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 2022

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 code MGFC30 for 30% off your non-sale purchase.

Happy Halloween from My Gluten Free Cucina!

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Gluten Free Herb Focaccia

Focaccia Bread Art is something I have always wanted to try.  Encouraged by my recent success making a Caramelized Onion Focaccia, I decided to give it a go while I still have fresh herbs from my garden.  Here is my little masterpiece, a very simple first effort that I will definitely do more of!

I used chives for the stems, rosemary and oregano for the leaves, parsley and shallots for the flowers.  There is a bit of fresh thyme sprinkled throughout.  I wondered how the fresh herbs would taste in the finished product and they were delicious!

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INGREDIENTS:

PREPARATION:

Combine water and yeast in the bowl of your stand mixer and give it about 10 minutes to activate.  Whisk together the flour and salt and add to the yeast mixture along with 2 tbsp. olive oil.  Mix with the paddle attachment for 8 minutes.  Transfer the dough to a greased bowl and refrigerate for one hour.

Cut parchment paper to fit a quarter sheet pan and mist with cooking spray.  Place chilled dough in the center of the parchment.

Roll the dough into a rectangle, slide it onto the sheet pan and cover with oiled plastic wrap.  Let it rest at room temperature for 30 minutes.

Place a pizza stone in the oven and preheat to 425º.

Create dimples in the dough by pushing down with your fingertips.  Brush the top with olive oil and sprinkle with Italian Seasoning.  Here’s what I used.

Arrange the fresh herbs on your dough and brush them lightly with olive oil so they don’t burn.

Place the sheet pan in the oven on top of the baking stone.  Bake for 25 minutes total.  During the last 10 minutes carefully slide the pizza out of the pan, remove the parchment and finish baking directly on the pizza stone.

So pretty, I hated to cut it (at least not until I took pictures ????).  Use a pizza wheel to cut into squares.

Here’s the crumb shot!

Notes ♪♫ If you follow me, you know that I am a HUGE fan of Better Batter gluten free flour.  I used their Artisan Flour Blend in this recipe, it is a little miracle in a bag that I recommend for pizza and yeasted bread recipes.  Try it, you will not be disappointed (be sure to use my code MGFC30 at checkout for 30% off your non-sale purchase)!

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Gluten Free Oatmeal Bread

A word of Caution- This recipe contains oats.

A recent statement from Gluten Free Watchdog states that they cannot currently recommend ANY brand of gluten free oats.

Whether or not you continue to consume oats is a personal choice.  As we await more information, I will preface any recipes that include oats with a link to this important statement from Gluten Free Watchdog, an independent, subscriber-driven gluten-testing organization.  About | Gluten Free Watchdog

***

This bread needs to be in your breakfast rotation!  It is a hearty, dense loaf that toasts up like a dream.  I always have gluten free old fashioned rolled oats (not instant) in my pantry, so when I need oat flour, I can just process a little in my coffee grinder and voila, fresh flour!  This bread is so good, everyone in your family will love it, gluten free or not.

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The Lazy Gastronome

Ingredients:

Preparation:

Place a pizza stone on the middle shelf of the oven and preheat to 450º.  Line a 9 x 4 x 4″ loaf pan with parchment and mist with cooking spray.

Warm the milk for 30-45 seconds in the microwave.  Add to the bowl of your stand mixer then whisk in the honey and yeast.  Cover and let it proof for 10 minutes.

Whisk in the vinegar and psyllium husk and let the mixture rest for about 5 minutes to thicken.

Whisk together the dry ingredients (sorghum flour through salt).

Add the dry ingredients to the wet and mix with the paddle attachment for 8 minutes to form a thick batter.

Turn the batter out onto a lightly floured cutting board.  It will look like this and have a mashed potato consistency.  Sprinkle a tiny bit of flour over the top and cover with plastic wrap for 5 minutes.

After 5 minutes, the dough will be much more workable so you can roll and shape it into a loaf.  Do not add more flour!  I used a dough scraper to help with handling and shaping.

Hint: Resist the urge to add more flour during shaping, or you may end up with the dreaded tunneling effect!  This happened to me a few times ????

Carefully place the shaped loaf into the prepared pan, cover with plastic wrap and proof for about 30 minutes.

Remove the plastic wrap and mist the top of the bread with water.  Sprinkle rolled oats over the top and mist with water again to help them adhere.

