Gluten-free diets are becoming more popular as people seek healthier and more digestible options. Ezekiel bread, traditionally made from sprouted whole grains, is known for its rich nutritional profile but often contains gluten. We’ve crafted a gluten-free Ezekiel bread recipe that keeps all the wholesome benefits without the gluten, making it perfect for those with sensitivities or celiac disease.
This recipe combines sprouted gluten-free grains and legumes to create a hearty, nutrient-dense loaf that’s packed with fiber and protein. Whether you’re looking to boost your breakfast or enjoy a nutritious sandwich, our gluten-free Ezekiel bread offers a delicious and satisfying alternative. Let’s dive into making this healthy bread that supports your dietary needs without compromising on flavor or texture.
Ingredients
To craft our Gluten Free Ezekiel Bread with perfect texture and flavor, we carefully select a blend of sprouted gluten-free grains and legumes. These ingredients preserve the nutritional benefits of traditional Ezekiel bread while ensuring it is safe for gluten-sensitive diets.
Here is a detailed list of ingredients with exact measurements:
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Brown rice flour | 1 1/2 cups | Use fine-ground for a smooth dough |
| Millet flour | 3/4 cup | Provides light texture and mild sweetness |
| Chickpea flour | 1/2 cup | Adds protein and nutty flavor |
| Lentil flour | 1/2 cup | Enhances fiber and protein content |
| Psyllium husk powder | 2 tablespoons | Acts as a gluten-free binder |
| Baking powder (gluten free) | 1 tablespoon | Helps the bread rise |
| Sea salt | 1 teaspoon | Balances flavors |
| Honey | 2 tablespoons | Natural sweetener that feeds yeast |
| Active dry yeast | 2 1/4 teaspoons | For proper fermentation and rise |
| Warm water | 1 1/4 cups | Between 105°F-115°F to activate yeast |
| Olive oil | 2 tablespoons | Adds moisture and richness |
We recommend measuring all flours precisely for consistent results. The combination of sprouted grain flours like brown rice, millet, chickpea, and lentil delivers the wholesome nutrition and hearty flavor signature to our gluten-free Ezekiel bread.
Our use of psyllium husk powder is a vital substitution to replicate gluten’s binding properties. Together with yeast and baking powder, this ensures the bread rises properly and achieves a satisfying crumb.
Lastly, the small touch of honey not only enhances flavor but also gently feeds the yeast during proofing, contributing to a light airy loaf.
Equipment Needed
To create the perfect Gluten Free Ezekiel Bread, having the right equipment is essential. Each tool plays a crucial role in ensuring the dough develops properly and the loaf bakes evenly with the ideal texture.
Below is a detailed list of the must-have equipment for our recipe:
- Mixing Bowls
Use a large, sturdy bowl for combining dry ingredients and a separate smaller bowl for activating the yeast.
- Measuring Cups and Spoons
Precise measurements are key in gluten-free baking to maintain balance, so use accurate measuring tools.
- Digital Kitchen Scale
For professional results, especially when measuring flours, a scale provides consistency.
- Stand Mixer with Paddle or Dough Hook Attachment (optional but recommended)
Helps mix dense gluten-free dough evenly and reduces manual effort.
- Silicone Spatula
Ideal for folding ingredients without deflating the yeast-activated batter.
- Loaf Pan (8×4 inches recommended)
A non-stick or properly greased pan ensures easy removal and uniform shape.
- Kitchen Thermometer
To check the temperature of the water used for yeast activation (ideally 105°F–110°F).
- Clean Kitchen Towel or Plastic Wrap
For covering the dough during the rising process, maintaining humidity and warmth.
- Cooling Rack
Allows air circulation around the bread after baking to prevent sogginess.
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing Bowls | Combine ingredients | Use glass or stainless steel |
| Measuring Cups & Spoons | Measure dry and wet ingredients | Ensure accuracy |
| Digital Kitchen Scale | Weigh flour and other ingredients | Critical for gluten-free consistency |
| Stand Mixer | Mix and knead dough efficiently | Optional but helpful |
| Silicone Spatula | Fold and scrape dough | Flexible and gentle |
| Loaf Pan (8×4 inches) | Shape and bake bread | Grease well or line with parchment |
| Kitchen Thermometer | Check water temperature for yeast activation | 105–110°F ideal range |
| Kitchen Towel/Plastic Wrap | Cover dough while rising | Keeps dough warm and moist |
| Cooling Rack | Cool bread evenly | Prevents bottom moisture buildup |
Tip: Maintaining the right environment for your dough while it rises dramatically affects the bread’s texture. Covering it properly and ensuring a warm spot are made easy with simple kitchen essentials.
