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!
- Water525 gwarm
- Quick-rise yeast10 g
- Plain yogurt100 g
- Cornstarch350 g
- Buckwheat flour100 g
- Salt5 g
- Sugar5 g
- Psyllium husk powder50 g
- Olive oilas needed
- Cornstarchas needed
- Olive oil45 g
- Flaxseeds50 g
Ingredients
- 1. Pre-heat oven - 180°C / 355°F
- 2. Add flaxseeds to the baking sheet
- 3. Bake until toasted - 5 min, 180°C / 355°F
- 4. Add water, quick-rise yeast, plain yogurt and toasted flaxseed to a clean large mixing bowl
- 5. Stir until combined
- 6. Mix in cornstarch, buckwheat flour, salt, sugar and psyllium husk powder
- 7. Add olive oil and mix until well combined
- 8. Let rest - 10 min
- 9. Knead briefly
- 10. Cover with plastic wrap
- 11. Let rise - 45 min
- 12. Pre-heat oven - 220°C / 430°F
- 13. Transfer dough to baking sheet
- 14. Shape
- 15. Sprinkle with cornstarch
- 16. Brush with olive oil
- 17. Slash the top about 1cm deep with a sharp knife
- 18. Bake until golden brown - 30 min, 220°C
Method
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