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.
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Gluten Free Artisan Bread with Video
- 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 (recipe link in notes) 450 grams
- 3 ounces golden ground flaxseed meal 85 grams
- 1 1/2 ounces non-fat dry milk powder 42 grams
- 3 tablespoons powdered psyllium husk 45 grams
- 1 1/2 teaspoons salt 7.5 grams
- 3/4 teaspoons baking soda 3 grams
- Kitchen Equipment
- 8 inch cast iron pan
- 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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