Bread lovers, rejoice. This gluten free bread is the real deal – with a soft, chewy open crumb and a deliciously crisp caramelised crust. It’s also super easy to prepare, and it behaves similarly to regular wheat bread: it can be kneaded and shaped, and goes though two rounds of rising. And it’s vegan – no eggs or dairy products needed!
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Before we get to the (long awaited) gluten free bread recipe, I’ve got some (super exciting, can’t-believe-this-is-happening) news: I am writing a book.
Wait, let’s put that in all-caps – because this definitely feels like a “shouting from the rooftops” moment: I AM WRITING A BOOK.
I will have more details to share with you soon, but here’s the short of it: it’s a gluten free baking book, covering everything from cakes and cupcakes, through brownies and cookies, all the way to pies and tarts – and bread. In fact, there will be over 15 different bread recipes, from artisan loaves (like this recipe) to enriched doughs like cinnamon rolls and babka.
To say that I am over-the-moon excited would be an understatement. And I cannot wait to share more book details with you over the coming weeks and months!
But for now: let’s talk gluten free bread.
I’ve been working on a reliable gluten free bread recipe for years now – and it’s finally at a stage where it tastes, smells, looks and feels like regular, wheat-based bread. It’s also prepared pretty much like regular bread: you can knead it, it goes through two rounds of rising (the bulk fermentation and the final proof) and you can shape it whichever way you want.
All that said, there are a few (very important!) differences between regular and gluten free bread in terms of the ingredients and the method of preparation that make this recipe work – and I will guide you through them, step by step.
Now, this post includes just a brief overview of the vast, exciting world of gluten free bread. It’s more of a peek even, only just scratching the surface of what is possible (and why it’s possible). My book will include even more information (including the underlying science) you’ll need to become an experienced, confident gluten free bread baker – but this recipe and this post are an excellent starting point.
Before we get to the nitty gritty of how to make your own gluten free bread, here’s a quick overview of the many reasons why it’s absolutely amazing.
Why you’ll LOVE this gluten free bread recipe
1. The soft, chewy interior. The words “pillowy soft” come to mind with every bite – the bread has a gorgeous open crumb and just enough chew to it, like any proper bread should.
2. The crisp, caramelised crust. The crust cracks and crackles as you cut it, and it’s full of those amazing flavours that are brought about by the wonders of caramelisation.
3. The flavour. If you want to compare this gluten free bread to a loaf of regular bread, it’s on the whole wheat side of the flavour spectrum. Its taste is wholesome and more complex than that of your average loaf of white bread, thanks to the addition of buckwheat flour. At the same time, it doesn’t have the overpowering, slightly acidic flavour of, for instance, rye bread. It’s a nice everyday sort of loaf, and it’s amazing with some butter and jam, spread with hummus or as part of a toasted cheese sandwich.
4. In addition to gluten free, it’s also vegan. That’s right, there’s no eggs and no dairy products in this recipe!
5. Easily adaptable depending on the ingredients you have on hand. I’m fully aware that you might not have all the ingredients on hand, which is why I’ve included a detailed list of substitutions at the end of this post and also within the recipe card.
6. Easy to make. I know that making your own gluten free bread might sound scary and impossible. But believe me when I say – it’s really not. And the results… oh my, they are so worth it.
Before we get to the bits and bobs of making this AMAZING bread – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
The ingredients for gluten free bread
The list of ingredients for this gluten free bread is actually surprisingly short. (As always, the whole recipe, including the ingredient quantities can be found at the bottom of the page.)
- active dried yeast
- sugar (to kick-start the yeast action)
- warm water
- psyllium husk (which acts as a gluten substitute – more on that below)
- potato starch (not to be confused with potato flour – these are two completely different things!)
- brown rice flour (needs to be very finely milled, also called “superfine”)
- buckwheat flour
- salt (adds flavour)
- apple cider vinegar (gives the yeast an extra boost of activity by creating a slightly acidic environment)
What is psyllium husk and what is its role in gluten free bread?
This is probably the only unfamiliar ingredient in the list above – but one that is absolutely crucial if you want to bake proper gluten free bread.
And before you ask: there is no substitute for psyllium husk.