By equipping our kitchen with these tools we create a foundation for baking a nutritious and delicious Gluten Free Ezekiel Bread every time.
Prep Work
Preparation is key to creating gluten free Ezekiel bread that is both flavorful and nutritious. Let’s start with the foundational steps that set the stage for perfect dough and a tender loaf.
Soaking the Grains and Legumes
Soaking the sprouted gluten-free grains and legumes is essential to soften them, reduce natural enzyme inhibitors, and improve digestibility.
- Combine the following in a large bowl or jar:
- 1 cup brown rice flour
- 1 cup millet flour
- 1/2 cup chickpea flour
- 1/2 cup lentil flour
- Add 3 cups of filtered warm water (around 90°F) to cover the flours completely.
- Stir well to ensure all the flours absorb water evenly.
- Cover the bowl tightly with a clean kitchen towel or plastic wrap.
- Let the mixture soak at room temperature for 8 to 12 hours or overnight.
This soaking step maximizes nutrient availability and kickstarts the natural fermentation process for enhanced flavor and texture.
| Ingredient | Quantity | Soaking Notes |
|---|---|---|
| Brown Rice Flour | 1 cup | Softens and activates enzymes |
| Millet Flour | 1 cup | Adds natural sweetness and nutrients |
| Chickpea Flour | 1/2 cup | Boosts protein and improves texture |
| Lentil Flour | 1/2 cup | Increases fiber and earthy flavor |
| Warm Water (90°F) | 3 cups | Hydrates flours for fermentation |
Preparing the Starter (If Applicable)
If you prefer to make a starter for deeper flavor and better rise, here’s our approach to preparing it:
- In a small bowl, combine:
- 1/2 cup warm water (105°F to 110°F)
- 1 tablespoon active dry yeast
- 1 tablespoon honey (acts as yeast food)
- Stir gently and let it sit for 5 to 10 minutes.
- Wait until the mixture is bubbly and frothy, indicating active fermentation.
“A lively starter will help our gluten free Ezekiel bread rise beautifully, creating a light crumb and rich aroma.“
Once the starter is ready, mix it into your soaked grain and legume blend before incorporating dry ingredients like psyllium husk powder and gluten-free baking powder.
Following these prep steps ensures the optimal activation and hydration essential for a well-risen, moist, and flavorful gluten free Ezekiel bread loaf.
Instructions
Follow these steps carefully to create our gluten free Ezekiel bread with a perfect texture and flavor. Each phase is crucial for achieving a moist, airy, and nutritious loaf.
Mixing the Dough
- In a large mixing bowl, combine the soaked sprouted gluten-free flours and legumes mixture.
- Add the psyllium husk powder, gluten free baking powder, and sea salt to the bowl.
- Prepare the yeast starter by mixing active dry yeast, honey, and warm water until foamy (about 5 minutes).
- Pour the yeast starter and olive oil into the dry mixture.
- Stir vigorously with a silicone spatula or use a stand mixer on medium speed to blend all ingredients until a sticky but cohesive dough forms.
- Scrape down the sides of the bowl to ensure even mixing.
First Rise
- Cover the bowl tightly with a clean kitchen towel or plastic wrap.
- Place it in a warm draft-free area around 75°F to 80°F (24°C to 27°C).
- Let the dough rise for 1 to 1.5 hours or until visibly puffed but not doubled.
| First Rise Conditions | |
|---|---|
| Temperature | 75°F to 80°F (24°C to 27°C) |
| Time | 1 to 1.5 hours |
| Coverage | Kitchen towel or plastic wrap |
Shaping the Dough
- Lightly oil your hands and a loaf pan (9×5 inches recommended).
- Gently transfer the risen dough onto a lightly floured surface.
- Shape the dough into a tight, smooth loaf by folding edges underneath.
- Place the shaped dough seam side down into the prepared loaf pan.
- Smooth the top with an oiled spatula or wet fingertips to prevent cracking.
Second Rise
- Cover the loaf pan loosely with a kitchen towel.
