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This Gluten Free Brown Bread recipe is the stuff of gluten free dreams. Made with nutritious wholemeal, protein-rich flours. Easy to make. Soft, springy crumb which stays fresh for days. 5 recipe options to suit dietary need. Includes a FREE ingredients Substitution Guide (with frequently asked questions and timing-advice for baking loaves of different sizes).
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DON’T LOSE THIS RECIPE! PIN IT FOR LATER…
The BEST EVER Gluten Free Brown Bread Recipe
Do you dream of finding the perfect Gluten Free Brown Bread recipe? I know I did! It is one of those elusive ‘desperately want’ staples that dominates the Coeliac wish list. The daily experience of eating dry, crumbly, tasteless, over-sweetened and sometimes brick-like loaves, leaves us constantly hoping that someone will find a magic key to end the disappointment.
Well my friends, that day has come… I reckon that this could be the best home-baked gluten free wholemeal bread… Ever! Indeed, it may turn out to be the only gluten free bread recipe you’ll ever need.
It’s a recipe that took literally MONTHS to develop. Why? Because I am a perfectionist and proud. I was absolutely determined I would find that magic key. And this bread proves that if you search hard enough, you will find it. Incredible gluten free wholemeal bread can be baked.
This bread doesn’t crumble, is not dry, remains soft and lastingly fresh for days. It toasts well, makes great sandwiches and tastes amazing… with (or without) any topping or filling (although I recommend homemade butter). I don’t make any of these claims lightly. This is not gluten free wholemeal bread that has been slung together hopefully. It was my work for many months… testing, honing, tweaking, re-testing over and over again until I could say hand on heart, I could tweak no more.
WHAT DO OTHER PEOPLE THINK OF MY GLUTEN FREE Brown BREAD?
Let’s start at home… My gluten free brown bread recipe has been mixed, proved, baked and eaten every week at GFHQ for months. Mr GF (who is a gluten-eater), thinks it is delicious and compares it favourably with wholemeal wheat bread. My own recollections may be shady, but I would agree that it certainly comes darn close, both for texture and flavour.
But he goes further… Mr GF thinks my gluten free wholemeal bread is actuallybetterthan wheat bread. Of course, I could tell myself that he is just being nice because I am married to him. But I know that he (and indeed Miss GF) are my harshest critics. These guys don’t beat around the bush when they don’t like something, or when they think food isn’t up to standard… THIS bread surpasses the grade with both of them.
Don’t just take our word for it though. Since I first shared my gluten free brown bread recipe in July 2019, I’ve had a steady stream of excited thank you messages from those who have tried it. Some have been from family and friends. But more importantly, the feedback I have had from readers and gluten-free home-bakers, has made all those months of effort worth every second. I am both humbled by the feedback and proud of my achievement and the joy it has given.
Some of the feedback from people who have made this bread
- N via FB: “I’ve just made this bread. It’s AMAZING!!… OH MY WORD. The texture is awesome, so soft but still with substance; the taste is fabulous too. Thank you so much. I’ve been looking for a recipe like this for years.
- K via FB : “Shut the front door… the Alchemist’s dough-brew even converts to hand-stretched bread rolls!”
- C Via FB : “I made this yesterday… the texture was incredible – it was like eating a slice of real wholemeal bread!… It’s the best I’ve made”
- J via FB : “Just made this bread for the first time… It is just amazing. Thank you so much for this wonderful recipe… The taste is wonderful…”
- S via FB : “Thank you!! I have bread again, yes this is the best GF bread recipe I have ever made, and I can tell you I have made loads and loads…”
- A via FB : “Day 3 and it’s still soft enough to eat without having to toast it…”
- K via FB : “Thank you so much!”… “I don’t mean to be “stalkerish” but your recipe has been a game changer.”
- M via FB : “At last a proper loaf of gluten free bread. Thank you…”
DON’T THINK YOU’RE A BAKER? This GLUTEN FREE Wholemeal BREAD RECIPE IS EASY TO MAKE AND IS GOOD FOR YOU TOO…
I hope this loaf will change the way you feel about gluten free brown bread too… But if you are worried that you are not a baker, I want to reassure you that it is actually very simple and straightforward to make. Sure… there’s a lot in it, but once you have made it a couple of times, you get into a quick rhythm of pre-prepping the dry mix, which makes the rest child’s play. For something as significant as bread, the very small amount of effort required to buy and weigh the flours will absolutely be more than worth it.
But it’s not just the incredible texture promised by this loaf that should have you baking it. This gluten free wholemeal bread will also provide a great nutrition boost. It is full of goodness from the protein-rich wholegrain flours and psyllium husk and flax it contains. It is also enriched with eggs and milk for extra nutritionally-needed Calcium and Vitamin D. Better still, it contains no preservatives and no gums.
