When anyone becomes gluten-free, the number one food that goes bye-bye is bread. Oh, glorious bread, the crux of peanut butter and jelly sandwiches, grilled cheeses, toast, and paninis, farewell for the betterment of health and sanity!
But no more! As you can see from the title, bread is making a comeback!
In my Ginger Glazed Carrots and Parsnips post, I ranted about ten ways people respond when I say I’m gluten and dairy-free. You may go read that now if you haven’t yet. Or you won’t. You can do whatever you want. Make your own choices. Continue reading. Bake bread. Read something else. Check your email. Make a phone call. Walk outside. Take a drive. Go to Hawaii. Find your soulmate. Chase your dreams. Defend the Earth from aliens. Find a penguin. Become a dinosaur.
…What was I talking about again?
Oh yes, being gluten-free. Quoting the post, people tend to ask two big questions:
- “Wait, no gluten or dairy? What do you eat?”
- “I don’t know how you do it. I would, like, die of starvation.”
My typical answer to question one is: “Everything else. There are a ton of foods without gluten and dairy.”
To the second, I say: “I’m not deprived. I can seriously eat anything, from cake to spaghetti, just without the gluten.”
This is part of the reason I began writing this blog, to post the recipes I adapted to my diet, to share them with others who are gluten and dairy-free, and those who want to eat better in general. A lot of the recipes on the Creative Palate are baked goods, like cookies, pancakes, pies, and doughnuts, foods that people assume they must give up forever to eat gluten-free.
Disclaimer: I am not a nutritionist and as a general rule, I do not recommend people to give up gluten if they have no symptoms or reason to do so. By all means, enjoy all of my recipes, but my purpose on my blog is to share yummy and healthy recipes, not to promote a lifestyle that is not tailored for everyone.
Back to the topic… wow, I am floating in so many directions in this post. Okay, focus! Bread! It’s glorious! Sandwiches! Yay! Now, all you gluten-free folk and people who want to give this protein-packed recipe a try, go bake it!
This bread uses a combination of quinoa, chickpea, and sorghum, all of which are natural sources of protein and high fiber content. They are specialty ingredients which are available in any health food store, or even from grocery stores. Seriously, I bought the quinoa flour from Costco. Go find the most economical brand and keep a stash so you can have an endless supply of bread. Because sandwiches.
Protein-Packed Gluten-free Bread
- 2 1/2 tsp dry active yeast
- 1 1/2 cups warm water
- 2 tbsp honey
- 1 cup chickpea flour
- 1 cup quinoa flour
- 3/4 cup sorghum flour
- 1 1/4 cup potato starch
- 2 tsp xanthum gum*
- 1 tsp sea salt
- 3 eggs, room temperature
- 3 tbsp grapeseed oil
- 2 tbsp sunflower seeds (optional)
- 1/2 tbsp sesame seeds (optional)
(*Gluten is a binding agent in regular baked goods, so xanthum gum naturally fulfills that function in gluten-free baking.)
- Whisk the honey and warm water together and add the yeast. Let the mixture stand for 5-8 minutes or until puffy.
- Whisk the four flours, salt, and xanthum gum until combined in a large bowl.
- In a smaller bowl, beat the eggs and oil.
- Add the yeast mixture to the dry ingredients and beat with an electric mixture on low speed. Slowly incorporate the eggs and oil, and mix for two minutes on medium speed.
- If using, mix in the sunflower seeds by hand.
- Line a loaf pan with parchment and spoon the dough in. Place in a warm area and allow to rise for 30-45 until the dough doubles in size.
- Preheat the oven to 375 degrees. Bake on the center rack for 30-40 minutes until the loaf is browned and sounds hollow when you tap it.
- Allow the loaf to cool completely before slicing. Store the leftover bread wrapped in foil and in a sealed bag in the freezer.