Simple Gluten-Free Bread

Whenever the neurotic mom passes by a bakery that sells good sourdough bread, like Gjusta in Venice Beach, she buys one or two boules for her family. She can eat gluten, but it gives her headaches. Sometimes she cheats and eats a slice with almond butter and jam. Then prays that it won’t affect her.  

During the pandemic, she had more time and patience to make gluten-free sourdoughs. But these days she can barely keep herself alive, let alone the needy, co-dependent starter.  

For a long time she has been experimenting with gluten-free yeasted bread recipes, constantly trying to create a recipe that she can make while waiting for the kettle to boil, and, at the same time, won’t foam in the mouth.

One day, a few weeks ago, she came up with a satisfying loaf. She was surprised when she took a bite. She didn’t expect it to taste so much like wheat bread, especially when she ate a thick slice of it with peanut butter, harissa and sliced tomato. Good thing she filmed the process to post it on Instagram. Otherwise, she wouldn’t have remembered the flours and quantities she used. “Thank God for technology!” she exclaimed.

Simple Gluten-Free Bread

Easy to make yeasted gluten-free bread
Prep Time10 mins
Cook Time50 mins
Total Time3 hrs
Course: Breakfast
Cuisine: Gluten-Free
Diet: Gluten Free
Keyword: Bread
Servings: 1 loaf
Author: Shelly

Ingredients

  • 1 cup tapioca flour
  • 1 cup fine brown rice flour
  • 1 cup millet flour
  • 1 teaspoon salt
  • 1 teaspoon dried rosemary
  • 1 ½ cup lukewarm water
  • 1 tablespoon dry yeast
  • 1 tablespoon flaxseed meal
  • 2 teaspoons psyllium husk powder
  • 1 teaspoon honey

Instructions

  • Put the dry ingredients in a medium bowl and whisk them together.
  • Pour 2 cups lukewarm water into a mug or cereal bowl. Add the yeast and flaxseed meal, and whisk to combine. Stir in the psyllium husk and honey and whisk until the mixture thickens and resemble a gel, about 1 minute.
  • Pour the wet mixture into the flour bowl and mix with a wooden spoon to combine. Then use your hand to knead it until the dough comes together. If the dough is too sticky add a little bit of rice flour. If it's too dry, add 1-2 tablespoons of water.
    Line a loaf pan with baking paper. Roll the dough into a log and place it in the lined pan. Cover with a clean, moist kitchen towel and put the pan in a warm spot (I put it near a sunny window but not in direct sunlight) until it doubles it size. About 1 – 1½ hours. Take a picture of the log before you cover it so you can compare later.
  • Preheat the oven to 400°F/200°C. Bake the bread for 30 minutes.
  • Remove the bread from the pan and put it, facing down, back in the oven, straight on the wire, and bake for 10 minutes.
  • Let it cool for 10-15 minutes before slicing it.
  • If you want it to last for a week or two, when it cools down, slice it and put it in a ziplock in the freezer. No need to thaw before toasting a slice in the morning. Just put a slice or two in the toaster for 2 -3 minutes.

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