Gluten-Free Bread

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recipe by Drop www.getdrop.com

  • Time icon
    Total Time
    2hrs 35mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    330
based on 2 ratings

A straightforward bread with a surprisingly elastic crumb. Keeps fresh for days, and toasts up nicely too. Make sure to use fresh flaxseeds!

recipe updated Nov 27, 2017

Ingredients

  • Flaxseeds icon
    Flaxseeds
    50g (about 4¾ tbsp)
  • Water icon
    Water
    525ml (2¼ cups)
  • Quick-Rise yeast icon
    Quick-Rise yeast
    10g (about 2½ tsp)
  • Plain yogurt icon
    Plain yogurt
    100g (about ½ cup)
  • Cornstarch icon
    Cornstarch
    350g (about 2¾ cups)
  • Buckwheat flour icon
    Buckwheat flour
    100g (about ¾ cup)
  • Salt icon
    Salt
    ¾ tsp
  • Sugar icon
    Sugar
    1¼ tsp
  • Psyllium husk powder icon
    Psyllium husk powder
    50g (about 3½ tbsp)
  • Olive oil icon
    Olive oil
    49ml (3¼ tbsp)
  • Olive oil icon
    Olive oil
    as needed
  • Cornstarch icon
    Cornstarch
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon Pastry brush
  • kCook icon Plastic wrap
  • kCook icon Large mixing bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Small bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Pre-heat - 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 - 220°C
  21. Cut bread
  22. Sprinkle with cornstarch
  23. Bake until golden brown - 30 min, 220°C
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