I am gluten free. I have Celiac disease. To me, it’s stupid to call it a disease, cause it isn’t. Someone is allergic to peanuts, do you say they have a disease? Nope! However, I see it as my tummy just doesn’t digest gluten the way it should. That’s fine. Since switching over to a gluten free diet I have learned a lot about gluten free baking, which isn’t all that hard, it’s kind of like a science experiment every time. So, the kitchen has become my little science lab. 🙂 And I’m feeling so much better in only a few months, that it is worth it for me.
When people hear gluten free, they think you will be lacking. To tell you the truth, a lot of the baking I do now is nearly better than my regular baking. The only stinky part is that you can’t go buy the convenience foods like you once could, a lot of what you make has to be made in your very own kitchen. But that’s not a bad thing, at least you know what is in it then, and you can alter things to suit your tastes.
One of the BEST recipes I’ve come across (and a staple in my new GF diet) is the Whole Grain Sandwich bread from Carrie at Ginger Lemon Girl. Wow! I think I’ve made this bread about 5 times already, and each time I get 2 small loaves. I’ve shared my bread with those in my family, and they all love it too. It is a fantastic recipe, which I’ve tweaked a little to suit my personal tastes. To see the original recipe, you can check out Carrie’s blog HERE.
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I use two 8″ x 4″ loaf pans. It gives you a smaller loaf, but the texture is better than if you used a larger pan.
Ingredients:
Dry Ingredients:
1 cup brown rice flour
1/2 cup white rice flour
1/2 cup sorghum flour
1/2 cup tapioca flour
1/4 cup millet flour
1/4 cup potato starch
3 heaping Tbsp ground flax seeds
1/2 cup dry milk powder
3 tsp xanthan gum
1 tsp. unflavoured gelatin
1 Tbsp pectin
1/2 tsp salt
1/2 cup raw sunflower seeds
Leavening/Proofing Ingredients:
2 1/2 tsp active dry yeast
2 tsp white sugar
1/4 cup warm water (110 degrees)
Wet Ingredients:
1 1/4 cup warm water (110 degrees)
2 eggs, room temperature, beaten
2 egg whites, whisked
1/4 cup margarine, melted
1 Tbsp blackstrap molasses
1 tsp apple cider vinegar
Topping
1 Tbsp sesame seeds
1 Tbsp flax seeds
Directions:
1. Proofing the yeast: Mix together yeast, sugar & warm water. Set this mixture aside to proof. It will begin to smell like yeast & get foamy, as long as your yeast is still active.
2. In the bowl of your mixer, whisk together all dry ingredients. Set aside.
3. In a medium sized bowl, whisk together all wet ingredients. Add proofed yeast to this mixture.
4. Using the paddle attachment of your stand mixer on slow speed, gently pour wet ingredients into the dry ingredients. Mix dough on medium speed for 5-8 minutes. Use a rubber spatula to occasionally scrape down the sides of the mixing bowl. While your dough is mixing, you can prepare your loaf pans.
5. Heat oven to 200 degrees and CUT OFF immediately (this creates a warm place for your bread to rise). Spray loaf pans with non-stick cooking spray or oil, or line with parchment paper.
6. Pour dough into loaf pans (divided evenly).
7. Spray a sheet of plastic wrap with non-stick spray and gently cover the loaf pans, with the sprayed side facing the dough.
8. Place covered pans in the warmed oven and let rise for 30 minutes, or until the dough has risen to the top of the pans. Gently remove plastic wrap.
9. Heat oven to 350 degrees F.
10. Place risen loaves of dough into the preheated oven. Bake for 30 minutes. The crust should be a nice light brown, and a thermometer placed in the middle of the loaf should read about 190 for a finished loaf.
11. Let loaves cool before cutting.
This bread can be left on the counter for a few days, but it is best to store it in the fridge or freezer. It can be “made like fresh” again by microwaving for 10-20 seconds on medium powder.
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Susan says
Good job Jeanine..even with gluten free baking ,your bread is turning out great!!
Lani says
I can’t have xantham gum. What can I replace it with?
