Finding Gluten Free Bread options can be difficult and they never taste as good as the real deal, so why not make your own!
This bread recipe will surprise you on how delicious it is and how easy it is to make!
Gluten Free Bread
Ingredients:
2 1/2 tsp active dried yeast
2 tbsp cane sugar
1 1/2 cups + 2 tbsp warm water, divided
1/4 cup psyllium husk
3/4 cup + 3 tbsp buckwheat flour
1/2 cup + 3 tbsp potato starch
1/2 cup + 2 tbsp brown rice flour
2 tsp sea sal
2 tsp apple cider vinegar
Recipe
In a small bowl, mix together the yeast, sugar and 1/2 cup + 2 tbsp of warm water. Set aside for 10 – 15 minutes
In a separate bowl, mix together the psyllium husk and 1 cup water. After about 15 – 30 seconds, a gel will form.
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. Knead the dough until smooth and it starts coming away from the bowl, about 5 – 10 minutes. You can knead by hand or using a stand mixer with a dough hook.
Transfer the bread to a lightly oiled surface and knead it gently, forming it into a smooth ball. Place the dough into a lightly oiled bowl, cover with a damp towel and allow to rise in a warm place for about 1 hour.
Once risen, turn the dough out onto a lightly floured surface, and knead it gently while forming it into a tight ball
Place the dough into a small bowl that you’ve dusted with some brown rice flour. Cover with a damp towel and proof in a warm place for about 1 hour.
While the loaf is proofing, pre-heat the oven to 480 ºF with a cast iron skillet on the middle rack. Place a baking tray on the bottom rack of the oven.
Once the dough has doubled in size, turn it out of the bowl onto a piece of parchment paper and score the top with a pattern of choice. Take the hot cast iron skillet out of the oven and then transfer the bread along with the baking paper into it. Pour hot water into the bottom baking tray, add 3 – 4 ice cubes around the bread (between the baking/greaseproof paper and the skillet), and close the oven door.
Bake at 480 ºF (250 ºC) with steam for 20 minutes
After the 20 minutes, remove the bottom tray with water from the oven (for cast iron skillet) and bake for a further 40 - 50 minutes in a steam-free environment. The final loaf should be of a deep, dark brown.
Enjoy!
