Delicious gluten-free bread doesn’t exist? WRONG – It does exist! Let me introduce my everyday bread, so we can start changing the world! I will be adding different breads with the time, but for now I decided, that an everyday bread is the most important one! 🙂
For someone like me, who loves bread and eats it everyday, finding great bread was probably the biggest challenge when going gluten-free. Quite quickly I had to realise, that it is near to impossible to BUY a good gluten-free bread in the supermarket or even in bakeries. If it tasted good, most of the time it was full of additives, such as sugar, Xanthan gum, etc. As I try to avoid any non-natural products and sugars, I decided it’s time to bake my own bread.
Baking my own bread, especially a gluten-free bread was a big step for me, as I had never baked a bread before in my life. So, off I went and tried different recipes until I stuck with the following recipe. I am eating this bread now since about 6 months and I have to say, that I like it so much, I don’t miss “normal bread” at all. This bread is better, than any other bread, I could buy at the supermarket or the bakery.
In relation to flour, I usually use a mixture of different flours. For bread, you should avoid using corn-flour, coconut-flour or nut-flours as they are too dense and absorb too much water. White-rice flour is lower in healthy nutritions, so I add a maximum of 50 – 100 grams.
One thing, when baking with gluten-free flours everybody needs to know: There is not >ONE< flour. It’s best to mix and everybody should experiment with taste & texture to find the “best” option. I never use “universal gluten-free flour mixes” from Schaer, etc. as they usually have lots of additives, which I do not use, as I prefer to eat as natural as possible.
2 heaped tbsp psyllium husk
2 tsp bread spice (e.g. this one from Alnatura)
2 tsp sodium bicarbonate
1 tsp salt
*My preferred combination is 100g of teff or brown millet flour, 100g of brown rice flour, 50g of white rice flour (for texture and because it absorbs excess water) & 50g of red lentil flour. Buckwheat flour is also one of my favourites for bread, as it has a nutty, dark-bread taste. I would substitute the brown-rice flour for buckwheat flour 1 for 1.
- Pre-heat the oven to 200 degree Celsius (top/bottom heat) and lay put a baking tray with parchment paper.
- Mix the psyllium husk with 450 ml lukewarm water and leave for about 1 hour.
- Add the remaining ingredients & mix. (I usually use a silicon matt like this one.)
- Knead well until everything is just slightly sticky. If necessary at a little bit of water. If too sticky, add some flower. I can recommend white rice flour, as it absorbs the water very well.
- Form a bread loaf and place it on the prepared baking tray. If you want you can cut about 0.5 cm deep to give the typical “bread-look”.
- Bake the bread for about 50 minutes, if it’s not done, decrease the temperature to 180 degrees and bake for another 10-15 minutes.
- To know, if the bread is done pick it up and “knock” on the bottom side. It should sound hollow.
- Leave to cool completely before slicing it.
The everyday bread only keeps for a few days, as there are no added preservatives. I tend to freeze half the bread, in slices, and keep it for a rainy day, when I’m too lazy to bake one. 🙂
I would love to see some of the results, so please do post some pictures. If you do have any questions, please let me know!