Whole Grain Gluten-Free Bread Recipe
This recipe is very low in starch, packs a protein punch, and makes an excellent sandwich bread. The quinoa adds more of an oatmeal texture and the almond flour adds a wonderful nutty flavor.
This bread is low in starch with a protein punch, perfect for sandwiches.
- 1 package rapid rise dry yeast
- ½ cup warm water 110-115°F
- 1 tablespoon honey
- ¾ cup brown rice flour
- ¾ cup almond flour
- ½ cup buckwheat flour
- ½ cup millet flour
- ¼ cup quinoa flakes
- 2 tablespoons flaxseed meal
- 1⅛ teaspoon fine sea salt
- ¼ cup olive oil
- 3 large eggs beaten
- ⅓ - ½ cup warm water
Line a 9x5-inch loaf pan with a piece of parchment paper so it only covers the bottom of the pan and comes up the short 5-inch ends of the pan, leaving extra length on each end.
Sprinkle the yeast into ½ cup warm water and stir in the honey. Set aside to let the yeast proof.
Warm the oven to about 200°F, then shut it off.
In the bowl of a stand mixer, whisk together the flours, quinoa flakes, flaxseed meal, and salt.
Make a well in the center of the dry mixture and pour in the yeast. Add the oil and eggs. Start the mixer and add ⅓ - ½ cup warm water, 1 tablespoon at a time, until the batter is smooth and fairly thick. You may need less than ½ cup or slightly more, depending upon humidity and altitude.
Scoop the dough into the prepared baking pan and smooth out the top with the back of an oiled spatula.
Place the pan in the center of the warm oven and let rise for 50 minutes. Remove the pan from the oven.
Preheat the oven to 350°F. Bake the loaf for 55-60 minutes, until crusty, browned, and the internal temperature reads 206-208°F on an instant-read thermometer.
Transfer the loaf from the pan to a wire rack. Cool completely before slicing.
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