 46 C/115 F
- 1 egg and a little milk beaten together for glazing
- a sprinkle of GF oats or seeds for decoration (optional)
- Prepare your bread tin(s) by base-lining with baking paper and very lightly oiling the sides with butter/dairy free spread.
- In a large bowl, weigh and whisk together the flours, xanthan gum, salt, bicarbonate of soda, gelatine/vege-gel, milk powder and yeast, making sure the ingredients are fully and evenly combined and all lumps are broken down.
- In a medium bowl, beat together the eggs, honey, lemon juice, sunflower oil and warm water until fully combined, frothy and airy.
- Make a well in the centre of the dry ingredients and add the liquid.
- Fold together until the mixture just comes together as a wet sticky dough.
- Use either a hand mixer with a dough-hook attachment or a flat knife to mix the bread dough thoroughly until fully combined. This may take several minutes.
- Spoon the mixture into the bread tin(s) so that it is about half to two-thirds full.
- Cover lightly with cling-film and place somewhere warm to rise for about 45 minutes until the dough has about doubled in size.
- Pre-heat the oven to 180 C/350 F/Gas 4.
- When the bread is risen, brush with the egg-milk mixture to glaze and a sprinkle of oats or seeds for decoration (if using).
- Bake for 30-40 minutes (loaves – 30’ish for smaller loaf; 40’ish for larger loaf) or 15 minutes for mini rolls, until the top is golden and a knife inserted comes out clean.
- Remove from the tin(s) to a wire rack and leave to cool. Best eaten completely cool or slightly warm. Will stay fresh for 3 to 4 days.
© 2019-2022 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist