Ultimate Gluten Free Bread

Ultimate Gluten Free Bread

Why this ultimate gluten free bread is prefect for people suffering from a gluten intolerance, firstly it tastes fantastic which I must say from experience every gluten free bread I have eaten tastes very ordinary. Also the thing most people miss when on a gluten free diet is bread & trying to find other alternatives is difficult. https://www.webmd.com/diet/what-to-know-about-gluten-free-bread





Side effects of gluten can range from:


Also you need to be careful of gluten free foods as quite often gluten free products are loaded up with corn, dairy & sugar (dextrose, fructose, galactose, glucose, lactose, maltose & sucrose.) All of which adds to your gluten intolerance & should be out of your diet.



Ultimate Gluten free bread recipe:




Ingredients to Active yeast:


  • 8g (2-1/2 teaspoons) of dried yeast
  • 20g (2 tablespoons) superfine castor sugar
  • 150g (1/2 cup + 2 tablespoons) warm water

Instructions 1

Activate the yeast-  In a small bowl mix together the yeast, castor sugar & water. set aside for 10-15 minutes or until the mixture starts frothing.

Ingredients for psyllium husk:


  • 20g (1/4 cup + 3 tablespoons) psyllium husk
  • 240g (1 cup) water

Instructions 2

In a seperate bowl mix psyllium husk & water. After about 15 – 30 seconds a gel will form.

Other ingredients for the Gluten free bread:


  • 130g (3/4 cup + 3 tablespoons) buckwheat flour
  • 100g (1/2 cup + 3 tablespoons) potato starch (note this is different from potato flour)
  • 90g (1/2 cup + 2 tablespoons) brown rice flour (needs to be very finely ground)
  • 10g (2 teaspoons table or sea salt
  • 12g ( 2 teaspoons apple cider vinegar

Instructions 3  for gluten free bread :


  • In a large bowl sift buckwheat flour, potato starch, brown rice flour & salt, then mix evenly throughout. (I have made the bread without sifting the ingredients, however the dry ingredients end up much finer & no lumps.
  • Make a well in the middle of the dry ingredients & add yeast mixture, psyllium gel & apple cider vinegar. Knead the dough until smooth & it starts coming away from the bowl, about 5-10 minutes. You can knead by hand or using a stand mixer with a dough hook.
  • Transfer the bread to a lightly oiled surface & with lightly oiled hands, knead it gently, forming it into a smooth ball. Place the dough into a lightly oiled bowl, seam side down, cover with a damp tea towel & allow to rise in a warm place for about 1 hour or until doubled in size.
  • Once risen, turn the dough onto a lightly floured surface & knead it gently while forming a tight ball. Flip it seam side down onto a part of the work surface that isn’t covered in flour & rotate in place to seal the seams.
  • Place the dough on a 7 in round proofing basket (see photo below), that you have dusted with some brown rice flour, with seam facing upwards. cover with damp tea towel & proof in a warm place for 1 hour or until doubled in size
  • While the loaf is proofing, about 30 minutes before finishing, pre-heat the oven at 250 celsius with a cast iron skillet or dutch oven on the lower rack. If you’re using a skillet place on a lower rack & place a baking tray on the rack below that in oven.
  • Once the dough has doubled in size, turn it out of the bread basket onto a piece of baking paper & score the top with a pattern of choice (the easiest pattern is a cross, about 1/4 – 1/2 inch deep). Taking the hot cast iron skillet or dutch oven out of the oven & transfer the bread along with the baking paper into it.
  • For the skillet this is easy by sliding a pizza wheel or baking sheet underneath the baking paper & then using it to slide the bread along with the baking paper gently into the hot skillet. for a dutch oven, use the sides of the baking paper as handles to transfer the bread into it.
  • If using a skillet: place the skillet in the oven, pour hot water into the bottom baking tray, add 3-4 ice cubes around the bread (between the baking paper & the skillet & close the oven door
  • If using dutch oven: add 3-4 ice cubes around bread (between baking paper & walls of dutch oven & close the lid, then place it into the pre-heated oven
  • Bake at 250 celsius with steam for 20 minutes – don’t open the dutch oven or the oven doors during this initial period, as that would allow the steam to escape out of the oven.
  • After 20 minutes, remove the bottom tray with water from oven (for cast iron skillet) or take lid of the dutch oven cooker, reduce the oven temperature to 230 Celsius & bake for a further 40-50 minutes in a steam free environment.
  • The final loaf should be of a deep , dark brown colour. if the loaf starts browning too quickly, cover with a piece of aluminium foil, shiny side up & continue baking until done.
  • Transfer the loaf onto a wire cooling rack to cool completely.
  • Storage: The gluten free bread keeps well in a closed container or wrapped in a tea towel in a cool dry place for 3-4 days.
  • Note: It is important that the gluten free bread is completely 100% cool before you cut into it. Cooling sets  the crumb & ensures it’s not sticky or unpleasantly gummy.

Proofing Bowl:






The ultimate gluten free bread recipe is a little bit involved but well worth it, as soon as you taste the difference compared to all the gluten free breads on the market,  you will appreciate the difference.

I remember the first time I made the bread it took ages as I was not well versed in bread making. But now it is much quicker & well worth the effort.

Last put not least the bread is incredibly healthy for you:

Buckwheat is high in protein, fibre, manganese, copper, magnesium, iron, phosphorus, rutin (antioxidant), Quentin (antioxidant), Vitexin & D-chiro-inositol.

Brown rice flour is high in protein, potassium, vitamin C, iron & magnesium.

Psyllium husk helps lower cholesterol, https://pubmed.ncbi.nlm.nih.gov/10837282/  can help relieve both constipation & diarrhoea, is used to treat irritable bowel syndrome, haemorrhoids & other intestinal problems. Psyllium has also been used to help regulate blood sugar levels in people with diabetes.

Apple cider vinegar is an excellent source of potassium, magnesium, calcium & phosphorus & a good source of antioxidants.

It not only tastes good but is good for you.





Picture of Chris Tompson

Chris Tompson