Karen’s Gluten Free Farm Bread

Well it’s not even mother’s day, but I have to tell you how wonderful my mom is.  When my daughter was first diagnosed with Celiac’s Disease my mom jumped right in.  Though we live in Colorado and only visit her in Canada once a year for a couple of weeks, she rid her entire house of gluten so that it wouldn’t be a concern when we are staying there (we still have yet to go).  She also started practicing recipes at her house, so that when she came to visit she would be able to make us some yummy goods.  On top of all that she also had a ton of different kinds of flours delivered to our house so that it would be stocked when she did come and bake.  Fabulous right?  Well this is one of her latest bread recipes (oh did I mention that I’ve asked her to cook without the “gums” too) and it’s yummy.  The girls ate it last night, hot out of the oven, for dessert!


Karen’s Gluten Free Farm Bread

  • 1/4 cup of warm water (105 – 110 degrees)
  • 1 tbsp organic maple syrup
  • 1 tbsp active dry yeast

Wisk the above together and set aside for 5 to 10 minutes.  Should be foamy.

  • 1 cup brown rice flour
  • 3/4 cup sweet white rice flour
  • 1/2 cup teff flour
  • 1/2 cup buckwheat flour
  • 1/2 cup mixed seeds (sunflower, sesame, flax, etc)
  • 1/2 tsp salt

Combine the above into a mix master bowl, and mix together.  Set aside.

  •  1 1/2 cups of hot water
  •  2 Tbsp maple syrup or honey
  • 2 organic eggs
  • 2 tbsp melt organic butter

Combine the above and when the yeast mixture is ready add it to this wet mixture and beat together.

  • 1/3 cup chia seeds
  • 1/3 cup psyllium husks

Add chia seeds and psyllium husks mix to the wet mixture and let rest for 2 minutes to let the chia and psyllium release their gelatinous substances.  Whisk one more time.

With the paddle on the mixer, add liquid to flour mixture and beat on slow for 1 minute, then turn up to #2 and beat for another 2 to 3 minutes.

Mixture will be stiff and sticky. Put into a greased 9 X 4.5 loaf pan (glass one if you have it) and let rise in a warm place (like a warmed up oven that has been turned on for 2 minutes then turned off) just make sure it is warm but not hot.

When dough is over the top of pan (about an hour) take out of the oven and turn the oven on to 375 degrees.  When the oven is ready, bake loaf for 1 hour or until golden brown all over.

Take out of pan and let cool on rack.

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12 Responses to Karen’s Gluten Free Farm Bread

  1. Amanda says:

    How nice of your mother! Whereabouts in Colorado do you live? We’re moving there this summer, from MA!

    • canada jenny says:

      We live in Golden/Arvada – west of Denver. Where are you moving to exactly?

      • Amanda says:

        Ha, funny. Arvada was one of the places we were/are looking. We’re going to rent or stay at an extended stay hotel at first but we’re looking for some place between Denver and Boulder. We looked at Arvada, Westminster, Broomfield, Louisville, Superior…

      • canada jenny says:

        Keep me posted…when’s the move? Arvada is great…close to both Denver and Boulder and very close for getting away to the mountains.

      • Amanda says:

        Our GOAL is mid-June, early July but it depends on how quickly the house sells and when my boyfriend’s transfer goes through. We walked around Old Town Arvada and it was really cute and quaint. We did drive through Golden, but didn’t spend much time there. How is traffic getting from Arvada to Boulder or Denver, during normal rush hours? (Sorry, I know this has nothing to do with your post!)

  2. Kristi Hard says:

    Sounds delicious! I will definitely make this as soon as I get the flours!

  3. Kelly Richter says:

    Your Mom is so lovely and thoughtful. Will have to try the recipe!

  4. Your mom is SO thoughtful and lovely! This recipe looks amazing. And no gums, too, so cool. My husband is afraid, very afraid of the colon cleanser I bought to bake with – aka psyllium husks, ha, but maybe I’ll just make this bread for me and my kids!

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