Tag: gluten free bread

Millet and Buckwheat Toasting Bread

Millet Buckwheat Toasting Bread

I have been a home bread baker for many years, and despite a Celiac diagnosis in 2017 I continue to experiment with different recipes, always looking for that gluten free loaf that will make me smile.

This hearty toasting bread is made with whole grains and seeds that give it great texture.  It is full of flavor, fiber and nutrition, a welcome change from typical gluten free store breads made with refined flour.

The recipe is somewhat involved, and I get that it’s not for everyone.  But for all who want to give it a try, I have broken it down into small steps that are easy to follow.  The ingredients are bulleted, so you can easily look all the way through and see what you need.  I also provide a complete ingredient checklist at the end of the recipe, which can be printed and used as a shopping list.

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You might be interested to know that I used a grain mill in this recipe.  I like to buy millet and buckwheat in whole form and mill them at home when I need flour.  Since this bread contains millet and buckwheat in both whole and flour form, I only need to stock the grain.

Adapted from a recipe by Ellen Brown, yield 1 loaf

*Contains Oats – see notes

Step 1 Mill (see Notes at bottom)

Mill the following grains on the finest setting.  You may have to add in a few more grams of each to end up with the finished weight in flour.  If you don’t have a grain mill don’t worry!  Just measure the exact weight in millet and buckwheat flour.

  • 120 g. millet
  • 45 g. buckwheat

Read more about how I use my grain mill in gluten free baking.

————————————

Step 2 Soak

Boil water.  Add the following whole grains (not flour), cover and remove from heat.  Soak for at least 10 minutes or until you are ready with the other ingredients.

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Step 3 Proof the yeast

Grind Chia seeds in a coffee grinder.  Combine with the following in a small bowl and proof for 10 minutes.

  • 1 tbsp. Chia seeds, ground
  • 2-¼ tsp. Instant yeast
  • 6 tbsp. Warm water
  • 2 tsp. Honey

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Step 4 Whisk together Dry Ingredients

  • Milled flours from Step 1
  • 45 g. cornstarch
  • 65 g. potato starch
  • 47 g. tapioca starch
  • 32 g. gluten free cornmeal
  • ½ tsp. Xanthan gum
  • ½ tsp. Salt
  • 2 tbsp. Sesame seeds
  • ¼ cup gluten free rolled oats *(omit if avoiding oats – see notes)

————————————-

Step 5 Whisk together Wet Ingredients

  • Soaked grains from Step 2, drained and rinsed in cool water (so it doesn’t kill the yeast)
  • Proofed yeast mixture from Step 3
  • ¼ cup honey
  • 100 ml. Warm water (about 6 tbsp.)

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Step 6 Combine

Combine wet (Step 5) and dry (Step 4) ingredients together in the bowl of a stand mixer.  Beat with the paddle attachment for 3 minutes.

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Step 7 Rise

Line a loaf pan with parchment paper.  Here I’m using a 1 lb. loaf pan.  Having made this loaf many times, I found that this size pan works best.  Transfer the dough into the prepared pan and smooth it out with a spatula that has been dipped in water.  Cover with oiled plastic wrap and let it rise for about an hour.

Ideally, the loaf should rise to the top of the pan.  It doesn’t always happen with a heavy, dense dough like this.  Especially in a chilly kitchen.  I have learned with experience that a proofing box is the way to success.  It took about 50 minutes for the dough to be ready to bake with my proofing box set to 80º.

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Step 8 Egg Wash

  • 1 egg
  • 1 tbsp. Water
  • 2 tbsp. Pumpkin seeds
  • 2 tbsp. Sunflower seeds

Beat 1 egg with 1 tbsp. warm water and brush the top of the loaf (you won’t need the entire egg, so reserve the rest for breakfast).  Sprinkle the loaf generously with pumpkin and sunflower seeds.

 

—————————————

Step 9 Bake

Preheat the oven to 375°.  Set a pizza stone on the middle oven rack.  Place the loaf in the oven and throw a few ice cubes onto the bottom of the oven to create steam.  Quickly close the door and bake for 40-45 minutes, or until the internal temperature reaches 200°.  Crack the oven door about 1″ during the last 5 minutes of baking, to keep the loaf from deflating.  Note that you will not get a big oven spring with this loaf, this is normal.

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Step 10 Cool

This is the hardest part of the recipe!  Lift the loaf out of the pan by grasping the parchment paper on either side.  Transfer to a rack and remove the parchment.  Allow the loaf to cool to room temperature before slicing.  Overnight is even better, place it in a plastic bag (after it cools down) and wait until morning to slice.  It smells so good you won’t want to wait.  Do it though, or the bread may be gummy in the middle.

—————————————

 Step 11 Toast it!

This bread was made for toasting!  It is my favorite breakfast bread, and I especially love when the seeds get singed in the toaster.  As with most gluten free breads it is best when eaten immediately.  I always freeze the leftovers in slices that are individually wrapped and stored in a freezer safe bag.  So easy to grab one for breakfast in the morning!

