Yeasted Gluten-Free Bread With Walnuts

Before you start: the bread needs 1 hour to proof, 1 hour to bake and minimum 2 hours to cool down. 4 and a little bit hours in total but worth it. I adapted the recipe from a magnificent cookbook Cannelle et Vanille. Aran Goyoaga’s book is packed with excellent gluten-free recipes. I highly recommended.

Yeasted Gluten-Free Bread With Walnuts

Prep Time1 hr 15 mins
Cook Time1 hr
Author: Shelly


  • 2 teaspoons extra-virgin oil olive oil for greasing
  • ¼ cup superfine brown rice flour plus more for dusting
  • 2 teaspoons active dry yeast
  • 1 teaspoon molasses
  • cups warm filtered water
  • 2 teaspoons psyllium husk powder
  • ½ cups sorghum flour
  • ½ cup tapioca starch
  • 1 cup buckwheat flour
  • ¾ teaspoon salt
  • 1 tablespoon apple cider vinegar
  • Handful walnuts - chopped roughly
  • 1 egg - beaten – optional
  • 2 tablespoons everything mix or sesame seeds or poppy seeds or both.


  • Brush a loaf pan with olive oil and dust the inside with brown rice flour.
  • In a medium bowl whisk together the yeast, molasses and water. Set aside to proof for 10 minutes. Whisk in the psyllium husk powder and let it sit for 5 minutes, until it becomes like a gel.
  • Add the flours, salt and vinegar and mix until you form a dough. Dust the counter or surface with the rice flour and knead the dough for 5 minutes. If the dough is too dry add water, if it’s too moist add some buckwheat flour. Flatten the dough slightly and scatter the walnuts over it, then fold it a few times. Shape it into a log about 9 inch (23cm) long. Gently transfer the log to the loaf pan. Cover with a clean kitchen towel or plastic wrap and set aside to proof at room temperature for 1 hour or until doubled its size.
  • Preheat the oven to 420°F/210°C. Put the loaf pan into a Dutch oven and cover (another option is to cover the loaf pan with a baking tray). Bake for 30 minutes then remove the bread from the oven (keep the oven on) and brush the bread with the egg. Sprinkle with everything mix and put it back in the oven covered. Bake for 30 minutes. If you decide not to top it, just bake it covered for 1 hour.
  • Let the bread cool down on a cooling rack for a minimum 2 hours before you slice it. It needs to set and dry a bit, otherwise it would get gummy. (Google: -When you cut into hot bread, you cause the steam to escape at a much faster rate than if you had left the loaf to emit steam slowly, at its natural pace. – Many bakers find that flavor develops as the bread cools)


The walnuts and everything topping is totally optional.

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  1. Hi Shelly, in step 2 it seems you left out adding yeast to the water and molasses? Also is there an alternative to the buckwheat flour that is non-grain? thank you

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