Gluten-Free Honey "Whole Wheat" Bread

The title of this entry might seem a little like an oxymoron, and well it is.  Wheat is the whole anti-thesis of what gluten-free means!  Yet after making this bread and taking the first bite, memories of eighth grade and making a honey whole wheat loaf of bread flooded my mind.

This bread tasted almost exactly like it.  Weird.

This morning I felt like baking some bread since I already ate the other 2 mixes of bread from Gluten Free Pantry.  My main goal was to finish off the flours I had lying around the apartment.

The best things always come out of nowhere and when least expected!

So here is the recipe for this wonderful bread :).  It's high in fiber and has the nutritional benefits of flaxseed.  Enjoy!

Gluten-free Honey "Whole Wheat" Bread

Ingredients:

2 tsp. yeast placed in 1-3/4 c. warm water (~110 F) for 5 minutes

1-1/4 c. Bob's Red Mill GF All-Purpose Flour

1/4 c. brown rice flour

1/2 c. coconut flour

1 T. cornstarch

1 tsp. baking powder

1 tsp. xanthan gum

1/2 c. ground, golden flaxseed

1 T. extra virgin olive oil

1/4 c. brown sugar

Directions:

1. Spray a nonstick, small, standard loaf pan with olive oil.  Turn the oven on to warm (just before any of the numbers register on the dial).

2. Mix all ingredients together with an electric mixer.

3. Pour dough into the loaf pan (a little tip to make a smooth topped loaf: take a rubber, pastry spatula and wet it with warm water and run it over the top of the dough in the pan in order to smooth out the texture) and let rise in the warm oven uncovered for 30 minutes.

4. Bake for 20 minutes at 375 F.

5. Cover with aluminum foil to prevent over browning and bake for 25-30 minutes longer.  Do NOT underbake!  It will make this loaf taste like grass (flaxseed uncooked tastes like grass, trust me).

6. Let cool and slice.    

7. Yields about 12 slices.

Nutritional info. (per slice): 115 kcal; 3 g fat (all the good kind though); 52 g sodium; 21 g carb; 4 g fiber (awesome!); 5 g sugar; 4 mg calcium (0.4% - nothing to brag about on this one)

~And just a side note but I asked my medical nutrition therapy professor about the purported benefits of coconut oil and she told me that the literature is not there to support those claims yet.  So go easy on the coconut oil until further science is done!  Coconut oil contains a high proportion of saturated fat since it is solid at room temperature.  Coconut flour is pretty low in fat (1.5 g per 1/4 c.) so don't worry too much about it in this recipe.~