Gluten-Free Bread
For the full experience, make this recipe with the Drop Recipes app.
recipe by Drop https://getdrop.com/
-
- Total Time
- 2hrs 35mins
-
- Serves
- 8
-
- Calories
- 330
A straightforward bread with a surprisingly elastic crumb. Keeps fresh for days, and toasts up nicely too. Make sure to use fresh flaxseeds!
recipe updated 14 Oct. 2020
Ingredients
-
- Flaxseeds
- 50 g
-
- Water
- 525 g
-
- Quick-rise yeast
- 10 g
-
- Plain yogurt
- 100 g
-
- Cornstarch
- 350 g
-
- Buckwheat flour
- 100 g
-
- Salt
- 5 g
-
- Sugar
- 5 g
-
- Psyllium husk powder
- 50 g
-
- Olive oil
- 45 g
-
- Olive oil
- as needed
-
- Cornstarch
- as needed
Tools
-
Oven
-
Wooden spoon
-
Pastry brush
-
Plastic wrap
-
Large mixing bowl
-
Baking sheet - 18 x 13"
-
Small bowl
-
Step preview
- Pre-heat oven - 180°C
- Add flaxseeds to a clean small bowl
- Transfer content of baking sheet to baking sheet
- Bake until toasted - 5 min, 180°C
- Add water, quick-rise yeast and plain yogurt to a clean large mixing bowl
- Transfer content of baking sheet to dough
- Stir until combined
- Add cornstarch, buckwheat flour, salt, sugar and psyllium husk powder to the dough
- Mix until combined
- Add olive oil to the dough
- Mix until well combined
- Let rest - 10 min
- Knead briefly
- Cover with plastic wrap
- Let rise - 45 min
- Transfer dough to baking sheet
- Shape
- Brush with olive oil
- Let rest large mixing bowl - 45 min
- Pre-heat oven - 220°C
- Cut bread
- Sprinkle with cornstarch
- Bake until golden brown - 30 min, 220°C