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.
Gluten Free Whole Grain Bread Recipe – No Added Starch
- 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)
- 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.
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.
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