Gluten-Free Whole Wheat Bread Recipe is a soft, hearty bread made using gluten-free whole wheat flour and other wholesome ingredients. It tastes slightly sweet and nutty, with a moist texture and golden crust.
I enjoy baking Gluten-Free Whole Wheat Bread Recipe in my home kitchen, especially when I want a healthy, homemade loaf. I felt inspired to make it during a cozy morning when I craved something fresh and nourishing.
Today, I’ll guide you through the process of making this delicious Gluten-Free Whole Wheat Bread Recipe, using simple steps and ingredients that come together in a warm, comforting loaf everyone can enjoy.
Join me in creating your very own homemade gluten-free whole wheat bread recipe that everyone will love!
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: 35 minutes
Total Time: 50 minutes
Course: Bread
Cuisine: Gluten-Free
Yield: 1 loaf (about 12 slices)
Kitchen Utensils
To make this delicious bread, you will need:
- Mixing bowls
- Measuring cups and spoons
- Stand mixer (or hand mixer with dough hook)
- 9×5-inch loaf pan
- Whisk
- Spatula
- Clean kitchen towel or plastic wrap
- Oven
Ingredients
- 1 cup gluten-free whole wheat flour
- 1/2 cup gluten-free oat flour
- 2 ½ teaspoons xanthan gum
- 3 tablespoons whole grain teff
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 teaspoon active dry yeast
- 3/4 cup warm water (about 110°F)
- 2 tablespoons granulated sugar
- 1 tablespoon unsulphured molasses
- 1/2 tablespoon honey
- 1/2 tablespoon apple cider vinegar
- 2 egg whites, at room temperature
- 5 tablespoons unsalted butter, softened
Instructions
1. In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy, indicating the yeast is active.
2. In a large bowl, whisk together the gluten-free whole wheat flour, oat flour, teff, xanthan gum, salt, baking soda, and cream of tartar.
3. In a separate bowl, whisk together egg whites, melted butter, honey, molasses, and apple cider vinegar.
4. Pour the yeast mixture and wet ingredients into the dry ingredients. Mix thoroughly with a stand mixer (medium speed for ~5 minutes) until you get a thick, sticky dough. The consistency will be wetter than typical wheat bread doughs.
5. Transfer the dough into a greased 9×5-inch loaf pan. Smooth the top with a spatula. Cover loosely with a towel or plastic wrap and let it rise in a warm spot for about 1 hour, or until it has doubled in height.
6. Preheat oven to 350°F (175°C). Bake the bread for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Nutritional Amount Per Serving (Approximate)
| Calories | 180 |
| Protein | 5g |
| Fat | 3g |
| Carbohydrates | 30g |
| Fiber | 4g |
| Sugar | 2g |
Amazing Serving Ideas
1. Avocado Toast: Top a slice with smashed avocado, a sprinkle of salt, and a drizzle of olive oil. Add sliced tomatoes or a poached egg for extra flavor.
2. Nut Butter Delight: Spread your favorite nut butter (like almond or peanut) on a slice and top with banana slices and a sprinkle of cinnamon for a satisfying snack.
3. Grilled Cheese: Make a classic grilled cheese sandwich using your gluten-free bread and your choice of cheese. Add some sliced tomatoes or spinach for a twist.
4. Bruschetta: Toast slices of the bread and top with a mixture of diced tomatoes, basil, garlic, and balsamic vinegar for a fresh appetizer.
5. Sandwiches: Use the bread for hearty sandwiches filled with turkey, avocado, lettuce, and your favorite condiments.
Quick Tricks To Make Great Gluten-Free Bread
✔Blend Flours: Combine different gluten-free flours (like almond, brown rice, and tapioca) for better texture and flavor.
✔Use Binders: Add xanthan gum or psyllium husk to help mimic the elasticity and structure of gluten.
✔Increase Moisture: Incorporate ingredients like yogurt or applesauce to keep the bread moist and prevent it from drying out.
✔Allow Rising: Let the dough rise in a warm place to enhance flavor and improve texture.
✔Cool Before Slicing: Allow the bread to cool completely before slicing to achieve cleaner cuts and a better texture.
Have Any Side Effects To Eat Gluten-Free Whole Wheat Bread?
Eating gluten-free whole wheat bread generally poses minimal risks for most people, especially those with gluten sensitivities or celiac disease.
