Saturday, May 21, 2016

Gluten-Free Rosemary Walnut Bread Recipe

Gluten-Free Rosemary Walnut Bread Recipe


* 1 1/4 cups all purpose gluten-free flour mix
* 1 cup arrowroot starch
* 1 cup tapioca starch
* 1 cup white rice flour
* 1/4 cup buttermilk powder
* 1 tablespoon guar gum OR xanthan gum
* 1 teaspoon salt
* 5 teaspoons instant dry yeast granules
* 3 room temperature eggs
* 1 teaspoon apple cider vinegar
* 1/2 cup extra virgin olive oil, plus 5 tablespoons to use in pan
* 1 tablespoon honey
* 1 1/3 cups lukewarm carbonated water OR gluten-free beer
* 4 tablespoons fresh, chopped rosemary
* 1/2 cup chopped walnuts


1. Place dry ingredients in a large mixing bowl and whisk until well blended.
2. In a separate bowl, lightly beat eggs with a fork. Add vinegar, olive oil, honey and 1 cup water and stir to blend.
3. Mix at low speed, slowly adding liquid to dry ingredients. Beat on medium speed for 2 minutes. If the dough is too stiff add water, a little at a time, until a thick, shaggy dough forms.
4. Add walnuts and rosemary and mix just until evenly distributed.
5. Scrape down sides of bowl with spatula and cover bowl with a tea towel. Allow to rest for 30 minutes.
6. Preheat oven to 400 degrees. Pour 3 tablespoons of olive oil in a 2-quart enameled Dutch oven or ceramic oven proof casserole dish with a lid. Place the pan or bowl, without the lid on, in the oven and allow to preheat while the bread dough is resting.
7. Carefully scrape the bread dough in the hot pan. Dip a spatula in water and use to smooth the top of the dough. Brush 2 tablespoons of olive oil evenly over the top.
8. Cover with lid and bake for 35 to 45 minutes, or until an instant thermometer, inserted into the middle of the bread reads 205 degrees.
9. Remove bread from pan and let cool before cutting.



Dry Ingredients:

  • 1 cup millet flour
  • 1 cup tapioca starch
  • 1/2 cup blanched almond flour
  • 1/2 cup brown teff flour (amaranth flour would work well too)
  • 1/4 cup sorghum flour
  • 1/4 cup flax meal
  • 2 3/4 teaspoons xanthan gum
  • 1 1/2 teaspoons sea salt

Wet Ingredients:

  • 3 eggs
  • 3 tablespoon olive oil
  • 1 tablespoon unsulfured molasses
  • 1 teaspoon apple cider vinegar

Yeast Ingredients:

  • 1 1/4 cup hot water (between 110 – 115 degrees F)
  • 2 tablespoons honey
  • 2 1/2 teaspoons dry active yeast (NOT instant yeast)


In a small mixing bowl, combine the honey and the hot water. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 7 minutes (set a timer!) – NO more, NO less time. Make sure you have the other wet and dry ingredients mixed and ready to go when the 7 minutes are up!
Using a heavy duty mixer with a paddle attachment, combine the dry ingredients.
In a separate mixing bowl, whisk together the eggs, oil, molasses, and vinegar.
When the yeast is done proofing, add the wet ingredients to the dry. Stir until it’s a little paste-like, then slowly add the yeast mixture. Using your mixer’s low speed setting, mix for about 30 seconds. Scrape the sides of the bowl then mix on medium for 2 – 3 minutes or until the dough is smooth.
Pour dough into a parchment lined and well greased 9 x 5? metal bread pan (the only pan I recommend for this recipe is a metal one, you will not have the same results using other pans) and cover with plastic wrap. Allow to rise for 45 minutes to an hour (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.) When bread is finished rising, bake in a preheated 375 degrees (F) oven for about 30 minutes.
Remove loaf from pan and allow it to cool on a wire rack. Allow the loaf to completely cool before slicing.