Gluten-free 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 |