Making gluten free artisan bread is not only possible, it is very easy! Before you start you need to have the right flours on hand as well as some psyllium husk.
SHOPPING LIST FOR THIS GLUTEN FREE BREAD RECIPE
- psyllium husk rough husk form
- buckwheat flour
- potato starch (NOTE: this is different is different from potato flour)
- brown rice flour (needs to be very finely ground, “superfine”
Photos of Gluten Free bread being made
The mixture needs to be quite wet, if it is a bit dry just add a little bit of water at a time to get the right consistency
Gluten Free bread dough ready to be put in a warm place to rise
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Equipment
- Cast Iron dutch oven see notes for alternaive options
Ingredients
- 2 1/2 tsp active dried yeast
- 1 teaspoon honey or caster sugar
- 2 cups warm water
- 1/4 cup psyllium husk rough husk form
- 12 g 2 tsp apple cider vinegar
Flour Mix
- 130 g buckwheat flour 3/4 cup + 3 tbsp
- 100 g potato starch 1/2 cup + 3 tbsp (NOTE: this is different from potato flour)
- 90 g brown rice flour (needs to be very finely ground, "superfine") 1/2 cup + 2 tbsp
- 10 g 2 tsp salt
Instructions
- In a small bowl, mix together the yeast, honey and warm water. Set aside for 10 – 15 minutes, or until the mixture starts frothing.
- Add psyllium husk. Gently mix in and leave. After about 15 – 30 seconds, a gel will form.
- While husk is soaking, in a large bowl, mix together the buckwheat flour, potato starch, brown rice flour and salt, until evenly combined.
- Add the yeast mixture/psyllium gel and apple cider vinegar to the dry ingredients.
- Mix well with large spoon for 2 mins.
- Cover with tea towel and leave to rise in a warm place for 2 -3 hours (the dough should of doubled in size, the time will depend on how warm your house is)
- Once the dough has doubled in size pre-heat the oven to 250 ºC. Put the dutch oven into oven to heat through while the oven is heating.
- Cut a peice of baking paper to fit Dutch oven. When oven is up to temperature remove Dutch oven from oven. Turn the dough onto the paper and lift into the Dutch oven. Place back into the oven with lid on.
- Bake at 250 ºC (480 ºF) don’t open the Dutch oven during this initial period, as that would allow the steam to escape out of the oven.
- After the 20 minutes remove the Dutch oven lid, reduce the oven temperature to 230 ºC (450 ºF ) and bake for a further 30 - 40 minutes in a steam-free environment.
- The final loaf should be of a deep, dark brown colour. If the loaf starts browning too quickly, cover with a piece of aluminium foil, shiny side up, and continue baking until done.
- Transfer the loaf onto a wire cooling rack to cool completely.
- Storage: The gluten free bread keeps well in a closed container or wrapped in a tea towel in a cool dry place for 3 – 4 days.
Notes
You can also cook the bread in a cast iron frypan or a loaf tin. With the cast iron pan I preheat it the same as for the Dutch Oven if I am using a loaf tin I do not pre heat it.
Gluten-Free Bread Recipe
Ingredients
- 2 1/2 tsp active dried yeast
- 1 teaspoon honey or caster sugar
- 2 cups warm water
- 1/4 cup psyllium husk rough husk form
- 130 g buckwheat flour 3/4 cup + 3 tbsp
- 100 g potato starch 1/2 cup + 3 tbsp (NOTE: this is different from potato flour)
- 90 g brown rice flour (needs to be very finely ground, “superfine”) 1/2 cup + 2 tbsp
- 10 g 2 tsp salt
- 12 g 2 tsp apple cider vinegar
Instructions
- In a small bowl, mix together the yeast, honey and warm water. Set aside for 10 – 15 minutes, or until the mixture starts frothing.
- Add psyllium husk. Gently mix in and leave. After about 15 – 30 seconds, a gel will form.
- While husk is soaking, in a large bowl, mix together the buckwheat flour, potato starch, brown rice flour and salt, until evenly combined.
- Add the yeast mixture/psyllium gel and apple cider vinegar to the dry ingredients.
- Mix well with large spoon for 2 mins.
- Cover with tea towel and leave to rise in a warm place for 2 -3 hours (the dough should of doubled in size, the time will depend on how warm your house is)
- Once the dough has doubled in size pre-heat the oven to 250 ºC. Put the dutch oven into oven to heat through while the oven is heating.
- Cut a peice of baking paper to fit Dutch oven. When oven is up to temperature remove Dutch oven from oven. Turn the dough onto the paper and lift into the Dutch oven. Place back into the oven with lid on.
- Bake at 250 ºC (480 ºF) don’t open the Dutch oven during this initial period, as that would allow the steam to escape out of the oven.
- After the 20 minutes remove the Dutch oven lid, reduce the oven temperature to 230 ºC (450 ºF ) and bake for a further 30 – 40 minutes in a steam-free environment.
- The final loaf should be of a deep, dark brown colour. If the loaf starts browning too quickly, cover with a piece of aluminium foil, shiny side up, and continue baking until done.
- Transfer the loaf onto a wire cooling rack to cool completely.
- Storage: The gluten free bread keeps well in a closed container or wrapped in a tea towel in a cool dry place for 3 – 4 days.
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If you make this recipe and love it, I would love it if you gave it 5 stars! Tag me on Instagram @thesaltylifenz with your delicious creation
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