You may have seen my recent gluten free bread recipe using no added starch. I’ve taken it a step further today, by creating a gluten free whole grain bread recipe using no added starch that is also perfect for sandwiches. That’s right! It is free of tapioca, potato, arrowroot, and corn starch yet it’s soft enough for sandwiches. There are no added starches whatsoever. It is made up of four gluten free whole grains and is flavorful, chewy, and spongy.
Ancient grains provide flavor as well as nutritional benefits. The increased protein and fiber levels make it a smarter choice for diabetics and borderline diabetics who currently consume gluten free bread full of starch.
While the use of real butter and milk make a rich bread that does not stale as easily as dairy-free gluten-free bread, it can be made dairy-free and vegan. The texture still makes an excellent sandwich bread.
Ingredients:
- 3/4 cup + 1 tablespoon sorghum flour
- 3/4 cup + 1 tablespoon ivory teff flour (or brown teff flour)
- 3/4 cup + 1 tablespoon brown rice flour
- 3/4 cup + 1 tablespoon millet flour
- 1 tablespoon xanthan gum (or guar gum for corn-free)
- 1 teaspoon salt (up to 1-1/2 teaspoons)
- 1-1/2 cups milk (I used non-fat) or water (for dairy-free)
- 3 large eggs, at room temperature
- 4 tablespoon butter, melted (I used unsalted) (or neutral-flavored oil)
- 1 tablespoon sugar (or honey)
- 1 teaspoon apple cider vinegar
- 2 teaspoons active dry yeast (not instant for this recipe)
Instructions:
- Whisk together the sorghum flour, teff flour, brown rice flour, millet flour, xanthan gum, and salt; set aside.
- In the bowl of your stand mixer, lightly beat the eggs. While mixing on low speed, slowly pour in the warm milk and melted butter. (You do this slowly because if you didn't the eggs might scramble.)
- Mix in the sugar and vinegar on medium-low speed.
- Add the yeast and mix on low just enough to moisten it.
- Add the flour mixture all at once. Beat on medium-high speed just long to combine the ingredients.
- Cover the bowl with plastic wrap and allow to rise at room temperature (80ºF) for 45 minutes.
- Oil an 8x4-inch loaf pan and set aside.
- Add the dough to the loaf pan without pressing down on the dough too much. Sprinkle the top with a little water and smooth out the top using a rubber/silicone spatula. Oil plastic wrap and lay on top of dough to cover. Set aside to rise for 30 minutes and allow to continue to rise.
- After about 10 to 15 minutes of rising, preheat the oven to 375ºF.
- Bake on the center shelf for 37 to 40 minutes.
- Immediately remove from pan and allow to cool its side on a wire rack for about 2 hours or until completely cool. If you prefer soft crust, cover the bread and rack with aluminum foil so that the steam will soften the crust. (Join two sheets of foil together by folding them on two ends. Then tuck the ends under the edges of the wire rack.
- Slice and serve. Freeze leftover slices and warm in a microwave on low to renew its freshness.
Tips
Different Size Pan: If you prefer, you may use an 8-1/2 x 4-1/2-inch loaf pan just as easily. Also, a 9 x 5-inch loaf pan will work; however, the bread will turn out rectangular in shape.
Hi Carla,
I am confused, in your reply to Candi you tell her to use instant yeast not active NOT active but the recipe says active dry yeast (not instant)
Which one is correct? I can’t wait to try your recipe. Thank you
Aura
Aura,
I used active yeast in this recipe and was just explaining to Cindi why I did and when I use instant yeast. I highly recommend using active use when doing a double rise.
Carla
Hi Carla
When I saw this recipe I nearly CREIED oh my God Thank you.
I have an Allergy to SULFITES all this hidden Sulfites is so wrong I look like I have had a collogen injection in my face lips tongue, heart palpitations, and the government says thats OK.
I thought I would never enjoy bread again. If you have more recipes without Starches oh how wonderful no pressure
Once again Thank you Thank you Thank you
Hi Carmel,
Thank you for your positive feedback. I’m glad you enjoyed this recipe. Meanwhile, here is my nose started added actually starch free category of recipes: https://glutenfreerecipebox.com/category/recipes/gluten-free-starch-free/.
Enjoy!
Hello Carla, thanks for this lovely GF bread recipe…wondering if it can be baked in my GF machine., if so, would the dough have to rise before putting it in the machine ? I would be using instant yeast as I usually do. (GF machines have a shorter baking cycle.)
Thanks,
Rosemarie Feb. 17, 2022
Rosemarie,
I would definitely try this in a bread machine with a gluten free setting. One rise should be fine. It just won’t be as smooth on top.
Let me know how it goes.
Carla
I only have instant yeast, and I use it in all my breads (except long fermented sourdough) but they are not gluten free. Do you know why instant yeast will not work in this recipe? I use it in all my double risen loaves (but they have wheat). Thanks!
Cindy,
Active yeast rises slower and instant contains some ingredients to exceed traditional rising times. Nowadays, I “usually” use active yeast for double risen dough and sweeter doughs really need a boost due to the weight of sugar. Active yeast rises slower and it contains some ingredients to exceed traditional rising times. Nowadays, I “usually” use active yeast for double risen dough and sweeter dough, which really need a boost due to the weight of sugar and butter. If you can taste yeast in your final product, that means it’s over risen. Slow rising develops flavor, which is a very slight sourdough taste.
Let me know how it goes!
Carla
Carla
Love this bread recipe but prefer gram measurements as well. So, searched the internet for weight per cup and did the calculations for 13 tablespoons is .8125 cup.
So, I today measured 106 grams sorghum flour, 128 grams teff flour, 104 grams of brown rice flour and 111 grams of millet flour.
Candi,
I’m so happy to hear that you enjoyed this recipe.
That was very nice of you to share that with everyone. You will also find a chart on this website with 1 cup weight conversions in grams and ounces for most gluten-free flours and starches: https://glutenfreerecipebox.com/gluten-free-flour-conversion-chart/. Each ingredient what is different amounts per the same volume.
Carla
I tried this recipe. I moll my own flours. I love it and my finicky non gluten free husband likes it too. Is there a reason this can’t be placed directly in the pan to rise?
Candi,
I’m so happy your family enjoyed this recipe.
The answer is no. There is no reason why the bread cannot rise in the bread pan. However, the top will not be as smooth if you do a one-rise. In addition it turns out lighter with a second rise. In one-rise gluten free bread recipes, you also want to use instant dry yeast, not active. I hope this answers your question.
Meanwhile, I have many one-rise recipes in my gluten-free bread category:
Enjoy!
Carla
I made this bread and enjoy the taste and texture. I store it pre-sliced in the freezer and take out what I need when I need it. The problem I am having is when I take it out of the toaster, it breaks into several pieces. That makes it hard to fix a sandwich! Any ideas on what I could do to improve the recipe?
Thank you!
Hi Debra,
I am glad you’re enjoying the bread. I don’t usually toast mine. I microwave it to make it soft again to use with sandwiches. I do not suggest using this bread toasted.
If you would like to experiment, you can slowly increase the xanthan gum to create more elasticity. That should help hold it together better. Please let us know how much you use and the result if you do.
Thanks,
Carla
Please publish recipes with measurements by weight instead of, or in addition to, measurements by volume. I can hardly wait to try this bread recipe! I love your gluten free recipes!