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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.
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.
Gently knead the dough one more time on a lightly dusted surface, then form into a tight ball.
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
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