Maple Whole Grain Gluten Free Bread

I love bread.  I never eat a ton of it, but you know what they say, you never really appreciate something until it’s gone. Finding whole grain gluten free breads that taste like my favorite whole wheat breads aren’t easy to find.  I’ve decided to create my own bread recipes adapted from my former whole grain repertoire.  To do this, I created a gluten free whole grain blend that worked very well in this recipe. We don’t like the refined taste of most gluten free products and hate the addition of gums (which are in so many gluten free recipes).  Most gluten free recipes are high in starches, which aren’t good for our diabetic patients, and lack the fiber that we feel is essential for healthy eating.  If you’re going to eat bread, it should be high in fiber and have some nutritional benefits.  This bread slices extremely well and doesn’t crumble, unusual for gluten free breads. More recipes to come….

Psyllium husks are a great addition to gluten free baking.  They’re easy to find (don’t be scared that they say “Colon Cleanser” on the container-that’s the fiber component that aids in digestive health and reduces inflammation) and inexpensive, as compared to a lot of gluten free items.

The flours below offer high protein and fiber to your baking, much like that of whole wheat, without the inflammation.  Teff flour is popular in Ethiopian cooking, but can be harder to find and more expensive.  We like the earthiness of if, but you can sub out equal weight of other whole grain flours in its place.  We recently tried amaranth and hated it.  I thought it tasted like dirt.  Don’t get me wrong, I’m a fan of soil, just not eating it.  You may like it, we are all different.  It is considered a whole grain flour.  Other flours to try (go ahead and experiment):

• Oats
• Almonds, pecans, cashews, or hazelnuts (these add healthy fats, so your baking could be slightly altered by this)
• Buckwheat (not a wheat at all, actually a member of the rhubarb family)
• Cornmeal (will give a grittier texture, but similar to millet)
• Amaranth

Gluten Free Whole Grain Blend (mix together well and use for general baking; 140 grams = about 1 cup of regular whole wheat flour.  If you end up liking this mix, you can multiply it to fit your needs and store it in a container so that it’s ready to use.  Be sure to store flours in the refrigerator to keep them from spoiling (especially if you use nut flours) We weighed these out because each one of these flours weighs a different amount per cup.  To have a balance recipe, it’s best to bake by weight.  You’ll have left overs of the flour blend if making just the Maple Whole Grain Bread recipe below.:

• 140 grams of Teff Flour
• 140 grams of Sorghum Flour
• 140 grams of Millet Flour (we grind our own from whole millet in our Vitamix-you can buy whole millet in organic sections of the supermarket as well as millet flour, store left over in the fridge)
• 2 tbsp (11 grams) psyllium husk (this acts as a binding agent similar to xantham gums that are in a lot of gluten free baking)

Ingredients:

• 280 grams of whole grain gluten free blend (or 2 cups of whole wheat flour or blend of 1 c white and 1 cup whole wheat flour for our gluten eating friends)
• 1/2 tsp kosher salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 flax egg=1 tbsp ground flaxseed + 3 tbsp water
• 1 cup coconut yogurt
• 1/2 cup maple syrup

Instructions:

1. Preheat the oven to 325 degrees and spray a 8 1/2 x 4″ bread pan with cooking spray
2. Mix dry ingredients together
3. In a separate bowl mix wet ingredients, making sure all are at room temperature (we sped this along by warming our maple syrup for 30 seconds in the microwave, and you can place the egg in warm water for 10 minutes)
4. Add wet ingredients to the dry and stir well
5. Pour into prepared loaf pan and bake for about 35-40 minutes, until tester comes clean.
6. Let cool on rack for 10 minutes and take out of pan
7. Enjoy with your favorite sandwich topping or with some soup (pictured here is our Beans and Greens Soup)

Nutritional Benefits:

• High in Fiber: good for digestive health and helps to maintain blood sugar levels
• No refined sugars
• Low in Fat: heart healthy
• Gluten Free: anti-inflammatory
• High in Protein: great for healing and repairing tissues
• Whole Grain

Maple Whole Grain Gluten Free Bread

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Whole Grain Gluten Free Maple Bread

Author: www.gardenfreshfoodie.com

Recipe type: bread

Cuisine: gluten free

Serves: 12

Ingredients

• 280 grams of whole grain gluten free blend (or 2 cups of whole wheat flour or blend of 1 c white and 1 cup whole wheat flour for our gluten eating friends)
• ½ tsp kosher salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 flax egg=1 tbsp ground flaxseed + 3 tbsp water
• 1 cup coconut yogurt (or 1 cup buttermilk)
• ½ cup maple syrup

Instructions

1. Preheat the oven to 325 degrees and spray a 8½ x 4" bread pan with cooking spray
2. Mix dry ingredients together
3. In a separate bowl mix wet ingredients, making sure all are at room temperature (we sped this along by warming our maple syrup for 30 seconds in the microwave, and you can place the egg in warm water for 10 minutes)
4. Add wet ingredients to the dry and stir well
5. Pour into prepared loaf pan and bake for about 35-40 minutes, until tester comes clean.
6. Let cool on rack for 10 minutes and take out of pan

Nutrition Information

Serving size: 1/12 Calories: 135 Fat: 1.2 g Carbohydrates: 27 g Fiber: 2.4 g Protein: 4 g

3.5.3226