Gluten-Free Wholemeal Bread
Discover the perfect balance of heartiness and health with this Gluten-Free Wholemeal Bread recipe, a must-try for anyone seeking a wholesome bread alternative. Made with a gluten-free wholemeal flour blend and enriched with psyllium husk for structure, this loaf delivers a soft, tender crumb without compromising on flavor. A hint of sweetness from honey pairs beautifully with the nutty, earthy undertones, while olive oil and apple cider vinegar ensure moistness and a delightful tang. In just over an hour, you’ll have a golden, bakery-worthy loaf that’s perfect for sandwiches, toasts, or enjoying on its own. This recipe is easy to follow, free from gluten, and crafted to nourish—ideal for busy home bakers adapting to gluten-free living.
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Recipe Information
Ingredients
- 450 grams Gluten-free wholemeal flour blend
- 20 grams Psyllium husk
- 7 grams Instant yeast
- 400 milliliters Warm water
- 60 milliliters Olive oil
- 2 tablespoons Honey
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Salt
Instructions
In a large mixing bowl, combine the gluten-free wholemeal flour blend, psyllium husk, instant yeast, and salt. Mix well to evenly distribute the ingredients.
In a separate bowl, whisk together the warm water, olive oil, honey, and apple cider vinegar until all liquid ingredients are well incorporated.
Pour the liquid mixture into the dry ingredients. Using a wooden spoon or stand mixer fitted with a dough hook, mix the ingredients until a uniform and sticky dough forms.
Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free place for about 60 minutes or until it has doubled in size.
Preheat your oven to 180°C (350°F). Grease a 9x5 inch loaf pan with oil or line it with parchment paper for easy removal.
Once the dough has risen, transfer it into the prepared loaf pan. Smooth the top using a spatula or your hands dampened with water.
Place the loaf in the preheated oven and bake for approximately 50 minutes, or until the top is golden brown and a hollow sound is heard when you tap the bottom of the loaf.
Allow the bread to cool in the pan for about 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
2264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2398 mg | 104% | |
| Total Carbohydrate | 379.7 g | 138% | |
| Dietary Fiber | 63.0 g | 225% | |
| Total Sugars | 39.0 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 967 mg | 21% | |
*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.
