Easy Gluten-Free Bread

This gluten-free bread bakes up with a golden crust and a soft hearty crumb that works beautifully for both sandwiches and toast The blend of buckwheat chickpea and rice flours gives it gentle earthiness and depth without any gummy texture I love whipping it up for a fresh loaf on lazy Sundays when the craving for something wholesome strikes

I first made this for a friend with gluten intolerance and quickly became obsessed myself It is now one of my go to bread recipes even for those who do eat gluten

Ingredients

• Buckwheat flour: for earthy flavor and color Choose light or dark buckwheat based on preference
• White rice flour: keeps the crumb soft and light Use finely milled variety for best results
• Chickpea flour: boosts protein and adds nuttiness Look for fresher chickpea flour as it can go stale
• Tapioca flour or starch: helps bind and gives chewiness Opt for certified gluten free brands
• Baking powder: ensures rise and a tender crumb Fresh baking powder will give a better lift
• Baking soda: aids in browning and rise Be sure it’s not expired
• Sea salt: balances and highlights all the flavors Use fine or flaky sea salt for clean taste
• Pumpkin seeds (optional): add crunch and nutrition Choose raw unsalted seeds for the best texture
• Psyllium husk powder: gives structure and that classic bread texture Go for a finely ground powder check for freshness
• Water: combines everything into a smooth dough Use filtered water if possible to avoid off flavors

Step-by-Step Instructions

Mix Psyllium Gel:

Combine water and psyllium husk powder in a large bowl Whisk thoroughly so there are no lumps Let it rest for twenty to thirty minutes until it thickens to a jellylike texture This gel is key for structure in gluten free bread

Prepare Oven and Baking Sheet:

Preheat your oven to three hundred ninety degrees Fahrenheit or two hundred degrees Celsius Line a baking sheet with parchment paper and sprinkle with extra tapioca flour which prevents sticking

Combine Dry Ingredients:

In a separate large bowl mix together the buckwheat flour white rice flour chickpea flour tapioca flour baking powder baking soda sea salt and pumpkin seeds if using Stir to blend evenly so leaveners distribute well

Knead the Dough:

Pour the now gelled psyllium into the dry mixture Start kneading with a stand mixer fitted with a dough hook or by hand If it feels too sticky add a little more tapioca flour If it feels dry splash in a bit more water Knead for at least five to ten minutes until the dough holds together and is pliable

Shape and Bake:

Shape the dough into a loaf by gently pressing and tucking the edges Place on the prepared parchment lined baking sheet Bake for fifty to sixty minutes the crust should be golden it should feel firm to the touch

Cool and Slice:

Let the loaf cool completely before slicing Resting allows the crumb to set so your bread slices cleanly without crumbling

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One of my favorite parts about this loaf is the crusty exterior achieved without any eggs or dairy I remember my niece trying this bread for the first time and she was shocked it was gluten free since the texture beat many store brands

Storage Tips

This bread stores well wrapped tightly in a cloth or paper within an airtight container at room temperature for a day or two For longer storage freeze pre sliced bread in a zip bag so you can pull out single slices as you need Toast them straight from frozen for best texture

Ingredient Substitutions

If you do not have buckwheat flour try using sorghum or millet flour Both impart a pleasant earthy note just slightly different in color Flax meal added alongside or instead of pumpkin seeds gives a richer nutty taste

Serving Suggestions

Enjoy thick slices warm with your favorite spread Try a drizzle of olive oil and sea salt or go for mashed avocado and a sprinkle of chili flakes This bread holds up well for sandwiches and can also make flavorful croutons when dried out and cubed

Frequently Asked Questions

→ What makes this bread gluten-free?

The loaf uses a blend of buckwheat, rice, chickpea, and tapioca flours, none of which contain gluten. Psyllium husk provides structure in place of gluten.

→ Can I substitute other flours?

You can experiment with different gluten-free flour blends, but the final texture may vary. Stick to the recommended ratios for best results.

→ Why use psyllium husk powder?

Psyllium husk helps bind the dough and gives the interior a satisfying, bread-like crumb. Ensure it's fresh for the best gelling effect.

→ Is this bread suitable for freezing?

Yes, the loaf freezes well for up to 3 months. Slice before freezing for convenient portioning and easy thawing.

→ How can I add more flavor or texture?

Try mixing in sunflower seeds, flax seeds, walnuts, or pumpkin seeds for added crunch and taste, or top the loaf before baking.