Gluten-free rustic bread

Gluten-free rustic bread

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About this recipe: A crunchy, chewy rustic bread that's completely gluten free. The secret for this tasty bread is in the baking.

Buckwheat Queen

Serves: 8 

  • 8g fresh yeast
  • 1 teaspoon honey
  • 150g potato starch
  • 35g rice flour
  • 25g soya flour
  • 25g tapioca flour
  • 15g buckwheat flour
  • 10g arrowroot (or cornflour)
  • 1 teaspoon dried skimmed milk
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon pectin powder
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 30ml olive oil

Prep:30min  ›  Cook:45min  ›  Extra time:30min  ›  Ready in:1hr45min 

  1. Dissolve the yeast in a bowl with a little water and 1 teaspoon of honey. Let stand until bubbly.
  2. Mix all the dry ingredients in a large bowl, whisking to prevent lumps.
  3. Add eggs, oil and dissolved yeast to the flour mix.
  4. Mix all together and knead the dough until spongy and soft. If too tough, add some water or potato starch, a bit at the time.
  5. Wrap in cling film and let stand in a warm place for 30 minutes.
  6. Sprinkle a work surface with potato starch and gluten free flour; place the dough on the floured surface and roll it until well coated in flour. Transfer on a baking tray lined with baking parchment.
  7. Place in a cold oven. Then, turn on the oven to 200 C / Gas 6 and bake for 45 minutes or until it is crusty on the outside.
  8. Remove from oven, cool a few minutes then slice and enjoy!

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