The Best Ever Whole Grain Gluten-Free Bread

baking, basic cooking, bread, gluten-free -

The Best Ever Whole Grain Gluten-Free Bread

How often have  you looked for a good gluten-free bread recipe only to be tricked into making cardboard? Our on-staff pastry chef has created the best gluten-free bread we've ever tasted, and it's just as good as any other bread out there. The secret? Her recipe uses a great balance of whole grain. Our soon to be released Organic Whole-grain sorghum flour is the secret. Your bread will have perfect texture! We can't wait for you to try it! 

Organic Grains.com™ Gluten-Free Bread 

  • Egg Whites| 1/3 cup  
  • Eggs|1
  • Apple Cider Vinegar| 1 Tbsp.
  • Olive Oil| ¼ cup
  • Agave Nectar|1/4 cup
  • Almond Milk, warm| 1 ½ cups
  • Salt|1 tsp.
  • Xanthan Gum|1 Tbsp.  
  • Tapioca Flour| 1 cup
  • Whole Grain Sorghum Flour|2 cup
  • Brown Rice Flour| 1 ½ cup
  • Teff seeds| ¼ cup
  • Active Dry Yeast| 1 Tbsp.

Additional needs: Oil for greasing pan, extra sorghum flour for dusting loaf and pan.

Directions:

  • Combine egg, egg whites, vinegar, olive oil, honey and milk in a bowl.
  • In a gallon size mixer bowl combine salt, xanthan gum, tapioca flour, sorghum flour, and brown rice flour and teff.
  • Add the yeast to the wet ingredients.
  • Combine wet and dry ingredients and knead by hand 3-4 minutes. Form into a rough ball. Allow to sit 5-10 minutes.  
  • Sprinkle counter top with ¼ cup extra sorghum flour. Put dough on counter and gently form into a loaf.
  • Lightly grease an 8 inch by 4-inch bread pan.
  • Place bread into the greased pan. Leave uncovered on the counter 1 hour.
  • Preheat oven to 350°.
  • Bake 350° 60-65 minutes until 170° internal temperatures. When bread is finished, let cool 10-15 minutes before removing from pan. Slice with a very sharp bread knife after bread has cooled. Wrap tightly after bread cools to reserve moisture.