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"Whole Wheat?" Bread - Gluten-Free

Remembering what 'real' bread tastes like, I am always trying to come closer to that aroma and flavour of 'whole wheat' bread.
I think I have come VERY close in this recipe. The smell of it baking is wonderful.
I love the addition of Teff flour in this recipe. Gluten-free flours are very rich in nutrients making this bread a 'meal' in itself. The bean flour is high in protein and the Teff flour is very nutritious, rich in vitamins and minerals... check it out here . Teff is an ancient Ethiopian flour that has just recently become readily available, naturally gluten-free!

Recipe Ingredients
1/2 cup warm water
1 tsp. sugar
1 1/2 level tbsp instant yeast
whisk together and set aside to proof

Meanwhile, mix in heavy duty mixer

1 tsp of molasses stirred into 3/4 cup warm water (plus 3 tbsps)
1 egg
1 tsp of vinegar
1 tbsp oil

mix dry ingredients in Ziploc bag

1 1/4 cup of white bean flour (I grind my own small white beans-readily available in any grocery store- when the beans are fresh there is only a very faint bean smell to the flour and none in the baked product)
1/2 cup of Teff flour
1/2 cup of Arrowroot Starch (or Tapioca Starch) 
1/4 potato starch
1 tsp xanthan gum
1 tsp certo crystals
1/2 tsp salt
1 tsp. baking powder

add flour mix to wet ingredients and beat on high for a good 5 minutes or more.

Using a sturdy spatula transfer dough (it will be sticky) into greased med. sized loaf pan.
Wet your spoon or hand and smooth dough evenly in the pan.
Place on stove under panel light , cover , and let rise.
This dough rises quite fast, let it rise until it rounds over the top of the pan..

Bake in 375ยบ oven until browned.... about 50 min. to an hour. Let cool in pan on rack for 20 minutes before removing.
This bread keeps well, slices well, toasts well and I would think freezes well. I haven't had to freeze any yet! I would slice it before freezing.
(if you cannot buy the flours needed locally, they can be ordered on line )
(note...this recipe has been updated on Dec.3... I've learned that xanthan gum hinders the working of yeast, but pectin crystals do not ... so I have had much greater success with my yesat baking , both in rising and holding its shape since I combine the xanthan gum with pectin crystals )


  1. Just sent this to my daughter who is always looking for gluten free receips. Thanks.

  2. I love homemade bread...I can just smell it now! Thanks for this healthy recipe!

  3. There is nothing that beats a fresh loaf of bread. This looks lovely.

  4. this is amazing, I've recently had to eliminate wheat from my diet, so this will great to try

  5. I had a friend tell me just the other day that she could taste nothing "special" in homemade bread and that she thought store bought was better. Gasp! The Horror! I told her that she was crazy and not eating the right homemade bread - lol. I will need to try this one out and have her try a slice with some homemade red raspberry jelly. Thanks for sharing.

  6. Thanks so much for this recipe. I need gluten free food and this bread looks like a bread that would be good tasting. Thanks for sharing.


  7. It is so very nice and a wonderful blessing to see gluten-free bread make without rice flour. My daughter is gluten-free plus allergic to rice. Thank you for a wonderful recipe and blog.

  8. I would love to try this. We have an allergic-to-everything kid coming to visit so it's quite challenging to cook for her. She's also allergic to eggs so I'm thinking of using a flax seed and water substitute. I see the caveat not to sub flours, but do you think it would be okay to sub the egg?

  9. Delicious!! The bread looks wonderfully soft and it is just begging for butter and jam.

  10. Hello, This looks great and I am sure it is but do you have any idea what I could sub the bean flour out with, it doesn't seem to agree with my hubby and I would love to make a bread of this type for him.
    Thanks alma

  11. Does garbanzo bean flour instead of white bean flour?

  12. Thank you for this great gluten-free bread recipe. It sounds delicious!


  13. Can't wait to try this! Thanks Julie! :)

  14. I feel really lost with these flour ingredients. I can usually look at a recipe and say "oh no don't have X, I'll use Y, but 1/4 cup less. Why I think I'll have it with soda, which means, hmm, have to use buttermilk/yogurt/sour milk and walnuts or figs. Etc.

    Where does the bean flour fit? Is it a flour as an ingredient, or a protein? Maybe, it's a leavening?

    Is it really true I can't use my barley flour? I see studies that say yes, others that say nooooo you cannot.

    Help Mme Julie. Maybe you need to make a post about the topic, substitutions, what works where and why.

    I cannot afford, physically or financially, to experiment.


  15. Can you grind the bean flour in a food processor or blender? I don't have a grain mill, but would love to be able to tame the "bean taste" in gf baked goods.

  16. Dear KipperCat... If you have a good coffee grinder (have a 10.00 grinder that I keep for my gf flour/nuts) you can use that. It is a bit time consuming but it works quite well.
    Buy the small white beans in your local grocery store.
    Grind some of the beans in your grinder, then pour into a fine seive, sift out the fine flour and regrind what is left in the seive. You will have to repeat the grinding several times.
    But your end result is quite satisfactory.

  17. Thank you Julie. The coffee grinder is a very workable solution.

  18. I just found this wonderful and I thank you all from the bottom of my heart. One of my sisters has Celiac Disease. She struggles at family get togethers with the lack of GF food. We make GF whenever we can. There are fabulous recipes here that I am determined to share with her and the rest of our family.
    My question today is about the certo crystals. Do you really mean the crystals used for making jams?

  19. Pat... yes.. I did mean the crystals used to make jam.
    But I have since found something that works even better and use this trick for ALL my yeast gluten-free baking.
    Mix one tsp. of sugar with 1 tsp of unflavored geletin, add your warm water, wisk, and add your active dry yeast(not instant) to proof.
    I found then I don't have to bother with baking powder or pectin to help hold the rise. The dough rises wonderfully and quickly!
    Hope that helps !!

  20. Thank you for this recipe. I was just visiting my parents, and my mom was complaining about how her bread (even the brown rice flour stuff) is so white that it just looks awful. She was always a big whole grains person before she developed gluten intolerance, and she really misses it.

  21. Love this recipe, reminds me of a light rye bread. I will often add 1/4c sweet rice flour, 1/4 ground flax seed, an extra egg and some extra oil to give me a bigger loaf

  22. What type of molasses did you use?

  23. I am new to being a Celiac and have two Celiac boys that want good bread. This recipe is the one I want to try, but I am confused. The ingredient list mentions instant yeast, but your lastest secret with the unflavoured gelatin says to only use the active dry. A few questions: I want to use a bread machine--can I proof the active day yeast and then put it on top of the dry ingredients like you would if you were just using instant? Can I proof the instant yeast and pour the mixture on top or do I have to use teh pectin crystals if I want to use the breadmachine. Could I just put the dry pectin crystals and the instant yeast on top of the dry ingredients in the bread machine. Whenever I do this technique I leave out whatever baking powder the recipe calls for, right? I just got my bread machine yesterday, so this will be my first attempt.

  24. Is the total amount of water 3/4 cup + 3 Tablespoons? I really want to try this recipe. :) Also, thank you very much for sharing the tip of adding the pectin crystals. I have not had success with GF recipes containing xanthan and guar gums.

  25. Yes.. the total water is 3/4 cup plus 3 tbsps. Because gf baking is soo sensitive to humidity the amount of liquid needed can vary a great deal. So withhold the 3 tbsp. and add if needed. Your dough should be more like thick batter than what you would look for in wheat flour baking.


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