Are you craving the comforting taste of freshly baked bread but need a gluten-free option? Look no further! This recipe delivers a wonderfully textured, nutritious, and surprisingly easy-to-make gluten-free wholemeal bread. Perfect for sandwiches, toast, or simply enjoying on its own, this homemade loaf is a delicious and healthy addition to any meal. Forget those bland, dense gluten-free loaves; this recipe provides a delightful alternative that even gluten-loving friends and family will adore. Let’s get baking!
Ingredients:
- 2 cups gluten-free wholemeal flour blend (ensure it contains xanthan gum)
- 1 cup gluten-free bread flour blend (or all-purpose gluten-free flour blend)
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 1 ¼ cups warm water (around 105-115°F)
- 1 tablespoon apple cider vinegar (optional, for added flavor and fluffiness)
Instructions:
Get started: Preheat your oven to 375°F (190°C). Grease and flour a 9x5 inch loaf pan. This ensures easy removal of your perfectly baked bread.
Combine dry ingredients: In a large bowl, whisk together the gluten-free wholemeal flour, gluten-free bread flour, salt, baking powder, and sugar. Make sure there are no lumps. This step is crucial for a consistent texture in your bread.
Add wet ingredients: In a separate bowl, combine the warm water, olive oil, and apple cider vinegar (if using). Gently pour the wet ingredients into the dry ingredients, mixing with a wooden spoon or spatula until just combined. Avoid overmixing, as this can result in a tough loaf.
Knead (sort of): Unlike traditional bread, you don't need to vigorously knead this gluten-free dough. Simply fold the dough over itself a few times in the bowl to ensure everything is evenly incorporated.
Into the pan: Pour the dough into the prepared loaf pan and spread it evenly.
Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it during the last 15 minutes – ovens can vary. If the top starts to brown too quickly, you can tent it loosely with foil.
Cool and enjoy: Once baked, remove the bread from the pan and let it cool completely on a wire rack before slicing and serving. This allows the bread to set and prevents a soggy bottom.
Tips for the Best Gluten-Free Wholemeal Bread:
- Flour blend is key: Using a good quality gluten-free flour blend specifically designed for bread making is essential for achieving the best texture. Look for blends that contain xanthan gum, which helps bind the ingredients.
- Don't overmix: Overmixing gluten-free dough can lead to a tough and chewy loaf. Mix only until the ingredients are just combined.
- Warm water is important: The warm water helps activate the yeast (if using a recipe with yeast, this one is yeast-free) and ensures even baking.
- Let it cool: Allow the bread to cool completely before slicing to prevent it from crumbling.
Variations:
- Add seeds: Incorporate sunflower seeds, pumpkin seeds, or flax seeds for added texture and nutrients.
- Herbs and spices: Experiment with adding herbs like rosemary or thyme, or spices like garlic powder or onion powder for extra flavour.
- Sweet bread: Add raisins, cranberries, or chopped nuts for a delicious sweet bread variation.
Nutritional Information (per slice, approximate):
This will vary depending on the specific flour blend used. For a more accurate calculation, use a nutrition calculator and input the exact ingredients and quantities. Generally, this bread offers a good source of fiber and complex carbohydrates.
This gluten-free wholemeal bread recipe is a fantastic addition to your repertoire of easy recipes and healthy meal options. It’s a quick dinner idea that’s also perfect for meal prepping. Enjoy the satisfaction of homemade cooking and the delicious results! This recipe is a go-to for delicious dishes and counts among the best recipes for a simple yet satisfying homemade loaf.