Dairy-Free Gluten-Free Wholemeal Bread
Discover the perfect blend of wholesome, allergy-friendly baking with this Dairy-Free Gluten-Free Wholemeal Bread recipe. Crafted with nutrient-rich gluten-free wholemeal flour and tapioca flour, this delicious bread boasts a soft yet hearty texture, making it an ideal choice for sandwiches, toast, or as a side for soups and salads. The addition of psyllium husk powder ensures the bread holds together beautifully without the need for gluten, while apple cider vinegar and baking soda create a tender, airy crumb. Naturally sweetened with a touch of maple syrup and optionally topped with chia seeds for a nutritional boost, this recipe is free of dairy, gluten, and artificial ingredients. Quick to prepare and baked to perfection in just over an hour, this loaf is a must-try for anyone seeking a healthier, more inclusive bread option.
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Ingredients
- 350 grams Gluten-free wholemeal flour
- 50 grams Tapioca flour
- 20 grams Psyllium husk powder
- 10 grams Baking powder
- 5 grams Baking soda
- 5 grams Salt
- 10 milliliters Apple cider vinegar
- 30 milliliters Maple syrup
- 400 milliliters Warm water
- 30 milliliters Olive oil
- 2 tablespoons Chia seeds (optional, for topping)
Directions
Step 1
Preheat the oven to 180°C (350°F). Line a loaf pan with parchment paper.
Step 2
In a large bowl, mix together the gluten-free wholemeal flour, tapioca flour, psyllium husk powder, baking powder, baking soda, and salt until well combined.
Step 3
In a separate bowl, combine the warm water, apple cider vinegar, maple syrup, and olive oil. Stir until fully mixed.
Step 4
Pour the wet ingredients into the dry ingredients. Stir the mixture with a spatula until a thick dough forms. The dough will be sticky, but ensure all flour is well incorporated.
Step 5
Transfer the dough into the prepared loaf pan, smoothing the top with a wet spatula for an even surface.
Step 6
If desired, sprinkle chia seeds over the top for added texture and nutrition.
Step 7
Place the loaf pan in the preheated oven and bake for approximately 60 minutes, or until the bread is firm to the touch and a toothpick inserted into the center comes out clean.
Step 8
Remove the bread from the oven and let it cool in the pan for about 10 minutes.
Step 9
Carefully lift the bread out using the parchment paper and allow it to cool completely on a wire rack before slicing.
Step 10
Store the bread in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
Nutrition Facts
| Serving size | (938.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1960.1 |
| Total Fat 46.7g | 0% |
| Saturated Fat 7.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4346.9mg | 0% |
| Total Carbohydrate 348.8g | 0% |
| Dietary Fiber 60.0g | 0% |
| Total Sugars 31.7g | |
| Protein 39.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 274.4mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 1335.7mg | 0% |
Source of Calories