Gluten-free artisan bread loaf with oil bowl

Naturally gluten-free artisan bread loaf

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

0 from 0 votes
Difficulty: Medium
Prep time

3

hours 
Cooking time

1

hour 

5

minutes
Resting time

8

minutes

Ingredients

  • 100 g fed gluten free sourdough

  • 150 g rice flour

  • 100 g corn fine flour

  • 100 g corn starch

  • 50 g buckwheat

  • 20 g psyllium husk

  • 10 g flaxseeds meal

  • 10 g salt

  • 10 g mixed seeds

  • 5 g sugar

  • 0,5 tsp ginger powder

  • 20 g olive oil

  • water

How to

  • For the first step mix in a large bowl 100 g of fed 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 the second rest, 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 from fridge and preheat the oven to 240°C/460°F with a dutch oven inside.
  • 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!

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

3 Comments

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