Description
This recipe is for a simple, nourishing, and delicious gluten-free bread that captures that wholesome, hearty feeling without any of the gluten, designed as an alternative to Ezekiel bread for those with gluten sensitivities. It's wonderfully soft on the inside with a golden crust, boasts a beautiful texture for sandwiches and toasts, and has a subtly nutty and wholesome flavor.
Ingredients
1 ½ cups Warm Water
2 ¼ teaspoons Active Dry Yeast
1 tablespoon Granulated Sugar or Honey
2 ½ cups Gluten-Free All-Purpose Flour Blend
½ cup Almond Flour
2 tablespoons Psyllium Husk Powder
1 teaspoon Salt
3 tablespoons Olive Oil or Melted Coconut Oil
1 teaspoon Apple Cider Vinegar
Optional: Poppy Seeds, Sesame Seeds, or Rolled Oats For topping
Instructions
- Activate the Yeast: In a large mixing bowl, combine the warm water, granulated sugar (or honey), and active dry yeast. Give it a gentle stir. Let it sit for 5-10 minutes until it becomes foamy
- Combine Dry Ingredients: In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, almond flour, psyllium husk powder, and salt. Make sure to whisk thoroughly to distribute the psyllium husk evenly
- Mix Wet Ingredients: Once your yeast mixture is foamy, add the olive oil and apple cider vinegar to the yeast mixture. Give it another quick stir
- Combine Wet and Dry: Pour the dry ingredient mixture into the wet ingredient mixture. Using a sturdy spoon or a stand mixer with a paddle attachment, mix on low speed for 5-7 minutes. If you're adding any optional seeds or oats, fold them in during the last minute of mixing
- Prepare for Rising: Lightly grease a 9×5-inch loaf pan with olive oil or cooking spray. Transfer the sticky dough into the prepared loaf pan. Use a wet spatula or wet hands to gently spread the dough evenly into the pan and smooth out the top. If desired, sprinkle the top with poppy seeds, sesame seeds, or a few rolled oats
- First Rise: Cover the loaf pan loosely with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free spot for 45-60 minutes, or until the dough has nearly doubled in size
- Preheat Oven: While the dough is rising, preheat your oven to 375°F (190°C)
- Bake the Bread: Once the dough has risen, carefully place the loaf pan into the preheated oven. Bake for 45-55 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C)
- Cool Completely: Remove the loaf pan from the oven and let it cool in the pan for 10-15 minutes. Then, carefully remove the bread from the pan and transfer it to a wire rack to cool completely
- Slice and Enjoy: Once completely cooled, slice your beautiful, homemade gluten-free bread with a serrated knife and enjoy!
Notes
Gluten-Free Flour Blend Note: Choose a reputable, high-quality blend that specifically states it's for 'bread' or 'all-purpose.' Ensure it contains xanthan gum or guar gum; if not, add an extra ½ teaspoon of xanthan gum to the dry ingredients.
For accurate results in gluten-free baking, use a kitchen scale for flours or level measuring cups carefully.
Ensure warm water is 105-115°F (40-46°C) for yeast activation. If it doesn't foam, restart.
Do not skimp on mixing time (5-7 minutes) to properly hydrate flours and develop psyllium husk.
Psyllium husk powder is crucial for elasticity and structure; avoid omitting or substituting without careful consideration.
Apple cider vinegar is vital for structure, crumb, and tang.
Rise dough in a warm, humid spot (e.g., covered in a slightly warm, turned-off oven with hot water below).
Cool bread completely on a wire rack (2-3 hours) before slicing to prevent a gummy texture.
A 9×5-inch loaf pan is ideal for this recipe.
This recipe is naturally dairy-free and egg-free.
These nutritional values are approximate and can vary based on specific brands of ingredients and exact serving sizes. Not a substitute for professional nutritional advice.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 170 kcal
- Sugar: 1.5 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 5.2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: gluten-free bread, homemade, wholesome, healthy, sprouted grain alternative, celiac friendly, dairy-free, egg-free