Just right with your favorite deli items, this whole-grain gluten-free walnut bread combines great flavor and texture with good nutrition.
- DRY INGREDIENTS
- ¾ cup (3 ounces) brown rice flour + extra if needed
- ¾ cup (3 ounces) sorghum flour
- ¾ cup (3¾ ounces) tapioca starch
- 3 tablespoons golden flaxmeal
- 3 tablespoons buckwheat flour
- 3 tablespoons psyllium flour
- 1 package (2¼ teaspoons) active dry yeast
- 1 teaspoon baking powder
- 1¼ teaspoons kosher salt
- ½ cup (2 ounces) walnuts, coarsely chopped
- LIQUID INGREDIENTS
- 2 large egg whites
- 3 tablespoons toasted walnut oil or canola oil
- 1⅓ cups (11 fluid ounces) warm water
- Canola oil spray
- 1 egg yolk + ½ teaspoon water, for glaze
Put a stand mixer bowl and a parchment-paper-lined cookie sheet in the oven. Heat the oven to 100° F.
Combine all the dry ingredients except the walnuts in the warmed bowl. In a separate bowl, whisk the egg whites and add the oil and water. Stir the liquids into the flour mix and stir briskly to combine.
Place the bowl on the mixer stand. Beat at medium speed with the dough hook for 5 minutes. The dough should firm up and start to come together. If not, add another tablespoon or two of rice flour, but the dough should be moist.
Dust a work surface with tapioca starch and top with the sticky dough. Sprinkle with starch, pat together and turn over a dough scraper until smooth, adding more starch if needed.
Pat the dough flat, add half the walnuts and press them in. Fold in three, pat flat and repeat with the remaining walnuts. Fold again, pat flat, roll up lengthwise and pinch the seam together. Elongate to about 12 inches long.
Place the loaf on the lined baking sheet, seam side down. Spray with cooking oil. Let rise in the 100° F oven until about tripled in bulk, about 45 minutes. Leave at room temperature while increasing the oven heat to 425° F.
Brush the loaf with the egg wash. Bake for 35 minutes, until golden brown and the interior registers 195° F on an instant-read thermometer. Let cool on a rack before slicing.
Nutrition Analysis: 170 cal, 8 g fat, 15 mg chol, 220 mg sodium, 24 g carbs, 5 g fiber, 3 g protein.
The author of more than a dozen cookbooks to date, Gluten-Free Living Contributing Editor Jackie Mallorca’s titles include The Wheat-Free Cook and Gluten-Free Italian.