Jeanine Friesen says
My friend Megan has a gluten free bread recipe that uses powdered psyllium husk instead of xanthan gum. You can try that recipe: https://www.allergyfreealaska.com/artisan-gluten-free-bread/
Or you can use this “Pixie Dust” xanthan gum replacer: https://simplygluten-free.com/blog/2013/10/pixie-dust.html
Laura says
Lani, I’ve been using konjac powder in place of gums for about a year now. It’s also known as Glucomannan powder. A one pound bag ($23) has lasted me a year +, and I’m constantly baking something with it. I get mine from an Amish store in the middle of nowhere, but have seen it in health food/nutritional shops and Amazon
I usually use more than a 1:1 ratio when xanthan/guar is called for. Start out trying 1/2 times more, then go from there. I use 3 to 4 teaspoons per 3 cups of GF flour when making my French bread, when the original recipe called for 1 teaspoon of xanthan. Chocolate chip cookies get 1 teaspoon vs. 1-3/4 cup GF flour.
Carrie says
Dawn! Looks absolutely beautiful! I love how your bread loaves look like real bread loaves!! Yum!!!
The only thing you might want to change is in the beginning you said it was my “whole wheat” bread… that might confuse people! It’s whole grain, but thankfully wheat free! LOL
I’m so glad you are enjoying it! Your bread is absolutely beautiful!!
Jeanine says
Oops! Whole wheat was a typo, sorry, it’s corrected now. Guess we’re even…I’m Jeanine, not Dawn. 🙂
That bread is worth buying the bread dipping oil for…delicious! 🙂
Carrie says
*sigh* lol… i’m easily confused!! lol one day i’ll get your name right!!
Joelle says
Hi…this loaf looks great! I was just wondering what you would substitute for the dry milk powder, and how much? Thanks!
Jeanine says
Hi Joelle, sorry for the delay!
You could replace the water in the wet ingredients with soy or rice milk, if dairy isn’t an option. You can also leave it out, but then I can’t tell you if it’ll be drier or not, I believe the milk powder makes a moister loaf. HTH, and let me know if you try it!
Anonymous says
Hi, I have 2 questions. 1) Which recipe of Carrie's is this? (I've tried some of her recipes too and I'm curious to know if this is one that I have tried already.)
2) What is the pectin for? (does it add fiber, or maybe is it used as a binder?)
Thanks for your help!
Jeanine says
Hi there,
This recipe is from Carrie's "Favorite Gluten-free Sandwich Bread". I've really been enjoying the bread listed on the side of my blog, I've never had a flop with it!
The pectin, I think that's used as a binder, but I also believe it adds protein to the bread.
Anonymous says
If I don't have white rice flour what should I sub? More brown rice flour? Thanks for your help!
Anonymous says
You must have the magic touch….. I've tried several gf bread recipes including 2 from your page w/ brick like results. I am going to start searching for a good packaged bread.
HEALTHYBAKER says
The bread looks great! It's always encouraging to come across some nice adventurous recipes, that encourage home baking.
One thing though, sadly celiac is a disease and an auto immune disease. A lot of problems come up from people who don't understand it thinking it's an allergy which it isn't and then they don't take it seriously or think you're just being picky.
Amanda and Nick says
I made this last night and it was fantastic! First loaf of home made gluten free bread! So so good 🙂 Thank you so much for posting this recipe! I have almost been a whole year without bread the store bought stuff is so gross.
Brittany says
Celiacs disease and a wheat allergy are two completely different things. Celiacs is an auto-immune disease where wheat gluten triggers the immune system to attack the inner lining of the intestines. It can create serious complications and prevent the body from absorbing nutrients. An allergy is a hypersensitivity that creates an inflammatory response, not the body attacking itself. A wheat allergy and a peanut allergy are similar. Celiacs and a peanut allergy, not even close. We need to be careful and not mislead people into believing that celiacs disease is not serious. Celiacs disease does not always produce symptoms. Someone expecting a reaction like hives or a runny nose (symptoms of allergies) may continue to eat wheat gluten, and seriously harm themselves, when asymptomatic.
Alice Theofan says
Hi Jeannie!
