Gluten Free Whole & Ancient Grain Bread Using Jovial Bread Mixes (No Added Starch)

Using a combination of Jovial Gluten Free Bread Mixes without added starch (No. 01 – ancient grain) and (No. 02 – whole grain), I created this gluten-free bread recipe. You may use dairy-free ingredients if desired. I used a combination of dairy and dairy-free in the one pictured. This recipe is perfect when you have a little mix left in each box, but not enough to make one or the other.

The Effects of Whole Grain, No Starch-Added Flour:

Whole grain flour, especially without added starch, creates heavier gluten free bread. If, the added nutrition and lack of refined starch are worth it to you, then, by all means, use whole grain flours in your baking.

The dry ingredients in this recipe contain over 57% whole grains. Usually, I suggest adding no more than 10% whole grains to a gluten free bread recipe. Therefore, expect a heavier bread.

Ancient grains are not light but are lighter than whole grains. Most gluten free bread recipes contain approximately 50 – 60% starch such as cornstarch, potato starch, and tapioca flour. These starches lighten gluten free dough.

Adjustments That I Made and Why + Teaching Moments:

 

Liquid:

You may notice that on the recipe on the box of the whole grain mix lists a larger amount of milk than what is called for in the ancient grain recipe. The reason for this is that whole grains absorb more liquid that ancient grains due to the additional fiber content. Always remember that high fiber grains require more liquid. It is similar to coconut flour, which absorbs the most. Therefore, since I used both flour mixes, I met in the middle using 1-1/4 cups liquid instead of the 1-1/2 or 1 on their respective boxes.

 

Sweetener:

I chose to substitute honey for the sugar. Why? Honey creates a softer dough. Any thick sugary liquid will do such as agave or invert syrup.

 

Salt:

I reduced the salt from 1-1/2 teaspoons to 1 teaspoon for two reasons. (a) We limit our sodium intake in our household. The recommended amount in the U.S. is now 1,500 mg per day. (b) Secondly, salt lessens yeast action. With these heavy whole grain flours, you definitely want to give this dough all the help it needs.

As a third note, the No. 1 flour instructs to add the salt when mixing the wet ingredients. This is usually done for the purpose of breaking down the salt. However, the No. 2 (whole grain) flour mix directs users to add the salt away from the wet ingredients/yeast mixture. Instead, you add the flour on top of the wet and then sprinkle the salt above the flour mixture. This is usually done to prevent the salt from retarding the yeast action too soon.

 

Fat:

I substituted oil for butter, which Jovial offers as a dairy-free substitute, just to make it healthier and less cake-like. Oil often creates a crunchier crust, depending upon the ingredients. (Though the crust tends to soften soon after it is made, maybe a day or two.)

 

The temperature of Ingredients:

The liquid in this recipe should be warm. The eggs and butter, if using, should also be warm. Cold ingredients slow the action of the yeast. However, if you use cold ingredients, typically you would need to allow the dough to rise for a longer period. However, because these mixes contain tara gum, the gum will not absorb enough liquid when that liquid is cold. Heat is required to make tara gum 100% absorbable. So, heat up that milk or water, minimally. Never use any hot liquid over 120ºF when combined with yeast. Hotter liquids kill yeast action.

 

Time Allowed for Bread to Rest in the Pan:

While the instructions on the No. 2 bread mix states to allow the bread to rest in the pan for 15 minutes, I only did so for 5 minutes. In standard baking, allowing baked goods to rest in the pan allows continued baking and slower cooling to avoid baked goods from falling. However, much steam builds up underneath the bread. So, if you wish for softer bottom and side crust, by all means, allow the bread to rest in the pan for the 15 minutes. During the 5 minutes that I allowed, the bread softened up nicely.

Gluten Free Whole & Ancient Grain Bread Using Jovial Bread Mixes (No Added Starch)

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 2 hours, 20 minutes

Yield: Makes one small bread loaf

Gluten Free Whole & Ancient Grain Bread Using Jovial Bread Mixes (No Added Starch)

A healthy and hearty gluten free bread to improve your health, all without added starch.

Ingredients:

  • 1-1/4 cups nonfat milk, warmed to 110 - 115ºF
  • 3 large eggs, at room temperature
  • 1/4 cup extra-light olive oil (or other neutral-flavored oil) (or softened butter)
  • 1 tablespoon honey (or sugar)
  • 2 teaspoons active dry yeast
  • 2 cups Jovial Gluten Free Bread Mix Whole Grain (No. 2)
  • 1-1/3 cups Jovial Gluten Free Bread Ancient Grain Mix (No. 1)
  • 1 teaspoon salt
  • Seeds of choice such as sesame and poppy (optional)

Instructions:

  1. In the bowl of your mixer, beat together the warm milk, eggs, oil, honey, and yeast.
  2. Add the flour on top and then sprinkle the salt on top of the flour. Mix on medium-low speed just until all of the dry ingredients are moist. Cover the bowl with plastic wrap and set aside to rise for about 30 minutes.
  3. Oil an 8-1/2 x 4-inch loaf pan with oil; set aside.
  4. Scoop the slightly risen dough into the prepared pan and smooth out the top with a silicone spatula. If using seeds, sprinkle them on top of the dough. Using moistened fingertips, slightly press the seeds into the dough. Spray or coat the top of the dough with oil. Allow the dough to rise for 30 minutes or until it doubles in size.
  5. Fifteen minutes into the rise, preheat the oven to 375ºF.
  6. Bake on the center shelf for 40 minutes.
  7. Remove from the oven and transfer the pan to a wire rack and allow the bread to cool in the pan for 5 minutes.
  8. Remove the loaf and allow to cool directly on the wire rack for at least 90 minutes prior to slicing.

Tips

You can easily use 2 cups of No. 1 Bread Mix and  1-1/3 cups of No. 2 to make a lighter bread. I wouldn't reduce the water by much, maybe 1 - 2 tablespoons.

If you're up for experimenting, try adding 1/4 teaspoon of gluten free baking powder to the above recipe, which will create more holes but a higher rise. This will distribute the dough more creating a less dense bread. You need to be careful about adding too much baking powder. Too much will create too many holes, which will collapse upon cooling, causing the bread to fall.

Sugar-Free: The box instructions suggest omitting the sugar for sugar-free bread.

2 Replies to “Gluten Free Whole & Ancient Grain Bread Using Jovial Bread Mixes (No Added Starch)”

  1. Just discovered an older box of each of these in my freezer, only to now learn that these products are discontinued.

    I made the loaf on box #2 but am glad to find YOUR blended recipe since the box doesn’t have enough for a second loaf (odd!)

    The loaf turned out a pretty nice gluten free sandwich bread. Is there any hope that you’ve created a copycat version of either or both of these flour blends?

    I’m not GF but my sister and a good friend are so I really try to find some good staple recipes that are worthy of serving to more than just people who are desperate for *anything* Gluten free. This loaf definitely fits that bill so I would LOVE to be able to recreate this again. Even if it means having to make the flour blend.

    When my sister visits, she visits for awhile so I’ll need to make multiple loaves when she is here. Having a blend on hand would be very useful.

    And this is bread I’m happy to eat even though I’m not GF.

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