Gluten Free Bread Recipe Without Brown Rice
So I set out to make not only a gluten free all purpose flour recipe without brown rice, but also a gluten free bread recipe that also did not have any brown rice in it.
Here is that recipe! I mean really, how delicious does this look?
Top Tip For Always Having The Best Gluten Free Brown Bread Mix For You When You Need It
Once you have tried and loved this gluten free bread recipe, you may find you want to eat it regularly. To make sure you always have the best gluten free wholemeal bread mix available, I suggest the following : Keep a separate air-tight container for bread-mixing. Then when you get a spare moment , mix up all the dry ingredients, pop the lid on, shake and set aside. You now have your very own brown bread mix ready and waiting! Its that simple.
And it means that when you are ready to bake, making the dough literally takes 20 minutes. Add on the time to prove and bake, and you can have your loaf ready to eat in not much more than an hour. I may have it down to a fine art, but really, it is so easy once you have made it a couple of times I promise.
Can I buy this gluten free Wholemeal bread recipe as a brown bread mix?
I did give consideration to marketing my gluten free wholemeal bread as a bread mix. It would however, have taken some time to achieve. Having already published the recipe on Gluten Free Alchemist, I was also sure that the learning which went into my making this bread work would have been taken and marketed by someone else. And it has. To be honest, although I may be missing out on a hoped-for business venture, I know that the magic in this bread is available to all and that everyone has the capacity to make their very own bread mix in a cost-effective way
Overview: How To Make Gluten Free Sandwich Bread
The full recipe for this easy gluten-free bread loaf is found down below in the recipe card. However, heres an overview of steps along with photos to help you make this simple and quick gluten free loaf!
Once your gluten-free sandwich bread has baked, allow it to cool completely before slicing!
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What Is The Best Type Of Bread Pan For Baking Gluten
I highly recommend using the 9-inch x 4-inch small Pullman loaf pan with this recipe. The Pullman loaf pan has a narrow bottom with steep, high sides and a ridged surface that gives gluten-free bread dough the extra support to help it rise the best. I did not use the lid in this recipe. I only bought the Pullman loaf pan.
If you bake the gluten-free bread in a 9-inch x 5-inch bread pan, it will not rise as high because the pan is larger than the Pullman loaf pan. Even though it does not rise as high, it still as delicious!
What Is Psyllium Husk And What Is Its Role In Gluten Free Bread
This is probably the only unfamiliar ingredient in the list above but one that is absolutely crucial if you want to bake proper gluten free bread.
And before you ask: there is no substitute for psyllium husk.
Psyllium husk is available in two forms: as the rough husk or as a fine powder. This recipe uses the rough husk, which has the following appearance:
When its mixed with water, psyllium husk forms a gel and this is what acts as the gluten substitute, both in the dough and in the baked loaf.
Before baking, the psyllium gel helps to create a dough that can be kneaded and shaped . It also gives the dough enough elasticity so that it can trap the gas produced through the yeast action and expand during the bulk fermentation and the final proof.
In the final baked loaf, psyllium is responsible for the characteristic elasticity and flexibility of the bread, as well as its amazing chewy texture with an open crumb.
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What Tin Should I Use To Bake Gluten Free Bread
Although this gluten free wholemeal bread can be made in any bread tin, I would advise using one with higher sides to provide the best structure and heat distribution to the loaf while rising and baking. Gluten free flours tend to be heavier than usual flours and the dough tends to be wetter. Thus gluten free bread dough needs a little more support.
I usually make my gluten free bread using two one-pound loaf tins, because thats a good size for our needs and I can freeze the second loaf for later. But the recipe works well as a larger loaf too. The best tins I have found for gluten free bread are these Masterclass box sided carbon-steel tins. They are also available in two-pound size for a larger loaf. Alternatively, there is a similar tin from a different manufacturer which is slightly longer, or a slightly smaller version from the same supplier.
Tips For Measuring Gluten
The best way to measure gluten-free flour is the spoon & level method. Using a spoon, scoop the flour into the measuring cup. After youve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
Friends, please do not scoop the flour out of the bag with your measuring cup. If you do you may get more flour than the recipe calls for.
Also, measure flour using nested measuring cups. Do not measure dry ingredients in a liquid measuring cup.
Read Also: Kraft Dressing Gluten Free
St Rise: Bulk Fermentation
For the bulk fermentation, place the dough into a lightly oiled bowl, cover with a damp tea towel and let the dough to rise for 1 hour in a warm place. It will approximately double in volume.
The purpose of the bulk fermentation is primarily flavour development this is what ensures that your loaf will have that wonderfully complex flavour we associate with properly baked bread.
Three Bakers Great Seed Whole Grain And 7 Seed Bread
Three Bakers Great Seed Whole Grain and 7 Seed Bread is one of the best rice-flour-based gluten-free breads.
Made with whole grain rice flour, this loaf has a limited ingredient list that contains other high quality, non-GMO-verified ingredients, including chia, flax, pumpkin, hemp, and millet seeds.