However, some individuals might experience digestive discomfort due to certain gluten-free flours, which can be high in fiber or resistant starch.
Additionally, some gluten-free products may contain additives or preservatives that can cause sensitivities in some individuals.
It’s important to choose high-quality ingredients and monitor how your body responds. If you have concerns, consulting a healthcare professional is a good idea.
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.
What Is The Trick To Making Good Gluten-Free Bread?
Creating delicious gluten-free bread depends on combining the right mix of gluten-free flours with effective binding agents. Ingredients such as xanthan gum or psyllium husk are essential, as they provide the stretch and hold that gluten usually offers.
Each flour—like sorghum, rice, or tapioca—plays a unique role, contributing to the bread’s flavor, moisture, and crumb.
Adjusting the amount of liquid and extending the baking time helps ensure the bread bakes evenly and stays soft. With the right balance, gluten-free bread can be just as satisfying as traditional loaves.
What Gluten-Free Flour Can I Substitute For Whole Wheat Flour?
If you’re looking to substitute gluten-free whole wheat flour, you can use a combination of gluten-free flours to mimic the texture and flavor.
A good substitute would be gluten-free oat flour, which has a mild, slightly sweet taste and adds a soft texture to bread.
You can also use a gluten-free all-purpose flour blend that includes a mix of rice flour, potato starch, and tapioca flour, which can help replicate the density and chewiness of whole wheat flour.
Adding teff flour or sorghum flour can provide additional flavor and nutritional value while maintaining a hearty texture in your bread. Just be sure to add xanthan gum or guar gum to help with structure.
Frequently Asked Questions
Can I use regular whole wheat flour instead of gluten-free flour?
No, regular whole wheat flour contains gluten, which is not suitable for gluten-free diets. Use a blend of gluten-free flours instead.
What can I substitute for honey in this recipe?
You can substitute honey with maple syrup, agave nectar, or coconut sugar for a vegan option.
How do I store gluten-free whole wheat bread?
Store it in an airtight container at room temperature for a few days, or slice and freeze it for longer storage.
Can I add seeds or nuts to the bread?
Yes! Adding seeds (like chia or flaxseed) or nuts can enhance flavor and texture. Just mix them into the dough before baking.
Why did my bread turn out dense?
Dense bread can result from insufficient rising, too much flour, or not enough moisture. Make sure to follow the recipe measurements and rising times closely.
Conclusion
My gluten-free whole wheat bread recipe was an easy success that brought both flavor and satisfaction. I followed simple steps, used quality ingredients, and the result was a soft, delicious loaf that I’m proud of.
I hope this guide helps you achieve the same success in your kitchen and enjoy every bite of your homemade gluten-free whole wheat bread recipe.
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Gluten-Free Whole Wheat Bread Recipe
Equipment
- Mixing bowls
- Measuring cups and spoons
- Stand mixer (or hand mixer with dough hook)
- 9×5 inch loaf pan
- Whisk
- Spatula
- Clean kitchen towel or plastic wrap
- Oven
Ingredients
- 1 cup gluten-free whole wheat flour
- 1/2 cup gluten-free oat flour
- 2 ½ teaspoons xanthan gum
- 3 tablespoons whole grain teff
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 teaspoon active dry yeast
- 3/4 cup warm water about 110°F
- 2 tablespoons granulated sugar
- 1 tablespoon unsulphured molasses
- 1/2 tablespoon honey
- 1/2 tablespoon apple cider vinegar
- 2 egg whites at room temperature
- 5 tablespoons unsalted butter softened
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy, indicating the yeast is active.
- In a large bowl, whisk together the gluten-free whole wheat flour, oat flour, teff, xanthan gum, salt, baking soda, and cream of tartar.
- In a separate bowl, whisk together egg whites, melted butter, honey, molasses, and apple cider vinegar.
- Pour the yeast mixture and wet ingredients into the dry ingredients. Mix thoroughly with a stand mixer (medium speed for ~5 minutes) until you get a thick, sticky dough. The consistency will be wetter than typical wheat bread doughs.
- Transfer the dough into a greased 9×5-inch loaf pan. Smooth the top with a spatula. Cover loosely with a towel or plastic wrap and let it rise in a warm spot for about 1 hour, or until it has doubled in height.
- Preheat oven to 350°F (175°C). Bake the bread for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.