I have been making your wonderful gluten free bread into buns for over a year now and they work out perfect every time!!! Now my husbands Dr. says that he needs to eat more whole grain in his diet and I’ve been trying to figure out how to do that with a Celiac…..Now I know! I’m sure this bread will be a delicious too. I’ll be excited to try it as a loaf or even a few buns!!! I’ll let you know how he likes it!!
Thanks again! 🙂
Jeanine Friesen says
Hi Alice! According to the whole grains council website, brown rice and oats are both whole grains. The recipe for Oatmeal Raisin Bread can be made without the raisins or cinnamon, for a great loaf as well: http://www.thebakingbeauties.com/2010/04/gluten-free-oatmeal-cinnamon-raisin-bread.html That is, if he can tolerate GF oats.
Alice Theofan says
Thanks Jeanine! I will check that recipe out too. Yes he can tolerate GF Oats.
Did you ever try making those buns out of the Most Wonderful Bread recipe? I’m still making them every 2 weeks. They freeze beautifully!!!
Alice Theofan says
No Millet Flour to be found where I live! 😛 What can I substitute it with? Any other grain flour? Frustrating when thing don’t work like you want it too!
Jeanine Friesen says
Alic, in this case, I’d just use more sorghum or brown rice flour, since it is such a small amount.
Jeanine Friesen says
Yes, I have! You’re right, they do make a really good bun. What do you use to form your buns in for baking?
Alice Theofan says
Hi Jeanine, the small tinfoil pie plates. They are meat pie size. I fill them about 1/2 full. I can get 7 or 8 buns out of one recipe.
croak says
Hi Jeanine, what can I substitute for the pectin as I have none.
Jeanine Friesen says
Hi croak,
You can easily omit the pectin and just bake it, it won’t make that much of a difference.
Karen says
Hi Jeanine-so glad I found your blog. My 17 year old daughter was diagnosed with Celiac a month ago. I am an avid baker (and a fairly good one at that) living in rural Saskatchewan and not being able to bake with the grains growing all around me is a stretch, to say the least!! We Mennonites have that in our blood! In these last four weeks, I’ve found many recipes for bread but none that I’m really satisfied with. This one looks amazing!
Anyway, I’d like to try this recipe today. I don’t have apple cider vinegar on hand. Is there a substitute? What exactly does it do?
Jeanine Friesen says
Hi Karen, I know exactly what you’re talking about! I remember thinking too – really?!? I’m surrounded by wheat and barley fields! Ah well, we learn to adapt. 🙂 Instead of the apple cider vinegar, you could use regular vinegar. I have another recipe on here that I like better, it is this one: http://www.thebakingbeauties.com/2009/02/another-wonderful-gluten-free-sandwich-bread.html
But I also really love this one: http://www.thebakingbeauties.com/2013/04/gluten-free-cheddard-beer-bread.html
I have another bread that is more like a white sandwich bread (but still healthy) that I hope to share in the next week or two, so keep checking back! 🙂
Karen says
Success!! Jeanine – this bread is amazing! Rose beautifully, is fluffy, not gummy and tastes great! I find out this week if I’m Celiac in addition to my daughter. This bread and your blog have really encouraged me. I made a delicious gluten free pumpkin pie with your pastry recipe on the weekend and all loved it. Am thankful for your blog as I reflect on Thanksgiving this time of year!
Jeanine Friesen says
NICE!! So glad to hear that Karen! Good luck with your test results. I am diagnosed celiac, but my Mom’s blood work came back negative. But, the blood work isn’t the most accurate, and can give false negatives. She benefits from a gluten-free diet though, so go figure.
Glad to hear that everyone enjoyed the pumpkin pie too! There isn’t much we can’t do if we’re determined. 🙂
GwenH says
Hi Jeanine, for the pectin can you use certo? Or is it one in the same… lol
Jeanine Friesen says
Yes, Certo is pectin, just a brand name of it, I believe. 🙂
Alvera says
Hello Jeanine! I am wanting to use this recipe as my first attempt ever!!! My only issue that hasn’t been talked about is the yeast…can I not use my fast rising? I am so spoiled!
Alice says
I’m trying this but realize I have no molasses so am omitting. Hope it’s ok
Lani says
I can’t have xantham gum. What can I replace it with?