Many creative recipes have been developed for gluten-intolerant people, using the gluten-free grains above along with foods like nuts, arrowroot, beans, chestnuts, mesquite, potato, soy, and tapioca, all of which are gluten-free. Some of these ingredients make deliciously healthy breakfast cereals and side dishes, while others are ground into flours for flavorful baked goods such as pizza, desserts, and breads.
is whole wheat bread gluten free
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For gluten-free baking tips, visit The Savory Palate.For more information on foods that are acceptable for the gluten-free diet, see the Quick Start Diet Guide at Gluten.net. It was jointly developed by the Gluten Intolerance Group of North America (GIG) and the Celiac Disease Foundation.
Hundreds if not thousands of companies world-wide provide a huge array of gluten-free foods and ingredients; many can be found at natural food stores. Some grocery stores carry gluten-free goods. Gluten-free items are available through mail-order at many places including
Gluten has a stretchy quality to it and is the ingredient that gives bread and baked goods their chewy texture. Eating whole grains like wheat, barley, and rye is linked to a lower risk of heart disease, stroke, and diabetes. However, gluten can cause health concerns for some.
Trying to avoid gluten entirely can be very tricky at first. It's important to read labels carefully. The best way to reduce gluten in your diet is to stay away from the foods listed above and replace them with naturally gluten-free foods such as:
It is richly browned and crusty on the outside. The interior is soft and fluffy with a great chew. It has a sweet and nutty, whole wheat-like flavor. And when it's baking, the whole house is filled with the warm smell of fresh yeast.
Gluten free olive bread is a favorite spinoff from this base artisan bread recipe. It has the same richly browned chewy crust, soft and fluffy interior and sweet and nutty, whole wheat-like flavor. But this loaf is studded with salty olives!
Psyllium husks are the husk from the plant Plantago ovata's seeds. It is a whole food and is most commonly know for it's use as a fiber supplement. But is also has incredible applications in gluten free baking! When added to water, psyllium becomes a thick gel. So, it takes the place of gluten and helps to bind the bread together, give it elasticity, and chew while preventing it from becoming crumbly.
Hi Farzana! I am sorry you are having trouble! The bread definitely isn't light and airy, it's more of a dense whole grain loaf but I am happy to help track down what could be causing you the problem! Are you using the same exact flour combination? What type of yeast are you using? Are you baking at a high altitude?
Hi Ana, Being intolerant to so many things myself, I so wish I had an easy fix for you! I am afraid that the quinoa flour plays a big role in this bread. It is a highly absorbent flour and without it, the moisture level will be thrown off. Have you ever heard of Artisan Bread in 5 Minutes a Day? They have come out with a gluten-free version of their book and posted their main bread recipe online. I just double checked that it was free of quinoa flour. It might be worth a try! I have made it many times, and can vouch for how good it is. Here is the link: -recipe-from-gluten-free-abin5
Hi Anna, Yes, the recipe should read: 1/3 cup chia seeds, ground into a powder. You want to measure out 1/3 cup of whole chia seeds and then grind them into a very fine powder with a coffee grinder. This can result in more than 1/3 cup. The mixture should thicken up, and be a gel like consistency, though it should take about 5 minutes to do so. It is a dough that hard to mix, that is why I recommend only using a KitchenAid or other stand (not hand) mixer for this recipe. The thickness of the dough really helps to give the gluten-free bread its structure.
Hi Laurel. I've been looking for a brown rice and chia recipe, and came across your site. I would like to make this recipe but I don't do well with sorghum. Do you think the recipe would work well if I eliminated it and used an extra 1/2 cup each of brown rice and oat flour, or a cup and a half of quinoa flour? I realize you may not know, and I am willing to try it regardless. But I thought I would see if you had an opinion on it first. And, I would prefer not to use as much yeast; do you think this would respond well to a slow rise method, such as in a "no knead glutenous bread", where the bread would rise between 12-24 hours, with only 1/4 tsp of yeast?
Hi Anita! Sorry for my delayed response. I was out in the boonies of Montana without an internet connection for Thanksgiving. I think that substituting the sorghum for brown rice and oat flour would work the best. Quinoa flour is a highly absorbent flour and would soak up too much of the liquid and make the bread dense and dry. The recipe does call for a lot of yeast, partially because without it, gluten-free bread is so dense. I have had a few gluten-free bread recipes that use the slow rise method, but I wouldn't know if it would work with this loaf. I would hate for you to try it and waste all the ingredients if it didn't work out. I often make bread from the book Gluten Free Artisan Bread in Five Minutes a Day. They are all slow rise breads and many of the recipes are vegan. Honestly, I make their bread more that I do my own recipe. If you wanted to try their bread without buying the book, I found that they have one recipe for free online! If you do tinker with my recipe, let me know how it turns out! Happy baking :) - Laurel
Hi Jojo, I don't think so. The psyllium husk is essential in getting the bread to hold together and have the correct texture. I also love the book Gluten Free Artisan Bread in 5 Minutes a Day for baking bread. I know their recipes are free of psyllium husk! I would feel better pointing you in the direction of a bread that I know will work for you rather than having you experiment with this loaf and potentially have to scrap the recipe - gluten free flours can be expensive! Happy Baking!
