Today I want to share with you this recipe for gluten-free whole wheat bread that has completely changed my toasts and sandwiches.
Until now, most of the gluten-free bread recipes that I had tried yield dry breads that did not last more than one day in good condition.
However, this bread keeps for several days in and out of the refrigerator without losing its texture. In addition, it achieves that characteristic smell of whole wheat bread that many times those of us who must give up gluten miss. Just try it, it's worth the time.
This recipe is an adaptation of a recipe from a blog that I highly recommend @glutenfreealchemist I had to adapt it to the flours we can get here in Uruguay.
It is really worth the combination of several flours to achieve a good gluten-free bread, since each one gives a different property to the bread.
INGREDIENTS:
Dry:
120 g sorghum flour
50 g rice flour
150 g tapioca starch
40 g buckwheat flour
18 g ground flax or chia seeds
35 g psyllium husk
8 g salt
5 g gluten-free instant yeast
𝗛𝘂𝗺𝗲𝗱𝗼𝘀:
3 huevos pastoriles
30 gr de aceite de girasol
24 gr de miel o jarabe de agave
5 gr de jugo de limón
325 gr de agua temperatura ambiente o leche vegetal
INSTRUCTIONS
Weigh all the wet ingredients and beat until well integrated.
Mix all the dry ingredients, and then add the wet ingredients mixing continuously until forming a wet dough, difficult to knead without it sticking to your hands (I recommend having wet hands for this). Much easier if we have a mixer or a bread machine.
Let it rise for between 45 minutes and an hour.
Bake it at 200 degrees for 10 minutes and then lower to 150 degrees for about 30 more minutes.