WHAT IS THE BEST WAY TO GET INGREDIENTS READY for this GLUTEN FREE Wholemeal BREAD Recipe?
I’m pretty certain you are looking down the list of floursand thinking ‘blimy… there’s a lot of ingredients’. And yes… there are.Sometimes, when you are aiming for gluten free bread perfection, you have topush the boat out. I pretty much threw the entire contents of the larder at thisrecipe in development stage to find the right combinations.
But actually, for the basic recipes below, most of the base flours are in proportion with my tried and tested home-blended rice-free flour blend B. If (like me) you keep a tub of the blend pre-mixed, adding the additional flours will be no trouble at all.
For the oat flour used in the recipe, I would also suggest grinding larger batches at home and keeping in an airtight container ready. It’s easy to do and is cheaper and more accessible than hunting down pre-ground oat flour. I also have a small airtight container of home-ground psyllium husk in my larder. You may however be able to source it already powdered… Many health stores stock it.
Top Tip for always having the best gluten free Brown bread mix for you when you need it
Once you have tried and loved this gluten free bread recipe, you may find you want to eat it regularly. To make sure you always have the best gluten free wholemeal bread mix available, I suggest the following : Keep a separate air-tight container for bread-mixing. Then when you get a spare moment (perhaps waiting for something to cook), mix up all the dry ingredients, pop the lid on, shake and set aside. You now have your very own brown bread mix ready and waiting! It’s that simple.
And it means that when you are ready to bake, making the dough literally takes 20 minutes. Add on the time to prove and bake, and you can have your loaf ready to eat in not much more than an hour. I may have it down to a fine art, but really, it is so easy once you have made it a couple of times… I promise.
Can I buy this gluten free Wholemeal bread recipe as a brown bread mix?
I did give consideration to marketing my gluten free wholemeal bread as a bread mix. It would however, have taken some time to achieve. Having already published the recipe on Gluten Free Alchemist, I was also sure that (by the time I could navigate the food business) the learning which went into my making this bread work would have been taken and marketed by someone else. And it has. To be honest, although I may be missing out on a hoped-for business venture, I know that the magic in this bread is available to all and that everyone has the capacity to make their very own bread mix in a cost-effective way…
It also means that this bread recipe is truly accessible to all (and without removing any of the nutritional ingredients for those who can still eat them). So many possible substitutions have been requested, that in hindsight, it seemed more helpful to provide different recipes with alternative flour blends and substitution advice for everything else. To make it as easy as possible, I can now offer a FREE helpful guide to the other substitutions that were being requested.
Where to Source your gluten free wholemeal bread flours
To find the flours needed to make this gluten free brown bread, I recommend a couple of options. Firstly, it is always worth checking with your local health food shop (independents are particularly willing to order in for you, if they don’t have them already). Or alternatively, buy your flours on-line. If you are buying several bags at a time, your postage will be minimal or nothing. Just make sure to double-check the GF status of any flour you buy.
In the UK, I can recommend bothHealthy SuppliesandShipton Millas good gluten free flour sources. If you are outside the UK, you probably know where to try better than I would. But if you are not sure, I would suggest using a search engine and shopping around.
For those of you who are reluctant to try flour-blending (although it’s really not tricky and works out cheaper than buying a nutritionally-comparative commercial blend), it’s fine to try making this gluten free bread recipe with a good shop-bought alternative. I have tested the recipe with a pre-blended flour produced by the Free From Fairy(see version 4 of the recipe), but readers also report good results with a number of other no or low-rice flour blends. This particular gluten free bread recipe seems to be very adaptable.
Can I make this gluten free Brown bread dairy free or vegan?
For those of you who cannot eat dairy, the recipe is easyto make dairy-free. In the printable recipes below, the dairy free options areclearly indicated. If you don’t have any milk powder, then just make a simple switchof liquid milk in equal volume to water and leave out the powder.
For those of you who are vegan or cannot eat eggs, I’ve heard you! My Gluten Free Vegan Bread recipe is now available. Because it has required a slightly different formulation to ensure adequate structure and good texture, I have decided to keep that recipe separate from the non-vegan versions given here.
I am intolerant to oats. Can I make an Oat-Free Version of this gluten free brown bread?
The simple answer is yes! Following the original recipe being posted in 2019, I received a number of requests for the best way to substitute the oats. I have now developed and tested an oat-free version of this gluten free wholemeal bread recipe which is as good as the original. This recipe has now been added on a separate printable recipe card below (5). You can also (I am told, but haven’t tried it) use additional Free From Fairy flour in place of the oats in version 4.
