Warning: this recipe is not gluten-free while the rest of my recipes are. Gluten free bread baking has been my new favorite challenge! My goal is to get the soft, airy, spongy, glutinous effects of traditional wheat bread but full of whole-grain goodness! That said I was not able to get a fully gluten-free recipe yet but this one is very close since it uses an ancient grain called spelt. Although spelt contains gluten, the gluten protein in spelt has not been modified from its natural state. The naturally occurring gluten in spelt has a different molecular make-up than the gluten in modern wheat. It is more fragile and more water soluble, which makes it easier to digest. Spell also has less gluten than wheat. I have a mild gluten allergy/sensitivity and am able to eat spelt regularly without any problems. Some people who are allergic to gluten and wheat are able to eat spelt without any symptoms. Please be sure to check with your doctor if your allergy is more severe.
2 cups unifine white spelt flour
1/3 cup chickpea flour
1/3 cup arrowroot flour
1/3 cup quinoa flour or substitute for additional 1/3 cup of spelt
1/2 teaspoon salt
1/2 teaspoon yeast
1 teaspoon coconut sugar
1/4 teaspoon ginger powder
1/4 teaspoon citric acid or apple cider vinegar
2 teaspoons honey
1 tablespoon avocado or olive oil
1 1/4 cup water
Please note the citric acid is an extra dough conditioner. If you do not have any on hand you can use apple cider vinegar instead. But do not use apple cider vinegar and citric acid at the same time as they cancel each other out. The Ginger is also a dough conditioner and will not be tasted at this low measurement. It is optional. You can substitute arrow root powder for cassava root or tapioca starch. You can substitute the quinoa flour for additional spelt, rye, or other gluten free flour. Not all spelt is equal there is white spelt and whole-grain spelt and some that has a finer grind. Are used white unifine from azure standard which is a very fine flower similar to a white wheat flour.
Mix all dry ingredients together in a bowl. Use room temperature water mixed with oil and honey, then add two bowl of dry ingredients. Use a wooden spoon to mix well. Dough should be very sticky and thick. Set your bowl of dough with a towel over the top in a warm place to rise. Let rise for 2 to 3 hours or until doubled in size. Once doubled stir the dough and spoon about a quarter cup portion add a time onto your pan for rolls (8-9 rolls) or form into one larger loaf, two smaller loafs in middle of pan or place in a bread pan. You can sprinkle dough with chia seeds, basil seeds, herbs, garlic or other seeds of choice. If you are making an artisan loaf on a sheet you can use a knife to gently break the surface and create lines in any pattern you like. Do not cut too deep. You can dust the top with a little contrasting flower first if you want. Place a pan at the bottom of oven with water in it. This will help your loaf steam while cooking which allows it to rise higher before the crust forms. Preheat oven to 420°F. Move pans of dough onto the top of oven to rise again with the warmth of oven by the time the oven is preheated your dough is ready to put in the oven.
Timing tips, Using a cooking thermometer will help you get the bread cooked just right. Insert thermometer towards the center of roll or loaf. The internal temperature should be between 208°F and 211°F. Also when you lift the loaf and knock the bottom like you’re knocking on the door the bread loaf or roll should sound hollow. That said here are some estimated times the times may vary depending on the size of loaf N roll you make.
That said here are some estimated times the times may vary depending on the size of loaf and roll you make. Check at earlier time and place back in oven for more time if not done.
Buns/rolls 18 to 24 minutes
smaller loaves loafs 25 to 35
Full size loaf 35 to 45minutes