This Gluten-Free Herb Batter Bread goes well with soups and salads. It’s especially delicious slathered in Vegan Parmesan Hummus.
Before my daughter was diagnosed with a wheat allergy I enjoyed making a variety of whole grain breads with a bread machine. Sadly, my bread machine has yet to produce satisfying gluten-free bread.
Since batter breads do not require kneading, I thought I’d explore some gluten-free varieties. This gluten-free herb batter bread is my first attempt. It’s adapted from a recipe in my dear old Betty Crocker cookbook. It took a couple of runs to get it right.
In the interest of full disclosure I’ll confess I was aiming for sandwich bread. Missed the mark on that front, but the savory, crusty results are a perfect companion for tasty spreads.
Gluten-Free Herb Batter Bread
One of the things I love about this gluten-free herb batter bread is how easy it is to make. You can have fresh bread in just 6 easy steps:
- Combine ingredients in a mixing bowl.
- Beat 2-3 minutes.
- Let rise for 40 minutes.
- Stir down and transfer to a baking pan.
- Let rise 25 minutes.
- Bake for 30 minutes.
There is one additional perk. The baking bread will make your house smell absolutely delicious!
Gluten-Free Herb Batter Bread
Ingredients
- 2 1/2 cups all-purpose gluten-free flour I use Bob’s Redmill
- 1/2 cup millet flour I grind what I need in my Vitamix blender.
- 1/4 cup raw sunflower seeds
- 1 Tbsp. chia seeds ground, I also grind these in my Vitamix blender.
- 1 tsp. fine sea salt
- 2 1/4 active dry yeast
- 1 tsp. dried parsley
- 1/2 tsp. dried rosemary
- 1/4 tsp. dried thyme
- 1 cup water very warm, feels hot on inside of wrist – but not enough to burn
- 1/4 cup rice milk heat about 10 seconds in the microwave if it’s been refrigerated
- 1 Tbsp. grape seed oil
- 1 Tbsp. maple syrup
Instructions
- Add 1 ½ cups gluten-free all purpose flour, millet flour, ground chia seeds, salt, yeast, and herbs to stand mixer bowl and mix with wire whisk until blended.
- Add syrup, oil, rice milk and warm water and beat on low speed (stir setting on KitchenAid mixer) with flat beater for 1 minute. Scrape sides, then beat on medium (2 or 4 setting on KitchenAid mixer) for another minute.
- Turn mixer back down to low speed and slowly add remaining cup of flour. Continue to stir until flour is blended. Scrape sides.
- Remove bowl from mixer, cover with a clean kitchen towel and let rise in a warm place for 40 minutes. (I put the bowl in my microwave for a warm, draft-free location.)
- Line a 9x5x3 baking pan with parchment paper.
- Stir down batter by hand (about 25 strokes) and scape into parchment lined baking pan. Smooth top with spoon or spatula.
- Trim excess parchment paper from edges (leave about one inch), cover pan with the towel and let rise for about 25 minutes. (Again, I place the covered pan in my microwave for a warm, draft-free location.)
- Preheat oven to 375 degrees.
- Bake approximately 25-30 minutes in a convection toaster oven or 40-45 minutes in a conventional oven, or until the top is browned and sounds hollow when tapped.
- Remove baked bread from pan immediately by lifting out with parchment paper. Remove parchment paper and cool loaf on a wire rack.
- Freeze if planning to keep longer than a day. (Place waxed paper between slices before freezing for easy access.)
Notes
My KitchenAid Artisan stand mixer makes this recipe so easy.
I use the Flex Edge Beater attachment so I don’t have to stop and scrape the sides of the bowl while mixing.
The Pouring Shield makes it super easy to slowly add the last cup of flour while the mixer is stirring. No mess!
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.
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