For those of you who are either corn or buckwheat-intolerant,see recipe 3 which was previously developed.
Indeed, I have actually tested the recipe with dozens of flour combinations to get to the best gluten free brown bread recipes I share with you here. If there are any other flours listed that you are unable to tolerate, please message me direct and I will suggest alternative substitutions.
What tin should I use to bake gluten free bread?
Although this gluten free wholemeal bread can be made in any bread tin, I would advise using one with higher sides to provide the best structure and heat distribution to the loaf while rising and baking. Gluten free flours tend to be heavier than ‘usual’ flours and the dough tends to be wetter. Thus gluten free bread dough needs a little more support.
I usually make my gluten free bread using two one-pound loaf tins, because that’s a good size for our needs and I can freeze the second loaf for later. But the recipe works well as a larger loaf too. The best tins I have found for gluten free bread are these Masterclass box sided carbon-steel tins. They are also available in two-pound size for a larger loaf. Alternatively, there is a similar tin from a different manufacturer which is slightly longer, or a slightly smaller version from the same supplier.
Can I freeze this bread?
Yes. This gluten free wholemeal will freeze well (although may lose a tiny bit of ‘elasticity’ once defrosted). It is best to freeze on the day of baking for optimum freshness. Also make sure it is well wrapped in a sealed bag before freezing. I have just one bag that I recycle for each batch to save on plastic waste.
Can I make this bread in a bread-maker?
While it is possible to make this recipe using a bread-maker, because of the stiffness of the batter, it can be difficult to get to rise evenly in the pan. Thus it needs a lot of attention during the bread-making process and you still need to pre-mix the dry and wet ingredients separately.
However… Gluten Free Alchemist is excited to share an incredible, specially formulated recipe for gluten free (NON-VEGAN) wholemeal bread that can be made in a bread machine/bread maker. And also a Gluten Free VEGAN Bread Machine Loaf recipe. There are two options on each post… one with oats and one free from oats and corn.
Can I make other ingredient substitutions when making Gluten Free Wholemeal?
Yes! There are a number of other changes you can make to this non-vegan wholemeal bread recipe, dependent on what you have available in your larder or what you can/can’t eat. Use the subscription link below to get my FREE wholemeal gluten free bread recipe Substitution Guide. Not only will it give you the best alternatives for non-flour ingredients, but I’ve also included a list of Frequently Asked Questions and timing-advice for making different-sized loaves and rolls.
I am really hoping you love this recipe and that it brings you as much happiness as it has for us and others. As always, if you do make it, I would absolutely LOVE to hear from you. Comment below, or take a picture and tag me on social media (Facebook; Instagram; Twitter). And if you make it and love it, please share with your free from friends and leave a star rating via the comments or recipe card.
I have provided 5 separate recipe card Versions for my Gluten Free Brown Bread recipe :
** © 2019-2024 Kate Dowse All Rights Reserved. Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist. Or use for commercial purposes without prior agreement**
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4.70 from 33 votes
Wholemeal Gluten Free Bread Recipe – Version 1 (Original)
A perfect gluten free wholemeal brown loaf made with oat & other wholegrain flours. This easy-to-make loaf stays fresh for days, makes amazing sandwiches, toasts beautifully & tastes delicious. Freezes well.
Prep Time25 minutes mins
Cook Time25 minutes mins
Proving25 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Bread
Cuisine: British, Gluten Free, optional dairy free
Keyword: gluten free baking, gluten free bread, wholemeal
Servings: 28
Calories per serving: 80.6kcal
Author: Gluten Free Alchemist – Kate Dowse
Key equipment
airtight container (to mix dry ingredients)
measuring jug
kettle/microwave
silicone/wooden spoon or spatula
Oven
Ingredients
- 250 g Gluten Free Alchemist Rice Free Blend B see NOTES for B blend and flour ratios
- 130 g gluten free oat flour To make at home : grind GF oats in a blender
- 18 g milled flax seed
- 35 g ground psyllium husk grind in a blender (not 'psyllium powder')
- 1 tsp fine sea salt
- ½ tsp bicarbonate of soda
- 3 tbsp dried milk powder or 2 tablespoons coconut milk powder
- 7 g INSTANT dried yeast I use Allinsons Easy Bake –Note : This is an INSTANT yeast
- 3 large eggs combined weight in shells 195-200g
- 3 tbsp sunflower or olive oil or alternative
- 1 tbsp runny honey
- 1½ tsp lemon juice
- 390 g/ml hand-warm water
- A little extra oil/butter and brown rice flour/sorghum or buckwheat flour to coat the inside of the bread tins
Instructions
Mix together the dry ingredients (flours, oat, flax, psyllium husk, salt, bicarbonate of soda, milk powder and yeast) in an airtight container and shake vigorously to blend.
