Gluten Free Whole Grain Bread Recipe

Name: Gluten Free Whole Grain Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cups Warm Water; 3- 1/2 Tablespoons Sugar; 3- 1/2 teaspoons Active Dry Yeast; 1-⅓ cup Tapioca Starch; 1 cup Brown Rice Flour; ⅔ cups Potato Starch; 1/4 cups Teff Flour; 2 Tablespoons Flax Seed Meal; 2- 1/4 teaspoons Xanthan Gum; 1- 1/2 teaspoon Salt; 1- 1/2 teaspoon Double-acting Baking Powder; 2 teaspoons Apple Cider Vinegar; 1/4 cups Canola Oil; 1 cup Egg Whites (about 6 Whole Egg Whites)

Servings: persons

⅔ cups Warm Water
3- 1/2 Tablespoons Sugar
3- 1/2 teaspoons Active Dry Yeast
1-⅓ cup Tapioca Starch
1 cup Brown Rice Flour
⅔ cups Potato Starch
1/4 cups Teff Flour
2 Tablespoons Flax Seed Meal
2- 1/4 teaspoons Xanthan Gum
1- 1/2 teaspoon Salt
1- 1/2 teaspoon Double-acting Baking Powder
2 teaspoons Apple Cider Vinegar
1/4 cups Canola Oil
1 cup Egg Whites (about 6 Whole Egg Whites)

1
For loaves: spray the ends of loaf pans with non-stick spray and line bottom and long sides with parchment.
2
For sandwich rolls: line pans with parchment.
3
Add warm water, sugar and yeast to mixing bowl and let stand about 15 minutes.
4
Combine the remaining dry ingredients in a bowl, whisking them to blend well.
5
Set aside.
6
Add the vinegar, oil and egg whites to the yeast, sugar and water in the mixing bowl, and turn on mixer to a low setting.
7
Add the dry ingredients, about 1/3 at a time while continuing to mix at low speed.
8
Turn up to medium speed (4 on a KitchenAid stand mixer).
9
Mix for two minutes.
10
The finished dough will look like a thick batter.
11
For loaves, divide the batter between two loaf pans.
12
For sandwich rolls, using a one ounce ice cream scoop, measure out two level scoops of batter for each sandwich roll.
13
Flatten and spread out the batter a little for the rolls.
14
To keep the dough from drying out while rising, either sprinkle the tops with rice flour or spray with non-stick cooking spray.
15
Allow to rise in a warm place for an hour, then bake in a preheated 375 degrees F oven.
16
Rolls: bake 18 to 20 minutes Loaves: bake 35 40 minutes.

740

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ⅔ cups Warm Water, 3- 1/2 Tablespoons Sugar, 3- 1/2 teaspoons Active Dry Yeast, 1-⅓ cup Tapioca Starch, and more.

Yes, Gluten Free Whole Grain Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten Free Whole Grain Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions