Name: How to make Gluten Free Bread
Prep time: 150 min
Cook time: 50 min
Total time: 200 min
Yield: 1 loaf
Cuisine: Caribbean
Ingredients: 2 1/2 Tablespoons 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

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This recipe 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.

Equipment Needed

Cooling Rack

Digital Food Kitchen Scale

Dutch Oven

Heat Resistant Gloves

Kitchen Towel

Medium Mixing Bowl

Oven

Parchment Paper

Small Mixing Bowl

Stainless Steel Measuring Spoons

Author: Classic Bakes Editorial Team

Prep Time

150 mins

Cook Time

50 mins

Total Time

200 mins

Serves

1 loaf

Ingredients

2 1/2 Tablespoons 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

In a bowl, dissolve yeast with 150 ml of water and add sugar to activate dry yeast. Set aside for 10-15 minutes.

Meanwhile, in another small bowl, soak psyllium husk with 240 ml of water as an egg substitute. Wait approximately 30 seconds until the mixture has turned into a gel.

Using a large bowl, 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) for 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

How to make Gluten Free Bread

Ingredients

Instructions

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