Gluten-Free Bread
Serves
8
Total Time
2hrs 35mins
Calories
330
A straightforward bread with a surprisingly elastic crumb. Keeps fresh for days, and toasts up nicely too. Make sure to use fresh flaxseeds!
- Flaxseeds
50 g (about ¼ cup)
- Water
525 g (about 2 ¼ cups)warm
- Quick-rise yeast
10 g (about 2 ½ teaspoons)
- Plain yogurt
100 g (about ½ cup)
- Cornstarch
350 g (about 2 ¾ cups)
- Buckwheat flour
100 g (about ¾ cup)
- Salt
5 g (about ⅞ teaspoon)
- Sugar
5 g (about 1 ⅛ teaspoons)
- Psyllium husk powder
50 g (about 3 ½ tablespoons)
- Olive oil
45 g (about 3 ¼ tablespoons)
- Olive oil
as needed
- Cornstarch
as needed
INGREDIENTS
- 1. Pre-heat oven - 180°C
- 2. Add flaxseeds to a clean small bowl
- 3. Transfer content of baking sheet to baking sheet
- 4. Bake until toasted - 5 min, 180°C
- 5. Add water, quick-rise yeast and plain yogurt to a clean large mixing bowl
- 6. Transfer content of baking sheet to dough
- 7. Stir until combined
- 8. Add cornstarch, buckwheat flour, salt, sugar and psyllium husk powder to the dough
- 9. Mix until combined
- 10. Add olive oil to the dough
- 11. Mix until well combined
- 12. Let rest - 10 min
- 13. Knead briefly
- 14. Cover with plastic wrap
- 15. Let rise - 45 min
- 16. Transfer dough to baking sheet
- 17. Shape
- 18. Brush with olive oil
- 19. Let rest large mixing bowl - 45 min
- 20. Pre-heat oven - 220°C
- 21. Cut bread
- 22. Sprinkle with cornstarch
- 23. Bake until golden brown - 30 min, 220°C
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
