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Whole grain gluten free bread

November 15, 2010

Gluten-Free Whole Grain Bread

Dry Ingredients:

1 cup brown rice flour

1/3 cup tapioca flour

1/3 cup potato starch

1/3 cup cornstarch

¼ cup teff flour

¼ cup sorghum flour

¼ cup millet flour

¼ cup soy flour

2 teaspoons of xanthum gum

2 teaspoons baking powder

1 packet gelatin

2 tablespoons sugar (can be artificial)

Wet Ingredients:

2 large eggs

3 tablespoons canola oil

1 cup of milk heated in microwave until warm (not boiling – goal is to help rather than hinder yeast growth and if the milk is too hot it’ll kill the yeast)

1 packet dry active (not instant) yeast


Mix dry ingredients in large bowl

To proof yeast add  ¼ cup of warm water (100 F),  yeast packet, and 2 tsp. Sugar (requires real sugar for the yeast to proof) into small bowl, allow to set for 10 minutes. Yeast should be foamy at the end of ten minutes

While yeast is proofing, mix Wet ingredients together in a separate bowl from the dry and set aside. Also, set oven temp to warm.

Stir all ingredients until well blended, then put into mixer with dough hook for 5 minutes

Place bread in lightly greased 9×5 bread pan (use rice flour to coat the pan if using a metal pan, though the stoneware bread pan makes an excellent investment and does not need to be greased after the first few loaves.)

Place bread in warm oven with towel over it along with a separate pan of hot water for 30 mins or until bread has risen to a half-inch below the top of the pan.

Remove bread and preheat oven to 400 degrees. Cook bread uncovered for 10 min, then cover with aluminum foil and cook bread an additional 40-45 min or until knife comes out clean. Let set for 10 min after removing from oven, then turn out of pan and cool on rack.


Let cool completely before storing.

Remember that homemade gluten-free bread does not have as long of a shelf life due to lack of preservatives. We refrigerate the bread and it lasts approximately 2 weeks.

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