 

FULL INGREDIENT LIST / SHOPPING LIST —> PRINT IT!   Millet Buckwheat Toasting Bread Shopping List

  • ☐ whole millet
  • ☐ whole buckwheat
  • ☐ Instant yeast
  • ☐ Chia seeds, ground
  • ☐ Honey
  • ☐ millet flour
  • ☐ buckwheat flour
  • ☐ cornstarch
  • ☐ potato starch
  • ☐ tapioca starch
  • ☐ gluten free cornmeal
  • ☐ Xanthan gum
  • ☐ Salt
  • ☐ Sesame seeds
  • ☐ certified gluten free purity protocol rolled oats
  • ☐ egg (for the egg wash)
  • ☐ Pumpkin seeds
  • ☐ Sunflower seeds

Notes ♪♫ Oats continue to be highly controversial when it comes to celiac disease.  Whether or not you consume oats is a personal choice.  As a courtesy to my readers, I will identify any recipes that include oats and suggest ingredient substitutes when possible.  I personally use Bakery on Main, their oats are gluten free and processed under a purity protocol.

Originally posted 06/30/2019     Rephotographed 10/22/2024

 

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Gluten Free Sourdough Boule

This is the stuff that gluten free dreams are made of.  This loaf just blew me away and it was so hard to wait for it to cool down so that I could slice it!  Well worth it though when I had my first sandwich with this amazing bread.  It is hands down the best white bread that I have made since my gluten free life began seven years ago.  It is soft, supple and doesn’t fall apart in your hands!  And guess what else?  It doesn’t need toasting!

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Note ♪ You will need a fully active sourdough starter for this recipe.  If you don’t have one yet, jump over to this post where I show you how to make a gluten free sourdough starter.

Ingredients:

  • 350g. Better Batter bread flour
  • 1-1/2 tsp. salt
  • 1/8 tsp. instant yeast
  • 250g. fully active sourdough starter* see notes
  • 350g. warm water
  • 1/4 cup canola oil
Have you ordered the new Bread Flour from Better Batter yet?
That’s what I used to make this beautiful Gluten Free Sourdough Boule and well, just look at that oven spring! So, what are you waiting for? Now that fall is here go on over to Better Batter, grab yourself a bag and let’s bake together! Be sure to use my Promo Code MGFC30 at checkout for 30% off!

Preparation:

Whisk together the flour, salt and instant yeast.

Hint: That scant 1/8 tsp. of instant yeast will give your sourdough starter a little boost without affecting the flavor!

In the bowl of a stand mixer, add the sourdough starter, water and oil.  Add the flour mixture and beat with the paddle attachment for 5 minutes.

Gather the dough together, cover with oiled plastic wrap and let it rest for 20 minutes, then turn it out onto a lightly floured cutting board.

Using a bench knife, turn the dough over on itself about 2 dozen times as you rotate the cutting board so that everything is well incorporated.

Use a spatula to smooth the dough into a round.

Place the dough ball in an oiled bowl, cover with plastic wrap and refrigerate overnight for 12 hours.

In the morning, preheat the oven to 475º with baking stone.  Take the dough out of the refrigerator and invert it onto a sheet of parchment.

Use a spatula to smooth it into a round shape.

Use a lame or sharp knife to score 2 circles around the dough and sprinkle a little flour over the top.

Transfer the dough, with parchment to the oven.  Throw a few ice cubes onto the bottom of the oven and quickly shut the door.  After the first 5 minutes throw in a few more ice cubes.

After 30 minutes, reduce the oven temperature to 350º, and continue baking for another 30 minutes or until the internal temperature reaches 210º.

Cool completely on a rack then store in a plastic bag at room temperature.  Wait 24 hours to slice.

Once the bread is sliced, serve immediately and freeze any leftovers.

If you’re wondering if you can make this bread in a loaf pan, the answer is yes!  Follow the directions through overnight proofing.  The next morning, roll the loaf out to a rectangle and do a letter fold.

Repeat rolling and letter fold from the opposite direction, then pat the dough into a loaf shape.  Place it seam side down in a 1 lb. loaf pan lined with parchment.  Smooth the top with a spatula, lightly flour and score the top.

Throw a few ice cubes into the preheated oven and bake for 30 minutes at 475º.   Then, carefully remove the loaf from the pan, lower the heat to 350º and finish baking directly on the stone for another half hour or until the internal temperature reaches 210º.  Wait 24 hours to slice!

Which way is best?  I actually prefer the loaf shape for everyday sandwiches, but the round boule is quite a nice presentation.  You should probably make one of each, just to be sure 😉

Notes ♪♫ I took my starter out of the fridge about 5 hours before I made the dough, fed it and waited until it had a full head of foam on top.  Your starter may require more time to fully activate, depending on how often you feed.

