One of my regular readers was looking for a soft gluten free bread recipe that had an interesting flavor. I love a nutty flavor and the use of teff flour definitely fits that flavor profile. However, I didn’t stop there. I added some toasted hemp seeds along with sesame seeds. The nutty flavors compliment the sweetness of the honey quite well.
A whole grain gluten free bread recipe with roasted hemp seeds and sesame seeds in the bread and on top providing a toasted flavor and a crunchy texture.
Ingredients:
- 1 1/3 cups non-fat milk, heated to 110°F
- 2 Tablespoons honey
- 2 1/4 teaspoons instant dry yeast
- 1 cup potato starch (131 g)
- 1 cup cornstarch (124 g)
- 1/3 cup amaranth flour (44 g)
- 1/3 cup teff flour (45 g)
- 1/3 cup buckwheat flour (40 g)
- 1 recipe Toasted Hemp Seeds, divided
- 1 1/2 teaspoons sesame seeds, divided
- 3 1/2 teaspoons xanthan gum (or guar gum)
- 3/4 teaspoon fine sea salt
- 1 teaspoon apple cider vinegar
- 4 large egg whites, at room temperature (or 1/2 cup liquid from a can of cannellini beans)
- 1/4 cup extra virgin olive oil
Instructions:
- Oil a 9 x 5-x 3-inch or 8 x 4 x4-inch loaf pan; set it aside.
- Proof the yeast by mixing it with the warm milk and honey, and set it aside.
- In a large bowl, whisk together the flours, starches, 2 tablespoons hemp seeds, 1/2 teaspoon sesame seeds, gum, and salt, set aside.
- Beat the egg whites at high speed in the bowl of your electric mixer until foamy, about 30 seconds.
- Add the yeast mixture, oil, and vinegar to the eggs and blend for about 10 seconds.
- Add the dry ingredients to the mixing bowl and beat on high speed for 3 minutes. The dough will be soft.
- Add the dough to the prepared pan, dip your fingers in water and sprinkle the top of the dough with water. Using a rubber spatula, distribute the dough evenly and smooth out the top. Repeat this process, as needed.
- Sprinkle the top with 1 teaspoon of hemp seeds and 1 teaspoon sesame seeds, or to your liking. Using moistened fingertips, pat the seeds into the dough.
- Allow the dough to rise until it is about 1-inch over the top of the pan, approximately 25 minutes. After the dough has been rising for 20 minutes, preheat the oven to 375°F.
- Bake for approximately 1 hour.
- After 25 - 30 minutes or when it reaches a dark brown color, cover the bread with foil to prevent over browning.
- Remove the loaf from the oven and immediately transfer the loaf from the pan to a wire rack to cool completely (or see notes for a softer crust). For a softer crust wrap in foil for about 1 hour (see tips below).
- Do not slice the bread while it is still warm. Once the bread is cold, slice your bread with a serrated knife, electric knife, or electric slicer.
Tips
For a Softer Crust:
When a gluten free bread dough is as soft as this one, you need to bake it much longer than my other bread recipes to prevent it from falling. When it is baked for long periods it makes the crust quite crunchy, even when you cover it with foil during the baking cycle. So, as soon as it comes out of the oven, fully wrap it in foil and allowed it to cool that way for about an hour. The steam created inside the foil softens the crust. Then once it reaches the desired softness, place it on a cooling rack to cool completely.
To make the cucumber sandwich you see in the photo above, use my Low-Fat Gluten-Free Coleslaw recipe, with the cabbage and dressing alone, plus sliced cucumbers. Garnish with fresh thyme, if desired.
Find over 70 Gluten Free Bread Recipes for sandwiches, Quick Bread, and Crackers in the Gluten Free Bread Recipes Category!
What size loaf pan?
Pat,
You can use a 9 x 5-x 3-inch or 8 x 4 x4-inch pan.
Enjoy!
Carla
What can I use to substitute for amaranth flour? Thanks.
Cathy,
I would try using millet flour.
Carla
can soaked flax seed meal be used instead of egg whites?
Hi Debb,
I haven’t tried flax seed gel with this recipe, however, if you’re looking for an egg-free gluten-free bread recipe check out my latest recipe: http://glutenfreerecipebox.com/dairy-free-gluten-free-egg-free-bread/.
I hope this helps.
Carla
Hello Cara,
This bread looks so beautiful…and smells good too. My second attempt is baking as I write. it is totally and completely caved in this time. I used only egg whites, no baking powder and no lecithin. what could be the problem now? did I over-beat the egg whites, maybe?
why would my bread rise much slower? after 25 minutes it had barely begun to rise, so I had to proof it for 1 hr before it was I inch over the pan. Thank you so much for helping…
Hi Nettie,
Sorry to hear your bread caved in again.
To give you an idea what the egg whites should look like, view my video on of my older bread recipes here: http://glutenfreerecipebox.com/gluten-free-bread-recipe-oat-sorghum/.
My other questions are as follows:
1) What temperature is the environment in your house? The ideal temperature to rise bread dough is room temperature, which is 80F.
2) Are you at a high elevation?
3) Are you using the suggested ingredients, including “instant” yeast? This rises faster than some other yeast.
I’ll stop here with the questions and hope that we can fix whatever is wrong these answers.
I look forward to your reply.
Carla
hi Carla,
I just finished baking this bread; I was unsure about the eggs so I added I egg yolk and 4 egg whites…I also added 1/8 tsp. baking powder and 1 tsp. lecithin (I desperately wanted it to rise)…and it was beautifully proofed but during the baking cycle it caved in a bit. so now I’m desperate for advice! :)
Hi Nettie,
As I replied to your earlier question, I do not suggest adding baking powder to this recipe. Too much leavener will cause a bread to sink, fall or cave in on the sides, top, and/or bottom. No egg yolk is called for in the recipe. Egg yolk often makes more crumbs instead of a soft pliable bread, and it doesn’t freeze as well. Because this bread has so much starch, it doesn’t freeze well already.
I hope this helps.
Carla
Thanks! I will try again
Morning, I just came across some of your recipes while looking for some soy-free, gluten-free Asian recipes. I saw this bread recipe and since I have a large stock of hemp seeds to use up, I thought I would take a peek. I’m fairly new to living with my allergies… and I have a lot. My higher level ones are: tomatoes, potatoes, soybeans, peanuts and wheat. I also have lower level lettuce, oranges and gluten. Needless to say my kitchen took a major overhaul. I love this recipe, I guess my question is about the potato starch. Since I cannot use this what would your recommendation be for an alternative? Thank you.
Hi Stephanie,
We both have similar allergies. Besides gluten intolerance and wheat allergies, I’m allergic to tomatoes and citrus. So, I understand what you may be going through.
The standard substitute for potato starch in gluten free baking is cornstarch.
I hope you enjoy this gluten free bread recipe.
Carla
Hi, I really love the look of this bread, can’t wait to try it! Just one question, you say to beat the eggs and whites. I don’t see any eggs in the ingredients list. Help!
Hi Jo-Anne,
There are only egg whites in this bread. When I am near a computer I will update the directions. I copied it from a recipe I developed for Answers.com and altered it a bit. I obviously missed removing the egg from the directions. Thanks for catching that!
Enjoy,
Carla