This gluten-free ancient grain bread contains inflammatory canola oil, which disrupts gut health and promotes inflammation. Our clean version replaces the canola oil with nourishing organic ghee, uses only certified organic ancient grain flours, and eliminates any processing aids while maintaining the same hearty texture and nutty flavor profile.
Based on: Ancient Grain
· Makes approximately 32 slices (2 standard loaves)
· Serving: 1 slice (28g)
Why This Recipe is Seed Oil Free
Commercial Ancient Grain from Canyon Bakehouse often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Ancient Grain may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Filtered water
480ml (2 cups) · Use filtered or spring water
Provides hydration for the dough and activates the flours to create structure
Organic tapioca flour
200g (1.5 cups) · Anthony's Organic Tapioca Flour
Primary starch base that provides elasticity and chewiness in gluten-free bread
Organic brown rice flour
150g (1.25 cups) · Anthony's Organic Brown Rice Flour
Adds nutty flavor and contributes to the bread's structure and nutritional density
Provides protein structure, helps bind ingredients, and contributes to rise and lightness
Sea salt
6g (1 teaspoon) · Redmond Real Salt
Enhances flavor, strengthens dough structure, and balances the natural sweetness
Instructions
Step 1. In a large mixing bowl, whisk together the tapioca flour (200g), brown rice flour (150g), oat flour (100g), sorghum flour (80g), potato starch (40g), and xanthan gum (8g) until evenly distributed. Xanthan gum tends to clump, so whisk vigorously for 2-3 minutes to ensure no lumps remain — this is crucial for proper texture.
Step 2. In a separate bowl, combine the warm filtered water (480ml, heated to about 100°F), honey (45g), and organic cane sugar (15g). Whisk until completely dissolved — this should take about 1 minute. The honey will integrate better in warm water. Add the melted ghee (30g, cooled slightly) and whisk until emulsified.
Step 3. Separate your organic eggs and measure out 60g of egg whites (save yolks for another use). Whisk the egg whites until slightly frothy but not stiff — about 30 seconds by hand. This aerates them without over-whipping, which would make the bread tough.
Step 4. Add the wet ingredients to the dry flour mixture and mix thoroughly with a wooden spoon for 3-4 minutes until a thick, sticky dough forms. The consistency should be like thick cake batter, not traditional bread dough. If too thick, add water 1 tablespoon at a time; if too thin, add tapioca flour 1 tablespoon at a time.
Step 5. Fold in the rolled oats (60g) and sea salt (6g) until evenly distributed. Cover the bowl with a damp towel and let rise in a warm place (75-80°F) for 45-60 minutes until slightly puffed. Gluten-free dough won't double like wheat dough — look for a 25-30% increase in size.
Step 6. Preheat oven to 375°F. Grease two 8x4 inch loaf pans with ghee or coconut oil. Divide the dough evenly between the pans — each should be about half full. Smooth the tops with a wet spatula and sprinkle with additional oats if desired for texture contrast.
Step 7. Bake for 35-40 minutes until the tops are golden brown and a toothpick inserted in the center comes out with just a few moist crumbs attached. Internal temperature should reach 205-210°F. Cool in pans for 10 minutes, then turn out onto wire racks and cool completely before slicing — this prevents crumbling.
Step 8. Store wrapped tightly in plastic wrap or airtight container at room temperature for up to 3 days, or slice and freeze for up to 3 months. For best results, slice with a sharp serrated knife using a gentle sawing motion. Toast lightly to refresh day-old bread and enhance the nutty flavors.
Storage
Store at room temperature for 3 days wrapped tightly, refrigerate for up to 1 week, or freeze sliced portions for up to 3 months. Toasting refreshes texture and flavor.
Cost Comparison
Cost per serving (homemade)$0.27
Cost per serving (store-bought)$0.35
Savings23%
Higher upfront ingredient costs are offset by bulk purchasing and superior organic quality. The savings increase significantly after the first few batches as you use up bulk ingredients.