Thursday, June 6, 2013

Voted BEST Bread Gluten free

According to my critics this is their favorite bread. It was a  unanimous vote.
 My oldest granddaughter commented on how good it smelled and I offered her a slice to taste and she said, "Nanna, this is really good !  and I'm your best critic because I DO eat gluten!"

I'm not sure what the difference is in this loaf,  maybe it is the coconut oil as well as ingredient amounts tweeked just right.
I have been reading about coconut oil and the wide range of benefits it offers so I have been trying to incorporate it more into my baking.
This loaf is fool-proof,  is a  good keeper, staying fresh and soft on the counter for a few days,  it toasts and freezes well and is good for making sandwiches since it is easy to slice thin.
  • 1/2 cup warm water 
  • 1 tsp. sugar 
  • 1 tsp unflavoured gelatin
  • 1 1/2 tbsp reg. yeast 
  • 1/2 cup warm milk 
  • 1 egg 
  • 1 tbsp of coconut oil 
  • 1/2 cup millet flour 
  • 1/3 cup bean flour (or chick pea flour) 
  •  1/4 cup brown rice flour 
  • 1/4 cup arrowroot starch/flour 
  • 1 tbsp. potato flour (not starch) 
  • 1/4 cup ground sunflower seeds 
  • 1 tsp xanthan gum 
  • 1/2  tsp salt  
  1. Mix the sugar, gelatin and yeast together, then add the warm water , stir and let proof -  setting it into a bowl of very warm water helps keep the yeast warm. 
  2. Put milk, egg and oil into mixer bowl. 
  3. Add proofed yeast and stir. 
  4. Blend all the dry ingredients together, and add all at once to the liquids. 
  5. Stir then beat on high for 4 minutes. 
  6. Line a medium size loaf pan with parchment paper (only bottom is necessary , then grease sides)  and scrape batter into the pan.  
  7. Let rise in a warm place until rounded over the top of the pan. 
  8. Bake at 350 degrees for about 45 - 50 minutes until nicely browned. 
  9. Turn out on wire rack and cool. 
  10. Slice and enjoy !   

Note: if you make and enjoy this bread here is the mix you can prepare in bulk and then for the one loaf recipe you need  1 1/3 cups (plus 1 tbsp.)  of the flour mix  ...  The mix does not include the ground sunflower seeds.

Julie's Bread Flour Mix
  • 2 cups millet flour 
  • 1 1/3 cups white bean flour or chick pea flour 
  • 1 cup brown rice flour 
  • 1 cup arrowroot starch/flour 
  • 1/4 cup potato flour
  • 3 tsp. xanthan gum 
  • 3 tsp. salt  
Mix well and store in the fridge or freezer  but bring flour back to room temp. before using. 


  1. I don't quite get what you mean in the directions number one where it says to mix sugar, gelatin and yeast together then add the yeast? do you by any chance mean add the water? What does proofing mean? And where can you buy the xanthan gum?

    1. Yes, she means water. Proofing is where you let the yeast interact with the water and warmth, it starts to bubble so you know it's active

    2. Yes.. thank you, Anonymous... silly typo, Marg, I did mean the water - it is corrected, thanks!
      You can buy xanthan gum in most grocery stores or health food stores. Xanthan gum is a binder - it helps fill in for gluten and without the xanthan gum your bread would fall apart.

  2. Thanks for another GF recipe, Julie! Could you tell me where you get your GF sunflower seeds (or what brand is safe to use)? This is one item I've been looking for.

    1. Lenora, I have been buying the regular packaged sunflower seeds in my grocery store and have had no problem ... My daughter is VERY sensitive and she has not reacted -- so I believe they are safe!

  3. Thank you for the recipe. I have all the ingredients except Millet flour. Where do you usually get yours? Is it substitutable, or important to stick with Millet?
    Thank you!

  4. Hi Julie,

    Can I use sorghum in place of the millet? I also need a sub for the bean flour as my daughter is allergic to it. Could I use brown rice flour instead?

    My great grandmother was Mennonite, so it is only fitting I try this.
    Tina Stalter

    1. Your great grandmother, Tina? what was her maiden name? my mother's name is Tina -- quite a common Mennonite name.. smile So you are true to your roots !!

    2. Her last name was Meget. She lived in Oklahoma.

  5. In answer to the questions about substituting flours... it is really a trial and error. Gluten free bread is very sensitive to changes - the texture, flavour and flour amounts do not always stay equal. Something like sorghum instead of millet should not be a problem, although I don't care for the sorghum flavour. I buy my millet where ever gluten free flours are sold - I have not had a problem finding it. (Sardis Health in the Chilliwack Mall is where I usually buy mine)
    If you try substitutions and they work, please come back and let us know, so others can benefit from your success.

  6. My niece is allergic to wheat and (bovine) dairy. Do you think the recipe would suffer for using almond or coconut milk? If so, what do you think about using goat's milk here?

    1. (By the way, I recognize that I'm asking something you may not have tested. I'm not asking for guarantees -- just an opinion.)

    2. I haven't tried this recipe, but I have used goat milk as a substitute for cow milk many times and never had a problem. Never tried almond or coconut milk except in cereal :)

  7. I have this recipe rising as I type and I noticed it is not very much I am hoping it will rise to a bigger loave just an idea but you may want to double it...also I bought dry chick peas and ground them into flour...hopefully that works because I could not find bean flour anywhere

  8. Have you ever substituted or added Buckwheat flour to your bread? I sure would like to know how you could use that flour!

    1. Yes, I have ... you could substitute buckwheat for the millet flour.