Recipe summary

Hands-on time:
15 mins. to 20 mins.
Baking time:
40 mins. to 45 mins.
Total time:
2 hrs 55 mins. to 3 hrs 20 mins.
Yield:
1 loaf
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.
Volume Ounces Grams

  • 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. 1) Place the flour, milled flax, sugar, yeast, baking powder, salt, and xanthan gum in a bowl. Whisk together well.
  2. 2) Place the milk, oil or melted butter, and eggs in the bowl of a mixer, and beat well.
  3. 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. 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. 5) Cover the bowl, and let the batter rise for 1 hour.
  6. 6) Scrape down the bottom and sides of the bowl, deflating the batter in the process. Beat the batter for about 1 minute.
  7. 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. 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 350F.
  9. 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 205F.
  10. 10) Remove the bread from the oven, turn it out of the pan, and cool on a rack.
  11. Yield: 1 loaf.

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.