Gluten-Free Whole-Grain Bread

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gluten free
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Yield: 1 loaf

Recipe photo

A tasty, moist, and light grained loaf that can help those with gluten sensitivities get their recommended whole grains.

Note: You must use an electric stand mixer or electric hand mixer to prepare the batter; mixing by hand doesn't do a thorough enough job.

Gluten-Free Whole-Grain Bread

star rating (15) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf
Published: 10/26/2010

Ingredients

  • 3 cups King Arthur Gluten-Free Whole Grain Flour Blend
  • 1/4 cup milled flax
  • 2 tablespoons sugar
  • 2 teaspoons instant yeast
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons xanthan gum
  • 1 cup warm milk
  • 2 tablespoons vegetable oil or melted butter
  • 3 large eggs

Tips from our bakers

  • Note: For a dairy-free version of this bread, substitute soy milk, almond milk, or rice milk for the milk called for in the recipe. Results may vary from the original.

Directions

see this recipe's blog »

1) Place the flour, milled flax, sugar, yeast, baking powder, salt, and xanthan gum in a bowl. Whisk together well.

2) Place the milk, oil or melted butter, and eggs in the bowl of a mixer, and beat well.

3) Blend in the dry ingredients a cup at a time, beating for a minute and scraping the bottom and sides of the bowl after each addition.

4) After all the dry ingredients have been added, beat for 2 to 3 minutes at medium speed to make a very smooth, thick batter.

5) Cover the bowl, and let the batter rise for 1 hour.

6) Scrape down the bottom and sides of the bowl, deflating the batter in the process. Beat the batter for about 1 minute.

7) Grease an 8 1/2" by 4 1/2" loaf pan, or 9" x 4" x 4" loaf pan, or small pain de mie pan (without the lid; you won't need it). Scoop the dough into the pan, doming it in the middle; using a spatula or your wet fingers helps.

8) Cover the pan with greased plastic wrap. Set it in a warm place to rise until the loaf barely crowns above the rim of the pan 8 1/2" x 4 1/2" pan; or rises to fill about 3/4 of the 9" x 4" or small pain de mie pan. This should take about 60 to 75 minutes. Toward the end of the rising time, preheat the oven to 350°F.

9) Bake the bread for 40 to 45 minutes, until golden brown. Tent the loaf with foil the final 10 to 15 minutes of baking, to prevent over-browning. An instant-read thermometer inserted into the center of the fully baked loaf will register about 205°F.

10) Remove the bread from the oven, turn it out of the pan, and cool on a rack.

Yield: 1 loaf.

Reviews

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  • star rating 03/29/2015
  • rheemom from KAF Community
  • When I put this bread into the oven, it had risen to about 1/2" from the top of my small pan-de-mie. I left the lid on the entire time (as instructed on the package), but after exactly 38 minutes I discovered that it had totally collapsed! It tested at 204 degrees so was cooked. I wonder if it had to do with the flax? I used 1 7/8 ounces of milled flax (Organic Flax USA cold milled golden flax) which looks more like a meal than the flax pictured in you blog. I wonder if the weight conversion is wrong, as discussed in another reviewers comments (which I didn't read until after everything was mixed together). I will try again with just one ounce of flax (or maybe just use the 1/4 cup measure). Any other thoughts? Your blog says not to use the pan de mie lid, but the recipe on the back of the bag says to leave it on full time. Could you please clarify? Thanks. I will revisit my review after making again with tweeks.

    The gluten free breads are quite sensitive to overrising, and it sounds as if the bread went a bit too far. I've asked our team to take a closer look at some of the issues you've raised. Happy baking! Laurie@KAF

