Easy Gluten-Free Bread (Print Version)
# Ingredients:
→ Gluten-Free Flour Blend
01 -
100 g buckwheat flour
02 -
100 g white rice flour
03 -
100 g chickpea flour
04 -
40 g tapioca starch
→ Leavening Agents & Seasoning
05 -
1 teaspoon baking powder
06 -
0.5 teaspoon baking soda
07 -
0.75-1 teaspoon sea salt
→ Seeds (Optional)
08 -
50 g pumpkin seeds (optional)
→ Binder & Liquid
09 -
450 ml water
10 -
30 g psyllium husk powder
# Instructions:
01 -
Combine water and psyllium husk powder in a mixing bowl. Whisk thoroughly, then allow to stand for 20–30 minutes until a gel forms.
02 -
Preheat the oven to 200°C (390°F).
03 -
In a separate large bowl, blend buckwheat flour, white rice flour, chickpea flour, tapioca starch, baking powder, baking soda, sea salt, and pumpkin seeds if using.
04 -
Incorporate the psyllium gel into the dry mixture. Knead using a stand mixer with dough hook or by hand for 5–10 minutes until a cohesive dough forms.
05 -
If the dough appears too wet, add 1–2 tablespoons additional tapioca starch. If it is dry, gradually add a small amount of water to achieve a soft, pliable texture.
06 -
Shape dough into a loaf. Place onto a parchment-lined baking sheet and sprinkle parchment with tapioca starch to prevent sticking.
07 -
Transfer to oven and bake for 50–60 minutes, until the crust is golden and the loaf sounds hollow when tapped.
08 -
Allow loaf to cool completely at room temperature before slicing to maintain optimal texture.
# Notes:
01 -
For accuracy, use a kitchen scale to measure ingredients. Fresh psyllium husk powder will guarantee the best gelling and crumb structure.
02 -
Experiment with additional seeds or nuts such as sunflower seeds, flax seeds, or walnuts to vary flavor and nutritional profile. Adjusting flour blends may impact final texture.
03 -
Bread freezes effectively for up to 3 months. Slice prior to freezing for convenient use.