Gluten-free bread without ready-made flour mixes – Clean Cooking

Ingredients for 1 servings:

• 300 g rice flour from Basmati rice, ground yourself
• 200 g buckwheat flour
• 1 tbsp guar gum or locust bean gum
• 1 packet of dry yeast
• 1 tbsp chia seeds
• 1 tbsp flakes (buckwheat flakes)
• 1 tbsp seeds, e.g. sunflower seeds, sesame seeds, flax seeds, …
• 2 tbsp psyllium husks
• 2 tbsp puffed amaranth
• some caraway
• 1 tsp salt
• 1 tbsp sugar
• 550 ml water
• 2 tbsp rapeseed oil
• 1 tsp spirit vinegar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 hours 55 minutes; Total time approx. 4 hours 10 minutes

Preparation in a bread maker or in the oven

For preparation in a bread maker (recommended), place the white basmati rice in a grain mill and grind finely. Add the remaining ingredients, one at a time, except for the liquids. Stir the flour mixture thoroughly with a whisk. Pour the liquids into the bread maker pan. Pour the flour mixture onto the liquids in the bread maker pan. Stir the mixture with a spatula until a smooth dough forms. Bake in the bread maker using the “Whole Wheat Bread” program. For the classic oven preparation (more complicated and time-consuming), mix the yeast and sugar with the water and let stand for a while. Meanwhile, prepare the flour mixture as described above. Then knead thoroughly with the water, yeast, vinegar, and oil. Pour the dough into a loaf or ceramic pan and cover with a damp cloth. Let it rise in the oven at 45°C for approximately 30-40 minutes. Then bake at 200°C for approximately 50-60 minutes. Let the bread cool slightly on the wire rack. Since I exclusively use a bread maker myself, I recommend searching online for more detailed instructions if you have little to no experience with traditional bread baking. For me, the big advantage of a bread maker is that I can make a loaf several times during the week without much effort, and have fresh gluten-free bread the next morning.