Gluten-Free Whole Grain Bread Alternative

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.

Steps

1. Preheat your oven to 180°C (350°F) and line a small loaf pan with parchment paper. 2. In a small bowl, mix the ground flaxseed and water; let it sit for 5 minutes to thicken. 3. In a larger mixing bowl, combine the gluten-free whole grain flour blend, xanthan gum, salt, and baking powder. 4. Add the flax egg, warm water, olive oil, and honey/maple syrup to the dry ingredients. 5. Stir thoroughly until a thick, sticky batter forms. 6. Transfer the batter to the prepared loaf pan and smooth the top with a spatula. 7. Bake for 35-40 minutes until the loaf is firm and a toothpick inserted comes out clean. 8. Let cool completely on a wire rack before slicing and serving.

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