The gluten free bread of our dreams! This Whole Grain Gluten Free Artisan Bread recipe is soft and chewy on the inside with a nice crusty exterior. Made without starches, eggs, or dairy!
- 1 cup brown rice flour
- 1 cup sorghum flour
- 1 cup gluten-free oat flour
- 1/2 cup quinoa flour
- 1 teaspoon sea salt
- 2 1/2 cups warm water, between 105 and 110 degrees
- 1 packet active dry yeast (2 1/2 teaspoons if your yeast is in a jar)
- 2 tablespoons + 1 teaspoon gluten-free brown rice syrup OR honey
- 2 tablespoons olive oil
- 1/3 cup chia seeds, ground into a powder (I use a spice grinder)
- 1/3 cup psyllium husks
- Whisk together all of the dry ingredients in the bowl of a stand mixer. Fit the mixer with the paddle attachment.
- In a bowl, whisk together the water, yeast, and one teaspoon of the brown rice syrup. Let sit for 7 minutes. The mixture should be frothy and smell of warm yeast. Add in the olive oil and remaining brown rice syrup. Slowly whisk in the ground chia seeds and psyllium husks, making sure there are no clumps. Allow this mixture to sit for 3-5 minutes, until thick.
- Add in the wet mixture to the dry. Mix on medium speed until well incorporated and the dough forms a loose ball.
- Remove from the mixer and place in an oiled bowl. Cover with a towel and let rise in a warm, even temperatures place (I usually let mine rise in an off oven with the door closed) for 45 minutes to an hour. The dough should double in size.
- Once the dough has risen, kneed a few times in the bowl. Form into desired shape (see notes) and place on a sheet of parchment paper. Slit the top a few times, drizzle with olive oil, and top with a pinch of course salt. Place a baking stone on the lower middle oven rack. Allow the bread to raise for 30-45 more minutes on the counter while the oven preheats to 375 degrees.The bread should double in size.
- After the second rise, bake the bread in the oven for 70 minutes. Remove from the oven and let the bread cool completely on a wire rack, several hours, before cutting.
– The oat flour can either be purchased at a health food store or made by grinding gluten-free rolled oats in a blender until a fine flour forms.
– If your yeast does not get frothy or bubble once it has sat for 7 minutes, chances are your yeast is dead. I would recommend starting over with new yeast.
– Eat within a few days or store the slices in the freezer. Since there are no preservatives, this loaf will spoil faster than those from the grocery store.
– This loaf bakes best when divided onto two medium sized loaves. I divide the dough in half and shape it into two baguettes. It can also be made into two round loaves, also called boulles.
– If you don’t have a baking stone, a pizza stone works just as well. As a last resort, you could try a sheet tray.
– You want to let the oven preheat during the entire second rise. This ensures that the oven is at an even temperature when baking the loaves.
- Serving Size: 1/4 loaf (1/8th total recipe)
- Calories: 250
- Sugar: 5g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 53g
- Fiber: 24g
- Protein: 5g
Keywords: dairy-free, egg-free, gluten-free, no nightshades, nut-free, soy-free, vegan, vegetarian, oat, sorghum, brown rice, quinoa