Low Sodium Gluten-Free Wholemeal Bread
Discover the ultimate "Low Sodium Gluten-Free Wholemeal Bread" recipe, crafted to deliver hearty flavor and wholesome nutrition without compromising dietary needs. Perfect for gluten-intolerant or health-conscious bakers, this bread uses a blend of gluten-free wholemeal flour, brown rice flour, and tapioca starch for a soft yet satisfying texture. Made without excessive sodium, it features low-sodium baking powder and is naturally sweetened with honey for a hint of warmth. A combination of instant yeast, eggs, and apple cider vinegar ensures the loaf rises beautifully, while optional sesame seeds add crunch and nutty flavor. Ready in just an hour, this tender bread pairs beautifully with any meal or stands alone as a delicious snack.
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Recipe Information
Ingredients
- 300 g Gluten-free wholemeal flour
- 100 g Brown rice flour
- 50 g Tapioca starch
- 1.5 tsp Xanthan gum
- 1 tsp Baking powder (low sodium)
- 1 tbsp Instant yeast
- 2 tbsp Honey
- 3 tbsp Olive oil
- 350 ml Warm water
- 1 tsp Apple cider vinegar
- 2 large Eggs
- 2 tbsp Sesame seeds (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and set aside.
In a large mixing bowl, combine the gluten-free wholemeal flour, brown rice flour, tapioca starch, xanthan gum, and baking powder. Stir together until well mixed.
Add the instant yeast and stir to combine.
In a separate bowl, whisk together the warm water, honey, olive oil, apple cider vinegar, and eggs until frothy.
Pour the wet ingredients into the dry ingredients. Using a stand mixer with a paddle attachment, mix on medium speed for about 3-4 minutes, scraping down the sides as needed. The batter should be thick but spreadable.
Transfer the dough into the prepared loaf pan and smooth the top with a spatula. If desired, sprinkle sesame seeds on top for added texture and flavor.
Cover the loaf pan with a clean kitchen towel and let it rise in a warm place for about 30 minutes or until it doubles in size.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Let the bread cool in the pan for about 10 minutes, then remove and transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 384.7 g | 140% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 40.4 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 318 mg | 24% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1548 mg | 33% | |
*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.
