Gluten-Free Hearty Whole Grain Bread

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  We’ve been on a gluten-free kick for quite a while now.  This week I am going to share my husband’s favorite gluten-free loaf of bread.  Shhhhh… (it is made from a mix)!  Really truly!  And it is incredible!  Very hearty…nice, thick crust…tasty…and full of such good-for-you ingredients.

This mix Hearty Whole Grain Bread Mix is made by a wonderful company, Bob’s Red Mill.  They offer an extensive line of gluten-free baking products as well as many other items.  You should check their website out!  Many grocery stores and ‘big-box’ stores carry their products.

Here’s the list from the label (note there are no preservatives or ingredients with 14 letters):

• whole grain buckwheat
• garbanzo bean flour
• potato starch
• cornstarch 
• sunflower seeds
• sesame seeds
• whole grain sorghum flour
• tapioca flour
• cocoa powder
• evaporated cane juice
• fava bean flour
• dried molasses
• xanthan gum
• caraway seeds
• active dry yeast
• sea salt
• whole grain teff
• potato flour
• onion powder
• guar gum
• soy lecithin

If your home is like ours…this will be gone within 2-3 days.  This bread has no preservatives so you might consider keeping it in the refrigerator.  Slice as needed.

Additional Ingredients:
1+3/4 cups warm (110 degrees) water
1/4 cup oil
2 eggs, room temperature
1 teaspoon cider vinegar

Directions:

1. Dissolve enclosed packet of yeast in the warm (110 degrees) water; let stand for 5 minutes ‘til foamy
2. Grease a 9X5 loaf pan; then line with parchment paper, cut to fit.  also grease parchment paper
3. Pour dry mix into stand mixer bowl
4. Add yeasty water mixture and run mixer for 15 seconds
5. Add eggs, oil, cider vinegar
6. With mixer on low, blend ‘till batter is smooth and all ingredients are incorporated
7. Turn mixer to medium speed and beat for 15-20 seconds
8. Pour batter into loaf pan; smooth top of batter with wet fingers or spatula
9. Cover loaf pan with plastic wrap and put in a warm (75-80 degrees) place to rise for 40-45 minutes; I place mine into the microwave.  Allow dough to rise so it is level with the top edge of pan
10. Preheat oven to 375
11. When dough has risen, bake for 60-65 minutes or ‘til internal temperature of bread is 205 degrees (I use an instant – read thermometer)
12. Cover bread with a loose tent of foil after approximately 35-40 minutes as it starts to brown
13. Remove from oven; allow to cool for 5 minutes
14. Then loosen edges of bread with a knife or small spatula
15. Using parchment paper strips, lift bread from pan and place on wire rack to cool completely before slicing
16. As the bread is cooling, I rub the top ONLY of the loaf with about a 1/2 tablespoon of butter; this just softens the top crust of this very hearty loaf of bread

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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If you would like to send a personal message to Coleen concerning this blog post, you may email her at: Coleen@girlfriendscoffeehour.com

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