Gluten-Free Whole Grain Bread Alternative

Name: Gluten-Free Whole Grain Bread Alternative
Total time: 50 min
Yield: 1 serving
Ingredients: 100g gluten-free whole grain flour blend (such as buckwheat, sorghum, and brown rice flours); 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg); 1 tsp xanthan gum; 1/2 tsp salt; 1 tsp baking powder (gluten-free); 150ml warm water; 1 tbsp olive oil; 1 tsp honey or maple syrup

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50 minTotal time

MediumDifficulty

250kcal / serving

Ingredients

For 1 serving

servings

100g gluten-free whole grain flour blend (such as buckwheat, sorghum, and brown rice flours)
1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
1 tsp xanthan gum
1/2 tsp salt
1 tsp baking powder (gluten-free)
150ml warm water
1 tbsp olive oil
1 tsp honey or maple syrup

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A unique bread-like loaf using gluten-free whole grain flours that mimics whole wheat's hearty flavor, perfect for those with celiac disease seeking a wholesome, dense bread alternative.

Gluten-Free

Steps

Preheat your oven to 180°C (350°F) and line a small loaf pan with parchment paper.
In a small bowl, mix the ground flaxseed and water; let it sit for 5 minutes to thicken.
In a larger mixing bowl, combine the gluten-free whole grain flour blend, xanthan gum, salt, and baking powder.
Add the flax egg, warm water, olive oil, and honey/maple syrup to the dry ingredients.
Stir thoroughly until a thick, sticky batter forms.
Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
Bake for 35-40 minutes until the loaf is firm and a toothpick inserted comes out clean.
Let cool completely on a wire rack before slicing and serving.