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)
