This bread is really easy to make and it tastes very good, most importantly it doesn’t have that strange gummy texture most gluten free breads have. Dark rice flour adds some of that “dark bread” taste to this, which I like, if you are not a fan of that particular taste you can just use quinoa flour. I like using my pizza stone to bake bread with, since it seems to add a whole different taste to the bread, and of course I love the crust it makes.
Gluten-free basic bread
-3 dl of quinoa flour
-2 dl dark rice flour
- 1 tsp salt
-1 1/2 dl soy milk
-1 1/2 dl water
-3 tbls of psyllium husk
-some oil, I use olive oil
First you need to warm your soy milk and water, and then when it is about 37 Celsius you need to crumble the yeast into it, after the yeast has dissolved add your psyllium husk into it and leave it to sit for about 10 minutes. Then add your salt, flour and start kneading the dough; it should be some what moist, not hard. After that leave it to rise for about 30-60 min. Then you will need to knead it again for a small while, after that you can roll your bread into breakfast rolls, then it needs to rise again for 30 min.
You should bake the bread at 170 Celsius for about an hour, it depends on the oven.
I also like to brush my bread with soy milk before baking it; sometimes I add some grated carrots into the dough or some sunflower seeds, things like that.
In that picture it has just been left to rise for the second time before baking, I didn’t take any after pictures because I was so hungry and we ate all of them after we took them from the oven, but I will someday.
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