I am so pleased to have found you. I have made everything we ate in terms of yeast baking/ sourdough etc from age 13 but now my need for gluten free is wrecking everything. I have failure upon failure. My protein powder arrived today ( I have everything else. Tomorrow is the start of my return to happy bread 🤞
Ma’am I could of wrote this. I pride myself as a very good baker but gluten-free yeasted bread has brought me to my knees. Also I have just learned the wheat starch has such a low amount of gluten that it can be called gluten free. The wheat starch alone I discovered can elevate the GF bread texture similar to but not entirely like wheat flour. I have not used it yet but will definitely in the future. I hate to be wrong and cause harm so anyone curious check out the research.
@@TracyD2 thanks for what sounds like a little ray of hope. I will definitely check that out and try it. I have not managed to yet but my guts are being hell. Good luck with your baking.
Hi Kim! Just wanted to let your audiences know how amazing this recipe is! I kept the seed soaker a little simpler with just oats, flax meal, sunflower seeds, and chopped walnuts. It was AMAZING and probably my favorite bread recipe of yours. I baked the full recipe in a regular loaf pan, and the final product was indistinguishable from Brownberry’s Oatnut Bread, which was one of my favorite breads before being diagnosed. Thank you for sharing your many gf treasures with us! ❤
Love your recipes and have tried so hard to adapt them into a whole grain recipe, because I also love hearty breads and missed them. Thank you!! Will definitely try
This is an amazing recipe. You've completely outdone yourself as usual. I actually made it a second time, converting it to a sourdough recipe using a buckwheat starter. I used your directions for converting your regular bread to sourdough version (add 140 grams of refreshed starter and subtract 70 grams each of the flour mix and the water). The tanginess amidst the complex multigrain was so good. Thank you!!! Question: You state in the instructions that, if you hydrate the psyllium first, then you can go straight to kneading. But does that mean that you only do one rise? Or do you still rise, knead, then shape/rise? I kneaded and shaped right away, put it in the banneton for one rise, and then into the oven. It did just barely overproof, so maybe that was why??? Thank you again.
No, there are still two rises. It just means you can knead it much quicker than if you didn't first hydrate the psyllium husks. Thanks so much for your kind words!!
More recipes with your multi grain mix please. Sandwich bread and cinnamon raisin bread recipes please 🙏 I am going broke buying them for my teenager. He loves Canyon Bakery breads. Thank you! I really enjoy your recipes.
@@LetThemEatGlutenFreeCake my first try was a failure. I used your white sandwich loaf recipe but subbed the flour with your whole grain flour mix. The loaf was very dense. I should have just stuck to this recipe and not added the seeds (my kid doesn't like seeded breads). The bread is still edible and does have a nice flavor. For my next try, I will go with this recipe and just bake it in a loaf pan instead. I learned a lot from my first try though so I wouldn't consider it a total failure. Thanks again for your hard work. We really appreciate your recipes.
That looks fantastic! it's what we call in Europe 'Granary Bread' (not Grainary but Granary) I want to make this tomorrow, I have all the ingredients together except the protein isolate, but I'll pick up some in the morning locally. I wanted to ask, once mixed, you mention to leave to rise for 2hrs, is the 2hrs in the fridge you mention as well as the 2 hrs somewhere warm, so 4hrs altogether or instead of? x
Yes, you should be able to. You'll probably want to check it at about 30 minutes if baking in a Dutch oven (20 if using a baking stone or steel). From there, check at 5 minute intervals until it feels relatively light for its size.
I have substitution suggestions for the whey isolate on the flour blend page, and if you look in the notes section of this recipe, you'll find out how you can skip the psyllium altogether (it just means adjusting the liquid amount and you'll need to refrigerate it overnight). 🥰
This bread looks super nutritious which is hard to find in the gluten free world. I have psyllium husk powder--do you think I would still need to hydrate it as you did for the husks? Thank you ever so much for your channel!…..❤️-Brenda
No, it's really not necessary to pre-gelatinize the psyllium. I only did it in this video because I wanted to show that you could make it in one day without having to refrigerate all night. However, I rarely use this method and prefer to chill my dough overnight. So I normally add the psyllium husks in with the dry ingredients when mixing the dough.
I bought mine at Walmart actually, but they might also have this particular one on Amazon. As long as the lid is tight fitting, any Dutch oven will do.
Oats themselves are gluten free, but they're often harvested with other things that aren't. If you find a purity protocol oat company (which is what I'm using here), they assure that their oats are not harvested with anything other than oats. I believe I have a link in the description box for the ones I found on Amazon.
Wow! This bread sounds like a nutritional powerhouse. It also sounds delicious.
I tried the recipe and absolutely loved it. The bread was delicious. Thank you!!
I am so pleased to have found you. I have made everything we ate in terms of yeast baking/ sourdough etc from age 13 but now my need for gluten free is wrecking everything. I have failure upon failure. My protein powder arrived today ( I have everything else. Tomorrow is the start of my return to happy bread 🤞
Ma’am I could of wrote this. I pride myself as a very good baker but gluten-free yeasted bread has brought me to my knees. Also I have just learned the wheat starch has such a low amount of gluten that it can be called gluten free. The wheat starch alone I discovered can elevate the GF bread texture similar to but not entirely like wheat flour. I have not used it yet but will definitely in the future. I hate to be wrong and cause harm so anyone curious check out the research.
@@TracyD2 thanks for what sounds like a little ray of hope. I
will definitely check that out and try it. I have not managed to yet but my guts are being hell. Good luck with your baking.
