Gluten-Free Bread

by

Drop

POSTED Wed, 12 November 2014

Serves

8

Total Time

155 MINS

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!

recipe-image

    INGREDIENTS


  • Flaxseeds icon
    Flaxseeds

    50 g (about ¼ cup)

  • Water icon
    Water

    525 g (about 2 ¼ cups)warm

  • Quick-rise yeast icon
    Quick-rise yeast

    10 g (about 2 ½ teaspoons)

  • Plain yogurt icon
    Plain yogurt

    100 g (about ½ cup)

  • Cornstarch icon
    Cornstarch

    350 g (about 2 ¾ cups)

  • Buckwheat flour icon
    Buckwheat flour

    100 g (about ¾ cup)

  • Salt icon
    Salt

    5 g (about ⅞ teaspoon)

  • Sugar icon
    Sugar

    5 g (about 1 ⅛ teaspoons)

  • Psyllium husk powder icon
    Psyllium husk powder

    50 g (about 3 ½ tablespoons)

  • Olive oil icon
    Olive oil

    45 g (about 3 ¼ tablespoons)

  • Olive oil icon
    Olive oil

    as needed

  • Cornstarch icon
    Cornstarch

    as needed

    METHOD


  • 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

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