Please don’t give this recipe an “eye-roll” because it says: gluten free. I’m honestly not jumping on any bandwagon. Truth is, I have been baking with Bob’s Red Mill brown rice flour for almost 3 years now. I have the best results when I use it for cookies, muffins and loaves. The final product has a nice mouth feel, not as “heavy” compared to when I use regular flour (*just my opinion – I’m by far NO pastry chef – I still have nightmares about making croissants in cooking school). Pizza dough and cakes I still use regular all purpose flour.
About 6 months ago, I began playing around with brown rice flour to make bread. I adapted my recipe (this one) from a bread my Dad has been making for years. Although his is AMAZING, especially when he adds hunks of blue cheese and rosemary to the dough (made with all purpose flour), for day to day consumption it’s not the most nutrient dense le pain (sorry Dad). So I created my own version using; brown rice flour, oats, ground sunflower seeds (almond meal would likely work well too) and chia seeds. The final result is excellent. The best part? No kneading or bread machine required. It costs about a third of the price of store bought gluten free bread, and is full of healthy fats and plant based protein. It’s so good you will often find me leaning over my kitchen sink, shoving a hot-out-of-the-oven-piece in my mouth, slathered in butter or coconut oil. Whatever is in arms reach. From my HAPPY HEALTHY & VERY BUSY KITCHEN TO YOURS, ENJOY!
1 ½ cups (375 mL) gluten free large flake rolled oats (*I use Bob’s Red Mill)
1 cup (250 mL) brown rice flour (*I use Bob’s Red Mill)
½ cup (125 mL) unsalted raw sunflower seeds, ground up (*I use a coffee grinder)
3 tbsp (45 mL) chia seeds
1 tsp (5 mL) kosher salt
2 tbsp (30 mL) liquid honey OR Canadian maple syrup * use maple syrup if you are a vegan, honey technically is not vegan
½ tsp (2 mL) each; granulated sugar and active dry yeast
1 ½ cups (375 mL) warm water
Stir together dry ingredients in a large mixing bowl. In a large glass measuring cup stir together; honey, sugar, yeast and water. Let stand for about 1 minute until bubbles just start to form on surface of water. Stir into dry mixture until well incorporated. Cover with a tea towel and place on top of warm surface (*on top of fridge or just off to the side of a floor vent). Let rise for at least 2 hours.
Preheat oven to 450 F (230 C). Grease a 9 x 5 inch (2 L) loaf pan well. Place dough evenly into loaf pan. Place in center of pre-heated oven for 10 minutes. After 10 minutes loosely cover with foil and bake for an additional 45 minutes. Remove from oven and cool on wire rack.
*Note, you will not get the Stay Puft Man rise (*if you don’t know what that is, Google it) like a bread made with AP flour, but that goes for most gluten free breads/baked goods.
*Recipe written and developed by Charmaine Broughton. charmainebroughton.com™