John Myers
Favorite Gluten-free Bread
The perfect favorite gluten-free bread recipe with a picture and simple step-by-step instructions.
- 100 g Sunflower seeds
- 150 g Ground buckwheat
- 30 g Ground brown millet
- 50 g Soy flour
- 50 g Flaxseed crushed
- 25 g Psyllium husks whole
- 100 ML Warm water
- 0,5 cube Fresh yeast
- 1 tbsp Raw cane sugar
- 500 ml Cold water
- 1 tsp Salt from the mill
- 1 tsp Cardamon seeds, grated fennel seeds
- Mix the dry ingredients in a bowl. I always grind buckwheat and brown millet fresh because they go bad quickly. Flaxseeds should always be grinded, as this is a better way to get the nutrients out.
- Dissolve the yeast in 100 ml of warm water with the tablespoon of sugar. Add spices (I put everything in different spice mills to keep it fresh) to the dry ingredients. Mix with the 500 ML of water and the dissolved yeast. Knead well with the dough hook of the mixer for about 5 minutes. If it is too liquid at first, the flea seeds will quickly change that.
- Fill into a loaf pan lined with baking paper. To do this, I crumple the baking paper in my hand, then it can be easily adapted to the shape. Now let rise in a warm place covered for about 1.5 hours. It does not swell very much because there is no gluten in the dough.
- Bake at 180 degrees top / bottom heat in the preheated oven in the middle for about 30 minutes. Then carefully (hot) remove from the mold – bake without a mold on a tray for another 40 minutes so that it becomes crispy. The information may vary depending on the oven, please just pierce. Then let it rest a little under a cloth and voila – a very juicy gluten-free bread. I bake it a lot and my friends love it. It lasts a very long time and stays really juicy thanks to the many sunflower seeds.
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