Gluten-Free Whole Wheat Bread Recipe
This gluten-free whole wheat bread recipe combines gluten-free flour, whole wheat flour, yeast, and other ingredients to create a nutritious, hearty loaf. The process involves mixing, kneading, and allowing the dough to rise before baking, resulting in a delicious, wholesome bread perfect for sandwiches or toast.
Equipment
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Loaf pan (9×5 inches)
- Silicone spatula
- Plastic wrap or a clean kitchen towel
- Oven
Ingredients
- 1 cup gluten-free whole wheat flour
- 1/2 cup gluten-free oat flour
- 1/2 cup almond flour
- 1/2 cup tapioca starch
- 1/2 tbsp psyllium husk powder
- 1/2 tsp salt
- 1/2 tbsp honey
- 1/2 tbsp apple cider vinegar
- 1 tsp active dry yeast
- 3/4 cup warm water
Instructions
Prepare the Yeast:
- In a small bowl, combine the warm water and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
Mix Dry Ingredients:
- In a large mixing bowl, whisk together the gluten-free whole wheat flour, oat flour, almond flour, tapioca starch, psyllium husk powder, and salt.
Combine Wet Ingredients:
- In another bowl, mix the honey, apple cider vinegar, and the frothy yeast mixture.
Combine Mixtures:
- Pour the wet ingredients into the dry ingredients. Mix until well combined and a dough forms. The dough should be thick but not too sticky.
First Rise:
- Cover the bowl with a damp cloth and let it rise in a warm place for about 30-45 minutes, or until slightly puffy.
Shape the Dough:
- Preheat your oven to 350°F (175°C). Grease a loaf pan. Transfer the dough to the pan, smoothing the top with a spatula.
Second Rise:
- Allow the dough to rise for another 20-30 minutes in the pan.
Bake:
- Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool:
- Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.