- Allow the dough to rise again in the same warm environment for 45 to 60 minutes, until it rises just above the rim of the pan.
| Second Rise Details | |
|---|---|
| Temperature | 75°F to 80°F (24°C to 27°C) |
| Time | 45 to 60 minutes |
| Purpose | Achieve light, airy texture |
Baking the Bread
- Preheat the oven to 375°F (190°C).
- Place the loaf pan on the middle rack for even heat distribution.
- Bake for 40 to 45 minutes until the crust is golden brown and the internal temperature reaches 205°F (96°C).
- Use a kitchen thermometer to check doneness by inserting it into the center of the loaf.
- Remove the bread from the oven and cool it in the pan for 10 minutes.
- Transfer the bread onto a cooling rack to cool completely before slicing.
Tip: To get a crunchy crust, spray a little water inside the oven or place a small oven-safe dish with water on the bottom rack during the first 15 minutes of baking.
| Baking Specifications | |
|---|---|
| Oven Temperature | 375°F (190°C) |
| Baking Time | 40 to 45 minutes |
| Internal Temperature | 205°F (96°C) |
| Cooling Time | 10 minutes in pan + full cool on rack |
By following these precise steps, we ensure our gluten free Ezekiel bread is both nutritionally rich and wonderfully satisfying.
Tips for Perfect Gluten Free Ezekiel Bread
To master the art of baking our gluten free Ezekiel bread, we need to pay special attention to several key factors. These tips will help us achieve the perfect texture, flavor, and rise every time.
1. Soaking Sprouted Flours Properly
We must soak the sprouted gluten-free grains and legume flours in warm water for 8 to 12 hours. This process:
- Softens the grains
- Reduces enzyme inhibitors
- Enhances digestibility
Pro Tip: Cover the soaking bowl with a clean kitchen towel or plastic wrap and keep it at room temperature to encourage gentle fermentation which improves flavor.
2. Use Psyllium Husk Powder for Binding
Since gluten is absent, psyllium husk powder acts as our binder. It traps moisture and holds the dough together, resulting in a moist and elastic crumb. We recommend using exactly 2 tablespoons for every 3 cups of flour mix.
3. Activate Yeast with Honey and Warm Water
For a lively rise:
- Dissolve 1 tablespoon honey in 110°F warm water
- Sprinkle the yeast over this mixture and wait for 5 to 10 minutes until foamy
This step guarantees our yeast is active and promotes a light airy loaf.
4. Precise Measuring for Consistency
Precision ensures consistent texture and flavor. Use a digital kitchen scale where possible. Below is a recommended measurement table for the dry ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Brown Rice Flour | 1 cup (120 g) | Use fresh flour for best taste |
| Millet Flour | 1 cup (120 g) | Adds slight sweetness |
| Chickpea Flour | ¾ cup (85 g) | Increases protein content |
| Lentil Flour | ¾ cup (85 g) | Enhances texture |
| Psyllium Husk Powder | 2 tbsp (15 g) | Essential gluten substitute |
| Gluten-Free Baking Powder | 1 tsp | Helps with dough rise |
| Sea Salt | 1½ tsp (9 g) | Balances flavor |
5. Maintain Optimal Dough Temperature and Rise Time
Bread dough temperature impacts yeast activity. Keep the dough between 75°F and 80°F during rising. Here is a guide we follow:
| Stage | Time | Ideal Temperature | Result |
|---|---|---|---|
| First Rise | 1 to 1.5 hours | 75-80°F | Dough doubles in size |
| Second Rise | 45 minutes | 75-80°F | Dough becomes airy and heightens flavor |
Cover the dough loosely to retain moisture and prevent drying.
6. Use a Kitchen Thermometer to Check Doneness
To know when our bread is fully baked, probe the internal temperature:
- Target internal temperature: 205°F
- If below, bake an additional 5 to 10 minutes checking frequently
This ensures a perfectly baked crumb that is neither gummy nor dry.
7. For a Crunchy Crust
- Place a small oven-safe bowl with water at the bottom of the oven during baking to generate steam.
- Remove the bowl in the last 10 minutes and bake uncovered to crisp the crust.
- Alternatively, brush the loaf with olive oil right after baking for a glossy finish.
8. Cooling on a Rack
After removing the bread from the oven, immediately transfer it to a cooling rack to allow air circulation. Cooling for at least 1 hour prevents sogginess and settles the crumb.
Storage and Shelf Life
Proper storage of our Gluten Free Ezekiel Bread is essential to preserve its fresh flavor, texture, and nutritional benefits. Follow these guidelines to extend the bread’s usability and enjoy it at its best.
