Gluten-Free Whole-Grain Bread
Gluten-Free Whole-Grain Bread
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| gluten free | |
| Hands-on time: | |
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| Baking time: | |
| Total time: | |
| Yield: | 1 loaf |
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
Directions
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
05/12/2012- 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
- 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
02/19/2012- I haven't tried the bread yet because I would like to know the nutritional values. I am no a diet and every calorie counts and also the fiber, I firmly believe that all recipes should also include the nutritional values. Please post.
Thank you.
I really apologize, but we have not worked the nutritional counts on this recipe yet. We would like to have them available for all our recipes, but I am afraid that may be awhile. In the meantime, we can steer you to some sites for calculating the counts on your own. I hope this helps. Elisabeth http://caloriecount.about.com/cc/recipe_analysis.php http://recipes.sparkpeople.com/recipe-calculator.asp
- 12/10/2011
- Good bread. I baked it in my pyrex 8x4 pan since it had taller sides than my other bread pans, and it worked well for this bread. It was nice having a hearty, whole grain bread again. I'm looking forward to having more ways to use the GF-WG blend flour, and having grains back in our lives again....
- 11/05/2011
- I baked this bread for a party, and got compliments from folks who did and did not follow gluten-free diets. They raved about the moist, almost chewy texture and the tender crust. I did make two changes, however, to make it vegan: I replaced the eggs with a flax seed meal egg replacer (recipe found on the KAF website) and I used soy milk. I was out of xanthan gum, but that was OK because the flax seed egg replacer works in similar ways. It turned out just fine. One thing: I forgot the grease the plastic wrap for the last rise, and when I removed it, bits of dough stuck to the wrap. This resulted in a loaf that was not visually appealing, but it was so delicious no one cared. I won't forget next time!
- 01/23/2011
- My dad (who has Celiac) loved this. My mom and I were pleasantly surprised also. (I used the KAF 9x4x4 pan recommended for gluten-free loaves.) Made the first loaf week several weeks ago; gettting ready to make again right now!
- 12/30/2010
- I've been searching for a gluten free bread that is like the wheat bread I used to enjoy before having to give up gluten. I've grown tired of gummy loaves, tasteless loves, white white bread, bread that falls apart, etc. But this loaf... just what I've been looking for! It reminds me so much of wheat bread. My whole family loved it!
I made it as directed, using the melted butter, and the only change I made was reducing the flax by half, as I'm not a huge flax fan. It came out delicious!
This will be our go-to bread. My only hope is that you will soon sell your whole grain flour blend in 5 lb bags! Please!!
It is very nice to hear you are so happy with this G-F recipe. Please take a look at our other G-F recipes on our site, too. We have over 20 and counting. I will put your wish on our customer's wish list and maybe you will see it in larger bags in the future! Elisabeth
