Gluten Free Bread

Gluten free is a huge thing right now. Wheat free, gluten free is the word in the culinary world. If we are not dealing with it someone, we know is and it can be really frustrating to say the least. Especially for those who are looking for healthy gluten free products that don’t resemble cardboard. I have wondered for a long time what the big issue is. Why can’t we create gluten free that is not only tasty, but good for you? 

I actually went to work in a Gluten Free Bakery a couple of years ago.  It was an interesting experience. I loved the food. I can attest to that in that I gained over 25 lbs in the year I worked there. The owner actually created some of the best gluten free cakes and pastries I have ever tried. Her bread was amazing,   but it was all filled with sugar and starches. From potato starches to white rice flours to sugars. The taste was great, but the nutrition was at the bottom of the barrel. I tried to teach her to use whole grains, but she just could not wrap her mind around it. She was amazing in what she was doing, but I saw a better way at least for me and for most that want a healthier product.

After I left working for the cafe I was in the process of wanting to do another cookbook.  A whole grain book. I realized that most of us know someone who needs gluten free food. Thus was born the idea of a dual cookbook. Gluten free and whole grain. What an amazing experience that was to create a book full of my favorite recipes and turn them into gluten free. Healthy tasty gluten free.  

Bread was the big thing. I love the bread from the cafe, so I knew I had to create something as good or better. I never once saw any recipes at the bakery, but I did see the methods they used in creating breads.   

The first thing to learn when baking gluten free breads is that gluten free bread is a batter not a dough.   Once you understand that it becomes really easy. Knowing that  you are creating a batter takes away the frustration from not getting a dough. Doughs require gluten, batters require texture. Once you get that down gluten free is amazing.  

My gluten free bread is wonderful, and it is whole grain all the way. It’s texture is really good and the flavor is amazing.   

If you don’t have my cookbook yet, try this recipe and know the cookbook is filled with great recipes that you will love and that are easy to do. You can purchase my cookbook at this link. With your WonderMix, and my recipes, your gluten free world will be a better brighter place.  

Chef Brad~America’s Grain Guy

Gluten Free Bread Recipe 

• • 7 cups gluten free flour*
  • 2 cups hot water
  • 6 eggs
  • 2/3 cups oil 
  • 1/2 cup agave
  • 2 teaspoons salt
  • 1 tablespoon balsamic vinegar 
  • 2 tablespoons xanthan gum
  • 1 cup potato starch
  • 1 1/2 cup flax meal 
  • 3 tablespoons yeast

DIRECTIONS

In your Wondermix place eggs, water, oil, agave, vinegar and with the wire whips whip well.  Remove whips and add dough hook.  In separate bowl add flour, salt, zanthan gum potato starch, flax meal, and yeast.  Shift together.  Add to Wondermix bowl with mixer on.  Let mix for 6 minutes.  Turn off mixer and in 2 partially parchment lined bread pans scoop in the dough. (parchment should go form end to end over the top) Smooth the dough with wet fingers and place in a warm area and let rise to double.  Bake in a 400 preheated oven at 350 degrees for 25 minutes or until the internal temperature reaches 190 degrees.   Remove from oven and let cool slightly before removing from pans. 

*a blend of three or more gluten free grains i.e. Rice, amaranth, teff, millet, sorghum, oat groats, buckwheat etc. I use whatever I have on hand, and grind them in my WonderMill