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.
Equipment
- 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
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.
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.
Combine the wet ingredients
- In another bowl, lightly beat the eggs, and then add kefir and avocado oil. Mix until smooth and fully combined.
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.
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.
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.
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.
Notes
Nutritional Amount Per Serving
| Nutrition | Amount |
|---|---|
| Calories | 180 |
| Protein | 5g |
| Fat | 3g |
| Carbohydrates | 30g |
| Fiber | 4g |
| Sugar | 2g |