Gluten-Free
Honey Whole Wheat Bread
Based
on a recipe by gluten-free author Donna Washburn
Yes, you can double this recipe easily!
Grease 3 mini-loaf pans OR 1 regular
loaf pan w/ butter.
In a large bowl, mix the following:
1 ¾ cup
brown rice flour
½
cup sorghum flour
1/3
cup arrowroot starch (OR ½ cup cornstarch)
1
Tbsp. xanthan gum
1
Tbsp. instant yeast (rapid-rise yeast)
1 ¼
tsp salt
In a stand-mixer, mix the following on
low speed (use the normal beater, not dough hook or whisk):
1
cup water
1
tsp apple cider vinegar
2
Tbsp vegetable oil
2
Tbsp liquid honey
2
Tbsp. molasses
3
eggs
Slowly add dry ingredients into the wet
ingredients (mix on low to do this).
Then, allow your dough to mix on medium
speed for 3-4 minutes. The dough should be nice and stretchy and have
a nice sweet, doughy smell.
Add and mix in:
1 ½ Tbsp
flaxseed meal (optional)
Put dough into prepared pan. The dough should not fill the pan more than
2/3 full.
Let stand and rise in a warm location
for 30 min - 1 hr. This really depends on how warm the location is that your bread is
rising and whether or not you’re making mini loaves or a regular loaf. Stay nearby so you can check on it regularly –
particularly the first time you make the recipe.
Dough filled 2/3 full in mini loaf pans. (you still fill 2/3 full in a full-sized loaf pan)
Once dough has risen just to the top of the bread pan (*see
note below), bake @ 350F for 25 minutes for mini-loaves, and ~35-45 for regular
loaf. The bread will be nicely browned.
Dough risen just to top of pan
Turn out of pan(s) onto a cooling rack
once loaf is done. The loaf should be nicely browned and sound hollow when
tapped on bottom.
Bread puffs up while baking and gets nicely browned on top
Let cool; then slice thick or
thin. You can slice and freeze
whatever you won't eat within 2-3 days. It toasts fabulously! Enjoy!
* Note: gluten-free bread isn’t quite
as forgiving as normal bread during rising and baking. It will happily collapse
or shrink in on itself. If you let the dough rise too much (above the top of
the edge of the bread pan before baking), the dough will puff up nicely when
baking, but when it’s cooling, the sides will sink in. The bread still tastes great, but it’s not
quite the nice square loaf with rounded top you’ll be going for.
It's great as sandwich bread!
What are the measurements of your mini-loaf pans?
ReplyDeleteLooks like a great recipe; will let you know how it turns out when I try it!
Linda
Hi Linda,
DeleteThe bottom of my mini bread pans measure 5" x 2.5", and they're just under 2.5" tall. Happy baking!