Questions?  Let me know in the comments and I’ll do my best to troubleshoot or offer advice!

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Gluten Free Sourdough Kaiser Rolls

Have you struggled with rolling and shaping gluten free dough?  I’ve been dreaming of a gluten free Kaiser roll since my Celiac diagnosis 7 years ago.  They are just a little more fancy than regular hamburger buns and they look like they came from a bakery!

Today, with the new Gluten Free Bread Flour from Better Batter, I’ve made a soft enriched dough that can be rolled into long ropes and yes, even tied in a knot!

Follow the steps and learn how to shape these rolls.  This recipe makes 6-10 Kaiser rolls, depending on size.

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Ingredients:

  • 395 g Better Batter Bread Flour
  • 9 g (1-1/2 tsp.) salt
  • 75 g fully active sourdough starter (1/4 cup) *See notes
  • 1 egg
  • 1/8 tsp. instant yeast
  • 9 g (1-1/2 tsp.) sugar
  • 2 tbsp. butter, melted and cooled
  • 15 g psyllium husk (3 tbsp) ** (can be omitted, see notes)
  • 160 g warm milk
  • 270 g warm water + 3 tbsp.
  • —————————-
  • 1 tbsp. canola oil plus more for rolling
  • 1 tbsp. milk for topping
  • 1 tsp. sesame seeds for topping

Want to try the new Gluten Free Bread Flour from Better Batter?  Order yours here and be sure to use my Code MGFC30 at checkout for 30% off any non-sale purchase!

Preparation:

Whisk together the flour and salt.  In the bowl of a stand mixer, combine the sugar, egg, butter, psyllium husk, sourdough and instant yeast.  Let it stand for a few minutes to thicken.

Next add the flour mixture, 160g milk and 270g water, and beat with the paddle attachment for 5 minutes.  If the dough seems a bit dry, add water one tablespoon at a time, up to 3 tablespoons.

Gather the dough together with a spatula and transfer it to an oiled bowl (use about 1 tbsp. canola oil), turn to coat and cover with plastic wrap.

Proof the dough in a warm place for 6 hours.  I used a proofing box set to 80 degrees.

Turn the dough out onto an oiled cutting board.  Divide the dough into pieces with a bench knife and use oiled hands to roll each piece into a ball.  If you want to be really precise, weigh the dough and divide by the number of rolls you want to make.  My dough weighed 36 oz. total, and I made 10 rolls just over 3.5 oz. each.  Perfect for burgers!

Now here’s the trick, don’t immediately try to roll the dough into ropes.  Cover with a dish towel and let the dough balls rest for 10 minutes, then gently roll each one into a 6″ cylinder.  Be sure to keep a light coating of oil on your hands and cutting board.  Cover and rest again for 5-10 minutes.  Repeat rolling and resting as needed, and with each “rest”, the dough will become more relaxed and easier to roll.

By the 3rd rest you should be able to roll the dough into ropes, about 14″ long.  To keep the dough from splitting, start at the bottom of the cutting board and roll in one direction toward the opposite side.  Then reverse and roll back.  Repeat until the rope reaches the desired length.

To form the Kaiser rolls, tie each rope into a loose knot.  Then bring the bottom end up over the knot and tuck it into the center.  Tuck the other end underneath.

Place the shaped rolls on a baking pan lined with parchment.  Don’t crowd them together, use 2 pans if needed.

Cover with plastic wrap and proof for another 15 minutes while you preheat the oven to 425º.

Brush the rolls with milk and sprinkle with sesame seeds.  Bake for 20 minutes or until the internal temperature reaches 210º.

When you remove the rolls from the oven, be sure to let them cool completely before slicing.  I left mine on a rack for several hours, then stored them in a plastic bag at room temperature overnight.

When I sliced them the next day, I was quite pleased with the texture and crumb.  Check it out!

If you have been jonesing for the white bread experience, be sure to try the new Gluten Free Bread Flour from Better Batter, it will make your day!

Notes ♪ I have been experimenting with this recipe and thought the addition of sourdough really enhanced the flavor of the rolls.  If you want to make this recipe without the sourdough, increase the flour by 25g. and increase the water by 50g.  Instead of 1/8 tsp. instant yeast, use 2-1/4 tsp (1 packet).  Proofing time will be 30-45 minutes (not 6 hours).

Notes ♫ I was graced with the opportunity to receive some test samples of the new Gluten Free Bread Flour from Better Batter before it came to market.  In my experimentation I decided to add psyllium husk to my dough and the rolls turned out beautifully.  Note though, my favorite Chef, Patrick Auger who is the mastermind of product development at Better Batter advised that it is not necessary to add psyllium to the new Bread Flour as it was designed to work without.  Thanks Patrick!

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Gluten Free Sourdough Fougasse

Another bucket list recipe on the books, look at this beauty!  It’s called Fougasse (pronounced foo-gaas), a French inspired flatbread that is similar to focaccia.  The characteristic slashes in the bread create a crisp exterior with a soft chewy center, like a pretzel.  Unlike most gluten free breads, this one can be eaten warm or even hot out of the oven!

