Perfect Gluten-Free Brown Bread (Wholemeal Style)

If you are put off by the long and unfamiliar ingredients in gluten-free bread you buy in the supermarket then this brown bread recipe is a much more wholesome choice. You’ll blend the gluten-free flours yourself for the perfect structure, texture and flavour.

We’re using carefully chosen wholegrain flours like buckwheat, teff and chickpea for their nutritious qualities and delicious flavour. We also include tapioca starch which gives the bread its soft texture and helps it retain moisture and give a great structure.

The brown colour of the bread is achieved though our choice of flours – buckwheat and teff help with that, but also a small helping of black treacle so the bread looks the part and gives a little sweetness.

To help the bread bind together we’re not using xanthan gum but a mix of psyllium husk and flaxseed which gives a bouncier texture which is more structurally sound and helps retain moisture.

Gluten-free bread is actually quicker and easier to make than you think. The results are so much more delicious and nutritious than supermarket bread and I’ll take you through the incredibly straightforward process using step-by-step photos and a helpful recipe video so you achieve truly foolproof results.

Ingredients Needed

Dry active yeast. This recipe uses a quick dry active yeast. Make sure it is gluten-free though, it’s surprising how many brands are not. I use Doves Farm Quick Yeast. Also, check the expiry date. The yeast should be from a freshly opened packet (or at least one that hasn’t been hanging around for a couple of months in your cupboard).

Brown sugar. Sugar is mixed with the dry yeast to feed and activate it when you are initially adding it to the milk. It also keeps the bread soft and helps it to brown. Brown sugar is chosen for flavour.

Psyllium husk. This ingredient is high in fibre which you can source from health food shops. It works as an excellent binding agent in this recipe and gives the finished loaf a softness and elasticity. Do note, you want to buy the whole husk, not ground.

Ground flaxseed. This helps with the binding of the loaf alongside the psyllium husk and adds extra protein to our loaf. You can buy milled flaxseed at most large supermarkets in the UK.

Buckwheat flour. We choose this gluten-free flour for its hearty texture whilst giving a distinct nutty and earthy flavour. Plus it’s high in fibre and has a good amount of protein.

Teff flour. This is a wholegrain flour which has a lovely flavour and is also high in fibre with a good amount of protein.

Chickpea flour. Chickpeas are very high in protein so this flour gives great structure to our bread. If you are worried about the potentially overpowering flavour then don’t be as I find it really gets lost in the mix here.

Tapioca starch. This is a great starchy flour which will add a lightness to your bread and will help to bind the ingredients and aid in the softness of the loaf.

Black treacle. We’re using it here for a little sweetness but also it helps aid in the brown colour of our loaf.

Olive oil. Fat is needed in the recipe to soften the loaf. I prefer olive oil in my baking recipes but you can substitute for a vegetable oil or coconut oil.

Apple cider vinegar. The acidity of the vinegar helps to keep the bread soft and to preserve the loaf. Use a good brand of apple cider vinegar that includes the mother for delicious flavour complexity.

Buckwheat flakes. These are optional for sprinkling over the top of your loaf but they do make it look rather nice.

Salt. Essential for a tasty bread. Don’t underestimate the amount the recipe requires, without it you could have a bland loaf.

Water. (not pictured). Tepid water is used to activate the yeast and also to create the psyllium husk/flaxseed gel.

Equipment Needed

Digital kitchen scales. I really recommend you weigh your ingredients for this recipe as accurate flour and liquid measurements are a must here.

Small mixing bowl. To mix and activate the yeast.

Digital thermometer. You can get by without it but it does help to ensure the exact right temperature of the water to successfully activate the yeast

Stand mixer. I think you really need a stand mixer here as it ensures good mixing of the dough which is very sticky.

Dough scraper / silicone spatula. To scrape the dough out of the mixer or bowl.

3lb loaf tin. This may be a larger sized tin than you typically have but I find it's very useful for bread baking and I use it for my Sandwich Loaf too. It's 21.5 x 13 cm.

