My partner is gluten-free and since getting into bread baking, I have been trying to perfect a gluten-free loaf.
I generally got to the point where I thought it actually wasn’t possible.
This gluten-free bread actually tastes like bread, and for any of you who have tried gluten-free bread, you will know what a feat this is!
So I just had to share it.
8g active dry yeast
20g superfine caster sugar
390g warm water divided
20g psyllum husk - V IMPORTANT
120g buckwheat flower
100 g potato starch / corn starch
90g brown rice flour
(you can replace the 3 above flours with a GF bread flour - 320g)
10g table salt
12g apple cider vinegar
In a small bowl, mix together the yeast, sugar & 150g warm water. Set aside 10-15 mins or until the mixture starts frothing.
In a separate bowl, mix together psyllium husk & 240g water. After 15.30 seconds a gel will form.
In a large bowl, mix all the flours until evenly combined and the salt.
Add psyllium gel , yeast mixture & apple cider vinegar to dry ingredients. Knead the dough until smooth & it starts coming away from the bowl - 5-10mins.
Transfer bread to lightly oiled surface and knead. gently, forming into a smooth ball. Place dough in a lightly oiled bowl, seam side down, cover with a damp tea towel & allow to rise in warm place for 1 hour or until double in size.
Once risen, turn the dough out onto a lightly floured surface, and knead it gently while forming it into a tight ball. Flip seam-side down onto a lightly floured work surface and seal the seams.
Place dough into a proofing basket (or a glass bowl) which has been dusted with flour. Seams facing up. Cover with a damp tea towel and proof in a warm place for about an hour or until its doubled in size.
Preheat oven to 250 C and place your dutch oven in the middle of the rack.
Turn the bread into the dutch oven and slice the top of your bread with a razor blade to allow it to rise.
Bake for 20 mins with the lid ON. Then take the lid off and bake for further 50 mins.
ps. This is quite a small loaf, I do 1.5 of the ingredients to get a slightly bigger loaf as seen above. for this, you cook for 1 hour and 10 after the initial 20 mins with the lid on.