Gluten-Free Flax Bread

"My own recipe, comes out fluffy and nice and need not be frozen. Healthy and full of nutrition, as opposed to rice flour based breads. Can be vegan* This was the foundation recipe of my cookbook - after all of these (and so many others) fantastic reviews, I was inspired. Please check out my book at http://laurie.ecrater.com"
 
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photo by Laurie150 photo by Laurie150
photo by Laurie150
photo by netballwinner1 photo by netballwinner1
photo by netballwinner1 photo by netballwinner1
photo by Anonymous photo by Anonymous
photo by bartnakGF photo by bartnakGF
Ready In:
2hrs 40mins
Ingredients:
14
Yields:
1 loaf
Serves:
12-18
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ingredients

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directions

  • Combine flours, flax, starches, gum, yeast, salt.
  • In the mixer, combine wet ingredients, then add the dry.
  • Scrape the sides, and mix on medium for 4-5 minutes.
  • Pour into 9x5 pan, and let rise to top of pan (took about 80 minutes). I always, always let it rise in a turned off oven.
  • Bake at 350F for about 40 minutes.
  • Remove from pan, cool, and slice.
  • *use egg replacer of choice to create a vegan loaf, as well as an alternative sweetener for the honey.

Questions & Replies

  1. I'm not Anonymous, I gave my email address. This is Lena Mc.
     
  2. Why does this gluten free bread always fall after I take out of oven & out of pan? Otherwise like this recipe.
     
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Reviews

  1. OMG, this bread is awesome! Were huge Udi's fans but I think this is even better then Udi's! The bread failed the 1st 3 times and I learned a few things. The flax can not be left out, its critical to the recipe. Check your yeast, I had a major over flowing issue and realized I grabbed the wrong yeast and was using instant rather then the regular/rapid which means I needed to reduce the yeast by 25%. I also found I didn't care for the Bobs Red Mill All Purpose GF flour blend the author said she often used over at the celiac site and the bean flour just gave it a taste I didn't like so I followed another posters suggestion of "I used 1 Cup Sorghum, 1/4 cup brown rice flour and 1/4 cup white rice flour for the GF flour and the garfava flours." The result was amazing! I just throw the dough on a lined cookie sheet dusted with rice flour, round it out a bit with wet hands, dust the top with flour to give it that old world/artisian look then rise and bake. Comes out beautifully! This morning I pulled out the loaf I made on Friday and threw in the fridge before we went out of town and pull it out today, Tuesday and while it wasn't still sandwich worthy it was still perfect for toast! Just buttered it and everyone scarfed it down and best of all, it tastes like a good artisan wheat bread:) I shared a loaf this weekend with gluten eaters and they all loved it! Now THAT'S saying something!:)
     
  2. Excellent, excellent recipe - I HAVE BREAD AGAIN! - but it would be nice if the recipe said to put the batter into a *prepared* pan - a swipe of oil or a spray of cooking spray would prevent having to pry the loaf out of the pan. I used sweet sorghum flour instead of garfava, and reports are true - this is a very forgiving recipe. For my main GF flour, I used Sylvan Border Farms general purpose flour. Such good bread! So easy to make! I like to preheat my oven at 200 degrees, then turn it off for the rising. I've told my celiac sister and gluten-intolerant sister about the recipe, and posted the link to it on my Facebook page.
     
  3. If I could put ten stars I would!! I have made a lot of bread recipes since being diagnosed with a wheat allergy in 2008, but this by far is the BEST recipe I have ever had. I took suggestions from other posts and used brown rice and oat flour for the GF flour and I did not have any garfava flour so I used sorhgum flour. It was amazing! I made it a week ago and it is still soft and wonderful when heated up with some butter! I missed my wheat breads after being diagnosed, but now I think, who needs wheat bread!?
     
  4. This was my first attempt at baking gluten free bread. It came out waaaay better than the store-bought stuff that crumbles all over the place and tastes like sawdust. I used 3/4 cups of brown rice flour and 3/4 cups of oat flour for the gluten-free flour. I also didn't have any cornstarch, so I just used extra potato starch. I also added some nutritional yeast to bulk up the vitamins and I baked the whole thing in my bread machine. Next time, I think I'll mix the flours by hand before adding to the machine b/c the starch was hard to break up and blend in. The bread was soft and tasted like whole-wheat bread (almost). I should have brushed the top and added some sesame, sunflower, and flax seeds. I'll definitely make this again. Thanks! My husband pointed out that we left a slice out all night and it didn't get stale! Interesting.
     
