Gluten-free cocoa bread loaf

Gluten-free cocoa bread loaf

If gluten-free bread is already a challenge, why shouldn’t we try with a gluten-free COCOA bread loaf? The road to experimenting are full of surprises and achievements. As in this case, where adding cocoa powder to a bread recipe gives an unexpected yet intriguing scent to the loaf.

This gluten-free bread loaf is perfect with both savory and sweet toppings. Toast its slices in the morning to pair with jams or hazelnut butter. Or serve it on a cheese board, where it will especially enhance the taste of goat cheeses.

The recipe requires naturally gluten-free flours only. No need of commercial blends, gums or eggs. Therefore, this bread loaf is also dairy-free and vegan.

I can’t suggest any replacement for these flours, since it’s a very delicate balance and I did not test any other combinations. Likewise, the psyllium husks are very important to bind the dough. But you can replace the walnuts and dried fruits with the ones you like the most, in the same quantity.

Cocoa gluten-free bread loaf

5 from 1 vote
Course: SidesDifficulty: Medium
Servings

8

servings
Prep time

20

minutes
Cooking time

1

hour 
Resting time

2

hours

Gluten-free and vegan bread loaf with cocoa, walnuts and dates.

Ingredients

  • 2 ¼ cup 2 ¼ / 500 ml soy milk

  • 3 tbsp 3 honey or maple syrup

  • 1 tbsp 1 / 10 g active dry yeast

  • 3 tbsp 3 psyllium husks

  • 2 cups 2 / 240 g buckwheat flour

  • 1 cup 1 / 100 g potato starch

  • 2 tbsp 2 cocoa powder (unsweetened)

  • ½ cup ½ / 35 g chopped walnuts

  • 7 7 chopped dates

  • 1 tbsp 1 raisins

How to

  • In a small bowl dissolve the honey with the dry yeast into the milk and set aside until frothy.
  • In the stand mixer bowl (or a large bowl), combine the buckwheat flour with the potato starch, the psyllium husks and the cocoa powder.
  • Slowly add the wet ingredients into the flours, leaving the dough to knead for at least 5 minutes.
  • At last, incorporate the walnuts, raisins and chopped dates. Mix until the dough is uniform.
  • Place some other flour on the work surface (any flour that is gluten-free: rice, buckwheat, teff…) and move there the dough. It should be a little sticky but still keeping its shape. Shape it into a ball, adding more flour if needed.
  • Transfer the dough to a floured proofing basket (banneton) or an oiled bowl. Let it proof covered, in a warm place for 2 hours.
  • Pre-heat the oven to 450°F/ 230°C, with a dutch oven in it. When the oven is at temperature, place a piece of parchment paper on the bottom of the dutch oven and gently roll the dough into it. Cover with the lid and bake for 30 minutes. After this time, remove the lid and the parchment paper, lower the oven to 400°F/205°C and bake for another 30 minutes.
  • After this time, remove the bread loaf from the dutch oven, and let it rest on a cooling rack for at least 4 hours.

Notes

  • I recommend to use a digital scale to ensure the ingredients are dosed correctly. This can seriously impacts the result of the recipe.

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Are you in love with this gluten free cocoa bread loaf recipe? Then you might enjoy some other of the bread recipes here on the blog.

Check out this sourdough artisan style bread to find again the good taste of homemade bread, with a drizzle of oil and crushed tomatoes. >> CLICK HERE FOR THE RECIPE!

However, if you don’t have too much time to wait, you can try these quick gluten free buns made with a lot of seeds and instant yeast: CLICK HERE FOR THE RECIPE!

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