Gluten-Free Third Bread
Makes 1 loaf
This bread is made with a combination of three, whole-grain, gluten-free flours – thus each flour is one-third of the bread! Soaking the flours overnight increases the digestibility (and palatability) of the whole grains. This recipe uses ginger powder to increase the probiotic content of the soaking water and hasten fermentation of the grains. The result is a 100% whole grain, gum-free, easily digestible, tender, delicious, sandwich bread!
1 ¼ cups brown rice flour
1 ¼ cups sorghum flour
1 ¼ cups millet flour
½ teaspoon organic, dried ginger powder
2 cups warm (about 100 degrees F) water
2/3 cup flax meal
1 teaspoon finely ground, unrefined sea salt
1 tablespoon whole cane, date, or palm sugar
1 teaspoon active dry yeast
2 tablespoons olive oil or ghee, plus more for greasing the pan
In a large glass or ceramic mixing bowl combine the brown rice flour, sorghum flour, millet flour, warm water, and ginger. Use a wooden spoon to mix until a smooth batter forms. Cover tightly with a non-reactive lid. Leave in a warm (75-80 degrees F) place overnight, about 12-24 hours.
Generously grease a standard (4 ½” x 8 ½ ” x 3”) glass loaf pan. Add the flax meal, salt, sugar, and yeast to the soaked flour mixture. Use a wooden spoon or the paddle attachment to stir the batter until a fluffy dough forms, about 2 minutes. Add the oil or ghee. Stir until it becomes fully incorporated, about 1 minute. Scoop the batter into the greased bread pan. Cover with a light (flour-sack style) towel or cloth napkin. Set to raise in a warm (75 -80 degrees F) place until even with the top of the pan, about 30-45 minutes.
Center the oven rack. Pre-heat the oven to 350 degrees F. Bake until slightly browned on top, about, 70-80 minutes. Remove the finished bread from the pan. Cool on a rack. Store tightly covered at room temperature if you plan to eat the bread over 1-2 days. Store tightly covered in the refrigerator up to 5 days. For longer storage wrap with wax paper, place in a freezer bag, and store in the freezer up to 2 weeks.
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That millet is very healthy. High in nitrilosides, or B17, which some theorize is a cancer fighting chemical, most highly concentrated in apricot seeds. Millet was pretty popular during colonial times, before being overtaken by wheat.
Thanks for your comment Doug! I didn’t know about it being popular in colonial times, very interesting…
Best-
Dori
I never heard of ginger as a probiotic. How does that work? Thanks!
Hi Helen,
Natural ginger ale is made with by feeding a little sugar to the natural yeasts that live on the ginger. The result is a naturally fizzy brew. I’m using the ginger here to introduce some of those yeasts. It’s actually rather amazing – the flour raises while it’s soaking and needs very little extra yeast!
I hope this helps!
Best wishes,
Dori
This looks like a very hearty bread, and I love that it is wheat free. I will definitely be trying this one. Thank you for the recipe!
You’re welcome! Thanks for commenting!
The bread was really good–heavier of course than wheat bread, but very tasty. My bread took longer to rise than 30 minutes, I think because my pan is a deep bread making pan. The soak overnight was amazing, It was so puffy looking with just the flours , water and ginger.
I’m so glad you had sucess!
Best wishes,
Dori
THANK YOU, THANK YOU, THANK YOU! I am allergic to potatoes and also am gluten intolerant so this recipe is perfect for me! I will try it today and let you know how I do!
Thanks again!
Janet
Oh Janet! You’re Welcome, Welcome, Welcome!
Thank YOU!
Best,
Dori