Welcome to Montana Warm!

Welcome to the Montana Warm Bakery! Here you will find the gluten free bread recipe invented by my spiritual mom, Gwen. She has several food allergies and has created some delectable treats over the last year with the most popular being her bread. If you struggle with dairy, gluten, egg, or nut allergies, you gotta try this!

If you have any questions about the recipe or would like to request one of Gwen's other recipes, email us at montanawarm@gmail.com

- Hannah

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The Story Behind Gwenbread

Going Gluten-free is not really just a choice for me. My physical symptoms became worse over time until I have the situation I am in now; if I eat a serving of gluten I am down and out for three days. So I decided that I can pout... or deal with it. Occasionally, I do still pout, but mostly I deal with it. However, I must confess that I miss bread. I have always liked to bake and I miss it. I wish for the smell, the taste and the wonderful texture of wheat bread. Wheat really does it all for me. That is the hard thing about gluten-free breads—most of them are a sad and pitiful imitation of wheat breads—they often taste like paper towels.

Thus the last couple years found me making many failed batches of gluten-free bread. However, after studying and researching the properties of alternative flours, I think I have created at the least an acceptable alternative. It smells good, tastes good, and has a texture similar to fresh bread, too! You do have to mix your own flour, but I think you will like “Gwenbread,” as my friend Sheryl calls it.

Since I am an artist and, in my previous life, used to bake using creative measuring, I regret to tell you that gluten-free baking isn't very free-spirited. One must measure very carefully. Sorry, but truth is truth.

Make Your Own Gwenbread

For the bulk of my flours, I go to a local health food store where I can buy gluten-free white rice flour, gluten-free brown rice flour, gluten-free oat flour, and sorghum flour. Tapioca flour and teff flour, I have to buy in a little plastic already-packaged container; the xanthan gum, I purchase online. Some stores let you buy xanthan gum in small quantities since the bigger bag can be quite a price shock.

I usually buy 5-6 cups of the first three flours and mix a large bag of flour all at once in preparation for baking several bread batches.

Here are the proportions for your own GF flour mixture: (At the end of this page you will see a few options to source the different flours) 

1 cup gluten free white rice flour

1 cup gluten free brown rice flour

1 ½ cup gluten free oat flour

½ cup tapioca flour

¼ cup sorghum flour

¼ cup Teff flour

2 tbsp xanthan gum

For this recipe you will need: 

4 cups of Gwen’s GF flour mix

2 tbsp yeast

5 heaping tsp sugar

2 & 1/2 cups of water

3 tbsp butter or dairy-free margarine

3 tbsp olive oil (or other oil)

1 tsp salt

To bake your own Gwenbread:

Preheat oven to 300 degrees.

In a medium size bowl place: 2 tbsp yeast, 5 heaping tsp of sugar, 1 cup of Gwen's GF flour mixture.

Add 2 & ½ cups of warm water and mix thoroughly (I use a wire whip)

Wait 3-4 minutes for the warm water and yeast to interact.

In a small bowl, melt 3 tbsp of butter or dairy-free margarine and add 3 tbsp of oil (I use olive oil). I prefer the Earth Balance brand. If you have a soy allergy, there is a soy-free option. You can find it in most grocery stores. 

Add to bread mixture and mix well. Add 1 more cup of GF flour and again mix thoroughly.

Wait for 8-10 minutes (now is a good time to grease a cookie sheet and wash the wire whip).

The mixture should be getting a little “fluffy” by now. If you shake the bowl slightly, you can see it jiggle—kind of like jello. GF breads often don't rise well, so that is why we give the yeast extra time to work and also why we add the salt last. Salt inhibits yeast, but your yeast should be healthy and happy now, so on we go!

Add 2 cups more of your GF flour mixture. Sprinkle 1 tsp of salt on top of the flour. 

GENTLY mix in the dry flour until the entire mix is moistened and stiff. It is very important to be gentle with the dough at this point. Take your time here, it's better to be careful now to get the right texture and rise later.

Place 6 large spoonfuls of dough on your cookie sheet and shape them a bit. I use a large metal spoon. They should be about 4 ½ inches across. They don't have to be too smooth, but this bread is best sliced and toasted; they shouldn't have such rough edges that they won't go into your toaster.

Let your bread pan with the raw dough sit in a warm spot for about 30 minutes, then gently place in the oven and bake for 65 minutes. (Remember, ovens do differ, though I have made this bread in a few different ovens. Most importantly the rolls need to cook long and slow.)

When finished, take them out and place on a cookie rack. Then eat one warm with jam! :) Let the others cool completely before slicing. The bread is still very delicate while warm and they'll hold up much better once they are room temperature. 

I freeze the remainder in a gallon freezer bag and take them out one at a time to eat. The sides will freeze together, so microwave for 20 seconds to separate after you take them out of the freezer, or separate with some parchment paper. This bread is MUCH better fresh or toasted, trust me on this. Enjoy! 

- Gwen, Montana Warm Bakery

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If you have tried this bread and found that you loved it, you can make your own Gwen mix by buying the correct proportions of flours from the bulk section at your local health food store. If you'd rather purchase them online, I have a few options for you.

You will need the flours in the following quantities (everything is Bob's Red Mill):  

  • Oat Flour (22 oz) x4
  • Tapioca Flour (20 oz) x2
  • White Rice (24 oz) x4
  • Brown Rice (24 oz) x4
  • Sorghum Flour (22 oz) x1
  • Teff Flour (24 oz) x1

Because the prices of things online change frequently, I can only give an estimate: 

At Amazon, these should cost you about $80. Amazon Prime costs $99/year to get free 2-day shipping and lots of other benefits.

At the Thrive Market, you'll pay about $60. The Thrive Market has a $59.99 yearly subscription cost, and has a HUGE selection of organic and whole foods for way cheaper than anywhere else I have found. 

If you don't already have xanthan gum, add another $10 or so for 8 oz, and active dry yeast add $5-10 depending how you buy it (packet or in bulk. I buy my yeast from Costco). 

If you've tried the bread or the mix, we'd love to know what you think! Visit the Montana Warm Facebook page and leave us a note!