Recipe—Homemade Gluten Free Bread

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When going gluten-free, one of the hardest things to give up is bread! Store-bought gluten-free breads don’t always make the cut, and the ones that do taste great and aren’t full of nasties, usually put a serious dent in your grocery budget. Enter homemade gluten-free bread. This recipe is the best one I’ve tried by far, and I have made a few gluten-free breads! It seems a little tricky and time-consuming when you read through all the instructions, but once you’ve made it once, it’s really easy to do on a weekly basis.

I bake this bread most weekends, and it lasts the week well (if we don’t eat half of it when it comes out of the oven) wrapped in a clean tea towel or in a bread bag/box. It looks like a time-consuming process, but it’s just the double-resting that takes some time, so start the process in the morning, set your timer a few times and you’ll have a beautiful bread done by the afternoon. The mixing of ingredients is simple enough and you can find all the ingredients you need at the supermarket. Like most gluten-free breads, it’s best fresh when eaten straight out of the oven, otherwise toasted after a day or two.

Ingredients

8g baker’s yeast
20g sugar
390g warm water
20g psyllium husk
130g buckwheat flour
100g tapioca flour
90g brown rice flour
10g salt
12g apple cider vinegar
Ice cubes, to bake

Method

  1. Mix yeast, sugar and 150g of warm water. Set aside for 10-15min.
  2. In a second bowl, mix psyllium husk, 240g warm water for 10-30 seconds.
  3. In a third bowl, mix buckwheat, tapioca and brown rice flours, adding salt.
  4. Add the yeast mix, psyllium husk mix and apple cider vinegar to the flour mixture. Knead for 5-10 minutes,
  5. Place the kneaded mix in an oiled bowl. Rest in a warm place for 1 hour.
  6. After 1 hour, knead the mixture again and rest for another 1 hour in a warm place.
  7. Preheat oven to 250 degrees C and line a bread tin with baking paper.
  8. Bake the bread in the tin with 3-4 ice cubes between the tin and the baking paper – one in each corner of the tin.
  9. To create moisture and steam in the oven, place a large baking dish with a cup or so of boiling water in it, in the bottom of the oven.
  10. Bake the bread on the middle shelf of your oven for 20 minutes.
  11. After 20 minutes is up, remove the baking dish with water, and bake the bread for another 45-50 minutes at 230 degrees C.
  12. Allow to cool before slicing with a bread knife. Store in a tightly wrapped tea towel or in a bread bag/box. Enjoy!
Homemade Gluten Free Bread | Recipe

Image Credit — Photo 1 by Debbie Widjaja (via Unsplash)
Image Credit — Photo 2 by Niklas Veenhuis (via Unsplash)