Gluten Free Bread   

I discovered, after playing with this recipe over 2 plus years, that adding ground chia and flax seed to the flour creates a much less crumbly bread. Gluten free bread tends to be crumbly and fall apart (gluten makes breads stick together), this is why companies use things like xanthan gum to bind the dough and final bread product together better.

Most gluten free bread is loaded with cell degenerating (empty calories that detrimental to your cellular and long-term health) potato starch, tapioca starch, and white rice flour. These are refined carbohydrates that create blood sugar spikes and all the health consequences that go hand in hand with sugar control issues. Read labels carefully if you are buying gluten free bread and other products to avoid these cell depleting, health stealing ingredients. Little Stream Bakery in Canada makes 100% whole grain, gluten free breads. You can order them to be shipped to your home OR... make your own 100% whole grain, gluten free breads.

Yeast Bread Recipe 

Recipe makes 2 loaves, depending on your pan size

  • 2 cups warm water (most of the time I use milk to increase the protein in the bread)
  • 2 tbsp. unrefined sugar (sucanat real brown sugar)
  • 2 packages active dry yeast*  (see below on making sour dough for grain fermentation before baking)
  • 4 cups 100% whole grain Gluten-Free flour
  • 1 tsp. unrefined sea salt
  • 4 tbsp. butter, melted      (I often double this for moister bread)
  • 2 well whipped eggs   (I sometimes add 3 -4 for better binding, binding is an issue with gluten free to prevent crumbly bread)
  • Grind organic golden flax seeds and organic chia seeds into the flour mix. I use 2 tbsp of each in seed form, grind into flour, and use the seed flour as part of the 4 cups. These ground seeds help to bind the dough together better (less of a crumbly loaf) and adds good fat, fiber, and cell impacting nutrition. This is a win-win

 

  1. Place warm water (110-115 F) in 4 quart mixing bowl, mix in the sugar and then sprinkle the yeast over the top.  Mix gently until yeast dissolves.
  2. Stir in ½ the flour, melted butter and salt
  3. Stir with wooden spoon and gradually add the rest of the flour, I use the wooden spoon to “knead” the dough in the bowl.  Keeps my hands from getting sticky!
  4. Dough will be a large sticky mess, stir in small amounts of extra flour until dough pulls from sides of dish.
  5. Cover with clean cloth and set in a warm place for 2 hours
  6. Uncover after 2 hours and punch down the dough
  7. Butter or oil a bread pan
  8. Shape dough as best as possible into a loaf shape and put into the bread pan (it actually seems like I pour it in the bread pan, like a very thick batter.)
  9. Cover and let rise for 30 minutes or so
  10. Bake at 350 F for about 45- 60 minutes, check after 45 to see if knife comes out clean and then gauge for yourself if it needs more time.
  11. Remove bread pan from oven to rack, after 30 minutes or so remove bread from pan to rack – gently

This bread will be a short loaf, dense and heavy, because gluten is what creates fluffy bread). The below recipe using baking powder and baking soda creates a “quick bread” like a banana bread batter that rises higher than the above yeast bread recipe.

I keep this bread, after it completely cools, in a freezer bag in the refrigerator.  Slice it and toast.  Toasting may take 2-3 times, on high heat toasting, to brown it sufficiently.  This bread will be heavier, denser, and chewier as it is gluten free.  Gluten creates the rising that is the hallmark of fluffier breads.

Enjoy slathered with pasture raised butter, organic peanut butter, almond butter…whatever you please that is yummy, healthy, and a whole food.

* quinoa, millet, amaranth, teff, certified gluten free oats, buckwheat.  Have extra flour available to add if needed.

 

Quick Gluten-Free Bread Recipe, no rising time required: 

Use the same ingredients as above….EXCEPT:

  • Use much larger bowl than you think you need. Baking powder will make this bubble up fast like a oozing volcano!
  • Skip the yeast and use 2 tablespoons of aluminum free baking powder and 2 tsp. of baking soda. 
  • Mix the dough up like a banana type quick bread. 
  • Let dough sit for 5 minutes and then test the consistency. 
  • Add more milk/water or flour depending on what it needs for proper consistency.
  • Pour into the buttered baking pan and bake until it pulls from the sides of the pan, again 45-60 minutes.

Options:

  • To either recipe add raisins, vanilla, and cinnamon for a fun & tasty loaf!
  • Sour Dough:  Learn to make a sour dough starter and skip the packaged yeast.  Make sour dough, gluten free bread.

 

Interested in Gluten Free Living?  Check out my online class in the health benefits: http://www.paulayoumellrn.com/gluten-free-living/  Maybe you do not need to avoid or eliminate gluten but this course will teach you the history of gluten, the whys of avoiding, and how gluten free benefits healing.