John Myers
Gluten-free Grain Bread
The perfect gluten-free grain bread recipe with a picture and simple step-by-step instructions.
- 100 g Whole grain rice flour
- 80 g Teff flour (Ethiopian dwarf millet)
- 40 g Brown millet flour
- 30 g Potato starch
- 2 tbsp Tapioca starch
- 0,5 cube Yeast fresh
- 250 Milliliters Lukewarm water
- 2 tbsp Raw cane sugar
- 2 tbsp Brown millet unground
- 1 tbsp Ground poppy seeds
- 1 tbsp Chia seeds
- Salt, ground fennel grains, cumin
- Lately I’ve been baking a lot of gluten-free breads, but I think the gluten-free breads – if there are any at bakeries – are not that good or really expensive. I’ve experimented a lot with bread, this (easily modifiable) recipe works really well. A total of 250 ml of gluten-free flour (brown millet, rice flour, teff flour, buckwheat flour, …) are added to 250 ml of water, with a few tablespoons of starch (such as tapioca starch) and half a fresh cube of yeast. You can of course double that to get to 500 grams or milliliters. For the 250 variant, I use a 20cm loaf pan. And whether you add chia seeds, brown millet, crushed flax seeds, poppy seeds, … is up to you, including which spices. Just try it out a little and find your own favorite variant.
- Wash the unground brown millet in a colander. Pour some boiling water over a small bowl and let stand for 10 minutes. Then drain and mix in a bowl with the other dry ingredients and spices – except for the sugar. Mix the water with the yeast and sugar in another bowl. Pour over the dry mixture and knead with the dough hook for about 3 minutes. If it is too dry, add some more warm water.
- Grease a loaf pan (20 cm for me for the amount) with oil, maybe sprinkle a few more seeds in it (for me mostly sunflower seeds). Pour in the dough, cover it (cling film or simply a cloth) and let rise in a warm place for at least an hour.
- Preheat the oven to 220 degrees, put in a small bowl with water. Insert the bread on the middle rack and bake for 10 minutes at 220 degrees, then reset to 200 degrees. The baking process should not take longer than 1 hour, please use chopsticks or tapping test. It is advisable to take the bread out of the mold after about 45 minutes and to bake it briefly without the mold. Let rest and then enjoy.
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