Gluten-Free Pain aux Noix
Indulge in the rustic charm of Gluten-Free Pain aux Noix, a wholesome walnut bread perfect for those with gluten sensitivities. This artisan-style loaf combines the nuttiness of perfectly chopped walnuts with the subtle sweetness of honey, creating a beautifully balanced flavor profile. Made with gluten-free all-purpose flour and enriched with psyllium husk powder for a tender, structured crumb, this bread is a delight for home bakers seeking a wheat-free option. The active dry yeast ensures a lovely rise, while olive oil and egg add richness to the dough. Enjoy this golden-brown loaf fresh out of the oven, or slice it up to pair with your favorite spreads, soups, or salads. With a 20-minute prep time and straightforward instructions, this gluten-free walnut bread is guaranteed to become a favorite in your recipe collection. Perfect for those searching for gluten-free bread recipes or healthier baking options!
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Recipe Information
Ingredients
- 250 grams Gluten-free all-purpose flour
- 10 grams Psyllium husk powder
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 300 milliliters Warm water
- 7 grams Active dry yeast
- 1 tablespoon Honey
- 1 large Egg
- 2 tablespoons Olive oil
- 100 grams Chopped walnuts
Instructions
In a large mixing bowl, combine the gluten-free flour, psyllium husk powder, baking powder, and salt. Stir until thoroughly mixed.
In a separate small bowl, combine warm water (about 110°F or 43°C) with yeast and honey. Let it sit for about 10 minutes until it becomes frothy.
Once the yeast mixture is ready, add it to the dry ingredients along with the egg and olive oil. Mix until it forms a smooth dough. If the dough feels too sticky, add a little more flour, a tablespoon at a time.
Fold in the chopped walnuts and knead gently to distribute them evenly throughout the dough.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
Preheat your oven to 375°F (190°C).
Once the dough has risen, lightly flour a clean surface and turn the dough out onto it. Shape the dough into a loaf and place it into a greased or parchment-lined loaf pan.
Cover the dough lightly with the towel again and let it rise for another 20 minutes before baking.
Bake in the preheated oven for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2934 mg | 128% | |
| Total Carbohydrate | 265.0 g | 96% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 21.4 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 141 mg | 11% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 726 mg | 15% | |
*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.
