No-Knead Bread, gluten-free

Ingredients for 1 servings:

• 350 g flour, white, gluten-free
• 150 g buckwheat, ground
• 1 tsp salt, or bread improver from the health food store
• 1 tsp, heaped psyllium husk, ground
• ½ tsp dry yeast
• 500 ml water, lukewarm
• Oil, for greasing
• Flour , for the work surface

Instructions

Working time approx. 20 minutes; Rest time approx. 18 hours; Cooking/baking time approx. 45 minutes; Total time approx. 19 hours 5 minutes

Bread without kneading

This recipe is already available in the CK with regular flour. I’m posting it because it works very well with gluten-free flour too. The gluten-free bread doesn’t rise as much but has a good crust and moist crumb. Gluten-free bread dries out and becomes crumbly more quickly due to a lack of stickiness; this is somewhat compensated for by the addition of ground psyllium husk. Because of the long fermentation time, a little yeast is sufficient. You need a cast-iron Dutch oven with a lid, without plastic handles. Mix all the dry ingredients and stir in the water with a wooden spoon or the dough hook of a hand mixer. The dough will be soft and sticky. Cover and let ferment in a bowl overnight for about 15-18 hours. Do not refrigerate! Put some flour on a baking board or countertop and tip the contents of the bowl onto it. Spread it out slightly with your fingers, and then fold it in from the outside in with floured hands or a dough scraper. Do not apply pressure and do not knead. Oil a glass bowl so the dough will slide out more easily. Place the dough in the bowl and cover. Let it rise for another 3 hours. Cut a piece of baking paper the size of the bottom of the bowl and lightly oil it. Preheat the oven to 250 degrees Celsius with the covered casserole dish. Carefully remove the dish, place the baking paper inside, and tip the dough into it. Lightly brush with oil and cover. Return to the oven and bake for 30 minutes. Then remove the lid and bake for another 10-15 minutes.