Dairy-Free Gluten-Free Wholemeal Bread
Discover the perfect balance of wholesome flavor and dietary inclusivity with this Dairy-Free Gluten-Free Wholemeal Bread recipe! Made with a nutrient-packed blend of gluten-free wholemeal flour, tapioca flour, and psyllium husk powder, this hearty loaf delivers a soft texture and robust flavor without a trace of dairy or gluten. Sweetened naturally with a touch of maple syrup and elevated with a hint of apple cider vinegar, this bread strikes the ideal balance between healthful and delicious. Topped with optional chia seeds for added crunch and nutrition, it bakes up beautifully golden and aromatic in just over an hour. Perfect for making sandwiches, pairing with soups, or simply enjoying fresh out of the oven, this loaf is a must-try for gluten-free and dairy-free baking enthusiasts alike!
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Recipe Information
Ingredients
- 350 grams Gluten-free wholemeal flour
- 50 grams Tapioca flour
- 20 grams Psyllium husk powder
- 10 grams Baking powder
- 5 grams Baking soda
- 5 grams Salt
- 10 milliliters Apple cider vinegar
- 30 milliliters Maple syrup
- 400 milliliters Warm water
- 30 milliliters Olive oil
- 2 tablespoons Chia seeds (optional, for topping)
Instructions
Preheat the oven to 180°C (350°F). Line a loaf pan with parchment paper.
In a large bowl, mix together the gluten-free wholemeal flour, tapioca flour, psyllium husk powder, baking powder, baking soda, and salt until well combined.
In a separate bowl, combine the warm water, apple cider vinegar, maple syrup, and olive oil. Stir until fully mixed.
Pour the wet ingredients into the dry ingredients. Stir the mixture with a spatula until a thick dough forms. The dough will be sticky, but ensure all flour is well incorporated.
Transfer the dough into the prepared loaf pan, smoothing the top with a wet spatula for an even surface.
If desired, sprinkle chia seeds over the top for added texture and nutrition.
Place the loaf pan in the preheated oven and bake for approximately 60 minutes, or until the bread is firm to the touch and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes.
Carefully lift the bread out using the parchment paper and allow it to cool completely on a wire rack before slicing.
Store the bread in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4347 mg | 189% | |
| Total Carbohydrate | 348.8 g | 127% | |
| Dietary Fiber | 60.0 g | 214% | |
| Total Sugars | 31.7 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1336 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
