What Life Dishes Out A Gluten Free and (almost) Vegetarian Cooking Blog

August 25, 2010

You Won’t Believe It’s Gluten Free “Mock Wheat” Bread

Filed under: Breads,Recipes — admin @ 8:27 pm

The sun came out, the birds started singing and I just about fell flat over when I tasted this amazing bread!

Admittedly, it’s been a while since my son actually ate wheat bread, but he insisted this tastes just like he remembers.  I took a bite myself and sure enough, it has that almost nutty flavor that you get with a wheat-based loaf.  I had tried a mock wheat bread recipe a long while ago, but although it tasted pretty good, the bread was a flop, quite literally. 

This time, I used my regular Gluten Free Sandwich Bread recipe and then tweaked the flour mixtures to include a little bit of Teff, which was one of the flours in that wheaty-tasting but badly formed loaf I’d tried previously.

I just love it when my experiments work out!

Look!  No sinking!

Cuting into it and suprisingly, it actually looks like REAL bread!  Just look at those air bubbles!

To make this – and trust me, you really want to make this – you’ll need:

2 1/2 Cups Brown Rice Flour Mix*

1/3 Cup Cornstarch

1/3 Cup Teff Flour

2/3 Cup Dry Milk Powder

1 Tbsp Xanthan Gum

1 tsp Salt

1 Pkg Active Dry Yeast

1 3/4 Cups Warm Water (110 degrees)

2 Tbsp Canola Oil

2 Large Eggs

*(Brown Rice Flour Mix – 2 parts Brown Rice Flour, 1/3 part Tapioca Starch, 2/3 part Potato Starch)

What to do:

Lightly grease (I used Canola Oil) a 9 x 5 inch loaf pan and line with Parchment Paper.

Place all dry ingredients into large mixing bowl.

Whisk together until combined.

Pour dry ingredients into bowl of stand mixer, and add Water, Canola Oil and Eggs. 

Mix until combined, scrape down sides of bowl with spatula, then mix on high speed for 5 minutes.

Spread into prepared pan.

Cover with plastic wrap which has been lightly sprayed with cooking spray.

Let rise for about an hour, or just until dough reaches top of pan.

Meanwhile, preheat oven to 350 degrees.

Remove plastic wrap and bake for 55 – 60 minutes, or until instant read thermometer measures 208 degrees.

Remove from oven, and let cool in pan for 5 minutes.

Remove from pan and let cool completely on rack before slicing.

Spread with butter and jam or eat as is.  This bread toasts really well, too. 

I am absolutely certain that this loaf will become our new “everyday” bread around here!  I hope you like it, too!


  1. This looks delicious! I’m looking forward to trying it. And thanks for the comment about my gf bread on my blog.


    Comment by Cindy — August 26, 2010 @ 10:30 am

  2. Do you have any recommendation for what I could sub for the milk powder? I don’t tolerate dairy.
    Also, does the bread stay soft (not get hard and crumbly) ?

    Comment by KE — September 23, 2010 @ 8:50 am

  3. Can you do soy or rice milk? If so, I would try subbing that for the water and leaving out the milk powder altogether, unless you can find a non-dairy powder milk substitute. If you so try it, please report back so I know how it worked in the even others’ ask. As to the bread keeping soft, it has never been a problem for me and we usually just store it in the fridge for up to a week. It’s plenty moist in the first place, so I never have a problem with it drying out. When I get to the end of the loaf and more than several days have passed, I usually turn the remainder into bread crumbs or croutons!

    Comment by admin — September 23, 2010 @ 9:19 am

  4. Any suggestions for Teff flour substitutions?

    Comment by Carol — September 30, 2010 @ 8:08 pm

  5. The Teff is really key here to the “wheaty” taste. But this recipe is an adaptation of a Sandwich Bread recipe which I’ve posted here. I suppose to vary the flavor, you can sub a small amount of any flour with the brown rice flour, as I did with the Teff for this recipe! If you try something different, please let me know how it turns out!

    Comment by admin — October 1, 2010 @ 6:55 am

  6. Instead of subbing the teff flour, I bought some and baked as written (except for 2tsp. sugar). This has to be the most attractive gluten-free bread that I’ve baked so far. Beautiful and moist with a rich golden crust. Also the easiest bread recipe to mix together….. Excellent recipe. Thanks for sharing!

    Comment by Carol — October 1, 2010 @ 10:51 pm

  7. I’m so glad you liked it, Carol!!!

    Comment by admin — October 1, 2010 @ 11:00 pm

  8. […] is really my Mock Wheat Bread masquerading as Rye.  A double-masquerade, if you […]

    Pingback by What Life Dishes Out » Blog Archive » (Almost) Too Good To Be True: Gluten Free “Mock Rye” Bread — November 12, 2010 @ 1:03 pm

  9. I want to thank you for posting this recipe! I used a sorghum hazelnut flour blend that I like and I made it vegan. Other than that I used your recipe as an outline. It turned out wonderful! I posted it on my blog and I have link sending people here if they want the dairy and egg version :) I hope that is ok with you. http://cookinkkitchen.blogspot.com/2011/01/gluten-free-sorghum-hazelnut-bread.html

    Comment by kathryn — January 19, 2011 @ 2:04 pm

  10. Kathryn,

    Thanks for visiting and for your comment! I love that this recipe worked for you and that you were able to modify this to your needs. Thanks for posting the link and trackback, since I’m sure there others whom will enjoy your version! I’m off to check out your blog now!


    Comment by admin — January 20, 2011 @ 9:10 am

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