Friday, 8 March 2013

Flax Bread Recipe (Gluten-Free)


There are lots of recipes for gluten-free (GF) bread out there, but they are typically made with white rice and tapioca starch along with a tiny bit of some grain. So little grain that it would seem that it is just for colour, or as a gesture towards good nutrition. The store bought breads are the worst for this; take a look at a 'whole grain' GF bread in the supermarket some time and see how far down the list something containing fiber occurs. So, I've been experimenting with different GF yeast leavened bread recipes for a while to make something that compares with the nutrition and flavour of my dad's whole wheat bread recipe.


I like this bread a lot because it ends up with a nice nutty flavour from the flax. Also, It holds together pretty well, stays moist and doesn't crumble when you look at it. This recipe is meant to be a fairly heavy, nutritious and solid bread but it does rise a fair bit with the yeast as leavening agent.


125 ml rice, whole white
125 ml flax, whole seed
125 ml rice, whole brown
125 ml sorghum Flour
1/2 tsp xanthan Gum
1 tsp salt
1 tablespoon yeast
2 tablespoons brown sugar
190 ml water (warm)
2 egg
1/4 cup olive oil


First I ground my flax and rice in the Vitamix to start the flour mixture, and then mixed in the xanthan, sorghum, and salt.

In another bowl mix the sugar and warm water (41C to 46C) until the sugar is dissolved and then add the yeast.

In another small bowl beat the eggs together; once the yeast has begun rising stir in the eggs and olive oil and add to the dry ingredients.

Next, oil a loaf pan and place the dough in it. Like most gluten-free doughs it will be too sticky to need the way you would a wheat dough, but it should be nearly the same consistency at this point.

Now, heat your oven to 200C (~400F) and set the dough aside to rise for about 25 minutes.

Put it in the oven to bake for about 40 minutes.

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