Soy-Free Gluten-Free Wholemeal Bread
Discover the wholesome goodness of our Soy-Free Gluten-Free Wholemeal Bread—perfectly crafted for those seeking allergen-friendly baking without compromising on flavor or texture. This hearty loaf is made with nutrient-rich gluten-free wholemeal and oat flours, creating a tender crumb with a touch of natural sweetness from honey. Infused with apple cider vinegar for added rise and olive oil for moisture, every slice is light yet satisfying. With no soy, gluten, or preservatives, this bread is ideal for clean eating, whether you're whipping up sandwiches or enjoying it toasted with your favorite spread. Easy to prepare and packed with fiber, it's a health-conscious choice that fits seamlessly into any dietary lifestyle.
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Recipe Information
Ingredients
- 300 grams Gluten-free wholemeal flour
- 100 grams Gluten-free oat flour
- 1 teaspoon Xanthan gum
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 350 milliliters Warm water
- 2 tablespoons Honey
- 2 teaspoons Active dry yeast
- 3 tablespoons Olive oil
- 1 teaspoon Apple cider vinegar
Instructions
Preheat your oven to 180°C (350°F) and line a 9x5-inch loaf pan with parchment paper.
In a large mixing bowl, combine the gluten-free wholemeal flour, gluten-free oat flour, xanthan gum, baking powder, and salt. Mix well using a whisk to ensure everything is well combined.
In a separate small bowl, dissolve the honey in the warm water. Once dissolved, add the active dry yeast and let it sit for 5-10 minutes until it becomes foamy and active.
Add the olive oil and apple cider vinegar to the yeast mixture and stir well to combine.
Pour the wet ingredients into the dry ingredients and mix using a spatula or a stand mixer with a paddle attachment until it forms a thick, sticky dough. Ensure there are no dry patches of flour.
Transfer the dough to the prepared loaf pan. Smooth the top with a spatula, ensuring an even surface.
Cover the pan with a clean kitchen towel and let it sit in a warm place for 30-45 minutes until the dough rises slightly.
Once the dough has risen, bake in the preheated oven for 45 minutes. The bread should be golden brown on top and sound hollow when tapped.
Remove from the oven and let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.
Enjoy your homemade soy-free, gluten-free wholemeal bread as a nutritious base for sandwiches or toast.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3313 mg | 144% | |
| Total Carbohydrate | 319.6 g | 116% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 38.6 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1482 mg | 32% | |
*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.
