Whole Grain–Walnut Bread

Name: Whole Grain–Walnut Bread
Yield: Makes 1 loaf
Ingredients: ¾ cup (6 fl oz/180 ml) plus 3 tablespoons low-fat milk, whole milk, or soy milk; 1 tablespoon distilled white vinegar; ⅓ cup (1½ oz/45 g) chopped walnuts; 1 cup (3½ oz/105 g) sorghum flour, plus more for dusting; 2 teaspoons xanthan gum; 2 tablespoons firmly packed dark or golden brown sugar; 1½ teaspoons toasted sesame seeds or untoasted chia seeds (optional); ¼ cup (1¾ oz/40 g) potato starch; ¼ cup (1 oz/30 g) quinoa flour; ¼ cup (1 oz/30 g) tapioca flour; 1 teaspoon kosher salt; ¼ cup (2 oz/60 g) cold unsalted butter, cut into ½-inch (12-mm) pieces; ⅓ cup (1⅓ oz/40 g) flaxseed meal; 1 large egg; ¼ cup (1 oz/30 g) buckwheat flour; 1 teaspoon baking soda; 1½ teaspoons baking powder

Preparation info

Makes
1
loaf

Difficulty
Easy

Appears in

Gluten-Free Baking

By Kristine Kidd

Published 2015

About

This wholesome loaf is the bread I keep on hand for everyday eating. I like it for breakfast—toasted or untoasted. I also serve it alongside salads or soups, spread it with soft cheese, or smear it with avocado. A favorite preparation of mine is to top it with burrata cheese and sliced radishes. The buckwheat gives it an earthy flavor, but if you like, replace it with another ¼ cup (

Ingredients

Dessert
Vegetarian
Gluten-free
Bread

Ingredients

Method