I used Better Batter Artisan Flour Blend to make the dough, along with my sourdough starter.  For this recipe, the dough requires just the right amount of hydration to hold the shape of the bread without closing up.  A tall order for gluten free!

I have been practicing the leaf shape, and although you do not have to get this fancy, I think the presentation is gorgeous.  It reminds me of a monstera plant- gardening peeps, what do you think? 😄🪴

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Before we begin, let’s talk about measuring.  I strongly recommend that you weigh all the ingredients (yes, even the water).  A digital kitchen scale can be a most helpful tool for baking, and especially in gluten free baking where precision really matters.

 

INGREDIENTS:

  • 200g Better Batter Artisan Flour Blend, about 1-1/2 cups
  • 4g salt, about 3/4 tsp.
  • 200g warm water, about 1 cup
  • 70g fully active GF sourdough starter, about 1/4 cup* see notes
  • 8g olive oil, about 1 tbsp.
  • 10g honey, about 1 tbsp.
  • 1/8 tsp. instant yeast (optional, if your starter needs a little help)
  • more olive oil for brushing
  • seasoning, for topping (use your favorite blend)
  • coarse salt, for topping

Preparation:

Combine the first seven ingredients together in the bowl of a stand mixer with the paddle attachment.  Gradually increase speed and beat for 5 minutes to form a smooth dough.  The dough should easily come away from the sides of the bowl, like this.

Transfer the dough to an oiled bowl and smooth it with a spatula.  Cover and let it sit at room temperature (or proofing box) for 4 hours.  I usually time this for late afternoon, so it’s ready to go into the refrigerator overnight (12-18 hours).  The overnight proof really develops the sourdough flavor.

In the morning, the dough should be full of air bubbles (I like using glass bowls, so you can really see what’s going on).  Try not to deflate them as you transfer the dough to a floured sheet of parchment.

Use a bench knife to divide the dough in half.  Gently shape each half into an oval, try to maintain the shape of the pointed ends.

Next, gently roll each section into an oblong shape, about 3/4″ thick.

To score, make curved slits along each side, and several interior slits.  After practicing this a few times, I found that my bench knife was the best tool for scoring.  As I made each cut, I used the edge of the bench knife to spread the dough apart, so it doesn’t seal back up.

Brush the shaped dough with olive oil and sprinkle with seasoning and coarse sea salt.  Herbes De Provence would be most traditional, but you can use any seasoning you prefer.  I used a Tuscan blend.

Let the dough rest for 20-30 minutes while you preheat the oven to 450º.  If you have a pizza stone, place it in the oven (if you do not have a pizza stone use a light-colored sheet pan).

Cut the parchment down the middle so each section is on a separate sheet.  I used a pizza peel to transfer the shaped bread with parchment to my pizza stone.  Bake for 20 minutes, watching that the edges don’t burn.

Wow!  Too pretty to eat?  Not a chance, this bread is going to disappear!

Fougasse is best eaten right away.  The combination crunchy crust and chewy crumb is amazing.  Tear it apart with your hands and serve as is or with olive oil for dipping.   Leftovers can be stored at room temperature for one day, then refrigerate or freeze.  To reheat, use a toaster or air fryer.  You can microwave it but be sure to cover or wrap in a napkin, microwaving will soften the texture in the crust.

Notes ♪♫ How robust is your sourdough starter?  My starter, Sophie is about 6 months old at this writing and will need about 12 hours to be fully active.  For this recipe, I took her out of the fridge for a feeding early in the morning and placed her in my proofing box for most of the day.  Your starter may need more time to fully activate, so it is important to plan ahead when you want to bake.  Read more about Sophie the Sourdough in this post.

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Basic Gluten Free Sourdough Sandwich Loaf

Are you thinking about trying to bake gluten free sourdough bread?

There is nothing like good, homemade bread.  Especially when you are gluten free, and store-bought bread leaves so much to be desired.  No wonder so many of us have turned to baking our own bread at home.

This post is for all of you who have wanted to try making gluten free sourdough bread or are just looking for a solid recipe.  It’s a basic loaf, with no fancy shaping or scoring.  The bread is perfect for sandwiches and does not require toasting (but it’s delicious toasted as well).

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I used my Gluten Free Sourdough Starter and Better Batter Artisan Flour Blend in this recipe.  I baked my loaf in a small pullman loaf pan because the higher sides help the loaf to rise high and straight.  You can use a standard 1-lb. loaf pan if you prefer.  For best results, use a metal pan, not glass.

Ingredients:

Notes

♪ Although I have provided ingredient measurements by both weight and volume, I strongly recommend that you weigh your ingredients for best results!

