Gluten-Free Bread

Leave the loaf to cool completely before slicing - this is especially important with gluten-free bread, as the crumb sets during cooling. Slicing while slightly warm is acceptable, but not while hot.

Keeps for 3-4 days in a cool, dry place wrapped in a tea towel. From day 3, toasting is recommended.

Based on: https://theloopywhisk.com/2020/04/02/ultimate-gluten-free-bread/
 Other languages: en · de Servings: 1
Ingredients
20 g sugar 150 ml warm water 20 g psyllium husks 240 ml water 130 g buckwheat flour 100 g potato starch 90 g rice flour 10 g salt 1 tbsp apple cider vinegar fresh yeast
Preparation
fresh yeast 20 g sugar 150 ml warm water
Mix the yeast, sugar and water and leave for 10-15 minutes until the mixture foams.
20 g psyllium husks 240 ml water
Stir together and leave for 15-30 seconds until a gel forms.
130 g buckwheat flour 100 g potato starch 90 g rice flour 10 g salt
Combine the dry ingredients.
1 tbsp apple cider vinegar yeast psyllium gel flour mixture

Add the yeast mixture, psyllium gel and vinegar to the flour mixture. Knead for 5-10 minutes until a smooth, homogeneous dough forms that pulls away from the sides of the bowl. Shape into a ball, place in a lightly oiled bowl, cover with a damp tea towel and leave to rise for 1 hour until doubled in size.

Preheat the oven to 220°C. Shape the dough into a loaf on a lightly oiled surface and place in a rice flour-dusted proofing basket or a greased loaf tin. Score the top.

Bake at 220°C for 30-40 minutes until the crust is deep brown and the loaf sounds hollow when tapped on the bottom. Leave to cool completely on a wire rack.