What better treat on a bright, crisp, late-winter day than a fresh loaf of whole-grain bread?
We realize it’s a challenge for those of you eating gluten-free to enjoy treats like this. What’s more, it’s tough to get enough healthy fiber into your diet.
So – here it is, the answer to your dreams:
This doesn’t LOOK like gluten-free whole-grain flour, does it?
Looks are deceiving. Our gluten-free whole-grain flour blend includes sorghum, brown rice, amaranth, quinoa, millet, and teff flours, plus tapioca starch. For those of you struggling to add whole grains and fiber (but NOT gluten) to your diet, this blend is your new best friend.
Flax seeds are an excellent source of both fiber and antioxidants. One caveat: flax seeds have to be ground to release their nutritional benefits. Our organic milled flax is a healthy addition to breads, cookies, muffins, and scones of all kinds.
Whisk together the following – not in your stand mixer bowl, but in a separate bowl. You’re going to be adding these dry ingredients in portions to the liquid ingredients in the recipe.
3 cups (13 1/2 ounces) 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
Can you leave out the xanthan gum? No; it steps in for the gluten, and holds the bread together. If you’re going to be doing much GF baking, xanthan gum is a must-have.
Place the following in a mixing bowl, or the bowl of your stand mixer:
1 cup warm milk
2 tablespoons vegetable oil or melted butter
3 large eggs
Whisk to combine.
Add 1 cup of the dry ingredients.
Whisk to blend, then beat at medium-high speed for 1 minute. Scrape down the sides and bottom of the bowl.
Repeat the process – add 1 cup of the dry ingredients, whisk, beat, scrape – until you’ve added all the dry ingredients.
After everything’s in the bowl, beat for 2 to 3 minutes at medium speed to make a very smooth, thick batter (or soft dough).
Scrape the bater into the center of the bowl, cover the bowl, and let it rise for 1 hour.
It won’t rise a whole lot…
…but when you scrape it into the center of the bowl again, you’ll notice it feels a bit airy and lightened.
Scoop the dough into the pan.
Use a spatula or your wet fingers to dome the loaf down the middle; this helps give it a nicer shape.
It’s hard to see, but this is slightly domed.
Cover the pan with greased plastic wrap or, easier, a shower cap. Set it in a warm place to rise until the loaf barely crowns above the rim of the pan.
This should take about 60 to 75 minutes.
Toward the end of the rising time, preheat the oven to 350°F.
Bake the bread for 40 to 45 minutes, tenting it with foil the final 10 to 15 minutes of baking., to prevent over-browning.
The finished loaf will be golden brown.
An instant-read thermometer inserted into the center of the loaf will register about 205°F.
Remove the bread from the oven, and turn it out of the pan onto a rack to cool. Yeah, I know this is a cutting board, not a rack; don’t worry, the loaf was already cool.
And why does bread have to cool on a rack, anyway? Because if you cool the loaf on a flat surface, heat will create steam underneath, making the bottom crust soggy, then leathery.
Slice when fully cooled.
Crackly/crunchy crust… moist interior… what a lovely bread for toast and sandwiches!
Read, rate, and review (please) our recipe for Gluten-Free Whole-Grain Bread.
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