Gluten-Free Whole Wheat Bread Recipe – Best Here’s

Gluten-free whole wheat bread recipe is a nourishing and hearty bread made with sorghum flour, teff flour, sweet rice flour, psyllium powder, and tapioca flour.

This version blends eggs, kefir, avocado oil, and palm sugar to create a moist, tender loaf. I have baked this gluten-free whole wheat bread recipe multiple times, adjusting ingredients slightly to enhance texture and flavor.

The gluten-free whole wheat bread recipe follows a mostly bakery-style approach while allowing some personal modifications. This gluten-free whole wheat bread recipe rises well and bakes into a golden crust.

I will now guide step-by-step through the process to achieve a flavorful, homemade gluten-free loaf.

Can Whole Wheat Bread Be Gluten-Free?

Whole wheat bread typically contains gluten, as it’s made from wheat flour. However, you can create a gluten-free version by using gluten-free whole grain flours, such as brown rice, buckwheat, or quinoa flour.

However, there are gluten-free options like gluten-free whole grain flours, oat flour, and nut flours that can mimic the texture and flavor of whole wheat bread without containing gluten.

These ingredients allow for a nutritious, hearty bread that caters to those with gluten sensitivities or celiac disease.

How To Prepare Gluten-Free Whole Wheat Bread Recipe?

Recipe Details

Preparation Time: 15 minutes

Cooking Time: 55 minutes

Total Time: 70 minutes

Course: Bread

Cuisine: Gluten-Free

Yield: 1 loaf (about 12 slices)

Kitchen Utensils

• Large mixing bowl
• Small bowl or cup (for proofing yeast)
• Whisk
• Wooden spoon or silicone spatula
• Loaf pan (8×4 inches recommended)
• Parchment paper (optional)
• Measuring cups and spoons

Ingredients

• 1 tablespoon yeast
• 3/4 cup warm-hot water (should be warm enough to place a finger without burning)
• 1 cup sorghum flour
• 1/4 cup palm sugar (or coconut sugar)
• 1/4 cup sweet rice flour
• 1 cup teff flour
• 2 large eggs
• 1/4 cup psyllium powder
• 1 tablespoon baking powder
• 3/4 cup tapioca flour
• 1 1/4 teaspoon sea salt
• 1 1/4 cup kefir (regular or dairy-free)
• 1/4 cup avocado oil

Instructions

1. Activate the yeast

Pour the yeast into a small bowl with warm water and 1 teaspoon of palm sugar. Stir gently and let it sit for 5–10 minutes until it becomes foamy and alive.

2. Mix the dry ingredients

In a large bowl, combine sorghum flour, sweet rice flour, tiff flour, tapioca flour, psyllium powder, baking powder, sea salt, and the remaining sugar. Stir or whisk until everything is evenly blended.

3. Combine the wet ingredients

In another bowl, lightly beat the eggs, and then add kefir and avocado oil. Mix until smooth and fully combined.

4. Make the dough

Gradually pour the wet ingredients into the dry mixture, and then add the activated yeast. Stir with a wooden spoon or spatula until you get sticky, uniform dough. Gluten-free dough will be more like a thick batter than traditional bread dough.

5. Let the dough rest

Cover the bowl with a clean kitchen towel and leave it in a warm spot for 20–30 minutes. This gives the psyllium and yeast time to activate, helping the dough rise.

6. Prepare the pan and bake

Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper. Pour the dough into the pan and smooth the surface. Bake for 50–55 minutes, until the top is golden and a toothpick inserted in the center comes out clean.

7. Cool and slice

Remove the bread from the oven and let it sit in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing. This ensures the bread won’t be gummy in the middle.

Nutritional Amount Per Serving

Nutrition	Amount
Calories	180
Protein	5g
Fat	3g
Carbohydrates	30g
Fiber	4g
Sugar	2g

Gluten-Free Whole Wheat Bread Recipe

The secret to super gluten-free whole wheat bread recipe lies in balancing the right combination of flours, using psyllium powder for structure, and activating the yeast properly.

Sorghum and teff flours give earthy flavor, while sweet rice and tapioca flours provide lightness and chewiness. Eggs, kefir, and avocado oil add moisture and richness, keeping the bread soft without gluten.

Allowing the dough to rest gives the psyllium and yeast time to create lift. Baking at the right temperature ensures a golden crust while the inside stays tender. This approach creates a loaf that is flavorful, moist, and reliably structured.

