Gluten Free Whole Grain Bread
When I made the decision to go gluten free, I was a little sad, thinking that I might never enjoy avocado toast or crusty bread with Irish butter ever again.
True Crusty Gluten Free Artisan Bread
I can live without bread most days, but truly who could live without weekend avocado toast? The store-bought gluten free breads just don’t work for me, so I set out to find a crusty bread recipe that would satisfy that comfort food craving.
I found it from the American Test Kitchen. This Gluten Free Artisan Bread Recipe is very straight forward and completely satisfies my desire for a big hunk of bread with soup.
You’ll remember that I made the ATK gluten free pizza here, and we loved it.
If you notice, I’m taking you on my personal ride of baking gluten free with the idea of making very remarkable products, not just some humdrum baked goods made with rice flour.
I don’t want second hand substitutes. I want to make products that can stand on their own.
We believe everyone will love this bread, even if they don’t eat gluten free. Bread is so super challenging because the thing I’m avoiding is the thing I and the world loves about gluten.
Gluten gives the bread that amazing stretch, chew, crustiness. Typically, dough with gluten will rise up and yield a crumb that is soft, yet pulls (the elastic in the gluten does that).
Gluten Free whole grain artisan bread is more challenging, as it will not rise up, but wants to spread out.
Non gluten flours (rice flours mainly) can’t rise up, but with help will bake into a bread that takes you close enough to yield a hearty crusty and soft enough inside which still taste divine.
I love this bread slathered with Irish butter or topped with avocado and olive oil.
Gluten Free Artisan Bread will yield a Crusty Crust
The ingredients that you will need aside from gluten free flour is psyllium husk powder and golden flax meal. I’ve listed all these below for your convenience.
You can use a homemade gluten free flour mix or use your favorite gluten free flour blend. I use Bob’s Red Mill One to One, which I think is excellent. In fact I use all of their products even when I make my own gluten free flour mix.
Baking artisan gluten free whole grain bread can be intimidating, which is why I made a video.
Make Sure to Cool gluten free bread for two hours.
This bread will take a long time to cool, as is typical of gluten free bread, which when hot is gummy. However, this is a worthy bread when a rustic artisan bread is desired.
Once cooled, I slice it and freeze each slice individually. When I want the bread, I either toast it or stick it in the oven. It makes the perfect avocado toast. I think the bread is too heavy for two piece sandwiches, but makes wonderful tartines (open faced sandwiches).
Next week, I’ll be posting one of my most favorite gluten free baked goods, gluten free french bread, so do come back.
More Gluten Free Baking from Spinach Tiger
Gluten Free Biscuits (the most popular food post at Spinach Tiger), with Video
Grain Free, Gluten Free Tortillas YOU MUST TRY
Grain Free Gluten Free Dinner Rolls
Gluten Free Chicken and Biscuits
Gluten Free Pizza Dough with Video
Gluten Free Artisan Bread with Video
Ingredients
- 1 3/4 cups warm water 110 degrees
- 2 tablespoons sugar
- 1 tablespoon instant or rapid-rise yeast
- 2 large eggs
- 15 ounces gluten free flour ORDER HERE
- 3 ounces ground flaxseeds ORDER HERE
- 1 1/2 ounces non-fat dry milk powder ORDER HERE
- 3 tablespoons powdered psyllium husk ORDER HERE
- 1 1/2 teaspoons salt
- 3/4 teaspoons baking soda
- Kitchen Equipment
- 8 inch cast iron pan ORDER HERE
Instructions
- Rapid rise yeast can be directly added to dry ingredients, but I like to still add it to warm water with sugar and allow it to bubble first. After a few minutes, add in eggs.
- Using a stand mixer, mix all dry ingredients together,
- Slowly add liquid mixture and mix for about a minute on medium speed.
- Spray a piece of parchment paper that fits into either a small 8 inch cast iron skillet or a dutch oven. Spray with water, cover loosely with plastic and allow to rise for two hours. Slash top with knife to prevent splitting.
- Preheat oven to 400 degrees.
- Place bread in oven on cast iron griddle or baking sheet. Turn oven down to 350 degrees F. and bake for 90 minutes rotating half way.
- Once out of the oven, cook for two hours before slicing.
- Slice, freeze with parchment between each sheet.
- To eat, either toast bread or place in oven for about 5 minutes at 400 degrees.
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Is this bread baked directly on the oven rack and not in a cast iron pan or dutch oven?
I have made this bread twice now and love it. It comes out the same each time. House smells wonderful as its baking. Already sent link to video to a friend. Thank you!
Its in the 2 hour rising window now, will let you know later how it turns out. My daughter got a kitchen scale for me for my birthday just so I could make this bread! I will keep you posted. BTW…does the whole house smell like fresh baked bread while in the oven?
Goodafternoon. Do you have a recipe for whole wheat bread? I eat the gluten free but my husband does not and I would like to find a good recipe for it. thanks.
No I don’t. But I’m sure you can find one on Pinterest or google.
Angela, Thank you!
Bread was fantastic and crispy, great texture inside. Next time I will put in a bit less of dried milk and sugar, so that the taste is more sour and less sweet.
I guess it is up to everyone to start with this fantastic recipes and then try out own small changes.
cheers, Milan
Commercial yeast does not make artisan bread in any shape or form you might be making gluten free bread but it is not artisan and to every Artisan Baker around the world this is disrespectful and insulting.
Please change the name to commercial yeast bread or something just not artisan
Hey calm down. Don’t take this so seriously. For people eating gluten free because they seriously need to, they understand what this means.
It’s as close as they can get to a certain kind of bread.
I’m very clear about this being gluten free and of course not in any way like a regular bread.
There are many bakers, however, that use commercial yeast to make artisan bread.
You know there is no intention to insult or be disrespectful. If you feel that way, then just move along.
I’m here helping people with celiac disease and gluten sensitive.
Here’s a thought. Get your own blog. Name your own recipes. And, stop being so sensitive. This bread causes no harm.
Well said. Just made this bread after months and months and months searching for the RIGHT recipe. It’s in the oven looking fabulous. Never had any gluten free bread rise. I’m so pleased to have found you and this recipe. Can’t wait to cool and cut into the crusty loaf. THANK YOU SO MUCH. Regards from Cape Town, South Africa
Catherine, What brands did you use? I am in Namibia abd have not seen this particular brand flours.
You have no understanding of how a person with celiac lives. This recipe is perfect for persons with gluten free diet because it’s not by choice but serious medical reasons. I’m so thankful for this recipe and please don’t be sensitive to the naming!
If I can’t find the non fat dry milk, what could I substitute?
I needed a proper recipe for a homemade bread and I found it! Video recipes are perfect, Angela!
Thank you so much Agness.