Storing Fresh Gluten Free Ezekiel Bread
- Allow the bread to cool completely on a cooling rack before storing. This prevents condensation and sogginess.
- Wrap the loaf tightly in plastic wrap or place it in an airtight container to maintain moisture and prevent drying out.
- Keep the wrapped bread at room temperature in a cool dry spot away from direct sunlight.
- Consume the bread within 2 to 3 days for the best taste and texture.
Extending Shelf Life: Refrigeration and Freezing
To extend shelf life beyond a few days, refrigeration or freezing are effective options:
| Storage Method | Recommended Temperature | Shelf Life | Tips |
|---|---|---|---|
| Room Temperature | 68°F to 72°F (20°C to 22°C) | 2 to 3 days | Keep wrapped airtight, away from sunlight |
| Refrigeration | 35°F to 40°F (2°C to 4°C) | Up to 1 week | Use airtight wrapping to avoid drying |
| Freezing | 0°F (-18°C) or below | 2 to 3 months | Slice before freezing for easier thawing |
Pro Tip: For freezing, slice the bread first, then place parchment paper between slices before sealing to prevent sticking.
Thawing and Reheating Tips
- To thaw frozen bread, leave slices at room temperature for 30 to 60 minutes.
- For a fresh-baked taste and crust, reheat slices in a toaster or oven at 350°F (175°C) for 5 to 10 minutes.
- Avoid microwaving as this can make the bread rubbery and compromise texture.
Signs of Spoilage to Watch For
- Off or sour smell
- Mold spots or discoloration
- Unusual texture such as excessive dryness or stickiness
If any of these appear, discard the bread to maintain safety.
By following these storage and shelf life practices for our Gluten Free Ezekiel Bread we can ensure every slice remains delicious and nutritious for as long as possible.
Conclusion
Gluten-free Ezekiel bread offers a wholesome alternative that doesn’t compromise on nutrition or taste. By carefully selecting sprouted gluten-free grains and using key ingredients like psyllium husk powder, we can create a loaf that’s both satisfying and nourishing.
With the right preparation, attention to detail, and proper storage, this bread becomes a versatile staple for anyone seeking a gluten-free lifestyle without sacrificing quality. It’s a rewarding recipe that brings the best of traditional Ezekiel bread into a gluten-free form we can all enjoy.
Frequently Asked Questions
What is gluten-free Ezekiel bread?
Gluten-free Ezekiel bread is a nutritious loaf made from sprouted gluten-free grains and legumes, designed to mimic traditional Ezekiel bread’s health benefits without containing gluten. It’s suitable for those with gluten sensitivities or celiac disease.
How does psyllium husk powder help in gluten-free bread?
Psyllium husk powder replaces gluten’s binding and elasticity, helping the dough hold together and improving the bread’s texture and rise in gluten-free baking.
Which grains are used in gluten-free Ezekiel bread?
This bread uses sprouted gluten-free grains and legumes such as brown rice flour, millet flour, chickpea flour, and lentil flour.
Why soak sprouted grains and legumes before baking?
Soaking softens the grains, reduces enzyme inhibitors, improves digestibility, and enhances nutrient availability, contributing to better flavor and texture.
How do I activate yeast for this bread recipe?
Activate yeast by mixing it with warm water and honey. The honey feeds the yeast, encouraging it to foam and rise, critical for a light loaf.
What equipment is necessary for baking gluten-free Ezekiel bread?
Essential tools include mixing bowls, measuring cups and spoons, a digital kitchen scale, a loaf pan, a kitchen thermometer, a silicone spatula, and optionally a stand mixer.
How should I store gluten-free Ezekiel bread?
Cool the bread completely before wrapping. Store it in a cool, dry place for short-term use or refrigerate/freezing for longer storage to maintain freshness and texture.
Can I freeze gluten-free Ezekiel bread?
Yes, freeze the bread properly wrapped to extend shelf life. Thaw at room temperature and reheat gently to preserve texture and flavor.
How do I know when the bread is properly baked?
Use a kitchen thermometer; the internal temperature should reach about 205°F (96°C). The crust should be golden brown and crispy.
What tips improve gluten-free Ezekiel bread texture?
Use precise ingredient measurements, properly soak grains, incorporate psyllium husk for binding, maintain ideal dough temperature during rising, and allow sufficient rising times.