Why My Recipe Works

My gluten-free whole wheat bread recipe works because it combines the right balance of flours, liquids, and binders to replace gluten’s structure.

Psyllium powder forms a gel that holds the dough together, giving the bread elasticity and preventing it from crumbling.

The yeast, warmed water, and a bit of sugar creates proper fermentation, helping the loaf rise and develop flavor. Eggs, kefir, and avocado oil add moisture and tenderness, keeping the crumb soft.

Using a mix of sorghum, teff, sweet rice, and tapioca flours provides a light yet hearty texture. Following proper resting and baking times ensures a golden, fully cooked, and flavorful loaf.

Amazing Serving Ideas

This gluten-free whole wheat bread recipe pairs beautifully with a variety of toppings and meals. Toast slices and spread with avocado, almond butter, or your favorite nut butter for a nourishing breakfast.

Use it for hearty sandwiches with roasted vegetables, turkey, or grilled chicken. Serve alongside soups or stews to soak up flavorful broths, or make a quick open-faced brochette with tomatoes, olive oil, and fresh herbs.

Lightly buttered and warmed, it becomes a comforting snack with a cup of tea or coffee. It also works well toasted for French toast or bread pudding, adding a wholesome twist to classic dishes.

Quick Tricks And Tips

1. Make sure the water is warm enough to touch but not hot. Stir in a little palm sugar so the yeast can bloom and start working, helping the bread rise.

2. Scoop the flours with a spoon into the measuring cup, and then level it off with a knife. This keeps the texture consistent and prevents the bread from being too dense.

3. Let the mixed dough sit for around 30 minutes. Psyllium powder absorbs the liquid during this time and gives the dough structure, making the bread hold together better.

4. Grease the pan or line it with parchment paper. Gluten-free dough can stick, and this ensures the loaf comes out clean with nice edges.

5. Move the bread to a wire rack and let it cool completely. Cutting too early will make it crumble and lose shape.

6. Add seeds like pumpkin or sunflower, or sprinkle herbs on top before baking. This adds crunch, aroma, and a professional bakery-style touch to your bread.

Health Benefits Of Gluten-Free Whole Wheat Bread

This gluten-free whole wheat bread recipe provides a wholesome and nutritious alternative to traditional wheat bread. Made with sorghum and teff flours, it is rich in fiber, which supports healthy digestion and helps maintain steady blood sugar levels.

Psyllium powder adds additional soluble fiber, promoting gut health and aiding in satiety. Using eggs, kefir, and avocado oil contributes protein, healthy fats, and essential vitamins like B12, calcium, and vitamin E.

Palm sugar adds natural sweetness with a lower glycemic index compared to refined sugar. Gluten-free whole wheat bread is suitable for people with gluten sensitivities or those seeking nutrient-dense, fiber-rich bread for a balanced diet.

Can Whole Wheat Bread Be Gluten-Free?

No, traditional whole wheat bread is not gluten-free because it uses wheat flour, which naturally contains gluten.

Gluten is a protein found in wheat, barley, and rye, making standard whole wheat bread unsuitable for people with celiac disease or gluten intolerance.

Gluten-free bread, on the other hand, is made from alternative flours such as brown rice flour, almond flour, or millet flour.

These breads rely on ingredients like xanthan gum or psyllium husk to create a structure and texture similar to regular bread without using gluten-containing grains.

Storage Instructions

Store the gluten-free whole wheat bread recipe in an airtight container or wrap it tightly in plastic wrap to keep it fresh. At room temperature, it will stay soft and good to eat for 2–3 days.

For longer storage, slice the gluten-free whole wheat bread recipe and freeze it in a freezer-safe bag for up to 2 months. To use, thaw slices at room temperature or toast them directly from frozen.

Avoid leaving the bread uncovered, as gluten-free bread dries out faster than traditional wheat bread. Cooling completely before storing helps maintain the texture and prevents sogginess.

Frequently Asked Questions

Conclusion

This gluten-free whole wheat bread recipe is both delicious and healthy, a loaf that everyone enjoys. Every time I make it, the aroma fills the kitchen, and serving it brings smiles all around.

I love preparing it for special occasions or everyday meals, and each attempt turns out soft, flavorful, and satisfying. Sharing this easy, step-by-step method allows others to experience the same joy of homemade bread.

I hope this gluten-free whole wheat bread recipe inspires you to try it, enjoy baking, and create your own warm, wholesome loaf to share with family and friends.

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