Hi Macro, I am not sure what a potato bread roll is so I can't say without more information. As far as sandwiches go, yes! It makes delicious sandwiches. The bread is a bit smaller (as with all gluten free bread) so I often like to enjoy the sandwiches open faced. Happy cooking :)
Hi Erica, I think that would be the best swap! I haven't tested it myself, and gluten free bread is finicky, but I do think it would work with applesauce substituted for the oil :) Let me know how it turns out!
Do you think I could replace the dry ingredients with Premium Gold gluten free ancient grains flour--since I just bought a 5 lb bag of it? There is no recipe for baking bread with it. It contains rice flour, quinoa flour, ground flax, buckwheat flour, amaranth flour, tapioca flour, arrowroot flour, and xantham gum. If not, I would like to use your recipe, but I am allergic to sorghum flour. Could I use another flour or combination of flours such as soy, garbanzo, buckwheat, rye instead? Or could I replace just the sorghum flour with the PG flour?
This is a great gluten free vegan bread receipe! . I did a little subbing- almond flour instead of quinoa flour, buckwheat flour instead of oat flour, reduced the honey as found it a little sweet, but such an easy loaf to cut compared to usual gluten free bread and tasted wonderful. Think I have found our daily bread!
Hi Laurel, I found your gluten free boule recipe a few years ago, maybe 2017, and made it many times and loved it. I then got into the quarantine sourdough trend and haven't made your bread in a while. I came back to the recipe today to make a loaf for a GF friend, and I was surprised to see it had changed! I'm now looking forward to trying your new and updated recipe (have to say I'm not going to miss grinding chia seeds lol), and was wondering if you could share a bit about why you made the changes you did? Also, instead of the baking stone/pan/ice cubes, could one use a Dutch oven? And if so, how would that change the baking instructions? Thanks!
Hi Rose, Unfortunately there is no substitute for yeast in this recipe and it cannot be made without it. There are some yeast-free gluten free bread recipes out there. I would recommend checking one of those out.
This bread, and every one of your recipes, is perfection! I mastered traditional yeasted breads and started experimenting with gluten-free baking recently. Many discouraging fails but your blog was IT!! This is so, so good I could eat a loaf in one sitting, and almost have;) I would stress measuring all ingredients in grams as you have posted- measuring cups alone are inaccurate and will not produce the perfect loaf. I love your blog! Thank you for being a game changer!!
But while a whopping 63 percent of Americans believe a gluten-free diet can improve their health (are you in the majority?), there's a wealth of confusion and misinformation surrounding the topic. Below, we dispel common myths about gluten.
Myth: Gluten-free foods are healthier Truth: Processed gluten-free foods often contain more sugar, fat and salt to make up for the gluten, which adds chewiness to foods. Compared with most regular bread, gluten-free types are not usually fortified with iron or essential vitamins.
Myth: Whole-wheat bread has less gluten than white Truth: By trapping pockets of air in the dough, gluten helps bread rise. Since whole-wheat flour is heavier than white, industrially manufactured whole-wheat bread can often have added gluten.
This flour blend can be used cup for cup as a replacement for all-purpose wheat flour or whole wheat flour. It is corn free, peanut free, tree nut free, rice free and dairy free. Gluten free ancient grains provide exceptional nutrition, a high fiber content and a wonderful flavor and texture to your baked goods.
Hi. I had used your ancient grain flour blend to make a gluten free bread with the blend of I mixed before hand. It has, Amaranth flour, Sorghum flour,Teff Flour, Arrowroot flour, Tapioca Flour(starch) and xanthan gum. I made enough for 8 cups but I did use 3 cups of this blend to make a bread and followed the recipe from another site. The bread didn't rise double in size it only raised half way. It was covered with a damp towel and I even had plastic wrap over the pan then the towel over it. The oven was on to have a warmth in the kitchen. I let it sit for an 2 hours and it just didn't double in size. It was half way up in the pan, I still went ahead and baked it. It is really dense and doesn't taste good. What happened? Maybe more yeast 1/2 teaspoon should 1 teaspoon instead? Or have milk, more olive oil of 3 tablespoons instead of 2? Maybe change up the flour amounts or remove one for some other? I really want to make this bread and it didn't come out right! 2ff7e9595c
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