Place in the oven on the preheated pizza stone and bake for 30 minutes.

After 30 minutes, carefully grasp the parchment paper on either side and lift the loaf out of the pan.  Place it directly on the pizza stone, lower the oven temperature to 400º and continue baking for another 30 minutes.  When done, the internal temperature should be 210º.

Remove from the oven and cool in the pan for 5 minutes before placing the loaf on a cooling rack.  Let it cool down for 10 minutes then gently peel off the parchment paper.

This bread needs plenty of time to set, at least 5-6 hours!  Even better, leave it covered at room temperature overnight and slice in the morning.  Resist the urge to cut into it right away, or the bread will be wet and gummy in the center.

Your patience will be rewarded.  Here’s the crumb shot!

Notes ♪♫ I am one of those people with Celiac who is able to tolerate oats.  I realize that not everyone can and that this bread may just not be for you.  If you do consume oats, always be sure to choose brands such as Bakery on Main or Gluten-Free Prairie, produced under a gluten free purity protocol.

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Gluten Free Peasant Loaf

Years ago I loved making peasant style country loaves like this one.  I made them so often, I didn’t even use a recipe!  We would have bread with dinner and leftovers were saved for toasting in the morning.  This Gluten Free Peasant Loaf is a throwback to those days and to my ongoing attempts to recreate my old breads.

I have tweaked this recipe again and again, always changing a little something to improve the taste and texture.  Ingredients are key, but sometimes using the right tools will make a difference.

The baking dish you see in this post is from King Arthur (not a paid link), it works well with gluten free bread as the round bowl helps the dough keep its shape as it rises and bakes.  I seasoned it with olive oil and then lined it with parchment paper.  About half way through baking I removed the parchment to crisp up the bottom of the loaf.

Unlike most of my gluten free breads, this one is also dairy free.  The flour blend of brown rice and sorghum is reminiscent of a country wheat loaf with a crisp crust and soft center.  In the world of gluten, this would be called a no knead bread.  But really, all gluten free bread is no knead bread so I’m just calling it a peasant loaf!

Yield: 1 small loaf – about 8 slices

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Ingredients:

Preparation:

In the bowl of a stand mixer, combine the water, yeast and sugar.  Proof 15 minutes while you gather the other ingredients.  Measure the dry ingredients (rice flour through salt) and whisk well.

Oil the baking dish, line with parchment and sprinkle with corn meal.

When the yeast has bloomed, whisk in 1/4 cup egg whites.  With the beater attachment, slowly add the dry ingredients and mix for 5 minutes to form a smooth dough.  The consistency will be like that of mashed potatoes, and the dough will cling to the beater, like this.

Scrape the dough into the prepared baking dish, then use a wet spatula to smooth the surface into a ball shape.

Invert the mixing bowl over the top and let the dough rise for one hour at room temperature.

Preheat the oven to 400º.  Place the racks at top and center.  Place a pizza stone on the middle rack.  Dust the top of the loaf lightly with rice flour and slash the top in a cross or a # pattern.

When the oven reaches full temperature, place 2 cups of ice cubes in a pan on the top shelf to create steam, and place the pan with the bread on top of the pizza stone.

Bake for 45 minutes.  About half way through baking carefully remove the parchment (use tongs and gloved hands) to get a good crust on the bottom.

Transfer to a rack and cool the loaf completely before slicing, at least 2 hours to allow the bread to set.  If you slice it too soon, the center will be gummy.

Serve with dipping oil, or use it to soak up whatever sauce you may be having for dinner!  Leftovers, if you have any are great for toasting!

Notes ♪♫  If you don’t own a baking bowl, you can use any stoneware pan, pizza stone, glass baking dish or baking sheet.  The loaf will likely spread out a bit more on a flat surface.  I recommend using parchment paper with any of these options.

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Gluten Free Millet Bread

I have my favorite toasting breads for breakfast.  They are dense, hearty seeded loaves that hold up well in the toaster like Mighty Tasty Toasting Bread and Millet and Buckwheat Toasting Bread.  But as much as I love their texture, sometimes I’m craving a soft, enriched bread to make sandwiches, or maybe French Toast?  This Gluten Free Millet Bread fits the bill.  It has a soft, cake-like crumb with just a hint of sweetness.