♫ I used, and highly recommend Better Batter Artisan Flour Blend for this recipe.  It is a sorghum-based blend that is incredible for yeasted breads.  If you use a different blend, the flour to liquid ratio may need to be adjusted and the flavor will be different. 

*Get 30% off any non-sale purchase at Better Batter when you use my Code MGFC30 at checkout* 

Preparation:

For bread to rise properly without commercial yeast, your sourdough starter needs to be fully activated before mixing your dough (otherwise you will end up with a brick).  I find that my gluten free starter doesn’t jump out of the jar like a wheat sourdough, but when fully active it does increase in size and has hundreds of tiny bubbles, especially when I give it a stir.

When I am planning to bake, I take my starter out of the refrigerator 2 days before, feed twice daily and keep it in a proofing box at 78º.

(Read more about how I made my Gluten Free Sourdough Starter here.)

The day before baking, combine all of the dough ingredients in a stand mixer with the paddle attachment.  Increase the speed and mix for 5 minutes.

Transfer the dough to an oiled bowl, cover and place it in a proofing box (or warm, draft free area) for 4 hours.  I try to time this step for late afternoon, so that it’s ready to go into the refrigerator overnight by around 8pm.

Here’s the dough after 4 hours, going into the refrigerator.

By the next morning, the dough should be puffed up and full of air bubbles.  Take the dough out of the refrigerator and let it sit on the counter to warm up a bit before you shape it.

Rub a cutting board with a bit of olive oil and turn the dough out.

Gently pat the dough into a rectangle, don’t press hard and do not use a rolling pin – you want to keep the air bubbles intact as much as possible.

Next use a bench knife to do a letter fold, like this.

Finally, use oiled hands to gently roll and shape the dough into a loaf.  Place it in the loaf pan seam side down, cover with plastic wrap and let it sit at room temperature for 30 minutes.  Preheat the oven to 450º.

Just before baking, brush the top of the loaf with 1 tbsp. olive oil and sprinkle with coarse salt.  Use a lame or sharp knife to score 3 diagonal slashes across the top about 1/2″ deep.

Place the loaf in the oven and immediately throw a few ice cubes onto the bottom of the oven to create steam.

Bake for 55 minutes, or until the internal temperature reaches 210º (use a thermometer!).

Remove the loaf from the pan and let it cool for 8 hours on a rack before slicing.  The longer you wait, the better the texture will be.  After 8 hours you can place the loaf in a bread bag and store it at room temperature to slice in the morning.

Look at that wide open crumb!  Remember when I mentioned that you do not want to deflate the air bubbles when shaping the loaf?  Now you know why!

Sometimes it’s really hard not to slice into a loaf of bread as soon as it comes out of the oven, but your patience will be rewarded. I let this loaf cool on a rack for eight hours before cutting a few slices for dinner.  I put the rest in a bread bag overnight.  I have perfect slices with no gummy texture! Sorry you can’t taste it but take my word it was delicious!

Notes ♪♫ Troubleshooting gluten free bread can be tricky and sourdough even more so.  So here are a few hints.  If the loaf didn’t rise, it could be that your starter wasn’t fully active.  Try feeding more frequently for several days before making the dough.  If the bottom or center of the loaf looks gummy, it wasn’t baked long enough (did you check with a thermometer?) or your measurements weren’t accurate (did you weigh your ingredients?).  Also, be sure to wait for your bread to cool down and set completely before slicing, it takes at least 8 hours!  Feel free to reach out with any questions and I’ll try my best to help!

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Gluten Free Sandwich Thins

When I hear people say that the gluten free diet promotes weight loss, I have to shake my head! 🤦🏻‍♀️ The reality is that gluten free breads, pastas and cereals have as many or more calories and carbs than their wheat filled counterparts.

It got me to thinking, that back a few years “BC” (before Celiac) I had a great homemade recipe for the popular Sandwich Thin buns that everyone loved.  In this post I’ll show you how I recreated that recipe to a gluten free version for my lunch sandwiches.

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Mind you, I wanted my bread to be nutritious and wholesome, not just empty calories.  This recipe checks all my boxes- whole grains, small portions, great taste.  I used a muffin top pan to create perfectly shaped rounds that were all the same size, about 1.5 oz. each after baking.

The flour blend was a result of trial and error, largely based on my own taste buds as well as some sampling by my family.  Sorghum and brown rice are high on my list of favorites, and I use a combination of the two in many of my breads.  Dark teff grain has an earthy flavor that can easily overpower a recipe, but using just a little lends a wheat like flavor and color.  I also blended 3 starches together which worked great, but no corn starch as I don’t like it for baking (again, just my taste preference).

You might be interested to know that I used a coffee grinder for some of my ingredient prep.  Tiny grains like teff and chia seeds can be purchased in whole form, and ground into a flour just before baking for ultimate freshness.

You don’t need a special pan to make the buns, but this muffin top pan I used was a great for shaping and definitely helped with portion control.  The non-stick finish made for a very easy cleanup.  I liked it so much I ordered a second one!

