Wholemeal Gluten Free Bread Recipe - Version 1 (Original)
A perfect gluten free wholemeal brown loaf made with oat & other wholegrain flours. This easy-to-make loaf stays fresh for days, makes amazing sandwiches, toasts beautifully & tastes delicious. Freezes well.
250gGluten Free Alchemist Rice Free Blend Bsee NOTES for B blend and flour ratios
130ggluten free oat flourTo make at home : grind GF oats in a blender
18gmilled flax seed
35gground psyllium husk grind finely in a blender (not 'psyllium powder')
1tspfine sea salt
½tspbicarbonate of soda
3tbspdried milk powder or 2 tablespoons coconut milk powder
7gINSTANT dried yeast I use Allinsons Easy Bake - Note : This is an INSTANT yeast
3largeeggs combined weight in shells 195-200g
3tbspsunflower or olive oilor alternative
A little extra oil/butter and brown rice flour/sorghum or buckwheat flour to coat the inside of the bread tins
Mix together the dry ingredients (flours, oat, flax, psyllium husk, salt, bicarbonate of soda, milk powder and yeast) in an airtight container and shake vigorously to blend.
Very lightly grease the inside of the bread tin(s) using either a little butter or oil, base line the tin with a piece of baking paper (cut to size) and then gently coat the sides of the tin with a light dusting of brown rice flour/buckwheat flour/sorghum flour (put a teaspoon of flour in the tin and gently turn from side to side until coated. Tip out any excess).
In a large bowl, lightly beat together the eggs, oil, honey and lemon juice to combine.
Add the warm water and briefly whisk through to mix with the other wet ingredients. It will foam slightly, but this is fine.
Whilst the liquid is still warm, add the dry ingredients and beat with a silicone/wooden spoon/spatula until well blended.
Place the bowl to one side and leave to sit for 3 to 5 minutes to enable the flours to absorb the liquid, before thoroughly beating again. You should now have a dough ‘batter’ that resembles very thick porridge.
Transfer the batter into the tin(s) and using the back of a spoon (dipped in cold water), smooth the top(s).
Place the tins in a warm place to rise for about 30-40 minutes (if proving at room temperature, the dough will require up to an hour to rise) – I place the tins on a folded tea towel in the oven at about 70C for a perfect prove (the bread should rise approx 3 to 4 cm above the tin with a gently rounded top).
Pre-heat the oven to 180 C/350 F/Gas 4. When the dough has risen, bake for about 25 minutes (small loaf) to 40 minutes (large loaf) until nicely browned.
Remove from the oven and take out of the tins (you may need to gently release the sides using a spatula or flat knife) and leave to cool on a wire rack.
As with all bread, this loaf is easiest to cut when left to cool completely, although (unlike most gluten free bread) it tastes totally delicious when still warm.
Wrap in clingfilm or put in a sealable bag to store and keep fresh. Store at room temperature if possible.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Rice Free Flour Blend B can be found on the GFA Flours & Flour BlendingPage.Specific Flour Ratios : Equivalent to 50g sorghum flour; 25g white teff flour; 25g buckwheat flour; 80g tapioca starch flour; 30g potato starch flour; 40g corn flour (starch)The time taken to prove and bake will vary dependent on the size of loaf. If you cannot eat dairy, substitute the milk powder with a dairy-free alternative (depending on the milk-base, the flavour may be affected slightly, although I have used coconut milk powder and it has not been noticeable). You can also use liquid milk to replace the water (at the same volume) and leave out the milk powder.I have tested this recipe on a huge variety of flour combinations. You may find on occasion, that as the loaf cools, it sucks in slightly at the sides. This will not affect the flavour, texture or crumb of the final loaf.