Published Date
This is a homemade gluten free and vegan bread recipe. Gluten-free and vegan bread is dairy free, has a soft texture and slices very easily.
Ingredients
- 2 1/2 tsp active dry yeast
- 2 tablespoons caster sugar
- 390ml (in total) lukewarm water
- 20g rough psyllium husk
- 130g buckwheat flour
- 100g potato starch
- 90g finely ground brown rice flour
- 1 tablespoon sea salt
- 1 tablespoon apple cider vinegar
Instructions
- Dissolve yeast with 150 ml of water and add sugar to activate dry yeast. Set aside for 10-15 minutes.
- Meanwhile soak psyllium husk with 240 ml of water as an egg substitute. Wait approximately 30 seconds until the mixture has turned into a gel.
- Mix buckwheat flour with potato starch as well as brown rice flour and salt.
- Pour in yeast mixture and psyllium gel followed by apple cider vinegar and knead the dough for 5-10 minutes until smooth.
- Transfer the dough to a lightly oiled working surface. Knead gently and shape into a ball.
- Place the dough back into a lightly oiled bowl and cover with a damp towel. Let it sit for about 1 hour until the dough has doubled in size.
- Gently knead the dough one more time on a lightly dusted surface then form into a tight ball.
- Put dough into a dusted bowl and cover with a damp towel. Let it sit for another hour until the dough has doubled its size.
- Meanwhile preheat the oven to 480 F (250 C) and place a Dutch oven on the lower middle rack.
- Take out the Dutch oven once the dough is ready and line it with parchment paper. Place the dough into the Dutch oven and add 4 ice cubes between the parchment paper and the walls of the Dutch oven itself. Close with the lid and place the Dutch oven into the oven.
- Bake at 480 F (250 C) 20 minutes without opening the Dutch oven in order to avoid releasing the steam.
- Open the Dutch oven after 20 minutes and lower the temperature to 450 F (230 C). Bake for additional 40-50 minutes until the loaf displays a deep dark brown color
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Keywords
gluten free bread, recipe, vegan
