Gluten-Free Bread

by

Fresco

Posted 4 May 2022 (Last updated 4 May 2022)

Serves

8

Total Time

2hrs 35mins

Calories

330

A straightforward bread with a surprisingly elastic crumb. Keeps fresh for days, and toasts up nicely too. Make sure to use fresh flaxseeds!

recipe-image
    Ingredients

  • Water icon
    Water525 gwarm
  • Quick-rise yeast icon
    Quick-rise yeast10 g
  • Plain yogurt icon
    Plain yogurt100 g
  • Cornstarch icon
    Cornstarch350 g
  • Buckwheat flour icon
    Buckwheat flour100 g
  • Salt icon
    Salt5 g
  • Sugar icon
    Sugar5 g
  • Psyllium husk powder icon
    Psyllium husk powder50 g
  • Olive oil icon
    Olive oilas needed
  • Cornstarch icon
    Cornstarchas needed
  • Olive oil icon
    Olive oil45 g
  • Flaxseeds icon
    Flaxseeds50 g
    Method

  • 1. Pre-heat oven - 180°C / 355°F
  • 2. Add flaxseeds to the baking sheet
  • 3. Bake until toasted - 5 min, 180°C / 355°F
  • 4. Add water, quick-rise yeast, plain yogurt and toasted flaxseed to a clean large mixing bowl
  • 5. Stir until combined
  • 6. Mix in cornstarch, buckwheat flour, salt, sugar and psyllium husk powder
  • 7. Add olive oil and mix until well combined
  • 8. Let rest - 10 min
  • 9. Knead briefly
  • 10. Cover with plastic wrap
  • 11. Let rise - 45 min
  • 12. Pre-heat oven - 220°C / 430°F
  • 13. Transfer dough to baking sheet
  • 14. Shape
  • 15. Sprinkle with cornstarch
  • 16. Brush with olive oil
  • 17. Slash the top about 1cm deep with a sharp knife
  • 18. Bake until golden brown - 30 min, 220°C

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