For those that need to be gluten-free (GF), store-bought GF breads are often a major letdown. Not only do they typically taste like cardboard, they’re loaded with highly refined ingredients. These types of GF grains and starches have a high glycemic index that’ll send you on a blood sugar roller coaster and are far from “healthy.” This recipe is one of the moistest, fluffiest ones I’ve experimented with. The chia seeds and psyllium husks kick up the fiber content, helping you with healthy elimination.
It does use quite a variety of GF whole grains, but I personally like to have my pantry stocked with plenty of whole grain GF options to meet all of my baking needs. I’ll link to my favorite products for the more unusual flours.
While I don’t bake bread every week, a few of my clients have found bread-making to be an important part of their weekly routine. One client’s son who has an auto-immune condition and needs to be on a GF diet now asks for this recipe when it hasn’t been made. That’s always a good sign! #kidapproved
Preparation Time: about 2 hours and 45 minutes total
Yield: 1 standard loaf
For the Yeast:
1 tablespoon dry, active yeast
2½ cups warm water
2 tablespoons honey
For the “Dry” Ingredients:
¾ cup blanched almond flour
1 cup arrowroot starch
½ cup brown rice flour
½ cup stone-ground cornmeal
½ cup sweet potato flour
1¼ cup sweet white sorghum flour, plus more as needed
1½ teaspoons sea salt
For the “Wet” Ingredients:
⅓ cup ground chia seeds
⅓ cup whole psyllium husks
4 teaspoons extra-virgin olive or avocado oil, divided
Pre-heat the oven to 375 degrees F.
Add the yeast, water and honey to a medium-sized mixing bowl and whisk to combine. Allow the yeast to “proof” or get nice and bubbly for about 10 minutes. If the yeast does not activate, you may have a bad batch of yeast and will need to start the process over again.
In the meantime, in a separate large mixing bowl, add the almond flour, arrowroot, brown rice, cornmeal, sweet potato, sorghum and salt. Stir to combine.
Then mix together the chia and psyllium in a separate bowl and measure out 2 tablespoons of oil. Add these ingredients to the yeast mixture, once it’s nice and bubbly. Grease a glass bread pan with the remaining oil and set aside.
Then add your “wet” ingredients to the dry bowl and stir with a wooden spoon to combine. You can also use your hands if you don’t mind them getting messy; I prefer to do so myself. Fold the dough over on itself a few times in the bowl to fully combine. Note GF breads do not need to be kneaded. If you find the bread to be too sticky, add a little more of the sorghum or brown rice flour, but be careful, as this recipe should be a little bit stickier than a traditional bread recipe. Pick up the dough and shape it into a ball, patting it all around to make the outside smooth and uniform. Press the dough into the glass-baking dish. Using a sharp paring knife, make a small incision down the middle half of the loaf, leaving each end in tact. Cover with a clean, damp kitchen towel and allow it to rise in a warm kitchen for about an hour. I like to place mine by the pre-heating oven.
Once the bread has about doubled in volume, bake for 50-60 minutes until the outside is golden. Allow the bread to cool for about 20 minutes and then remove from the pan with a knife. Cool on a wire cooling rack, slice, serve and enjoy!
Store bread in a plastic bag or breadbox to keep fresh. Recipe keeps well for about 5 days. Slice and freeze if you don’t plan on eating it within the week.