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I am so excited to share this recipe with you today! I’ve gotten many requests for a good gluten-free bread recipe over the past couple months and finally have one worthy of sharing!

I have to say that I have been pretty disappointed with gluten-free bread up to this point. I have had truly delicious gluten-free muffins, cookies, cakes and pies. But most gluten-free bread falls apart, tastes overly sweet, or has a spongy/gummy consistency.  I once heard the saying, “if the dessert’s not good don’t eat it” and I feel the same way about bread!  My cravings for bread, real crusty bread, had to be put aside.

This bread is exactly what I was searching for! It has an amazing crust, flavor, and texture. It stands up to making a sandwich and is the closest thing I’ve ever had to real bread. It is also full of healthy, fiber-rich ingredients and contains no gums. A combination of chia seeds, buckwheat groats, and psyllium husks gives the bread the structure that gluten-free baked goods are often lacking.

One of the tricks I use to  insure a very crusty exterior is the method from Artisan Bread in 5 Minutes a Day. You preheat an empty dutch-oven in a very hot oven then place the bread dough in the dutch-oven and cover it. You bake the bread covered, at a high temperature and the steam that gets trapped inside the dutch-over helps create a thick and crusty crust. Then you continue baking everything uncovered, so the loaf gets nice and golden.

I am so excited about this bread! Now that I have this bread, all of these things are back in my life:

– Avocado on toast – Top this with a fried egg and you have an amazing breakfast! This bread makes the BEST toast!

– Bruschetta – Brush halved slices with garlic and toast. Serve with summer tomato salad.

– Really good french toast – it all begins with good bread, right?

– Croutons – I can’t wait to make my favorite panzanella salad again!

– Crusty bread to accompany my favorite soups

– Sandwiches and paninis that don’t fall apart

– And so much more!

I thought I’d put some step-by-step instructions up, since I know making bread can be intimidating if you’ve never done it before. I hope you enjoy this bread as much as we do! Let me know if you have any questions and I’d be happy to help.

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1. Proof the yeast by combining the maple syrup, 1 cup of warm water, and the yeast. Mix together and set aside.

2. In a high-speed blender, combine the chia seeds and buckwheat groats.

3. Process to make a smooth flour.

4. In the bowl of a stand mixer, mix together the sorghum flour, potato starch, cornmeal, sweet rice flour, and salt.

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5. Once the proofed yeast is bubbling (about 5-10 minute), add the remaining 1 3/4 cup of warm water (pour into a bigger bowl if necessary) to the yeast mixture. Using a whisk, vigorously stir in the ground up chia seeds and buckwheat groats along with the psyllium husks and olive oil. Whisk until smooth and let sit for 1 minute to thicken. Don’t let it sit much longer than this or it will get too gelatinous to mix into the remaining dry ingredients.

6. With the mixer running, slowly pour in the chia mixture.

7. Mix until throughly combined, the dough will be wetter than traditional bread dough.

8. Pour the dough into a well-oiled bowl. I find using a bowl that is narrower and taller for it to rise makes a less-flat loaf. Any bowl will work though. Cover and let sit in a warm place.

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9. After the dough is all mixed together and rising, preheat your oven to 450F. Once the oven is hot, put the dutch oven inside. Let the dutch oven heat up for 20-30 minutes. This is an important step!

10. By now your dough should have been rising for 45 minutes to an hour and is ready to bake. Once the dutch oven is preheated, take it (being careful, it’s very hot!) and working somewhat quickly, pour about 2 tablespoons of olive oil on the bottom of the pan. Sprinkle the a few teaspoons of cornmeal on the bottom of the pan, then loosen the dough from the bowl and place it in the dutch-oven. Brush the top of the loaf with extra olive oil. You may want to use a wooden spoon around the edges to shape the dough into a round loaf.  Cover and place in the oven. Bake covered for 40 minutes. Then remove the lid and continue baking for an additional 15-20 minutes, until the top is nice and golden brown.

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Remove the bread from the oven and let it cool for 5 minutes in the pan. Turn the loaf out onto a cooling rack and let cool for 1 full hour. I know this is the hardest part! Letting the bread sit helps the crust to develop even more. It will also be very gummy if you try and cut into right away. It will be worth the wait!

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Then slice and serve! That first bite of crusty bread smothered in ghee was heaven in my mouth! Enjoy!

This recipe is adapted from and inspired by one of my favorite gluten-free blogs, Whole Life Nutrition! I love their blog and cookbook! I’ve switched out some of their flours and used the method from Artisan Bread in 5 Minutes a Day in this recipe.

The Best Ever Gluten-Free, Whole-Grain, Crusty Bread {Dairy-Free, Egg-Free, Gum-Free}

Yield: 1 loaf

Ingredients

  • 2 3/4 cup warm water, divided
  • 2 tablespoons maple syrup
  • 2 1/4 teaspoons highly active/instant yeast
  • 1/3 cup chia seeds
  • 1/3 cup raw buckwheat groats
  • 1/3 cup whole psyllium husks
  • 2 tablespoons olive oil, plus more for brushing the loaf
  • 1 1/2 cups sorghum flour (or brown rice flour)
  • 1/2 cup potato starch
  • 1/2 cup cornmeal, plus more for sprinkling
  • 1/2 cup sweet white rice flour
  • 2 teaspoons salt

