Here’s a recipe to add to your bread-baking repertoire, whole grain gluten-free bread. As you know, whole grain bread is healthier for you for its extra levels of fiber. It is also beautifully textural with all those grains and chunks.
The problem with most whole grain bread is that it relies on lots of grains that contain gluten, including wheat, rye and others. How to achieve the same texture using other grains that don’t contain gluten? That’s what makes this recipe special.
The bread recipe alone is quite standard, a fail-proof recipe that will give you fluffy and tender gluten-free bread despite the flour you use. I know there are some whole grain gluten-free flours out there, but there’s nothing better than making your own grain mix.
Don’t be intimidated by lesser-known grains and ingredients; they’re an opportunity of learning how to bake with new grains and flours, and that will level up your baking game.
For this whole-grain gluten-free flour, we’re using teff flour, from an ancient African grain that looks like poppy seeds, brown rice flour, white rice flour, and golden flaxseeds, texturally beautiful and protein rich.
The best part? Once you get your alternative grains, making the gluten-free flour is easy; we’re using all the ingredients in the same proportion. Make a large batch and save some time on future projects!
Use this bread like you would any other box bread. Make sandwiches with it or toast. You’ll love it on French toast too! Since it’s packed with whole grains, it’s automatically healthier than any other bread, especially the store-bought kind.
Just like that, in just an hour you’ll have a nice, grainy bread to satisfy all your needs. And it’s gluten-free!
Preheat the oven to 350°F. Line a loaf pan with parchment paper with the paper sticking out the sides for easy unmolding.
In a mixing bowl, add the flours and flaxseeds, baking powder and salt. Whisk until combined.
Separate the egg yolks from the whites.
In a second bowl, add the egg yolks and whisk until light and airy. Add the almond milk and the coconut oil. Combine.
Slowly add the dry ingredients into the wet ingredients while whisking.
Pour the batter into the loaf pan and bake for 50-55 minutes until the center of the bread is cooked through.
Cooldown before unmolding and slice.