 

 

 

 

Makes 12 buns

Ingredients:

  • 1 tbsp. yeast
  • 1 tbsp. chia seeds, ground
  • 1 tbsp. sugar
  • 1/2 cup warm water

………………………………..

  • 90 g. whole grain sorghum flour
  • 130 g. brown rice flour
  • 40 g. tapioca starch
  • 40 g. arrowroot starch
  • 40 g. potato starch
  • 15 g. teff grain, ground
  • 1 tsp. gelatin
  • 1-1/4 tsp. xanthan gum
  • 3/4 tsp. salt

…………………………………….

  • 1 egg
  • 3 tbsp. olive oil
  • 1/2 cup warm milk
  • 1/2 cup warm water

…………………………………….

  • 2 tbsp. 1% milk, for brushing
  • sesame seeds
  • poppy seeds

Preparation:

Grind 1 tbsp. chia seeds in a coffee grinder and combine it with 1 tbsp. yeast, 1 tbsp. sugar, and 1/2 cup warm water.  Stir and let it sit for 10 minutes.

Grind 15 g. of teff grain in a coffee grinder.

Whisk together with the other dry ingredients.

Whisk the egg, olive oil and milk into the yeast mixture.

With the paddle attachment, mix in the dry ingredients along with the last 1/2 cup of water.  Beat for 3 minutes to form a smooth, wet dough.

Have a bowl of warm water ready for dipping your spoon and fingertips.  Drop a scant 2 tablespoons of dough into each well, dipping the spoon into the water each time to help manage the sticky dough.

Dip a small spatula into the water and smooth out the dough, spreading it in a circular motion to fill in the rounds.  Don’t skip this step, gluten free dough does not spread by itself!  If you are not using a muffin top pan, spoon the dough onto a baking sheet lined with parchment and spread into 4″ rounds.

Cover with oiled plastic wrap and let rise for 30 minutes.  Preheat the oven to 400º.  After 30 minutes, brush the tops of the buns with milk and sprinkle with sesame and poppy seeds.

Bake for 15 minutes, or until the buns reach an internal temperature of 205º.

Remember, gluten free bread takes longer to cook than regular, and if not cooked through the center will be wet and tacky.  Check the internal temperature with a thermometer!

Cool completely on a rack.  Buns are best the day they are baked, and leftovers should be frozen as soon as they reach room temperature.  I like to slice mine and wrap them individually in plastic wrap to store in freezer safe bags.  So easy to grab a roll for my lunch!  Here’s the crumb shot.

Just the right size for a light sandwich.  As I was baking, the kitchen really smelled like bread.  If you are gluten free you know what a big deal this is.  And the taste did not disappoint!  I have been enjoying my sandwiches knowing that I’m not overdoing it on carbs.  This recipe is a must try!  Please pin, like and share the recipe and let me know what you think!

Notes ♪♫ I placed my muffin top pans on top of another baking sheet for insulation.  This prevented the bottoms of the buns from burning before the centers were cooked through.  It worked perfectly!

Originally published 03/23/2019                   Updated 01/21/2024

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Gluten Free Multigrain Sandwich Loaf

Just look at that beautiful loaf of bread!  In the gluten free universe, this is what dreams are made of!  Not only does it taste great, but it is also nutritious and wholesome, made with a combination of grains that delivers real bread flavor without the gluten.

If you like to mix up your own flour blends, then this recipe is for you!

I adapted this recipe from one of my own, Gluten Free Sandwich Thins.  I always made them for lunch when I worked in an office, but now that I’m home most of the time I find that I like to have sliced bread in the house.  When you make a loaf, you can slice it as thin or as thick as you want for sandwiches, toast or just to go with dinner.

This bread is wonderful for sandwiches.  It doesn’t need toasting, doesn’t fall apart in your hands and the middle is not wet or tacky at all.  It’s a gluten free dream come true!

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Ingredients:

  • 1 tbsp. yeast
  • 1 tbsp. ground chia seeds
  • 1 tbsp. sugar
  • 1/2 cup warm water
  • 127 g. whole grain sorghum flour
  • 183 g. brown rice flour
  • 56 g. tapioca starch
  • 56 g. arrowroot starch
  • 56 g. potato starch
  • 21 g. teff grain, ground
  • 1 tsp. gelatin
  • 1.5 tsp. xanthan gum
  • 1 tsp. salt
  • 1 large egg
  • 3 tbsp. olive oil
  • 3/4 cup warm milk (I used 2%)
  • 1/2 cup warm water
  • 2 tbsp. milk, for brushing
  • sesame seeds
  • poppy seeds

Preparation:

Line a 1 lb. loaf pan with parchment paper and mist with cooking spray.

Combine the yeast, ground chia seeds, sugar and 1/2 cup water in a small bowl or measuring cup.  Let the mixture rest for 10 minutes.

In a separate bowl, whisk together all of the dry ingredients, sorghum flour through salt.