Instructions

  1. Proof the yeast by combining the maple syrup, 1 cup of warm water, and the yeast. Mix together and set aside.
  2. In a high-speed blender, combine the chia seeds and buckwheat groats.
  3. Process to make a smooth flour.
  4. In the bowl of a stand mixer, mix together the sorghum flour, potato starch, cornmeal, sweet rice flour, and salt.
  5. Once the proofed yeast is bubbling (about 5-10 minute), add the remaining 1 3/4 cup of warm water (pour into a bigger bowl if necessary) to the yeast mixture. Using a whisk, vigorously stir in the ground up chia seeds and buckwheat groats along with the psyllium husks and olive oil. Whisk until smooth and let sit for 1 minute to thicken. Don't let it sit much longer than this or it will get too gelatinous to mix into the remaining dry ingredients.
  6. With the mixer running, slowly pour in the chia mixture.
  7. Mix until throughly combined, the dough will be wetter than traditional bread dough.
  8. Pour the into dough a well-oiled bowl. I find using a bowl that is narrower and taller for it to rise makes a less-flat loaf. Any bowl will work though. Cover and let sit in a warm place.
  9. After the dough is all mixed together and rising, preheat your oven to 450F. Once the oven is hot, put the dutch oven inside. Let the dutch oven heat up for 20-30 minutes. This is an important step!
  10. By now your dough should have been rising for about 50 minutes to an hour and is ready to bake. Once the dutch oven is preheated, take it (being careful, it's very hot!) and working somewhat quickly, pour about 2 tablespoons of olive oil on the bottom of the pan. Sprinkle the a few teaspoons of cornmeal on the bottom of the pan, then loosen the dough from the bowl and place it in the dutch-oven. Brush the top of the loaf with extra olive oil. You may want to use a wooden spoon around the edges to shape the dough into a round loaf. Cover and place in the oven. Bake covered for 50-55 minutes. Then remove the lid and continue baking for an additional 20 minutes, until the top is nice and golden brown.
  11. Remove the bread from the oven and let it cool for 5 minutes in the pan. Turn the loaf out onto a cooling rack and let cool for 1 full hour. I know this is the hardest part! Letting the bread sit helps the crust to develop even more. It will also be very gummy if you try and cut into right away. It will be worth the wait!
  12. Slice the bread and enjoy! Store covered at room temperature for up to 5 days. To freeze, slice before freezing and defrost as needed. Enjoy!
http://blog.meaningfuleats.com/the-best-ever-gluten-free-whole-grain-crusty-bread-dairy-free-egg-free-gum-free/

Adapted generously from Whole Life Nutrition

26 Responses

  1. Carrie says:

    I’m so excited to try this recipe…it sounds and looks amazing and a huge plus that it’s done without any gums. Great job! What size is your dutch oven that you used? Thank you!

  2. Kelly says:

    Hi Erin – is there any substitutions for the white rice flour?

    • Erin Collins says:

      The sweet white rice flour has elastic properties that help bind the bread, so it works best with that. I think if you substitute another starch like tapioca or arrowroot it might work. I hope this helps!

  3. Amanda says:

    Erin, I just discovered your website tonight. One of your recipes was linked from the Ziplist recipe list sent my way every so often.
    This bread looks wonderful! I used to make whole wheat bread (after grinding my own wheat), but am now gluten free. I have 2 auto immune illnesses, so I have to be careful. My 3 kids and I miss bread so much!
    I can’t wait to try this!

    Amanda

  4. Jackie says:

    Hi there, I’m allergic to corn, is there something else I can use instead of cornmeal??

  5. Alanna says:

    Wow – the texture looks perfect!! Thank you so much for sharing the recipe – this is what I’ve been looking for. :)

  6. Grammy says:

    Just found your recipe. It is 5:45 am. I raced into the kitchen and am so happy that I have everything required for your recipe. I have never tried the psyllium husks and I just got 2 containers at the health food store two days ago. Will try this today.

  7. Grammy says:

    Between phone calls and morning coffee my bread in rising before 7. Smells wonderful. Beautiful textured dough. I will use my mother’s Griswold cast iron Dutch over she got in the early 1900’s.
    Thanks so much for the recipe.

    • Erin Collins says:

      So cool to have such a family heirloom! :)

      • Grammy says:

        Yesterday I made two loaves. I was so delighted with the first loaf and the second loaf was even better. I lined the bowl with parchment paper. Oiled it and put the dough to rise in it. When I turned it out into the Dutch oven it did not deflate because I did not have to handle it. It kept a rounded top and rose higher. I just lifted the parchment off before baking. My son could not believe it was gluten free. Do not be afraid to try this if you crave a beautiful chewy crust and wonderfully flavorful hold together interior.

  8. Grammy says:

    Hope you are not getting tired of my comments. I just have to send this helpful tip. There will be friends that will not like the idea of using a Dutch oven to bake the bread. I decided to roll about 1/3 cup or more into balls in lightly oiled hand, flattened them in oiled English muffin tins onto an oiled cookie sheet. After rising I baked them at 375. Wow. Raves from everyone. Thanks again for your recipe that is helping to keep us healthy.

  9. Kmi says:

    This recipe sounds fantastic! But what about the heated olive oil? Isn’t toxic?

  10. […] The Best Gluten-Free, Whole-Grain, Crusty Bread {Dairy-Free, Egg-Free, Gum-Free} blog.meaningfuleats.com – More from this domain Article […]

  11. Debi says:

    I was in love with the flavor of Trader Joe’s GF Ryeless Rye bread but it was very crumbly and dry, but I liked their crust. It’s hard to find a nice crust with good texture (not too dry, not gummy). Yours does the trick! The crust is AMAZING , the hot dutch oven makes such good sense! And the flavor is hearty and flavorful (albeit a little tangy, like most GF baked goods)
    I’m going to add caraway seeds on my next batch and seeds and nuts on the next. .
    Before, it gets stale…. I slice mine up and put it in the freezer and use it for toast with a little tahini and marmalade….and it tastes DIVINE.. This is my GO-TO bread recipe now. Thank you!

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