  • star rating 01/12/2015
  • Alison from Clinton, MA
  • The bread came out great! It rose beautifully and has a nice texture. Looks just like the picture! I only gave 4 stars because I am disappointed in the recipe directions. As others have, I needed to add more milk; however, I am not surprised. Baking GF bread is no different from baking gluten bread when it comes to liquids in a recipe. The dryness or dampness in the kitchen where you are making the bread greatly effects the moisture level of the dough, because the flour will absorb any moisture in the air. I made this loaf on a cold, dry, winter day, with my wood stove going. Hence, my kitchen was very dry and in order to get my dough to be the right batter-like consistency, I had to add 1/4 cup extra milk. The recipe should indicate that the amount of milk may be more or less than 1 cup depending on what is needed to achieve the proper batter-like dough. Also, my second rise was only about 35 minutes. I made the bread in your special gluten-free bread pan and have a nice tall loaf!
  • star rating 11/16/2014
  • rufusthedog from KAF Community
  • I have been grinding my own brown rice flour but haven't found a good bread recipe. They always came out tasty but like a brick. This one is great, I did modify it as I'm trying to be dairy-free too. I used almond milk and for the butter I used coconut oil. I used raw honey instead of sugar. I think it was the best bread I have every had.
  • star rating 12/17/2013
  • Bette from New York
  • This is soooooo good! I've tried it several times. It helps to up the amounts of milk and butter/oil/fat a bit for a slightly softer texture. The consistency is dense and it is quite flavorful.
  • star rating 12/08/2013
  • Nancy from Brookline, MA
  • I really like this bread, but wanted to make it with more fiber and less fat. (1) I reduce the flour by 1 c. and add 1.25 c. of oat flour (certified GF). (2) I use only egg whites, but increase them to 5, and use XL eggs. (3) I use sour milk (i.e., I put 1 tbsp of vinegar in a measuring cup and fill to one cup with milk; do this first and let it sit while preparing everything else; I use 1 percent lactose-free milk). I still do an hour for the first rise, but the second rise only takes about 40 minutes. It rises even better and the flavor is still hearty, but less grassy.
  • star rating 12/05/2013
  • bethannswitzer from KAF Community
  • The best bread I've made or eaten since going gf. Per a commenter's suggestion, I upped the liquid a bit (though not quite as much as the suggested) and added an extra two Tbsp of butter (well, earth balance vegan butter, and that was mostly to replace the richness/fat lost by subbing out the eggs). Since I can't have eggs, so I used a combination of ground chia seeds + warm water + a little ener- g egg replacer. I was nervous, but it was amazing. It stayed soft and chewy all week, just in a bag on the counter. The flavor and the texture were great. As toast? Delicious. I could go on and on.
  • star rating 07/05/2013
  • ambie from KAF Community
  • I've tried this recipe several times and found the bread too dense. I was pressed for time one day and used the bread mix instead. It called for more milk and less rising time. The bread came out with a great texture so I upped the milk in the above recipe to 1 3/4 cups and 4 tbs of butter. First rise in the bowl 30min, second rise in the pan 50-60. I baked for 45 minutes at 350. Success! It has the same lightness as the mix.
  • star rating 06/06/2012
  • julieconner from KAF Community
  • I think your weights (both in grams and ounces) for the fax meal is incorrect. I made this bread last night- the directions were easy and the loaf looked great, but there was a very strong smell that I thought may be from the fax meal. When I was making the bread, I first measured out 1/4 cup flax meal and weighed it since I had weighed the flour and it was much less than the 1 7/8 oz. or 53 g. the recipe conversion indicated, so I added enough to make 53 g. When it was finished baking, it tasted very strong , I went back and looked at the recipe again, as well as the GF Sorghum recipe (which also called for 1/4 c. milled flax seed), but the conversion on that recipe said it was much less (1 oz. or 28g.). I would guess the Sorghum recipe is correct, which would explain the very strong smell and taste of flax seed. I will try the recipe again with the lower amount of flax meal. I am sure it will be wonderful!
  • star rating 05/12/2012
  • Lisa from Vermont
  • This bread is delicious. It does have a stronger flavor due to the amaranth and teff, so it is probably not the best bread for your toast and jelly breakfast. It rose well and is not overly dense or dry. Gluten free breads are so difficult to make, especially whole grain, I am excited to have this recipe.
  • 04/22/2012
  • Sharon from Chicago
  • I would love to try this recipe but is there a replacement for the flax seed and xanthan gum? Can I use coconut flour or agar agar - how would you suggest incorporating them..? thank you!!
    All of out gluten free recipes have been tested extensively because gluten free baking can be tricky. I would not try and substitute xanthan gum. It acts as the binder or "gluten" for GF baking. betsy@kaf
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