Gluten Free Bread
- artisan loaf
The perfect gluten free artisan loaf thats soft on the inside and crunchy on the outside.
Discover the perfect gluten-free artisan bread loaf recipe that combines the wholesome goodness of psyllium husk and buckwheat flour.
This delicious and nutritious bread offers a satisfying, chewy texture and rich, earthy flavor without the gluten.
Ideal for anyone looking for a healthy alternative, this recipe provides a versatile loaf that complements any meal.
Whether you’re making sandwiches, toast, or enjoying it as a side, this bread is sure to become a staple in your kitchen.
Follow our simple steps to bake a loaf that is not only gluten-free but also bursting with flavor and texture.
Enjoy the art of gluten-free baking with this delightful and easy-to-make recipe!
And if you want to use the same Solidteknics pan I did heres the link:
Gluten Free Bread
Ingredients
- 2.5 tsp active dried yeast
- 2 tsp caster sugar
- 1 3/4 cup warm water
- 1/4 cup psyllium husk
- 2 cup buckwheat flour
- 2 tsp celtic salt
- 2 tsp apple cider vinegar
Instructions
- Mix yeast, sugar and 3/4 cup warm water. Set aside for 10-15 mins
- In a seperate bowl mix 1 cup of water and psyllium husk until a gel forms
- Mix together the buckwheat and gluten free flour
- Add the yeast mixture, psyllium gel and apple cider vinegar to the flour
- knead for 5-10 mins
- lightly flatten the dough into a disc shape then pull each side out and fold it into the middle rotating the dough as you go.
- Place seam side down into a lightly oiled bowl and cover with a damp tea towel
- Allow to rise for 1 hour
- On a lightly floured surface shape the dough by using the heel of your hand and folding sections of the dough back into itself rotating as you go and until the dough is smooth.
- Rotate the ball on the bench seam side down to seal
- Transfer the dough into a 7 inch round proofing basket seam side up or into a bowl lined with a tea towel.
- Cover with a damp tea towel and allow to rise for another hour
Cooking the bread
- The oven needs to be preheated to 250℃ 30-45 mins before you plan to bake
- Place a cast iron skillet to preheat
- Turn out bread onto a piece of baking paper
- Transfer the dough into the hot skillet
- Add a small baking tray filled with hot water to the bottom of the oven
- Close the door
- Bake the dough with steam at 250℃
- After 20 minutes remove the water tray from the oven and reduce the temperature to 230℃. Bake for a further 40-50 minutes. If the loaf starts browning too quickly you can cover the top with a piece of aluminium foil until finished.
- Transfer the loaf to a cooling rack to cool
