Nut-Free Gluten-Free Wholemeal Bread
Transform your baking with this Nut-Free Gluten-Free Wholemeal Bread recipe—a wholesome, allergy-friendly option that's as satisfying as it is easy to make. Crafted with a combination of gluten-free wholemeal flour and bread flour blend, this loaf maintains a hearty texture without compromising flavor. Enhanced with flaxseeds and chia seeds, it delivers a nutritious boost and delightful bite, while xanthan gum ensures a structure that mimics traditional bread’s elasticity. The recipe requires no nuts, making it perfect for those with dietary restrictions, and uses apple cider vinegar to achieve a soft yet robust crumb. Ready in just over an hour, this bread rises beautifully and bakes to a golden perfection. Whether enjoyed as a sandwich base or toasted with your favorite spread, this nut-free and gluten-free bread is a versatile addition to your kitchen. Ideal for those seeking healthy, allergen-conscious baking options!
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Recipe Information
Ingredients
- 300 grams gluten-free wholemeal flour
- 200 grams gluten-free bread flour blend
- 1 teaspoon xanthan gum
- 2 teaspoons instant dry yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 350 milliliters warm water
- 1 tablespoon apple cider vinegar
- 3 tablespoons olive oil
- 2 tablespoons flaxseeds (ground)
- 2 tablespoons chia seeds
Instructions
Begin by preheating your oven to 180°C (356°F). Grease a 9x5-inch loaf pan and set it aside.
In a large mixing bowl, combine the gluten-free wholemeal flour, gluten-free bread flour blend, xanthan gum, instant dry yeast, sugar, and salt. Stir well to ensure all dry ingredients are evenly distributed.
In a separate bowl or large measuring jug, mix together the warm water, apple cider vinegar, and olive oil. Stir until well combined.
Gradually add the wet mixture to the dry ingredients, stirring continuously. Mix until a thick, smooth batter forms.
Fold in the ground flaxseeds and chia seeds into the batter until they are evenly distributed. This will add a pleasant texture and additional nutrition to your bread.
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
Cover the pan loosely with a clean kitchen towel and let the dough rise in a warm place for about 30-45 minutes, or until it has noticeably increased in size.
Once risen, place the loaf in the preheated oven and bake for 45 minutes or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Slice and serve as desired. This bread keeps well for a few days in an airtight container or can be frozen for longer storage.
Nutrition Facts
Calories |
2469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2428 mg | 106% | |
| Total Carbohydrate | 412.6 g | 150% | |
| Dietary Fiber | 54.2 g | 194% | |
| Total Sugars | 30.8 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1279 mg | 27% | |
*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.