Very lightly grease the inside of the bread tin(s) using either a little butter or oil, base line the tin with a piece of baking paper (cut to size) and then gently coat the sides of the tin with a light dusting of brown rice flour/buckwheat flour/sorghum flour (put a teaspoon of flour in the tin and gently turn from side to side until coated. Tip out any excess).
In a large bowl, lightly beat together the eggs, oil, honey and lemon juice to combine.
Add the warm water and briefly whisk through to mix with the other wet ingredients. It will foam slightly, but this is fine.
Whilst the liquid is still warm, add the dry ingredients and beat with a silicone/wooden spoon/spatula until well blended.
Place the bowl to one side and leave to sit for 3 to 5 minutes to enable the flours to absorb the liquid, before thoroughly beating again. You should now have a dough ‘batter’ that resembles very thick porridge.
Transfer the batter into the tin(s) and using the back of a spoon (dipped in cold water), smooth the top(s).
Place the tins in a warm place to rise for about 30-40 minutes (if proving at room temperature, the dough will require up to an hour to rise) – I place the tins on a folded tea towel in the oven at about 70C for a perfect prove (the bread should rise approx 3 to 4 cm above the tin with a gently rounded top).
Pre-heat the oven to 180 C/350 F/Gas 4. When the dough has risen, bake for about 25 minutes (small loaf) to 40 minutes (large loaf) until nicely browned.
Remove from the oven and take out of the tins (you may need to gently release the sides using a spatula or flat knife) and leave to cool on a wire rack.
As with all bread, this loaf is easiest to cut when left to cool completely, although (unlike most gluten free bread) it tastes totally delicious when still warm.
Wrap in clingfilm or put in a sealable bag to store and keep fresh. Store at room temperature if possible.
Notes
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
Gluten Free Alchemist Rice Free Flour Blend B can be found on the Page.
Specific Flour Ratios : Equivalent to 50g sorghum flour; 25g white teff flour; 25g buckwheat flour; 80g tapioca starch flour; 30g potato starch flour; 40g corn flour (starch)
The time taken to prove and bake will vary dependent on the size of loaf.
If you cannot eat dairy, substitute the milk powder with a dairy-free alternative (depending on the milk-base, the flavour may be affected slightly, although I have used coconut milk powder and it has not been noticeable). You can also use liquid milk to replace the water (at the same volume) and leave out the milk powder.
I have tested this recipe on a huge variety of flour combinations. You may find on occasion, that as the loaf cools, it sucks in slightly at the sides. This will not affect the flavour, texture or crumb of the final loaf.
Nutrition
Calories: 80.6kcal | Carbohydrates: 11.3g | Protein: 2.8g | Fat: 3.1g | Saturated Fat: 0.5g | Cholesterol: 22.8mg | Sodium: 120.4mg | Potassium: 47.6mg | Fiber: 2.3g | Sugar: 1.4g | Vitamin A: 50.3IU | Vitamin C: 0.2mg | Calcium: 23.4mg | Iron: 0.6mg
Tried this recipe?Tag @glutenfreealchemist #glutenfreealchemist
© 2019-2024 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
** © 2019-2024 Kate Dowse All Rights Reserved. Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist. Or use for commercial purposes without prior agreement**
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4.66 from 26 votes
Wholemeal Gluten Free Bread Recipe – Version 2 – slightly more earthy & dark
A perfect gluten free wholemeal brown loaf made with oat and other wholegrain flours. This easy-to-make loaf stays fresh for days, makes amazing sandwiches, toasts beautifully and tastes delicious. Freezes well.
Prep Time25 minutes mins
Cook Time25 minutes mins
Proving25 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Bread
Cuisine: British, Gluten Free, optional dairy free
Keyword: gluten free baking, gluten free bread, wholemeal
Servings: 28
Calories per serving: 82.9kcal
Author: Gluten Free Alchemist – Kate Dowse
Key equipment
airtight container (to mix dry ingredients)
loaf tins (2x 1 pound/1x 2 pound)
measuring jug
kettle/microwave
silicone/wooden spoon or spatula
Oven
Ingredients
- 160 g Gluten Free Alchemist Rice Free Blend B See NOTES for specific flour ratios & B blend.