  5. This is my very first attempt at gluten-free bread baking, and I'm so relieved I could cry! Okay, I am crying. My husband is a recently diagnosed celiac and we've been buying horrible frozen loafs of $6 bread from our local grocery store. But tonight I tried this recipe, and I'm hooked. I don't have sorghum flour (yet) or garfava flour as none of the stores carry close by us carry it, so I ground millet and used 1 cup of the flour with 1/2 c brown rice flour and 1/2 c white rice flour. For the liquid, I used 1/2 c milk and 1/2 c water. I followed the rest of the recipe exactly, and got a gorgeous looking loaf of bread! In terms of taste, we found it a little too moist and not quite salty enough. Next time I think I'll replaced the honey with regular sugar and add maybe a 1/4 tsp more salt. I might use a little less liquid, or bake a few minutes longer. But it is AMAZING how good this turned out. I'm not a great baker, but it was a great tasting bread. We both just had a slice of warm bread with peanut butter and it was like a little piece of heaven. Thanks so much!
     
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Tweaks

  1. Just a note: I have a VERY OLD but treasured Sunbeam Mixmaster that was my mother's. It ate part of my batter as it climbed up both types of beaters! Being a baker of breads and rolls before finding out I have celiac's, I took out the remaining dough (most of it to be honest) and kneaded it the old fashioned way! It is in the oven now rising. Will let you know how it turned out after baking! : ) and after I clean up the mess in the kitchen and on the mixer!
     
  2. I made this bread turned out great, i did add 2 tblsps chia seeds, i used almond milk, olive oil, Apple cider vinegar, and bobs red mill gf all purpose flour, also used bobs red mill garbanzo bean flour indtead of gavafava flour. I made mine in my bread machine on gf cycle, 1.5lb loaf, medium crust. Turned out great! Thanks for the recipe!
     
    • Review photo by netballwinner1
  3. Great recipe! I have a problem with eggs, so I don't use them, but add 2 Tbs of Ener-G Egg Replacer to the dry ingredients and increase the milk to 1-1/3 cup (I use rice milk because of a dairy intolerance). I also use guar gum instead of xanthan as it seems less slimy to me. And I only use two tsps of it. Like others, I replace the gluten free flour blend with 1 cup sweet white sorghum flour and 1/4 cup brown rice flour. I replace the garfava flour with white rice flour. This combo of ingredients is working wonderfully for me! Initially, I was having a problem with the loaf collapsing, but I recently ditched my aluminum bread pan and got a narrower and longer silicone pan and the bread cooks amazingly in it, with no collapsing. A beautiful and satisfying loaf of bread! Thank you so much for sharing your recipe!
     
  4. So good I bought your book. I didn't have any issues with funny flavours from the all purpose GF flour (Red Mills), but I subbed chickpea for garfava flour, and molasses for the honey (because I need the iron and like the colour it gives), so the molasses may have covered any lingering funny flavours. The recipe book version is currently rising in the oven. I will have to see how it compares.
     
  5. I really can't rate this to fairly since I did substitute Millet flour for the farfava flour since I didn't have any and other's recommended it and used gar gum per another reviewer. As others said, it did fall some in the middle when it came out. It does have a good bread like texture but I thought it had an aftertaste. I found out my GF flour had Tapioca starch in it which could explain that. Next time I think I'd bake it in a smaller pan so it raises more and instead of flattening it out in the pan will heap it up in the middle. Halfway through baking I brushed the top with melted butter as other GF breads I have made had such a hard crust. I guess the real test to see if the intolerant person will like it.
     

RECIPE SUBMITTED BY

I have celiac disease and upon diagnosis knew that I (and everyone who eats gluten-free around me) will NEVER be deprived. I'm also intolerant to casein, and all of my recipes are gluten and casein free. I used to get sick from garlic and onions, so if they are missing from recipes - throw them in! I read cookbooks like novels, have an addition to thinking about food, and am equally obsessed with fitness and nutrition.
 
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