Gluten-Free Whole Wheat Bread (Pan Integral)

Prepare to savor the wholesome goodness of *Gluten-Free Whole Wheat Bread (Pan Integral)*—a bakery-style loaf that brings the hearty texture of traditional whole wheat bread to gluten-free kitchens. Crafted with a nutrient-rich combination of a gluten-free whole grain flour blend, brown rice flour, and tapioca starch, this recipe ensures a perfect balance of softness and structure without the gluten. Ingredients like psyllium husk powder and ground flaxseed provide additional fiber and elasticity, while a touch of honey or maple syrup offers natural sweetness. With just 20 minutes of prep and a simple proofing process, this homemade bread bakes to golden perfection, delivering a warm, earthy flavor ideal for sandwiches, toasts, or enjoying with your favorite spreads. Whether you're gluten-free or simply seeking a nourishing alternative, this recipe proves that "whole wheat" can be deliciously inclusive.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 10

Ingredients

• 2 cups Gluten-free whole grain flour blend (store-bought or homemade)
• 1 cup Brown rice flour
• 0.5 cup Tapioca starch
• 2 tablespoons Ground flaxseed
• 1 tablespoon Psyllium husk powder
• 1 packet Active dry yeast
• 1.25 cups Warm water (110°F/45°C)
• 2 tablespoons Honey (or maple syrup for vegan)
• 1 teaspoon Apple cider vinegar
• 3 tablespoons Olive oil
• 1 teaspoon Salt

Directions

Step 1

In a small bowl, combine the warm water, honey (or maple syrup), and active dry yeast. Stir gently and let the mixture sit for 5-10 minutes until it becomes frothy.

Step 2

In a large mixing bowl, whisk together the gluten-free whole grain flour blend, brown rice flour, tapioca starch, ground flaxseed, psyllium husk powder, and salt.

Step 3

Once the yeast mixture is frothy, add it to the dry ingredients along with the apple cider vinegar and olive oil.

Step 4

Mix the dough with a stand mixer using a paddle attachment on medium speed for 5 minutes, or knead by hand for 8-10 minutes until the dough is well combined. The dough will be sticky but pliable.

Step 5

Line a 9x5-inch loaf pan with parchment paper or grease it lightly with olive oil. Transfer the dough into the pan and smooth the top with a spatula or damp hands.

Step 6

Cover the pan loosely with a clean kitchen towel and let the dough rise in a warm, draft-free spot for 45-60 minutes, or until it doubles in size.

Step 7

Preheat the oven to 375°F (190°C) during the last 15 minutes of rising time.

Step 8

Bake the bread in the preheated oven for 40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.

Step 9

Remove the bread from the oven and let it cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing.

Step 10

Store the bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Nutrition Facts

Serving size	(910.9g)

Amount per serving	% Daily Value*
Calories	2400.2

Total Fat 59.7g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 2383.3mg	0%
Total Carbohydrate 429.0g	0%
Dietary Fiber 35.8g	0%
Total Sugars 39.6g
Protein 30.4g	0%

Vitamin D 0IU	0%
Calcium 177.8mg	0%
Iron 10.2mg	0%
Potassium 1126.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.6%

Protein: 5.1%

Carbs: 72.3%