Miss the taste of wheat? Make this wheat-like gluten free bread in your oven or in a bread machine with a gluten free setting. I used the Breadman BK1050S. The bread not only tastes like wheat bread but is fibrous as well. Use it for sandwiches or toast. Due to its high-fiber content, it holds plenty of moisture. The shocker is that this bread contains nuts but tastes nothing like nuts at all.
You’ll find that the side crusts up crunchy in a bread machine, but is much softer when made in the oven.
***If you are gluten intolerant, be sure to use a bread machine or pan that is dedicated for only gluten free baking.
If making this bread in the oven, you will need to use a high-powered electric mixer for this recipe as the dough is thick.
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Wheat-Like Gluten Free Bread Recipe (Grain and Gum-Free)
A gluten free bread that tastes like wheat and contains plenty of fiber.
Ingredients:
- 1-1/3 cups water (heated to 110 - 115°F for oven baking)
- 2 tablespoons honey
- 2-3/4 teaspoons instant yeast (SAF)
- 1-1/3 cup Italian Chestnut Flour (Dowd & Rogers)
- 1-1/4 cups potato starch (or cornstarch, though not grain-free)
- 1/2 cup tapioca flour (or cornstarch, though not grain-free)
- 1/4 cup flax seed meal
- 3 tablespoons psyllium husk powder (Vitacost)
- 1 teaspoon salt
- 2 whole large eggs, at room temperature, separated
- 2 large egg yolks, at room temperature
- 1/4 cup cooking oil
- 2 teaspoons apple cider vinegar
Instructions:
To Make in the Oven:
- Preheat your oven to 170 to 200°F. Oil a 9 x 5-inch loaf pan; set aside.
- Add the honey to the warm water and stir. Stir in the yeast and allow the mixture to rest until it forms foam on the top, at least 5 minutes.
- In a medium-size bowl, combine the chestnut flour, potato starch, cornstarch or tapioca flour, flaxseed meal, psyllium husk powder, and salt.
- In the bowl of your mixer, beat the 2 egg whites for 30 seconds or until bubbly.
- Add the 4 egg yolks, oil, vinegar, and yeast mixture. Beat on low speed for about 15 seconds or until combined.
- Add the flour mixture all at once and mix on low speed just until moistened. Increase the speed to high and beat with a high-powered mixer for 6 minutes.
- Scoop the dough into the prepared pan, drop about 12 drops of water on top and smooth out with a silicone spatula dipped in water as needed.
- Place the pan on the middle shelf of the oven, turn off the heat, and leave the door open about 8 inches. Allow the dough to rise until it is about 1/2-inch over the rim of the pan, about 20 minutes.
- Remove the risen loaf from oven and preheat to 375°F.
- Place the loaf pan back in the oven and bake for approximately 45 minutes.
- Immediately remove the bread from pan and transfer to a wire rack to cool completely, almost 2 hours.
- Slice using an electric slicer, electric knife, or a serrated knife.
To Make in a Bread Machine:
- Add the wet ingredients to the bowl of your bread machine (oil, room water (not chilled, but doesn't have to be heated), eggs, honey, and vinegar, in that order. (I like to add the oil right on top of the paddle to prevent sticking as much as possible. Then I pour the water on the side of the bowl.)
- In a medium-size bowl, whisk together the dry ingredients, including the water yeast.
- Add the dry mixture on top of the wet mixture and bake according to instructions. On my Breadman, I set it to No. 10 and press start. I don't have to do a thing once it begins, but I do like to remove the paddle from the bottom of the dough after it stops mixing (31 minutes after the cycle begins. I just set a timer.) At that time, you can also even out the top of the dough if you choose. If you do neither, it automatically creates a high-mounded top. You just end up with a lot of different sized slices.
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I just made this recipe in the bread machine that does not have a glutenfree setting. I let it go through the first mix and rise (30min), then I tried to remove the paddle. I think in turning the dough over I may have made it lose rise (not sure what the word would be). I then let it bake an hour. It rose beautifully but the top dropped when it was cooling. I also used almond flour instead of chestnut flour.
Can you tell me why it may have dropped. Did I use the correct procedure on the bread machine. By the way the bread still rose a nice amount. It is soft with nice crumb and is delicious. thank you
Michelle,
I have only made this bread in a machine with a gluten free settling plate, which only rises once. This video should answer your questions though it is a different and older recipe - https://glutenfreerecipebox.com/gluten-free-honey-oat-bread-video/.
Dropping is caused by over-rising, not enough flour, too much liquid, or too much leavening agents, in this case yeast.
I highly suggest that you sign up for my gluten-free cooking lessons while they are still available.
Carla
This looks great. What setting is no 10 on the Breadman. I havent used my Breadmaker for a long time so not sure which one it is.
When removing the paddle i assume the loaf is formed enough to do that. Will that allow the hole in the bottom to close?
Michelle,
I have only made this bread in a machine with a gluten free settling plate, which only rises once. This video should answer your questions though it is a different and older recipe - https://glutenfreerecipebox.com/gluten-free-honey-oat-bread-video/.
Carla
Looks like a great recipe, I even have chestnut flour- but...are you asking for a total of four eggs, or two eggs separated? The ingredient list looks like two whole eggs plus two yolks. The instructions says to beat the whites (from the whole eggs?) and add the yolks later- add two yolks or four yolks? I'm ready to make this, but need clarification before I risk the expensive chestnut flour! Thanks
Miriam,
I have updated the recipe to clarify this. You use four whole egg yolks but only two egg whites.
Enjoy,
Carla
I’m unsure about the eggs - I presume the 2 egg whites are from the same eggs as the egg yolks. But when do the other 2 whole eggs go in? Thanks, this bread looks good!
Careen,
The girls go in at the same time as the whole eggs. You need to use two whole eggs + 2 additional egg yolks. You add all 4 egg yolks at the same time. I have updated the recipe to reflect that the two whole eggs need to be separated. I also added the number of egg whites to beat and the number of egg yolks to add.
I hope you enjoy this recipe.
Carla