My daughter and I went wheat free several months ago and I have been searching for the perfect gluten-free, whole grain bread recipe.
The gluten-free bread from the supermarket is not only ridiculously expensive, it is loaded with additives and mostly white with no wholegrainy goodness – not something we want to be eating!
I was so happy to come across this recipe from the Gluten Free Goddess.
It’s a cracker!
If you have a thermomix, you can mill most of the grains in your thermomix to make your own flours.
I make double batches, slice and freeze it. I don’t eat a lot of bread, but I like having a nice piece of toast for my poached egg in the morning. I can also make this recipe mostly organic too. Here is my version of this fab recipe.
Okay, so this is what you need:
2 1/2 teaspoons dry yeast
1/2 cup warm, filtered water
1 tablespoon organic maple syrup
3/4 cup organic brown rice flour
3/4 cup organic almond meal
1/2 cup organic millet flour
1/2 cup organic buckwheat flour
1/4 cup organic quinoa flakes
2 tablespoons organic coconut flour
1 teaspoon xanthan gum
1 teaspoon pink Himalayan sea salt
3 tablespoons chia seeds
1/4 cup liquid coconut oil (sit it in some hot water)
3 organic eggs, room temperature
1/2 cup warm, filtered water
* I make the flours and almond meal in my thermomix.
Okay, so this is how you do it:
Add the yeast to 1/2 cup warm water with the maple syrup and set aside.
Fling all the dry ingredients together and mix well.
Add the yeast mix, the coconut oil and the lightly beaten eggs.
Stir together well. Add the 1/2 cup of warm water, a little at a time until it’s smooth. It should be the consistency of a muffin batter.
Pour the mix into a lined, medium loaf pan. Set it somewhere warm and let it proof for about an hour. Sprinkle with some quinoa flakes.
Bake the bread at 180 degrees celsius for 50-60 minutes. It should be nice and golden brown and sound hollow when tapped on the bottom.
Cool on a rack. Wait till it cools and then be gentle with slicing – use a serrated knife.
As always, let me know if you give this a go and what you think.
Does anyone else have a great wg gf bread recipe to share?
Thanks for another great find. I am going to try Teresa Cutter’s latest GF bread recipe, looks dead easy (did you see that one?) then I am going to give this one a go.
No, I haven’t been doing much blog surfing or cooking for that matter – I will check it out! 🙂
Excellent! Will be passing this onto my MIL! Going to try making my own bread next month too 🙂
I hope she likes it – we do ! 🙂
You make the bread and I’ll make the fritters and we’ll have a party!
yay! sounds awesome to me ! 😀
sounds excellent, I would just have to replace the yeast since I am intolerant to that also……have you come across TEFF flour yet? excellent stuff! gluten free of course. 🙂
No Bearnairdin, I haven’t – what is it? I am looking at yeast free breads next as I am supposed to be avoiding yeast now too – so will post a good recipe up if I find one!
So many healthy ingredients here! And I bet it tastes delicious fresh from the oven! Thanks for sharing such a wonderful recipe.
It is so healthy – very nice as toast 🙂
I have just been given a bread maker. Any idea if this recipe would need modifying in any way?
Enjoying your posts so much. Thanks.
I’m sorry Madelaine, I am not sure. From experience, bread makers are fickle things! It’s pretty much trial and error. Let me know how you go 🙂
hi, Love this recipe but do you know if there is anything I can use to replace the eggs? Would just an ordinary egg replacer work? Thanks for any help!
I am not sure Barbara, I am only new to GF cooking. You could give it a go. Sometimes chia gel can be used in place of eggs too.
you can make irish soda bread using bicarb soda instead of yeast. no eggs needed. you can even use any milk and yoghurt to replace the buttermilk. put dried fruit in for a change. endless possibilities!
sounds great Vanessa – do you have a recipe you follow?
adapted from Avoca Cafe Cookbook – mix 450g plain flour (i use brown rice, rye, spelt and lsa) 1 teaspoon bicarb soda, 1/2 teaspoon salt. gradually mix in 400ml buttermilk or half n half milk and yoghurt (i use oat milk) and a warm blob of molasses/rice syrup to make a moist dough. add seeds or dried fruit if you want. bake at 220 for 30 mins in a greased loaf tin. i usually make double plain dough, half for a loaf and the other half add fruit etc to make into small rolls which i bake for 15 mins
yummy! thank you 🙂
The Thermomix recipe community has an awesome gluten free/yeast free soda bread. It’s light a and fluffy bread, easy to slice and tastes delicious too.
http://www.recipecommunity.com.au/recipes/gf-soda-bread/24331
thanks Narelle! I will check that out!
Do you keep track of flour weights so you can grind them up? Or do you grind a bunch then measure them in each time? If you have weights, I’d live to know them 🙂 A fellow Thermomix owner
I do but I find my scales might be a little out so I am hesitant to give you weights in case mine are a bit wrong… does that make sense??
YAY I have been searching for a bread recipe like this!! AWESOME, I know what I’ll be doing tonight after crazy hour/s… (that means once the kids go to bed lol)
Let me know what you think Joanne! 🙂
Gluten free soda bread on the recipe community is a great yeast free bread!! So delish