- 90 g additional teff flour white or brown
- 130 g gluten free oat flour To make at home : grind GF oats in a blender
- 18 g milled flax seed
- 35 g ground psyllium husk grind in a blender (not 'psyllium powder')
- 1 tsp fine sea salt
- ½ tsp bicarbonate of soda
- 3 tbsp dried milk powder or 2 tablespoons coconut milk powder
- 7 g INSTANT dried yeast I use Allinsons Easy Bake –Note : This is an INSTANT yeast
- 3 large eggs combined weight in shells 195-200g
- 3 tbsp sunflower or olive oil or alternative
- 1 tbsp runny honey
- 1½ tsp lemon juice
- 390 g/ml hand-warm water
- Extra oil/butter and brown rice flour/sorghum or buckwheat flour to coat the inside of the bread tins
Instructions
Mix together the dry ingredients (flours, oat, flax, psyllium husk, salt, bicarbonate of soda, milk powder and yeast) in an airtight container and shake vigorously to blend.
Very lightly grease the inside of the bread tin(s) using either a little butter or oil, base line the tin with a piece of baking paper (cut to size) and then gently coat the sides of the tin with a light dusting of brown rice flour/buckwheat flour/sorghum flour (put a teaspoon of flour in the tin and gently turn from side to side until coated. Tip out any excess).
In a large bowl, lightly beat together the eggs, oil, honey and lemon juice to combine.
Add the warm water and briefly whisk through to mix with the other wet ingredients. It will foam slightly, but this is fine.
Whilst the liquid is still warm, add the dry ingredients and beat with a silicone/wooden spoon/spatula until well blended.
Place the bowl to one side and leave to sit for 3 to 5 minutes to enable the flours to absorb the liquid, before thoroughly beating again. You should now have a dough ‘batter’ that resembles very thick porridge.
Transfer the batter into the tin(s) and using the back of a spoon (dipped in cold water), smooth the top(s).
Place the tins in a warm place to rise for about 30-40 minutes (if proving at room temperature, the dough will require up to an hour to rise) – I place the tins on a folded tea towel in the oven at about 70C for a perfect prove (the bread should rise approx 3 to 4 cm above the tin with a gently rounded top).
Pre-heat the oven to 180 C/350 F/Gas 4. When the dough has risen, bake for about 25 minutes (small loaf) to 40 minutes (large loaf) until nicely browned.
Remove from the oven and take out of the tins (you may need to gently release the sides using a spatula or flat knife) and leave to cool on a wire rack.
As with all bread, this loaf is easiest to cut when left to cool completely, although (unlike most gluten free bread) it tastes totally delicious when still warm.
Wrap in clingfilm or put in a sealable bag to store and keep fresh. Store at room temperature if possible.
Notes
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
Gluten Free Alchemist Rice Free Flour Blend B can be found on the Page.
Specific Individual Flour Ratios : Equivalent to 32g sorghum flour; 16g white teff flour; 16g buckwheat flour; 51g tapioca starch flour; 19g potato starch flour; 26g corn flour (starch)
The time taken to prove and bake will vary dependent on the size of loaf.
If you cannot eat dairy, substitute the milk powder with a dairy-free alternative (depending on the milk-base, the flavour may be affected slightly, although I have used coconut milk powder and it has not been noticeable). You can also use liquid milk to replace the water (at the same volume) and leave out the milk powder.
I have tested this recipe on a huge variety of flour combinations. You may find on occasion, that as the loaf cools, it sucks in slightly at the sides. This will not affect the flavour, texture or crumb of the final loaf.
Nutrition
Calories: 82.9kcal | Carbohydrates: 11.5g | Protein: 2.9g | Fat: 3.1g | Saturated Fat: 0.5g | Cholesterol: 22.8mg | Sodium: 120.9mg | Potassium: 47.6mg | Fiber: 2.4g | Sugar: 1.3g | Vitamin A: 50.3IU | Vitamin C: 0.2mg | Calcium: 26.6mg | Iron: 0.8mg
Tried this recipe?Tag @glutenfreealchemist #glutenfreealchemist
© 2019-2024 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
** © 2019-2024 Kate Dowse All Rights Reserved. Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist. Or use for commercial purposes without prior agreement**
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4.78 from 22 votes
Wholemeal Gluten Free Bread Recipe – Version 3 – No Corn; No Buckwheat
A perfect gluten free wholemeal brown loaf made with oat and other wholegrain flours. This easy-to-make loaf stays fresh for days, makes amazing sandwiches, toasts beautifully and tastes delicious. Freezes well.