Hi Kim! Just wanted to let your audiences know how amazing this recipe is! I kept the seed soaker a little simpler with just oats, flax meal, sunflower seeds, and chopped walnuts. It was AMAZING and probably my favorite bread recipe of yours. I baked the full recipe in a regular loaf pan, and the final product was indistinguishable from Brownberry’s Oatnut Bread, which was one of my favorite breads before being diagnosed. Thank you for sharing your many gf treasures with us! ❤
That is awesome!! Thank you so much!!
Making this IMMEDIATELY - thanks Kim for all your life changing recipes!
The softness 😍
My mouth is watering! This looks amazing. Can't wait to give it a go! Thank you!
Looks fantastic! Can’t wait to try making this.
Love your recipes and have tried so hard to adapt them into a whole grain recipe, because I also love hearty breads and missed them. Thank you!! Will definitely try
Thank you. I will plan on trying this.
This looks absolutely awesome!
This looks I N C R E D I B L E. can’t wait to make this definitely a subscriber !!!!
Awesome! Hope you enjoy it!!
Wow! Looks amazing! I am going to bake it.
Looks delicious. Any recommendations for making this bread in a breach machine?
This is an amazing recipe. You've completely outdone yourself as usual.
I actually made it a second time, converting it to a sourdough recipe using a buckwheat starter. I used your directions for converting your regular bread to sourdough version (add 140 grams of refreshed starter and subtract 70 grams each of the flour mix and the water). The tanginess amidst the complex multigrain was so good. Thank you!!!
Question: You state in the instructions that, if you hydrate the psyllium first, then you can go straight to kneading. But does that mean that you only do one rise? Or do you still rise, knead, then shape/rise? I kneaded and shaped right away, put it in the banneton for one rise, and then into the oven. It did just barely overproof, so maybe that was why??? Thank you again.
No, there are still two rises. It just means you can knead it much quicker than if you didn't first hydrate the psyllium husks. Thanks so much for your kind words!!
More recipes with your multi grain mix please. Sandwich bread and cinnamon raisin bread recipes please 🙏 I am going broke buying them for my teenager. He loves Canyon Bakery breads. Thank you! I really enjoy your recipes.
You should be able to use the multigrain flour blend for most (if not all) of my bread recipes 🥰
@@LetThemEatGlutenFreeCake thank you! I am going to try that.
@@LetThemEatGlutenFreeCake my first try was a failure. I used your white sandwich loaf recipe but subbed the flour with your whole grain flour mix. The loaf was very dense. I should have just stuck to this recipe and not added the seeds (my kid doesn't like seeded breads). The bread is still edible and does have a nice flavor.
For my next try, I will go with this recipe and just bake it in a loaf pan instead. I learned a lot from my first try though so I wouldn't consider it a total failure. Thanks again for your hard work. We really appreciate your recipes.
that looks so yummy!!
That looks fantastic! it's what we call in Europe 'Granary Bread' (not Grainary but Granary) I want to make this tomorrow, I have all the ingredients together except the protein isolate, but I'll pick up some in the morning locally. I wanted to ask, once mixed, you mention to leave to rise for 2hrs, is the 2hrs in the fridge you mention as well as the 2 hrs somewhere warm, so 4hrs altogether or instead of? x
Thank you for this video. Can you make just a half a loaf? If so what would the changes be? Newbie to gluten free.Thank you
Yes, you should be able to. You'll probably want to check it at about 30 minutes if baking in a Dutch oven (20 if using a baking stone or steel). From there, check at 5 minute intervals until it feels relatively light for its size.
Thank you! This is great. I am still figuring out how to replace the psyllium husk and whey isolate. Take care-Debbie
I have substitution suggestions for the whey isolate on the flour blend page, and if you look in the notes section of this recipe, you'll find out how you can skip the psyllium altogether (it just means adjusting the liquid amount and you'll need to refrigerate it overnight). 🥰
This bread looks super nutritious which is hard to find in the gluten free world.
I have psyllium husk powder--do you think I would still need to hydrate it as you did for the husks?
Thank you ever so much for your channel!…..❤️-Brenda
No, it's really not necessary to pre-gelatinize the psyllium. I only did it in this video because I wanted to show that you could make it in one day without having to refrigerate all night. However, I rarely use this method and prefer to chill my dough overnight. So I normally add the psyllium husks in with the dry ingredients when mixing the dough.
Can you please share what flour blend you are using?
It's my homemade blend, the recipe for which is linked in the description box.
Is there a substitute for the whey protein? Unfortunately, I can’t do dairy either.
Please see the flour blend recipe post for the paragraph on substitution suggestions
Hello to you with love from Siberia. Do you think I can alternate the whey protein to heavy milk powder?
I don't think it will work. You need to have something with a higher protein content, such as any of the suggestions on the flour blend page.
Can you tell me where to buy your Dutch oven? Do I have to use any particular type of Dutch oven for this recipe?
I bought mine at Walmart actually, but they might also have this particular one on Amazon. As long as the lid is tight fitting, any Dutch oven will do.
Thank you SO MUCH for your answer!! That HELPS!! @@LetThemEatGlutenFreeCake
Hi what happen if i dont use protein powder ?
Please help. I see your great videos but I can’t find the links to the recipe with measurements. 😢
They're all in the description box beneath every video 😊
I can’t have seeds! But looks good!
you can omit the seeds
Without measurements how can i make, what quantity should I take?
The recipe link is in the description box
Are oats gluten free?
Oats themselves are gluten free, but they're often harvested with other things that aren't. If you find a purity protocol oat company (which is what I'm using here), they assure that their oats are not harvested with anything other than oats. I believe I have a link in the description box for the ones I found on Amazon.
@@LetThemEatGlutenFreeCake thank-you❣️😊