Gluten-Free Walnut Bread
Category: Baked Goods
Servings: 6
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 2 hours 10 minutes (including rising time)
Ingredients
| Ingredient | Quantity |
|---|---|
| Potato starch | 125g |
| Brown rice flour | 125g |
| Buckwheat flour | 75g |
| Corn flour | 75g |
| Dry yeast | 5g |
| Honey | 10g |
| Water | 475g |
| Walnut kernels (shelled) | 150g |
| Seed oil (for greasing) | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~230 |
| Carbohydrates | ~45g |
| Protein | ~4g |
| Fat | ~4g |
| Fiber | ~3g |
| Sugars | ~5g |
Instructions
-
Prepare the Walnuts: Start by roughly chopping the shelled walnuts with a knife. Set them aside.
-
-
Mix the Dry Ingredients: In a large mixing bowl, sift together the brown rice flour, buckwheat flour, potato starch, and corn flour. Add the dry yeast and honey to the mix, then stir well to combine.
-
Add Water: Gradually add the water to the flour mixture. Stir continuously until a liquid-like dough forms. The mixture will be quite loose, but this is normal.
-
Incorporate the Walnuts: Fold the chopped walnuts into the dough, ensuring they are evenly distributed.
-
First Rise: Cover the bowl with plastic wrap or a clean kitchen towel and set it aside in a warm place. Let the dough rise for about 2 hours, or until it has doubled in size.
-
Prepare the Baking Pan: While the dough is rising, prepare a 26×10 cm (10×4 inch) rectangular baking pan (a loaf pan will work well). Grease the bottom and sides of the pan with seed oil.
-
Shape and Transfer: Once the dough has risen, gently transfer it to the prepared baking pan. Smooth the top with a spatula if needed.
-
Second Rise (Optional): If you have time, you can let the dough rise for another 20 minutes in the pan, but it’s not strictly necessary.
-
Preheat the Oven: Preheat the oven to 220°C (428°F), placing a small pot filled with water on the lower shelf of the oven. The steam will help keep the bread moist while baking.
-
Bake: Bake the walnut bread on the lower rack of the oven for 50 minutes. After the first 20 minutes, remove the pot of water to allow the bread to develop a golden crust.
-
Cool: Once the bread has finished baking, remove it from the oven and let it cool slightly in the pan. Then, carefully turn it out onto a cooling rack to cool completely before slicing.
-
Serve: Once cooled, slice the walnut bread and enjoy! It’s perfect for breakfast, as a snack, or as an accompaniment to soups and salads.
Tip: For added flavor, you can substitute honey with maple syrup or agave nectar. The bread will still be delicious and gluten-free, with a slightly different sweetness profile.
This Gluten-Free Walnut Bread is an excellent choice for those seeking a hearty, nutty loaf that’s both satisfying and nutritious. The blend of rice flour, buckwheat, and corn flour gives it a light, tender texture, while the walnuts add a delightful crunch. Whether enjoyed fresh out of the oven or toasted the next day, it’s sure to become a staple in your gluten-free baking repertoire.