Prep Time25 minutes mins
Cook Time25 minutes mins
Proving25 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Bread
Cuisine: British, Gluten Free, optional dairy free
Keyword: gluten free baking, gluten free bread, wholemeal
Servings: 28
Calories per serving: 86.1kcal
Author: Gluten Free Alchemist – Kate Dowse
Key equipment
airtight container (to mix dry ingredients)
loaf tins (2x 1 pound/1x 2 pound)
measuring jug
kettle/microwave
silicone/wooden spoon or spatula
Oven
Ingredients
- 80 g sorghum flour
- 80 g teff flour white or brown
- 60 g tapioca starch flour
- 30 g potato starch flour
- 130 g gluten free oat flour To make at home : grind GF oats in a blender
- 18 g milled flax seed
- 35 g ground psyllium husk grind in a blender (not 'psyllium powder')
- 1 tsp fine sea salt
- ½ tsp bicarbonate of soda
- 3 tbsp dried milk powder or 2 tablespoons coconut milk powder
- 7 g INSTANT dried yeast I use Allinsons Easy Bake– Note: This is an INSTANT yeast
- 3 large eggs combined weight in shells 195-200g
- 3 tbsp sunflower or olive oil or alternative
- 1 tbsp runny honey
- 1½ tsp lemon juice
- 390 g/ml hand-warm water
- Extra oil/butter and brown rice flour/sorghum or buckwheat flour to coat the inside of the bread tins
Instructions
Mix together the dry ingredients (flours, oat, flax, psyllium husk, salt, bicarbonate of soda, milk powder and yeast) in an airtight container and shake vigorously to blend.
Very lightly grease the inside of the bread tin(s) using either a little butter or oil, base line the tin with a piece of baking paper (cut to size) and then gently coat the sides of the tin with a light dusting of brown rice flour/sorghum flour (put a teaspoon of flour in the tin and gently turn from side to side until coated. Tip out any excess).
In a large bowl, lightly beat together the eggs, oil, honey and lemon juice to combine.
Add the warm water and briefly whisk through to mix with the other wet ingredients. It will foam slightly, but this is fine.
Whilst the liquid is still warm, add the dry ingredients and beat with a silicone/wooden spoon/spatula until well blended.
Place the bowl to one side and leave to sit for 3 to 5 minutes to enable the flours to absorb the liquid, before thoroughly beating again. You should now have a dough ‘batter’ that resembles very thick porridge.
Transfer the batter into the tin(s) and using the back of a spoon (dipped in cold water), smooth the top(s).
Place the tins in a warm place to rise for about 30-40 minutes (if proving at room temperature, the dough will require up to an hour to rise) – I place the tins on a folded tea towel in the oven at about 70C for a perfect prove (the bread should rise approx 3 to 4 cm above the tin with a gently rounded top).
Pre-heat the oven to 180 C/350 F/Gas 4. When the dough has risen, bake for about 25 minutes (small loaf) to 40 minutes (large loaf) until nicely browned.
Remove from the oven and take out of the tins (you may need to gently release the sides using a spatula or flat knife) and leave to cool on a wire rack.
As with all bread, this loaf is easiest to cut when left to cool completely, although (unlike most gluten free bread) it tastes totally delicious when still warm.
Wrap in clingfilm or put in a sealable bag to store and keep fresh. Store at room temperature if possible.
Notes
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
The time taken to prove and bake will vary dependent on the size of loaf.
If you cannot eat dairy, substitute the milk powder with a dairy-free alternative (depending on the milk-base, the flavour may be affected slightly, although I have used coconut milk powder and it has not been noticeable). You can also use liquid milk to replace the water (at the same volume) and leave out the milk powder.
I have tested this recipe on a huge variety of flour combinations. You may find on occasion, that as the loaf cools, it sucks in slightly at the sides. This will not affect the flavour, texture or crumb of the final loaf.
Nutrition
Calories: 86.1kcal | Carbohydrates: 12.6g | Protein: 2.6g | Fat: 3g | Saturated Fat: 0.5g | Cholesterol: 22.8mg | Sodium: 121.6mg | Potassium: 67.2mg | Fiber: 2.1g | Sugar: 1.2g | Vitamin A: 50.3IU | Vitamin C: 0.2mg | Calcium: 23.4mg | Iron: 0.7mg
Tried this recipe?Tag @glutenfreealchemist #glutenfreealchemist
© 2019-2024 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
** © 2019-2024 Kate Dowse All Rights Reserved. Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist. Or use for commercial purposes without prior agreement**
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4.69 from 22 votes
Wholemeal Gluten Free Bread Recipe – Version 4 – using Free From Fairy plain flour
A perfect gluten free wholemeal brown loaf made with oat and other wholegrain flours. This easy-to-make loaf stays fresh for days, makes amazing sandwiches, toasts beautifully and tastes delicious. Freezes well.
