Are you tired of bland, dry gluten-free breads that crumble at the slightest touch? Get ready to revolutionize your baking experience with this incredibly moist, nutrient-packed whole grain bread that proves healthy eating can be absolutely delicious! This game-changing recipe is not just another boring gluten-free option – it's a culinary masterpiece that will have you falling in love with every single slice. Whether you're vegan, gluten-sensitive, or simply looking for a healthier bread alternative, this recipe is about to become your new kitchen staple.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Vegan
Serves: 1 loaf
Ingredients
- 2 cups gluten free whole grain flour
- 1 cup warm water
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 375°F (190°C) and line a 9x5 inch loaf pan with parchment paper, ensuring the sides are fully covered for easy removal.
- In a large mixing bowl, combine the gluten free whole grain flour, salt, baking powder, and baking soda. Whisk dry ingredients thoroughly to ensure even distribution.
- In a separate medium bowl, mix warm water, olive oil, maple syrup, and apple cider vinegar. Whisk these wet ingredients until they are well combined and slightly frothy.
- Create a well in the center of the dry ingredients and slowly pour in the wet mixture. Stir gently with a wooden spoon or spatula, mixing until a cohesive dough forms. The consistency should be slightly sticky but not runny.
- Transfer the dough into the prepared loaf pan, smoothing the top with a spatula to create an even surface. Use the back of a spoon to create a slight indent down the center to help the bread rise evenly.
- Allow the dough to rest for 10 minutes at room temperature before baking, which helps activate the leavening agents.
- Place the loaf pan in the preheated oven and bake for 45-50 minutes. Check doneness by inserting a toothpick into the center - it should come out clean.
- Remove from oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Store the bread in an airtight container at room temperature for up to 3 days, or slice and freeze for longer preservation.
Tips
- Ingredient Temperature Matters: Ensure your water is warm (not hot) to activate the ingredients without killing the leavening agents.
- Mixing Technique is Key: When combining wet and dry ingredients, mix gently to avoid overworking the dough, which can make the bread dense.
- Resting Time is Crucial: The 10-minute rest before baking allows the gluten-free flour to absorb moisture and helps develop a better texture.
- Moisture is Your Friend: Don't be afraid of a slightly sticky dough – this ensures a moist final product.
- Cooling Completely: Resist the temptation to slice immediately. Let the bread cool completely to set its structure and improve sliceability.
- Storage Hack: For the freshest bread, slice and freeze individual portions. This prevents waste and allows you to enjoy fresh bread anytime.
- Customize Your Loaf: Feel free to add seeds, nuts, or dried herbs to the mix for extra flavor and nutrition.
Nutrition Facts
Calories: 260kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
