The Best Gluten Free Yeast Bread
This Gluten Free Yeast Bread has a soft, chewy open crumb and an amazing crisp crust. If you want, add seeds for some extra flavour. It's nice as it is but even better toasted. I find this gluten free yeast bread goes better with savoury spreads and toppings.
- 10g active dried yeast
- 20g sugar
- 180g warm water
- 20g psyllium husk (not powder)
- 10g ground golden flax seeds (or chia)
- 350g water at room temp
- 15g apple cider
- 100g buckwheat flour
- 100g brown rice flour
- 100g sorghum flour (millet, amaranth, quinoa or chickpea)
- 150g potato starch (corn or tapioca)
- 10g salt
- 50g of seeds (sunflower, sesame, flax, soaked and rinsed quinoa, cumin … optional)
Note: You can use 150g of buckwheat and 150g of brown rice flour if you don’t want to buy too many flours to start.You can substitute 350g of water for 2 eggs, 100g of milk of your choice and 150g of water.
Potato starch is the best starch for the gluten free yeast bread as it creates a lighter loaf.
Directions for Gluten Free Yeast Bread premix:
Follow step one but use a medium-size bowl.
After 10-15 min add 350g of water into the bowl with the yeast.
Place the bread premix (540g) into a big bowl.
Then follow steps 5-20.
- In a small bowl, mix together the yeast, sugar and 180g of warm water. Set aside for 10 – 15 minutes, or until the mixture starts frothing.
- In a large bowl, mix together the buckwheat flour, brown rice flour, sorghum flour, tapioca starch, salt and seeds (if using) then combine well with a whisk.
- In a separate bowl, mix together the psyllium husk (not powder) and ground flax seeds, then add 350g of water. Whisk together until a gel will form in about 3-5 min.
- Add the yeast mixture and apple cider vinegar to the psyllium gel. Mix well.
- Add this mixture to the dry ingredients.
- Mix well with a wooden spoon or hand mixer until all the flour is incorporated.
- Transfer the dough to a floured work surface (I like to use a big chopping board) and shape it into a smooth ball.
- Place the dough into a lightly oiled bowl, seam side up, cover with a damp tea towel and allow to rise in a warm place for about 1 hour or until doubled in size.
- Once risen, turn the dough out onto a lightly floured surface, and knead it gently while forming it into a tight ball. Flip it seam side down onto a part of the work surface that isn’t covered in flour and rotate in place to seal the seams.
- Place the dough with the seams facing upwards into a proofing basket or bowl covered with a tea towel that you’ve dusted with some brown rice flour. Cover with the tea towel and proof in a warm place for about 1 hour or until doubled in size.
- While the loaf is proofing, preheat the oven to 230ºC with an iron skillet on the middle rack or Dutch oven on the lower middle rack. If you’re using a skillet, place a baking tray on the bottom rack of the oven for water.
- Once the dough has doubled in size, turn it out of the proofing basket onto a piece of baking paper and score the top with a pattern of choice about 1 cm deep, using a bread lame or sharp knife.
- Take the hot iron skillet or Dutch oven out of the oven and then transfer the bread along with the baking paper into it.
- If using a skillet, place the skillet in the oven and cover it with an aluminium foil dome, pour hot water into the bottom baking tray and close the oven door.
- If using a Dutch oven add 3 – 4 ice cubes around the bread (between the baking/greaseproof paper and the walls of the Dutch oven/combo cooker) and close it, then place it into the pre-heated oven.
- Bake at 230ºC 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 aluminium foil or uncover the Dutch oven, reduce the oven temperature to 200 ºC, and bake for a further 40 – 50 minutes in a steam-free environment.
- The final loaf should be of a deep golden colour.
- Transfer the loaf onto a wire cooling rack to cool completely. I recommend at least 6-8h otherwise it will fill too wet.
- Storage: The bread keeps well in a closed container or in a paper bag in a cool dry place for 3 – 4 days. You can also slice and freeze it to maintain freshness.