Prep Time25 minutes mins
Cook Time25 minutes mins
Proving25 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Bread
Cuisine: British, Gluten Free, optional dairy free
Keyword: gluten free baking, gluten free bread, wholemeal
Servings: 28
Calories per serving: 80.6kcal
Author: Gluten Free Alchemist – Kate Dowse
Key equipment
airtight container (to mix dry ingredients)
loaf tins (2x 1 pound/1x 2 pound)
measuring jug
kettle/microwave
silicone/wooden spoon or spatula
Oven
Ingredients
- 250 g Free From Fairy plain gluten free flour
- 130 g gluten free oat flour To make at home : grind GF oats in a blender
- 18 g milled flax seed
- 35 g ground psyllium husk grind in a blender (not 'psyllium powder')
- 1 tsp fine sea salt
- ½ tsp bicarbonate of soda
- 3 tbsp dried milk powder or 2 tablespoons coconut milk powder
- 7 g INSTANT dried yeast I use Allinsons Easy Bake– Note : This is an INSTANT yeast
- 3 large eggs combined weight in shells 195-200g
- 3 tbsp sunflower or olive oil or alternative
- 1 tbsp runny honey
- 1½ tsp lemon juice
- 390 g/ml hand-warm water
- A little extra oil/butter and brown rice, sorghum or buckwheat flour to coat the inside of the bread tins
Instructions
Mix together the dry ingredients (flours, oat, flax, psyllium husk, salt, bicarbonate of soda, milk powder and yeast) in an airtight container and shake vigorously to blend.
Very lightly grease the inside of the bread tin(s) using either a little butter or oil, base line the tin with a piece of baking paper (cut to size) and then gently coat the sides of the tin with a light dusting of brown rice flour/buckwheat flour/sorghum flour (put a teaspoon of flour in the tin and gently turn from side to side until coated. Tip out any excess).
In a large bowl, lightly beat together the eggs, oil, honey and lemon juice to combine.
Add the warm water and briefly whisk through to mix with the other wet ingredients. It will foam slightly, but this is fine.
Whilst the liquid is still warm, add the dry ingredients and beat with a silicone/wooden spoon/spatula until well blended.
Place the bowl to one side and leave to sit for 3 to 5 minutes to enable the flours to absorb the liquid, before thoroughly beating again. You should now have a dough ‘batter’ that resembles very thick porridge.
Transfer the batter into the tin(s) and using the back of a spoon (dipped in cold water), smooth the top(s).
Place the tins in a warm place to rise for about 30-40 minutes (if proving at room temperature, the dough will require up to an hour to rise) – I place the tins on a folded tea towel in the oven at about 70C for a perfect prove (the bread should rise approx 3 to 4 cm above the tin with a gently rounded top).
Pre-heat the oven to 180 C/350 F/Gas 4. When the dough has risen, bake for about 25 minutes (small loaf) to 40 minutes (large loaf) until nicely browned.
Remove from the oven and take out of the tins (you may need to gently release the sides using a spatula or flat knife) and leave to cool on a wire rack.
As with all bread, this loaf is easiest to cut when left to cool completely, although (unlike most gluten free bread) it tastes totally delicious when still warm.
Wrap in clingfilm or put in a sealable bag to store and keep fresh. Store at room temperature if possible.
Notes
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
The time taken to prove and bake will vary dependent on the size of loaf.
If you cannot eat dairy, substitute the milk powder with a dairy-free alternative (depending on the milk-base, the flavour may be affected slightly, although I have used coconut milk powder and it has not been noticeable). You can also use liquid milk to replace the water (at the same volume) and leave out the milk powder.
I have tested this recipe on a huge variety of flour combinations. You may find on occasion, that as the loaf cools, it sucks in slightly at the sides. This will not affect the flavour, texture or crumb of the final loaf.
Nutrition
Calories: 80.6kcal | Carbohydrates: 11.3g | Protein: 2.8g | Fat: 3.1g | Saturated Fat: 0.5g | Cholesterol: 22.8mg | Sodium: 120.4mg | Potassium: 47.6mg | Fiber: 2.3g | Sugar: 1.4g | Vitamin A: 50.3IU | Vitamin C: 0.2mg | Calcium: 23.4mg | Iron: 0.6mg
Tried this recipe?Tag @glutenfreealchemist #glutenfreealchemist
© 2019-2024 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
** © 2019-2024 Kate Dowse All Rights Reserved. Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist. Or use for commercial purposes without prior agreement**
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4.72 from 25 votes
Wholemeal Gluten Free Bread Recipe – Version 5 : Oat-Free & Corn-Free
A perfect gluten free wholemeal brown loaf made with wholegrain flours. This easy-to-make loaf stays fresh for days, makes amazing sandwiches, toasts beautifully & tastes delicious. Freezes well.