Additionally, as with all of Three Bakers products, its Great Seed Whole Grain and 7 Seed Bread is certified gluten-free by a third-party organization called the Gluten Intolerance Group .
This sandwich bread is also a good source of fiber, as well as dairy- and soy-free.
One slice provides approximately 100 calories, 2 grams of fat, 0 grams of saturated fat, 130 mg of sodium, 19 grams of carbs, 3 grams of fiber, 2 grams of sugar, and 1.5 grams of protein .
While the bread will keep for up to 5 days at room temperature, for longer periods of storage, keep separated slices in the freezer and thaw as needed.
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Best Gluten Free Bread
If you are looking for more traditional recipes you’ll definitely want to make my Gluten Free Pizza! It’s a staple.
You’re going to want to make everything with this gluten-free bread. Deli style sandwiches, grilled cheese sandwiches, gluten french toast … everything.
What About Psyllium Husk
Psyllium husk is a form of fiber that has become relatively popular in gluten free bread baking as a replacement for xanthan gum. Ive tried it, and I simply havent found a way to use it that produces a bread product that I like to eat.
Psyllium husk makes gluten free bread that looks great, and is easy to handle. But I find it has a strange taste and a strange aftertaste. Since breads highest and best use is eating, those are deal-breakers for me.
When Americas Test Kitchen came out with their first gluten free bread recipes, they asked me to endorse them. I worked my way through some of their basics, which included a heavy reliance on psyllium husk.
It does behave similarly to xanthan gum, and is even more effective for breads because its even more hydrophilic . And yes, I used the brand of psyllium husk that they recommend.
I promise youll be the first to know if I change my opinion of baking bread with ground psyllium husk. I wonder if I might prefer it used in smaller amounts, and with whey protein isolate, which I use in my gluten free bread flour.
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The Ultimate Gluten Free Bread Recipe
Bread lovers, rejoice. This gluten free bread is the real deal with a soft, chewy open crumb and a deliciously crisp caramelised crust. Its also super easy to prepare, and it behaves similarly to regular wheat bread: it can be kneaded and shaped, and goes though two rounds of rising. And its vegan no eggs or dairy products needed!
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Before we get to the gluten free bread recipe, Ive got some news: I am writing a book.
Wait, lets put that in all-caps because this definitely feels like a shouting from the rooftops moment: I AM WRITING A BOOK.
I will have more details to share with you soon, but heres the short of it: its a gluten free baking book, covering everything from cakes and cupcakes, through brownies and cookies, all the way to pies and tarts and bread. In fact, there will be over 15 different bread recipes, from artisan loaves to enriched doughs like cinnamon rolls and babka.
To say that I am over-the-moon excited would be an understatement. And I cannot wait to share more book details with you over the coming weeks and months!
But for now: lets talk gluten free bread.
Before we get to the nitty gritty of how to make your own gluten free bread, heres a quick overview of the many reasons why its absolutely amazing.
Healthy Chocolate Chip Zucchini Bread From Simply Quinoa
Why We Love It: By now, hopefully weve all come around to the fact that zucchini is very much so deserving of a spot in our loaves of quick bread. Moist and sweet, a slice of this bread is a great option for a light breakfast or an afternoon snack. Toast it up, spread a little PB or butter on top, and you have everything you need for a cozy bite.
Hero Ingredient: Torn between your love of banana and zucchini bread? This recipe mixes in two ripe bananas so you dont have to choose.
Recommended Reading: Udis Pizza Crust Ingredients
Visit Percys To See Beavers
Years ago when I went to stay I saw the evidence of these industrious creatures, but not the actual animal. It is fascinating to see how much work wild beavers do.
They were absent from England for at least 500 years and now Devon has become a hot spot for them with a colony living on the River Otter not far from where I live.
Gluten Free Multiseed Bread
I got a bit bored of the staple winter breakfasts that I alternate between porridge or cinnamon bagels and decided to shake things up a bit and make a super seedy and slightly sweet loaf of bread instead. Im rather pleased with the end result and thought you might appreciate the recipe.
Its studded with a selection of oh-so-good-for-you seeds, some nuts and a small amount of cranberries. It reminds me of the nut-packed dark bread my gran used to buy in her favourite bakery in Krakow. It was the kind of loaf that was crunchy with nuts and slightly sweet with added honey and we would have some more honey on top usually. I used to love that bread! I definitely inherited my love for nuts, coffee and a general sweet tooth from my late grandma.
This bread is so easy to throw together, youll be laughing. It requires no yeast, kneading or proofing! Thanks to buckwheat flour its naturally gluten-free, yet there is no need for xanthan gum either. Ground up chia seeds hold it together just fine. If you can throw a few ingredients into a bowl and give them a good stir, you will manage on your first go, promise.
Dry-toasting nuts and seeds isnt necessary, but it doesnt take that much extra effort and gives the bread a deeper flavour so its worth it, in my opinion.
- 15 ml / 1 tbsp maple syrup
- 1½ tsp apple cider vinegar
- 360 ml / 1½ cups water
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