Gluten-Free Whole Wheat Bread Recipe
This gluten-free whole wheat bread recipe uses a blend of gluten-free flour and whole wheat flour, combined with yeast and essential ingredients. After mixing and kneading, the dough rises before baking, yielding a nutritious, flavorful loaf ideal for sandwiches or toasting.
Equipment
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Loaf pan (9×5 inch)
- Plastic wrap or a clean kitchen towel
- Oven
- Cooling rack
Ingredients
- 2 cups gluten-free whole wheat flour
- 1 cup gluten-free all-purpose flour
- 1/4 cup honey or maple syrup
- 1 1/2 teaspoons salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 3/4 cups warm water about 110°F
- 1/4 cup olive oil or melted coconut oil
- 2 teaspoons apple cider vinegar
- Optional: seeds or nuts for topping
Instructions
- Preheat your oven to 375°F (190°C) and grease the loaf pan.
- In a large bowl, whisk together the gluten-free whole wheat flour, all-purpose flour, salt, baking powder, and baking soda.
- In a separate bowl, combine warm water, honey, olive oil, and apple cider vinegar. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Transfer the batter to the prepared loaf pan and smooth the top. Optionally, sprinkle seeds or nuts on top.
- Cover the pan with plastic wrap and let the dough rise for about 30 minutes.
- Bake for 45 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a cooling rack.
Notes
Feel free to add your favorite seeds or nuts for added texture and nutrition! Chia seeds, sunflower seeds, or even some crushed walnuts can elevate this bread to the next level.
Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.