Gluten-Free Bread
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recipe by Drop https://getdrop.com/
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- Total Time
- 2hrs 35mins
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- Serves
- 8
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- 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 Oct 14, 2020
Ingredients
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- Flaxseeds
- 50 g
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- Water
- 525 g
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- Quick-rise yeast
- 10 g
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- Plain yogurt
- 100 g
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- Cornstarch
- 350 g
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- Buckwheat flour
- 100 g
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- Salt
- 5 g
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- Sugar
- 5 g
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- Psyllium husk powder
- 50 g
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- Olive oil
- 45 g
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- Olive oil
- as needed
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- Cornstarch
- as needed
Tools
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Oven
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Wooden spoon
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Pastry brush
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Plastic wrap
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Large mixing bowl
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Baking sheet - 18 x 13"
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Small bowl
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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