Gluten-free Bread

Image of the baked bread

Ingredients

Portions
  • 200 g Buckwheat flour
  • 200 g Oat flour
  • 50 g Starch (tapioca/potato/corn)
  • 30 g Psyllium husk
  • 1 tbsp Apple cider vinegar
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 500 ml Water
  • 1 tsp Thyme/Oregano/Caraway (optional)
  • 1 tsp Nuts (optional)

Instructions

  • (Optional) Preheat oven to 180 degrees Celsius.
  • Put all dry ingredients in a bowl and mix them.
  • Then add the liquid ingredients and knead the dough well.
  • Line a loaf pan with parchment paper and fill in the dough.
  • Brush the dough lightly with olive oil.
  • (Optional) Sprinkle with nuts (e.g., pumpkin seeds, sesame seeds, sunflower seeds, …).
  • Bake the bread for 70 minutes at 180 degrees Celsius.
  • Then bake for another 10 minutes at 220 degrees Celsius.
  • Take the bread out of the oven, let it cool, and slice it.

Details

The bread keeps in the refrigerator for about a week. To store it longer, best to freeze it in slices. The frozen slices can then be warmed up in the toaster.

Nutritions

Nutrient Total
Protein 0
Fett 0
Sugar 0
Calories 0