Gluten Free Rustic Bread (Homemade Flour Mix)
Easy recipe for gluten free rustic bread made with homemade flour mix, crusty and chewy, corn free, vegan and without xanthan gum.
Equipment
- kitchen scale
- cast iron pot
- large bowl
- small bowl
- parchment paper
Ingredients
- 5 teaspoons psyllium husk
- 200 grams water (to be mixed with the psyllium husk)
- 150 grams potato or other gluten free starch
- 300 grams gluten free brown rice flour
- 50 grams buckwheat flour (or brown millet, quinoa, amaranth, sorghum flour)
- 1 tablespoon sugar
- 7 grams active dry yeast (gluten free) (1 sachet)
- 1 tablespoon olive oil (+ extra to cover the dough ball)
- 190 grams water (for the dough)
- 1 teaspoon salt
- 1 tablespoon white rice flour to dust the dough before baking
Instructions
- In a small bowl mix the psyllium husk with water and let sit for a few minutes
- In a large bowl mix flours, starch, sugar and yeast
- Add the psyllium gel, water, olive oil and mix with a fork, until most of the ingredients are incorporated
- Add salt and keep mixing
- Move the mixture on a worktop and work the dough with your hands, sqeezing and kneading until you obtain a firm ball of dough
- Place a sheet of parchment paper in a large bowl, place the dough ball on top, drizzle with olive oil and spread with your hand or a brush
- Cover with a napkin and let proof for 2 hours
- 30 minutes before the proof time ends, pre-heat oven at 200 C / 400 F and place the cast iron pot with lid on in the oven
- After 30 minutes, lightly dust the dough with rice flour and incise the top of the dough with a pointed knife
- Remove the cast iron from the oven, place the bread dough with the parchment paper inside the pot and cover with the lid
- Bake for 30 minutes covered and 15 minutes uncovered
- Once out of the oven, let cool down for 1 hour before slicing
- Store in an airtight container to keep soft for a couple days
- Alternatively, you can slice it, freeze it and toast it to enjoy warm and crispy whenever you like!