Prep Time25 minutes mins
Cook Time25 minutes mins
Proving25 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Bread
Cuisine: British, Gluten Free, optional dairy free
Keyword: gluten free baking, gluten free bread, wholemeal
Servings: 28
Calories per serving: 83.4kcal
Author: Gluten Free Alchemist – Kate Dowse
Key equipment
airtight container (to mix dry ingredients)
measuring jug
kettle/microwave
silicone/wooden spoon or spatula
Oven
Ingredients
- 100 g sorghum flour
- 100 g teff flour I use white teff flour
- 100 g tapioca starch flour
- 40 g buckwheat flour
- 40 g potato starch flour
- 18 g milled flax seed
- 35 g ground psyllium husk grind in a blender (not 'psyllium powder')
- 1 tsp fine sea salt
- ½ tsp bicarbonate of soda
- 3 tbsp dried milk powder or 2 tablespoons coconut milk powder
- 7 g INSTANT dried yeast I use Allinsons Easy Bake– Note: This is an INSTANT yeast
- 3 large eggs combined weight in shells 195-200g
- 3 tbsp sunflower or olive oil or alternative
- 1 tbsp runny honey
- 1½ tsp lemon juice
- 390 g/ml hand-warm water approx 46 C/114 F
- A little extra oil/butter and brown rice flour/ extra sorghum or buckwheat flour to coat the inside of the bread tins
Instructions
Mix together the dry ingredients (flours, flax, psyllium husk, salt, bicarbonate of soda, milk powder and yeast) in an airtight container and shake vigorously to blend.
Very lightly grease the inside of the bread tin(s) using either a little butter or oil, base line the tin with a piece of baking paper (cut to size) and then gently coat the sides of the tin with a light dusting of brown rice flour/buckwheat flour/sorghum flour (put a teaspoon of flour in the tin and gently turn from side to side until coated. Tip out any excess).
In a large bowl, lightly beat together the eggs, oil, honey and lemon juice to combine.
Add the warm water and briefly whisk through to mix with the other wet ingredients. It will foam slightly, but this is fine.
Whilst the liquid is still warm, add the dry ingredients and beat with a silicone/wooden spoon/spatula until well blended.
Place the bowl to one side and leave to sit for 3 to 5 minutes to enable the flours to absorb the liquid, before thoroughly beating again. You should now have a dough ‘batter’ that resembles very thick porridge.
Transfer the batter into the tin(s) and using the back of a spoon (dipped in cold water), smooth the top(s).
Place the tins in a warm place to rise for about 30-40 minutes (if proving at room temperature, the dough will require up to an hour to rise) – I place the tins on a folded tea towel in the oven at about 70C for a perfect prove (the bread should rise approx 3 to 4 cm above the tin with a gently rounded top).
Pre-heat the oven to 180 C/350 F/Gas 4. When the dough has risen, bake for about 25 minutes (small loaf) to 40 minutes (large loaf) until nicely browned.
Remove from the oven and take out of the tins (you may need to gently release the sides using a spatula or flat knife) and leave to cool on a wire rack.
As with all bread, this loaf is easiest to cut when left to cool completely, although (unlike most gluten free bread) it tastes totally delicious when still warm.
Wrap in clingfilm or put in a sealable bag to store and keep fresh. Store at room temperature if possible.
Notes
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
The time taken to prove and bake will vary dependent on the size of loaf.
If you cannot eat dairy, substitute the milk powder with a dairy-free alternative (depending on the milk-base, the flavour may be affected slightly, although I have used coconut milk powder and it has not been noticeable). You can also use liquid milk to replace the water (at the same volume) and leave out the milk powder.
I have tested this recipe on a huge variety of flour combinations. You may find on occasion, that as the loaf cools, it sucks in slightly at the sides. This will not affect the flavour, texture or crumb of the final loaf.
Nutrition
Calories: 83.4kcal | Carbohydrates: 13.1g | Protein: 2.3g | Fat: 2.7g | Saturated Fat: 0.5g | Cholesterol: 22.8mg | Sodium: 121.2mg | Potassium: 64.1mg | Fiber: 2.1g | Sugar: 1.2g | Vitamin A: 50.3IU | Vitamin C: 0.2mg | Calcium: 23.2mg | Iron: 0.6mg
Tried this recipe?Tag @glutenfreealchemist #glutenfreealchemist
© 2019-2024 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
This post was originally published on 30th July 2019 and updated on 26th February 2020
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