Crusty Whole Grain Gluten Free Bread Recipes

BEST WHOLE GRAIN GLUTEN-FREE BREAD FOR A BREAD MACHINE

Steps:

• Mix cornstarch, millet flour, tapioca flour, rice flour, teff flour, ground flax, psyllium husk, and guar gum in a bowl.
• Place eggs, warm water, canola oil, vinegar, sugar, yeast, cornstarch mixture, salt, and milk in a bread machine pan in the order listed, or in the order listed by the manufacturer. Stir gently with a wooden spoon to combine yeast with the rest of the ingredients.
• Run "rapid bake" cycle for 2 hours. Select "dark" crust setting; bake for 50 minutes.

CRUSTY WHOLE WHEAT ITALIAN BREAD

Steps:

• ----ForBread Machine----.
• Add all ingredients except cornmeal to bread machine pan in the order recommended by your machine's manufacturer.
• Select dough cycle and start machine.
• ----ConventionalMethod----.
• In large bowl, dissolve yeast, brown sugar, and ginger in warm water.
• Let stand 5 minutes until yeast foams.
• Add salt and bread flour; beat well.
• Stir in whole wheat flour to make a stiff dough.
• Turn out onto lightly floured board and knead 10 minutes or until dough is springy, smooth and satiny.
• Wash bowl, grease it, and add dough to bowl; turn over to grease top.
• Let rise in a warm place until doubled in bulk, about 1 hour.
• ----Shapingand Baking----.
• Lightly oil or grease a 14x17" baking sheet and sprinkle with cornmeal; set aside.
• Punch down the dough.
• Divide in half and, on a lightly floured surface, shape into long loaves, rolling each piece first into a 5x12" rectangle, then rolling each up along the long side to make a long, narrow loaf.
• Pinch edges to seal, and taper ends.
• Place loaves, seam side down, on prepared baking sheet.
• Let rise until doubled, about 45 minutes.
• Make 4-5 slashes across each loaf with sharp knife or razor blade.
• Brush each loaf with water and sprinkle with whole wheat flour.
• Bake in a preheated 400 degree F oven for 15-20 minutes, until loaves are browned and crisp.
• Remove to a wire rack to cool completely.
• NOTE: I also use a spray bottle filled with water and spray the loaves and oven walls once or twice at 5-minute intervals at the beginning of baking.
• You could also make this into one large oblong loaf or a round loaf, but baking time would need to be increased.

CRUSTY, WHOLE-GRAIN GLUTEN FREE BREAD

Steps:

• 1. Combine the molasses, 1 cup of warm water and the yeast. Mix together and set aside to proof (5-10 min) 2. In a high-speed blender, combine chia seeds and buckwheat groats. Process to make a smooth flour. 3. In the bowl of a stand mixer, mix together sorghum flour, potato starch, cornmeal, rice flour and salt. 4. Once the yeast is high and foamy, pour into a large bowl and add the remaining 1 3/4 cup of warm water. Whisk in the ground up chia seeds and buckwheat along with the psyllium husks and olive oil until smooth. Let sit for 1 minute to thicken. Don't let it sit more than 2-3 minutes. 5. With the mixer running, slowly pour the chia mixture into the dry ingredients. Mix well to create a sticky dough. 6. Spoon the into dough a well-oiled bowl. (a narrow, tall bowl works best). Cover and let sit in a warm place for 45-60 minutes or until doubled in size. 7. Preheat your oven to 450F with a large dutch oven inside. 8. Oil a large piece of parchment paper and sprinkle with cornmeal. Very gently remove the dough and roll it (gently!) onto the parchment, taking care not to compact any of the air bubbles in the dough. Moisten your fingers to gently smooth into a loaf shape. 9. Remove the preheated dutch oven from the oven and, carefully, lift the parchment paper with the dough into the hot dutch oven (paper and dough). Brush the top of the loaf with extra olive oil. 10. Cover and place in the oven. Bake covered for 40 minutes. Then remove the lid and continue baking for an additional 15-20 minutes, until the top is golden. 11. Remove the bread from the oven and let it cool for 5 minutes in the pan. Turn the loaf out onto a cooling rack and let cool for 1 full hour, this allows the crust to develop more crunch.