When the yeast has bloomed, add the mixture to the bowl of a stand mixer along with the egg, olive oil, milk and water.

Whisk it all together, and then add the dry ingredients into the wet.  Mix for 5 minutes with the paddle attachment.  The dough will be heavy and wet.

Scrape the dough into the prepared pan, smoothing out the top with a spatula dipped in water.

Covered with oiled plastic wrap and let it rise for 30 minutes while you preheat the oven to 400 degrees.

Brush the top of the loaf with milk, and sprinkle with sesame and poppy seeds.

Quickly make 2 diagonal slashes across the top of the loaf with a sharp knife.

Place the loaf on the middle rack of the oven, close the door and drop the temperature to 375º.  Bake 50-55 minutes, or until the internal temperature reaches 205º (use a thermometer).

Cool in the pan 15 minutes, then transfer to a rack.

Cool to room temperature, then bag it and let the loaf stand at room temperature overnight.  Resist the urge to cut into that loaf right away, and your patience will be rewarded with this amazing crumb!  It is truly worth the wait!

Notes ♪♫ You might be interested to know that I mill some of my flour from the whole grain.  In this recipe, I used my KitchenAid grain mill attachment to mill whole sorghum berries into flour.  For the teff flour, I ground whole teff grain in a coffee grinder.  Storing grain in its whole form will keep it fresh longer, great for those infrequently used ingredients.  If you would like to learn more about using a grain mill, check out this post.

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Gluten Free Stuffed Bread Ring

What is a Stuffed Bread Ring?  I’ll tell you what it is- DELICIOUS!  Think of it as a cross between a pizza and a calzone, or just a fancy ham and cheese ring for grownups.  Great for a party or light meal.

The dough was made with my favorite Artisan Flour Blend from Better Batter.  This is THE flour you want for bread, pizza or anything with a yeasted dough.  The filling is a simple layering of prosciutto and provolone cheese.  By the way, this recipe is also a great way to use up those cute little charcuterie rollups you see in the deli section (that’s what I used)!

Meijer Frederik's Prosciutto & Provolone Cheese Charcuterie Rolls

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*** Shop Better Batter and use my Code MGFC30 for 30% off your non-sale purchase!

Ingredients:

For the dough:

For the filling:

  • about 12 slices of prosciutto, sliced thin
  • about 12 slices of provolone cheese, sliced thin or shredded
  • olive oil
  • fresh ground pepper
  • Italian seasoning

Preparation:

Combine all of the dough ingredients in the bowl of a stand mixer.  Mix with the paddle attachment for 6-8 minutes.  Cover and refrigerate for 1 hour.

Preheat the oven to 350º.

Lay out 2 large sheets of parchment on your work surface, mist with cooking spray and divide the dough into 2 equal pieces.

Rest for 5 minutes, then roll each section of dough into a large rectangle.  Brush liberally with olive oil and sprinkle with Italian seasoning.

Top with a single layer of prosciutto, followed by the provolone slices.  Leave a border around the dough, so the ends will seal.

Use the parchment paper to help roll up the dough from the long side to form a cylinder.  Pinch the seams closed with your fingers.

With seam side down, carefully form a ring, crimping the ends together.  Place a small, oiled Pyrex cup in the center to maintain the ring shape while the bread bakes.  Use a fork or docking tool to pierce the dough all over (or improvise like I did and use this).  Don’t skip this step, those little holes allow steam to escape so the bread ring doesn’t split open while baking.  Cover and rest for 10-15 minutes.

Brush the bread rings with olive oil and a sprinkle of fresh ground pepper.

Pick up the bread rings, parchment and all and slide them onto a pizza stone or baking sheet.  Bake for 45 minutes or until the internal temperature reaches 200º.

Cool on a rack for at least 15 minutes before attempting to remove the Pyrex bowls (they will be very hot).  You may need to run a paring knife around the edges to loosen the bowls.

The bread rings need to set up for an hour or so, then you can enjoy them warm or at room temperature.

Leftovers can be refrigerated for several days; they will refresh nicely in the microwave, or you can reheat them on a baking stone.

Did I mention that this Stuffed Bread Ring is DELICIOUS?  Pair it with a salad for a nice lunch or light dinner, mangia!

Notes ♪♫ I used a dozen charcuterie rollups to make 2 bread rings, six slices each of prosciutto and provolone.  If you are buying cold cuts at the deli, be sure you have enough to cover the surface of the dough.  You can change up the filling and experiment with different meat and cheese combinations.  You can also add cooked vegetables that have been well drained, nothing watery.  Baby spinach leaves in the filling provide a nice color contrast.

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Megan’s Gluten Free Irish Soda Bread

St. Patrick’s Day is right around the corner, and I can’t wait to make this delicious Gluten Free Irish Soda Bread.  The recipe comes to us courtesy of Megan at “Megan P Gluten Free”, who shared the recipe with me last year.  One look at this bread and I knew that I had to make it, especially when I learned that she used my favorite flour, Better Batter!

