Having a soft and chewy gluten-free artisan bread is quite a dream. And making it with only natural flours, even more impossible!
This bread recipe takes a little time to make since the dough requires 3 phases. However, it is very simple. I usually knead it in the evening, then pop in the fridge and bake the morning after. But the result is so worthy it will soon become on of your favorite gluten free bread recipe!
Gluten-free flours substitutions
The gluten free flours ideals to bread baking for me are rice and buckwheat flour, especially combined. For this gluten-free artisan bread we use rice, buckwheat and corn.
The buckwheat and corn flour used are replaceable with other gluten free flours such as quinoa flour, sorghum flour or even chestnut flour. As in all gluten free bread recipe, it is always better to mix several gluten free flours.
To replace the corn starch you can use potato starch, tapioca starch or rice starch, too.
As all of my recipes, this gluten-free bread recipe contains no gums and no pre mixed flours.
Naturally gluten-free artisan bread loaf
Difficulty: Medium3
hours1
hour5
minutes8
minutesIngredients
100 g 100 fed gluten free sourdough (1/4 + 1 tbsp)
150 g 150 rice flour (3/4)
100 g 100 corn fine flour (1/2)
100 g 100 corn starch (3/4 cup)
50 g buckwheat (1/2 cup +1tbsp)
20 g 20 psyllium husk (2 tbsp)
10 g 10 flaxseeds meal (3 tsp)
10 g 10 salt (2 tsp)
10 g 10 mixed seeds
5 g 5 sugar (2 tsp)
1/2 tsp 1/2 ginger powder
20 g 20 olive oil (2 tbsp)
1 cup 1 water (240 g)
How to
- For the first step mix in a large bowl 100 g of fed and active gluten free sourdough, 100 g of rice flour, 50 g of buckwheat (or other flour of choice), 100 g corn starch. Then add 5 g sugar, 0,5 tsp ginger and 250 g of water. Mix well with a spoon and leave to rest in a warm environment for 1 hour.
- Then add to the dough 50 rice flour, 100 corn fine flour, 150 g water, 10 g flaxseed meal and 20 g olive oil. Mix with a spoon until smooth and leave to rest for another hour.
- After this second resting time, add 10 g salt, 20 g psyllium, 50 g water, 10 g of mixed seeds (optional).
- Cover the bowl and let it rest in the fridge for 8 hours.
- After this time, remove the dough from fridge and preheat the oven to 240°C/460°F with a dutch oven inside. Let the dough rest on the counter for about an hour, while the oven gets very hot.
- Bake at 240°C/460°F for 30 minutes in the dutch oven covered with its lid, then other 35 minutes uncovered at 220°C/430°F.
- Remove and let it cool completely before slicing.
Notes
- You can duplicate the amount of seeds if you want a more crunchy experience!
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Other gluten-free bread recipes
If you are looking more gluten-free bread recipes made with natural flours, check out this article with my favorite recipes on the whole web >>> CLICK HERE
And if you fancy some extravagant bread, try out my pumpkin bread (that can be made with sweet potato, too) on my Instagram page >>> CLICK HERE
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Hi I live in Australia I haven’t seen yellow corn flour in our shops.
What else could I use?
Cheers
Cheryl
Hi Cheryl,
you can use sorghum flour or millet flour to replace fine corn flour.
I hope you will love this recipe!
Hi there Marta. I made this today. Followed instructions to the tee. But the loaf came out very dense. Is there an extra proof I should do after I pull it out of the fridge?
Hi Savannah,
For this recipe it is really important to wait for each step (step 1: mix the first dough, then wait, then fold in the rest of the flours). And when I remove the bowl from the fridge, I let the dough on the counter for about 1 hour, while the oven gets very hot. If you liked the taste, I would go for a second try 😉
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