I used Bobs Red Mill whole grain millet in this recipe.  The loaf pan is from USA Pan, made in the USA!

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I used freshly ground millet in this recipe.  Milling your own flour is a great way to add fresh, nutritious whole grains to your baking.  Learn more about using a grain mill here.  Feel free to use purchased millet flour, if you can’t find it in stores it is widely available online.

Ingredients:

Preparation:

Whisk together the dry ingredients, millet flour through salt and add them to the bowl of your stand mixer.  In a separate bowl, microwave 1 cup of milk for 30 seconds.  Whisk in the yeast and honey and let it stand for 10 minutes until bubbly.

Whisk the eggs, canola oil and cider vinegar into the yeast mixture.

With the mixer on low speed, gradually pour in the wet ingredients.  Once incorporated, increase speed and beat 3 minutes with the paddle attachment.  The dough will be heavy and clinging to the paddle.

I baked this loaf in a 9″ x 4″ x 4″ pullman pan, the higher sides support the loaf as it rises.  I always line my loaf pans with parchment paper, to easily remove the finished loaf.

Scrape the dough into the pan and use a wet spatula to smooth it out evenly.  Sprinkle with sesame seeds and cover loosely with plastic wrap.  Let it rise for 1 hour.  I set my pan on top of some padding, so that the pan wasn’t resting directly on the cold counter surface.

Preheat the oven to 350º.  Just before placing in the oven, mist the top of the loaf with water and quickly mist the sides of the oven.  Bake for 45-50 minutes.  The internal temperature should be between 195-200º.

Look at that beautiful loaf!  I was worried that the dough hadn’t risen much but look at the oven spring!  The high sided loaf pan definitely helped with that!

Cool completely on a rack before slicing.

This is exactly what I was hoping for.  It looks like French Toast is back in our breakfast rotation!

 

Notes: ♪♫  Need more inspiration?  Check out this French Toast Casserole with Blueberries and Cream Cheese, or this delectable Tiramisu French Toast!  Both were made with this Gluten Free Millet Bread!

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Millet and Buckwheat Toasting Bread

Millet Buckwheat Toasting Bread

Adapted from a recipe by Ellen Brown

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, but I break 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 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.

This recipe has been adapted to make 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

————————————

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.

  • ¼ cup whole millet
  • ¼ cup whole buckwheat
  • ¾ cup boiling water

————————————-

Step 3 Proof

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

————————————-

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.)

————————————-

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.

————————————–

Step 7 Rise

Scrape dough into an oiled bowl, cover and let rise for 1 hour.

—————————————

Step 8 Egg Wash

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

Line a 9” loaf pan with parchment.  I’m using a 9″x 4″x 4″ Pullman loaf pan.  Transfer the risen dough into the prepared pan and smooth it out with a spatula that has been dipped in water.  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.

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Step 9 Bake

Preheat the oven to 375°.  Set a pizza stone on the middle oven rack and place a rimmed baking pan on the bottom rack.  Place the loaf in the oven and pour 1 cup of water into the rimmed baking pan to create steam.  Quickly close the door and bake for 45-50 minutes, or until the internal temperature reaches 195°.  Crack the oven door about 1″ during the last 5 minutes of baking, to keep the loaf from deflating.

 

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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.  It smells so good you won’t want to wait.  Do it though, or the bread may be gummy in the middle.

 

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 Step 11 Enjoy

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

☐ ¼ cup whole millet

☐ ¼ cup whole buckwheat

☐ ¾ cup boiling water

☐ 2-¼ tsp. Instant yeast

☐ 1 tbsp. Chia seeds, ground

☐ 6 tbsp. Warm water

☐ 2 tsp. Honey

☐ 120 g. millet flour

☐ 45 g. buckwheat flour

☐ 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 certified gluten free rolled oats

☐ ¼ cup honey

☐ 6 tbsp. warm water

☐ 1 egg (for the egg wash)

☐ 1 tbsp. Water

☐ 2 tbsp. Pumpkin seeds

☐ 2 tbsp. 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.

Read more about how I use my grain mill in gluten free baking.  I stock many grains in whole form, then mill them into flour in just the amount I need for a recipe.  The whole grains will remain fresher in my pantry and there is nothing like freshly milled flour for baking bread.  If you do not have a grain mill, then simply measure the equivalent weight in flour.

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