Thank you, Megan, for the recipe!  You can follow Megan on Instagram, where she shares great content on how to travel, cook and eat gluten free!  Be sure to visit and tell her I sent you!

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Megan’s Lucky Gluten-Free Irish Soda Bread 

Ingredients:

Note:  When you shop Better Batter and use my code MGFC30 at checkout, you will receive 30% off any non-sale item! CLICK HERE

Preparation:

Preheat the oven to 375°F.  In a large mixing bowl, combine the sugar, flour, baking powder, baking soda, salt, raisins, and caraway (if using).  Stir until the mixture is thoroughly combined and the raisins are fully coated with the flour mixture.

In a separate bowl, mix together the yogurt, buttermilk, and eggs until combined.  Make a well in the middle of the dry mixture.  Pour the wet ingredients into the dry.  Mix the dry and wet ingredients together until well combined with a spatula – no mixer or beater required.

The batter will be slightly sticky.  Grease an 8” round pan (see notes***) and sprinkle with a very small amount of flour.  (I added a few strips of parchment for extra insurance.)  Spoon the batter into the pan.  Gently press the dough with your fingers, leaving the rough surface for an authentic look, but you can smooth it down if you prefer.  Sprinkle a very small amount of flour on top.  Take a paring knife and cut a cross on the top of the loaf.  Place into the hot oven on the middle rack and bake for 60 minutes.  Then cover loosely with aluminum foil if already golden brown and bake for another 20-25 minutes or until the outside is firm and crusty.

The loaf should sound hollow when tapped when it is cooked through.  Remove from the oven and let cool for 10 minutes before turning out onto a wire rack.  Allow the loaf to fully cool before slicing. Slather with good quality Irish butter and enjoy!

Notes ♪♫

**Megan’s recipe called for 4 cups of flour, which she measured by spoon and level method.  I always bake by weight and used 600g. of Better Batter Original Blend (converted at 150g. per cup).

***Megan used an 8″ cake pan.  I used my 8” KAF bread baking bowl and it was just perfect to create a nice round loaf.  You can find the bowl here on the King Arthur website.

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Gluten Free Mummy Bread

Return of the Mummy

Mummy Bread has been a Halloween tradition in our family for years.  It’s sure to be a hit at a Halloween party!  This Stromboli style bread is fun to make with kids, and grownups will love it too.

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Recipe makes 2 mummies, 6-8 servings each.

Ingredients:

For the Dough:

For the Mummies:

Preparation:

Mix together all of the dough ingredients in the bowl of a stand mixer.  Cover the dough and refrigerate for 1 hour.

Add the onions to a heavy skillet with 2 tbsp. butter and 2 tbsp. oil.  Cook covered, 20 minutes then uncover and cook for an additional 20 minutes, stirring frequently.

Cook the mushroom slices in 1 tbsp. butter and 1 tbsp. olive oil.

Drain the mushrooms and onions to remove as much liquid as possible.

While the dough is rising, plan your decorative toppings.  I made these pepperoni and olive bats!

After 1 hour in the fridge, turn the dough out onto floured parchment and use a bench knife to divide it in 2.

Roll out each piece into a thin rectangle, about 11 x 16″.  Brush lightly with olive oil and sprinkle with seasoning.  Use a bench knife to cut 1″ strips on either side of the dough.

Brush the center of each mummy with 3-4 tbsp. of pizza sauce, then layer with strips of provolone cheese.

Top with torn pieces of cold cuts and divide the mushrooms and onions between the 2 mummies.  Sprinkle with grated parmesan.

Hint:  Don’t over fill the dough and make sure veggies are well drained so it won’t be soggy! 

Starting at the bottom, fold the dough over the filling, then begin overlapping the strips from side to side.  Continue folding to create the mummy.  I transferred my mummies to a perforated loaf pan and trimmed the parchment to fit.

Preheat the oven to 500º.  Decorate the mummies with olive and pepperoni slices.  Be creative, you can use all sorts of veggies and herbs to dress up your mummy.  Brush everything with olive oil and sprinkle with more Italian seasoning.

Place the loaf pan on a baking sheet for more stability and to prevent the bottom from burning.  Bake for 20 minutes, and tent with foil if the mummies seem to be browning too quickly.  Cool in the pan for 10 minutes before moving to a rack.

Mummy bread can be eaten warm or at room temperature.  They will stay warm for several hours.

Leftovers (if you have any) can be reheated on a pizza stone.

Notes ♪♫ If you follow me, you know that I am a huge fan of Better Batter.  I made my mummies with their Gluten Free Artisan Flour Blend.  This flour is a game changer for making bread and pizza and I cannot recommend it enough!  Be sure to use my promo code MGFC30 for 30% off your non-sale purchase.

Happy Halloween from My Gluten Free Cucina!

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