Description
This is a gluten-free artisan-style bread recipe. Follow the instructions to bake your own loaf.
Ingredients
Scale
- 8 g (2 1/2 tsp) active dried yeast
- 20 g (2 tbsp) superfine caster sugar
- 390 g (1 1/2 cups + 2 tbsp) warm water, divided
- 20 g (1/4 cup) psyllium husk (rough husk form)
- 130 g (3/4 cup + 3 tbsp) buckwheat flour
- 100 g (1/2 cup + 3 tbsp) potato starch
- 90 g (1/2 cup + 2 tbsp) brown rice flour
- 10 g (2 tsp) table or sea salt
- 12 g (2 tsp) apple cider vinegar
Instructions
- Mix yeast, sugar, and 150g warm water. Set aside for 10-15 minutes until frothy.
- Mix psyllium husk and 240g water. A gel will form in 15-30 seconds.
- Combine buckwheat flour, potato starch, brown rice flour, and salt in a large bowl.
- Add yeast mixture, psyllium gel, and apple cider vinegar to dry ingredients. Knead for 5-10 minutes until smooth.
- Transfer dough to oiled surface, form a ball, and place in an oiled bowl. Cover and let rise for 1 hour.
- Turn dough onto floured surface and knead gently into a tight ball.
- Place dough in a proofing basket, seam side up. Cover and proof for 1 hour.
- Preheat oven to 480 F (250 C) with cast iron skillet or Dutch oven.
- Turn dough onto baking paper, score the top, and transfer to hot skillet/Dutch oven.
- If using a skillet: place the skillet in the oven, pour hot water into the bottom baking tray, add 3 to 4 ice cubes around the bread.
- If using a Dutch oven add 3 to 4 ice cubes around the bread and close it, then place it into the pre-heated oven.
- Bake at 480 F (250 C) with steam for 20 minutes.
- Remove water tray (for skillet) or uncover Dutch oven, reduce oven to 450 F (230 C), and bake for 40-50 minutes.
- Cool completely on a wire rack.
Notes
- Active dried yeast: You can use instant yeast, in which case you don’t need to activate it.
- Apple cider vinegar: You can use other types of vinegar.
- Psyllium husk: YOU CAN’T SUBSTITUTE IT WITH A DIFFERENT INGREDIENT. But if you use psyllium husk powder use only 75% of the weight listed in the recipe.
- Potato starch: You can use corn starch, tapioca starch or arrowroot starch instead.
- Brown rice flour: You can use millet flour instead.
- Buckwheat flour: You can use white teff flour, sorghum flour or oat flour instead.
- All substitutions should be made by weight not by volume.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 5g
- Sodium: 250mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg