I’m definitely a homemade bread kind of girl. I love the smell of baking bread that envelopes my whole house. It draws everyone in to the kitchen with eyes wide and mouths watering. Now, let’s talk gluten-free bread baking. It is a science to be sure. I can’t even count how many gummy loaves or crumbly loaves or funky tasting loaves that I have thrown out trying to perfect a recipe! UGH! Talk about frustrating! But, from each gluten-free baking flop, I have gained experience. I really like this recipe that I am sharing with you. It has good loft, texture, and taste – which is a win for gluten-free bread! This recipe is full of whole grains. What does that mean? Fiber baby. And vitamins, minerals, phytonutrients…the good stuff our bodies need. Make sure to let this bread cool completely before trying to slice into it! It will be difficult to refrain from devouring this bread warm from the oven, but trust me, it will be a gummy mess if you slice it too soon! This bread keeps best by slicing it and placing it in the freezer. Note: I love baking with aquafaba! It is the liquid from canned garbanzo beans and it has taken the vegan world by storm! Check it out!
1 1/2 cups plant-based milk of choice
3 tablespoons coconut oil or applesauce
6 tablespoons aquafaba (canned garbanzo bean liquid)
3/4 teaspoon apple cider vinegar
1 1/2 teaspoons kosher salt
2 1/2 cups gluten-free flour blend*
1/2 cup hazelnut meal
1 tablespoon psyllium husks
1 tablespoon white chia seed meal
2 tablespoons coconut sugar
2 teaspoons guar gum
2 1/4 teaspoons instant dry yeast
Preheat oven to 365 degrees. Place salt, flour, hazelnut meal, psyllium husks, chia seed meal, coconut sugar, guar gum, and yeast in the bowl of a stand mixer fitted with the batter attachment. Blend together on low speed. Warm milk in a saucepan over low heat until it reaches 105 – 115 degrees. Mix in coconut oil, aquafaba, and cider vinegar with the warm milk. With the stand mixer running on low speed, slowly pour in the milk mixture. Increase the speed to high and mix for 3 – 5 minutes (this bread dough should be the consistency of thick cake batter). Place bread dough in a parchment lined bread pan. Smooth the top with a rubber spatula. Cover with a clean kitchen towel and place in a warm spot to rise until it doubles in size, approximately 30 – 45 minutes. Remove towel and bake in preheated oven for 50 to 60 minutes, covered loosely with aluminum foil after the first 10 minutes. After removing bread from oven, remove from pans to prevent a soggy bottom. Let bread cool completely before slicing.
I use this recipe in my bread machine and it works like a charm! My bread machine has a gluten-free setting that I love! It happens to be this brand and I highly recommend it. Make sure to follow the manufacturer’s directions for your bread machine. I love to put all of the ingredients in and voila! In 2 hours and 24 minutes, I have a beautiful loaf of bread!
*Gluten-Free Flour Blend
4 1/2 cups sorghum flour
1 cup millet flour
1 cup amaranth flour
1/2 cup buckwheat flour
1/2 cup quinoa flour
3 cups tapioca starch
1 1/2 cups arrowroot starch
Mix all flours together in a large bowl. Place in a large container in the refrigerator.