Gluten-Free Ancient Grain Bread
Experience the wholesome goodness of this Gluten-Free Ancient Grain Bread, a nutrient-packed loaf that blends millet, sorghum, quinoa flours, and tapioca starch for a delightfully hearty texture. Enriched with chia seeds, ground flaxseeds, and a hint of honey, this bread is soft, flavorful, and irresistibly moist. Crafted with a batter-like dough, the recipe is perfect for those seeking an easy yet satisfying baking project. Naturally gluten-free and rich in ancient grains, it’s an ideal option for health-conscious bread lovers or anyone with dietary restrictions. Perfect for sandwiches, toast, or savoring on its own, this golden-brown loaf will elevate your gluten-free baking game with its rustic flavor and airy crumb.
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Recipe Information
Ingredients
- 1 cup millet flour
- 1 cup sorghum flour
- 1 cup tapioca starch
- 0.5 cup quinoa flour
- 0.25 cup ground flaxseeds
- 2 teaspoons xanthan gum
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 1.5 cups warm water
- 2 large egg
- 2 tablespoons chia seeds
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x5 inch loaf pan with non-stick spray or line it with parchment paper.
In a large mixing bowl, combine millet flour, sorghum flour, tapioca starch, quinoa flour, ground flaxseeds, xanthan gum, instant yeast, and salt. Mix well.
In a separate bowl, whisk together the warm water, honey, apple cider vinegar, olive oil, and chia seeds. Let it sit for a few minutes until the chia seeds start to gel.
In the flour mixture, create a well in the center and pour in the wet mixture along with the cracked eggs.
Using a hand mixer or a stand mixer with a paddle attachment, beat the mixture on medium speed for about 3 minutes, until you have a smooth batter-like consistency. The dough will be much softer than traditional bread dough.
Transfer the dough to the prepared loaf pan, using a spatula to smooth the top.
Cover the loaf pan with a clean kitchen towel and let the dough rise in a warm place for about 30 minutes, or until it has doubled in size.
Once risen, bake the bread in the preheated oven for 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 2669 mg | 116% | |
| Total Carbohydrate | 493.1 g | 179% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 44.4 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 362 mg | 28% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1586 mg | 34% | |
*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.
