I am gluten free. I have Celiac disease. To me, it’s stupid to call it a disease, cause it isn’t. Someone is allergic to peanuts, do you say they have a disease? Nope! However, I see it as my tummy just doesn’t digest gluten the way it should. That’s fine. Since switching over to a gluten free diet I have learned a lot about gluten free baking, which isn’t all that hard, it’s kind of like a science experiment every time. So, the kitchen has become my little science lab. 
And I’m feeling so much better in only a few months, that it is worth it for me.
When people hear gluten free, they think you will be lacking. To tell you the truth, a lot of the baking I do now is nearly better than my regular baking. The only stinky part is that you can’t go buy the convenience foods like you once could, a lot of what you make has to be made in your very own kitchen. But that’s not a bad thing, at least you know what is in it then, and you can alter things to suit your tastes.
One of the BEST recipes I’ve come across (and a staple in my new GF diet) is the Whole Grain Sandwich bread from Carrie at Ginger Lemon Girl. Wow! I think I’ve made this bread about 5 times already, and each time I get 2 small loaves. I’ve shared my bread with those in my family, and they all love it too. It is a fantastic recipe, which I’ve tweaked a little to suit my personal tastes. To see the original recipe, you can check out Carrie’s blog HERE.
I use two 8″ x 4″ loaf pans. It gives you a smaller loaf, but the texture is better than if you used a larger pan.
Ingredients:
Dry Ingredients:
1 cup brown rice flour
1/2 cup white rice flour
1/2 cup sorghum flour
1/2 cup tapioca flour
1/4 cup millet flour
1/4 cup potato starch
3 heaping Tbsp ground flax seeds
1/2 cup dry milk powder
3 tsp xanthan gum
1 tsp. unflavoured gelatin
1 Tbsp pectin
1/2 tsp salt
1/2 cup raw sunflower seeds
Leavening/Proofing Ingredients:
2 1/2 tsp active dry yeast
2 tsp white sugar
1/4 cup warm water (110 degrees)
Wet Ingredients:
1 1/4 cup warm water (110 degrees)
2 eggs, room temperature, beaten
2 egg whites, whisked
1/4 cup margarine, melted
1 Tbsp blackstrap molasses
1 tsp apple cider vinegar
Topping
1 Tbsp sesame seeds
1 Tbsp flax seeds
Directions:
1. Proofing the yeast: Mix together yeast, sugar & warm water. Set this mixture aside to proof. It will begin to smell like yeast & get foamy, as long as your yeast is still active.
2. In the bowl of your mixer, whisk together all dry ingredients. Set aside.
3. In a medium sized bowl, whisk together all wet ingredients. Add proofed yeast to this mixture.
4. Using the paddle attachment of your stand mixer on slow speed, gently pour wet ingredients into the dry ingredients. Mix dough on medium speed for 5-8 minutes. Use a rubber spatula to occasionally scrape down the sides of the mixing bowl. While your dough is mixing, you can prepare your loaf pans.
5. Heat oven to 200 degrees and CUT OFF immediately (this creates a warm place for your bread to rise). Spray loaf pans with non-stick cooking spray or oil, or line with parchment paper.
6. Pour dough into loaf pans (divided evenly).
7. Spray a sheet of plastic wrap with non-stick spray and gently cover the loaf pans, with the sprayed side facing the dough.
8. Place covered pans in the warmed oven and let rise for 30 minutes, or until the dough has risen to the top of the pans. Gently remove plastic wrap.
9. Heat oven to 350 degrees F.
10. Place risen loaves of dough into the preheated oven. Bake for 30 minutes. The crust should be a nice light brown, and a thermometer placed in the middle of the loaf should read about 190 for a finished loaf.
11. Let loaves cool before cutting.
This bread can be left on the counter for a few days, but it is best to store it in the fridge or freezer. It can be “made like fresh” again by microwaving for 10-20 seconds on medium powder.
Good job Jeanine..even with gluten free baking ,your bread is turning out great!!
Dawn! Looks absolutely beautiful! I love how your bread loaves look like real bread loaves!! Yum!!!
The only thing you might want to change is in the beginning you said it was my “whole wheat” bread… that might confuse people! It’s whole grain, but thankfully wheat free! LOL
I’m so glad you are enjoying it! Your bread is absolutely beautiful!!
Oops! Whole wheat was a typo, sorry, it’s corrected now. Guess we’re even…I’m Jeanine, not Dawn.
That bread is worth buying the bread dipping oil for…delicious!
*sigh* lol… i’m easily confused!! lol one day i’ll get your name right!!
Hi…this loaf looks great! I was just wondering what you would substitute for the dry milk powder, and how much? Thanks!
Hi Joelle, sorry for the delay!
You could replace the water in the wet ingredients with soy or rice milk, if dairy isn’t an option. You can also leave it out, but then I can’t tell you if it’ll be drier or not, I believe the milk powder makes a moister loaf. HTH, and let me know if you try it!
Hi, I have 2 questions. 1) Which recipe of Carrie's is this? (I've tried some of her recipes too and I'm curious to know if this is one that I have tried already.)
2) What is the pectin for? (does it add fiber, or maybe is it used as a binder?)
Thanks for your help!
Hi there,
This recipe is from Carrie's "Favorite Gluten-free Sandwich Bread". I've really been enjoying the bread listed on the side of my blog, I've never had a flop with it!
The pectin, I think that's used as a binder, but I also believe it adds protein to the bread.
If I don't have white rice flour what should I sub? More brown rice flour? Thanks for your help!
You must have the magic touch….. I've tried several gf bread recipes including 2 from your page w/ brick like results. I am going to start searching for a good packaged bread.
If you don't have white rice flour, I'd sub more brown rice flour.
I'm not sure what the problem is, I haven't had a bread flop on me in nearly a year already.
This is the one I bake every 2 weeks or so, with great results: http://thebakingbeauties.blogspot.com/2009/02/another-wonderful-gluten-free-sandwich.html
I've never bought a loaf of bread, so I can't help you with any suggestions on that. Sorry!
The bread looks great! It's always encouraging to come across some nice adventurous recipes, that encourage home baking.
One thing though, sadly celiac is a disease and an auto immune disease. A lot of problems come up from people who don't understand it thinking it's an allergy which it isn't and then they don't take it seriously or think you're just being picky.
I made this last night and it was fantastic! First loaf of home made gluten free bread! So so good
Thank you so much for posting this recipe! I have almost been a whole year without bread the store bought stuff is so gross.
Celiacs disease and a wheat allergy are two completely different things. Celiacs is an auto-immune disease where wheat gluten triggers the immune system to attack the inner lining of the intestines. It can create serious complications and prevent the body from absorbing nutrients. An allergy is a hypersensitivity that creates an inflammatory response, not the body attacking itself. A wheat allergy and a peanut allergy are similar. Celiacs and a peanut allergy, not even close. We need to be careful and not mislead people into believing that celiacs disease is not serious. Celiacs disease does not always produce symptoms. Someone expecting a reaction like hives or a runny nose (symptoms of allergies) may continue to eat wheat gluten, and seriously harm themselves, when asymptomatic.