I love bread. Like a lot. It’s pretty much the ultimate vessel for a multitude of sweet and savoury delights….
like peanut butter and jelly sandwiches
or french toast for breakfast
or just fresh with a schmear of butter.
Unfortunately bread to a disliking to me many years ago and I had to say farewell to my dear wheat filled friend. In an effort to improve my tummy troubles I went gluten free. At first I was excited about the prospect of the new diet because it meant trying out new foods and products. I’m a girl that enjoys perusing the shops, and the health food store is no different. So I happily loaded up my basket gluten free goods.
I remember my first experience with that gluten free ‘bread’ I purchased. Let’s just leave it at this: it kinda sucked. Like kinda really sucked.
Since that day I’ve been searching for a gluten free bread that is both delicious and nutritious to help satisfy those carby cravings of mine. And I think I’ve finally found a winner.
This bread just happened and it’s amazing! It’s healthy, it’s hearty, and it’s absolutely delicious. But more than that it’s good for you too. Many store bought gluten free breads are made with refined white starches (high G.I.), and contain different gums and funky additives to achieve a ‘normal bread’ consistency. Not necessarily the best for your health, especially if you are watching your blood sugar levels.
So I made it my mission to find a recipe and bake my own bread. The recipe I adapted below has no refined starches or gums, is high in protein and fibre, and is low G.I. as well. But more importantly it tastes great, and has a lovely soft texture. I suggest slicing it on the day you make it and storing it in the freezer to preserve it’s freshness.
Healthy Wholegrain Gluten Free Bread
Makes one 9-inch loaf
Ingredients
- 1 package rapid dry yeast (2.5 tsp)
- 1/2 cup luke warm water
- 1 tbsp honey (I used Kangaroo Island Organic Honey. Seriously good stuff)
- 3/4 cup brown rice flour
- 3/4 cup blanched almond meal/flour
- 1/2 cup millet flour
- 1/4 cup buckwheat flour
- 1/4 cup quinoa flour
- 2 tbsp brazil nut protein powder*
- 1 tbsp ground flaxseed
- 1 tsp fine sea salt
- 2 tbsp (40ml) olive oil
- 2 whole eggs + 2 egg whites (free range/organic if possible)
- 1/3 to 1/2 cup warm water
- 1/4 cup quinoa flakes
Directions
- Line a 9-inch baking pan with baking paper and set aside. Warm your oven for 5 – 10 minutes on low, then switch off.
- Place 1/2 cup warm water and honey in a large measuring jug. Stir to dissolve honey then sprinkle over yeast and mix to combine. Cover jug with tea towel and set aside to let the yeast proof.
- In a large mixing bowl combine all the flours, protein powder, flaxseed and sea salt. Mix the ingredients with a whisk.
- In another bowl beat together the eggs, egg whites and olive oil.
- Using a spatula or wooden spoon, fold the egg mixture through the flour. Add luke warm water a few tablespoons at a time until you achieve a thick smooth batter.
- Spoon batter into prepared baking pan and smooth the top. Sprinkle the top with quinoa flakes and place in warm oven to rise for 50 minutes
- After 50 minutes, turn the oven on to 180° Celcius (350° Fahrenheit) and bake for 50 to 55 minutes. The loaf should look golden brown when done.
- Turn out bread and cool on a wire rack. Slice and enjoy as desired.
*You can use the following in place of the brazil nut powder: 2 tbsp coconut flour, brown rice protein or pea protein. Changing the ingredients will affect the finished product.
Before baking
The finished product
Good gluten free bread is a blessing and I’m definitely one content carbivore right now. Did somebody say PB&J??? Coming right up 
What’s your favourite way to eat bread? (Favourite topping, meal, sandwich, etc)
This looks yummy! I am doll owing a low FODMAP diet and cannot have honey. Can you recommend a substitution?
PS I made my own bread for many years and honey was of the ingredients that have it the perfect balance of sweetness! I’m sad not to use it!
You can use whatever sweetener you tolerate Christy. Just dissolve it in the warm water before adding the yeast. Maybe try maple syrup, golden syrup or even coconut sugar? Let me know how you go
Not sure I can find the Brazilian Nut Protein Powder in the US but I will try, The recipe sounds good and I like the fact it is gluten-free and low G.I. Thanks.
Hi Sarah…you can sub with coconut flour which may be easier to find in health food shops
I eat low carb, and I have had a version of this bread before that an old friend made for Easter dinner. It was based off a traveling bread made in the Bible that pretty much follows the recipe. Only thing is – yeast wasn’t used. It was really good, though. Lentils, barley, millet, etc, and honey. This might even work for me, in moderation. The extremely high fiber would counteract the carbs to a large degree .
Your recipes look great. I can’t seem to tolerate coconut in any form. When you have a recipe, any of your recipes, calling for Cocunut flour, what do you suggest I replace it with. Also, I cannot tolerate almonds either, so no almond flour. Thanks.
Hi Gaye,
You could try substituting with more of the flours you do tolerate, but you will have to play around with the amounts added and the liquid called for in the recipe. Coconut flour absorbs a lot of liquid so you would need to increase whatever flour you use and possibly decrease the amount of liquid. In this recipe you could get away with subbing the coconut flour for some ground flaxseed which will also help to absorb some of the moisture.
As for the almond flour, I would suggest adding a lighter gluten free flour in its place. Certified gf oat flour would probably work to give a nice light texture. Let me know how you go
Yum
I’m not gluten-free but I do try them once in a while and although I enjoy that chewy texture, there are times only soft fluffy carby goodness will do 
It’s always so inspiring to hear how motivated and positive minded you are about your lifestyle!!!
yes I know what you mean about the fluffy white goodness….hope you are well
Thanks Sarah
The way I’m going about right now is one step forward and two back, but at least I’m getting somewhere. Best wishes to you too 
This is awesome.. I was just thinking of making bread the other day too and I wasn’t sure if I could use instant yeast or not. Totally newbie cook. Thanks!
Hope the bread turns out well Katy…I’m thinking of trying to make a cinnamon raisin version soon. Stay posted!