Proving space. Okay this isn’t equipment but you do need a warm, draft-free spot for proving your bread, like a switched off oven and baking tray filled with hot water (see notes on proofing below) to create a steamy enviroment.

Silicone pastry brush. This is to brush the oil over the loaf, but you can use your hands.

Wire cooling rack. For even cooling and helps prevent a soggy bottom!

How To Make Gluten-Free Brown Bread

For full recipe instructions go to the recipe card at the end of this post.

Heat water to 38–46°C (100–115°F) in a small saucepan. Pour into a small glass bowl, stir in yeast and brown sugar, and let sit for 10–20 mins until bubbly.

In a medium bowl, whisk psyllium husk and flaxseed, with 320g water, and rest for 5 mins until gel forms.

In a large bowl (or stand mixer), mix buckwheat, teff, chickpea flour, tapioca starch, and salt. Add yeast mix, psyllium flaxseed gel, black treacle, vinegar, and olive oil to the dry ingredients. Mix thoroughly for 5 mins until sticky but cohesive and well mixed.

Dust hands with tapioca, shape dough into a smooth log.

Transfer to a greased 3lb loaf tin, smooth the surface, and cover. Prove for 1 hour in a warm, damp place until risen by about ⅓. Brush top with oil and scatter buckwheat flakes, pressing gently.

Bake for 15 mins at 200°C / 180°C fan assisted / gas mark 6 / 400°F, then reduce to 180°C / 160°C fan / gas 4 / 350°F and bake for 45 mins more. Remove from oven, take loaf out of tin, and cool completely on a wire rack before slicing.

Troubleshooting: My bread isn’t rising

There are a couple of factors which may affect the rise of your loaf:

1. Yeast. The first thing to do is to check expiry of your yeast. However, even if it is within its expiry it still could be dead.

You will know your yeast is alive and well if once it has been added to the water and sugar the surface is thick, frothy and bubbly. It’s active and ready to use. If the yeast just floats on top of the water without any change to its appearance then you will need to open a new packet of yeast.

2. The Prove. The other issue which might be preventing your bread from rising is how you are proving it.

How to prove your bread

Your yeast might be good and strong but it will only reach its full potential if your bread is given the right environment for proving. And this is:

Warm and slightly damp.

Great places to prove your bread are:

• Utility room – with the tumble dryer on.
• Kitchen counter – on a warm summer’s day with a damp cloth draped over the top of the bowl.
• Bread proving drawer of the oven.
• Boiler room.

Where can you buy the gluten-free flours in the UK?

Big name supermarkets. Large Tescos or Sainsburys will stock Doves Farm buckwheat flour and chickpea flour in their gluten-free aisle. Doves Freee range also sell tapioca flour but it comes in very small quantities so you might be best choosing another brand for larger bags.

Specialist brick and mortar shops. Health food shops like Planet Organic, Whole Foods or Holland and Barrett should stock all of these flours.

Amazon. This is where you’ll get the widest range and cheapest selection of these flours.

Specialist online stores. Healthy Supplies or Shipton Mill are great stockists.

Direct from flour producer. Lovegrass Ethiopia sells excellent teff flour. And Doves Farm stocks all these flours.

More Gluten-Free Bread Recipes You’ll Love

This Gluten-Free Soda Bread is an easy gluten-free bread recipe which needs no xanthan gum and is yeast-free so is incredibly quick to make. This version also contains no buttermilk so it's dairy-free and vegan making it a recipe which can be enjoyed by all.

This Gluten-Free White Sandwich Bread is an easy everyday white bread needs no kneading and only requires one prove. The results are a deliciously tasty and soft loaf with a lovely golden crust.

If you think that baking a loaf of gluten-free sourdough sounds like an impossible dream then this recipe will definitely change your mind. This incredible Gluten-Free Artisan Sourdough Bread has a cracking crust, soft and airy interior and tasty flavour. This recipe is vegan, no knead and made without any commercial yeast.