gluten-free bread with dry yeast

ingredients

• 300g of gluten-free flours (1/3 of buckwheat, corn, and non-gluten oat)
• 15g psyllium husk
• 5g salt (possibly without iodine)
• 7g dry yeast (a packet)
• 400g/ml lukewarm water

instructions

making dough

Mix dry ingredients in a bowl. Add water that can be lukewarm or even warm (but never hot) and mix well with a hand mixer whisk on the lowest speed but not too long to make a dough.

raising

Warm the oven to barely felt warm temperature. (50deg)

Put the dough in a baking pan (teflon or with baking paper) or freely on a pan. Put it in the oven for an hour.

After an hour you can optionally put it in the fridge for 8 hours.

baking

Heat the oven to 240°.

Grab "a fist of water" and glide it on top of dough once or twice. Cut the top of dough with a sharp knife 1-2 cm deep and put it in the oven. Sprinkle with fingers some more water into the hot oven to produce some more humidity and quickly close the oven.

After 10 minutes lower the temperature to 180°, open the oven until temperature really drops and then leave it to bake for 45 minutes.

When you take the bread out of the oven, out from the pan and leave it to cool completely while covered with a cloth.

experiments and variations

• use just one type of flour or different ratios
• add seeds like sunflower seeds in the dough
• add herbs

credits

This recipe is a modification of the one shared on mastodon by Mads Kjeldgaard.