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.
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