Psyllium husk is available in two forms: as the rough husk or as a fine powder. This recipe uses the rough husk, which has the following appearance:
When it’s mixed with water, psyllium husk forms a gel – and this is what acts as the gluten substitute, both in the dough and in the baked loaf.
Before baking, the psyllium gel helps to create a dough that can be kneaded and shaped (as opposed to a bread “batter” that has to be scooped or poured into a loaf tin). It also gives the dough enough elasticity so that it can trap the gas produced through the yeast action and expand during the bulk fermentation and the final proof.
In the final baked loaf, psyllium is responsible for the characteristic elasticity and flexibility of the bread, as well as its amazing chewy texture with an open crumb.
Mixing the ingredients and kneading the dough
First, mix the yeast and sugar with some warm water to activate the yeast. After 5 – 10 minutes, it will become bubbly and frothy, which means that the yeast is active. If there’s no bubbles and/or foam formation, you’ll know that it’s inactive (possibly expired) and you should open a new yeast package.
Next up, prepare the psyllium gel by mixing the psyllium husk with some water. The gel will begin to form within seconds.
Then:
- Add the potato starch, brown rice flour, buckwheat flour,
- and salt to a bowl,
- and mix thoroughly to combine.
- Make a well in the middle and add the yeast mixture,
- the psyllium gel, and
- the apple cider vinegar.
Now, we come to the mixing and kneading stage – there’s really no right or wrong way to knead gluten free bread, as you don’t have to go though the stretching motions you’d typically use to build up the elasticity in a gluten-containing wheat bread.
Once the wet and the dry ingredients are combined, I tend to squeeze the dough through my fingers until smooth and homogeneous. After a few minutes you’ll notice the dough coming away from the sides and it will be easy to form it into a rough ball.
While it won’t have the same super-stretchy elasticity of a gluten-containing wheat dough, there’s enough elasticity there that you can stretch portions of it without them breaking off. (Thank you, psyllium husk!)
Before the bulk proof, shape the dough into a ball. This is best done on a lightly oiled surface with lightly oiled hands. You can see the step-by-step photos of how to shape the dough below: lightly flatten the dough into a disc, then take individual portions along the edge and fold them back, rotating the dough as you go.
Once you complete one 360 degree rotation of the dough, you should be left with a ball of dough. Flip it seam side down and rotate in place to seal the seams.
1st rise: bulk fermentation
For the bulk fermentation, place the dough into a lightly oiled bowl, cover with a damp tea towel and let the dough to rise for 1 hour in a warm place. It will approximately double in volume.
The purpose of the bulk fermentation is primarily flavour development – this is what ensures that your loaf will have that wonderfully complex flavour we associate with properly baked bread.
Shaping the dough
Once doubled in volume, the dough can be shaped. The process is very similar to the shaping done before the bulk fermentation, with the exception that it’s done on a lightly floured surface (I like to use brown rice flour for dusting the work surface and proofing basket).
Turn the dough out onto a lightly floured surface and use the heel of your hand to essentially knead the dough into shape – fold section of the dough back onto themselves, rotating the dough as you go. It’s very likely that the dough won’t be super smooth after the first 360 degrees rotation – just continue kneading until you’re happy with how it looks.
Then, flip it seam side down onto a part of the work surface that isn’t covered in flour and rotate in place to seal the seams.
2nd rise: final proof
Transfer the shaped dough into a lightly floured 7 inch round proofing basket, seam side up. Pinch the seams together to close and seal if necessary.
Cover with a damp tea towel and proof in a warm place for about 1 hour or until approximately doubled in volume.
Oven set-up
You should start pre-heating the oven to 480 ºF (250 ºC) about 30 – 45 minutes before you plan to bake the bread.
This is the oven set-up I use:
I prefer to use a cast iron skillet rather than a Dutch oven/combo cooker (although I do have one), as I’ve noticed that my gluten free breads show slightly better oven spring (that is: the baked loaves are taller) using a skillet.
That said, if you only have a Dutch oven/combo cooker on hand, feel free to use that. The bread will still turn out gorgeous and delicious. While I only outline the method for using a skillet in the post, the recipe at the bottom includes information for both a skillet AND a Dutch oven/combo cooker.
The baking tray on the bottom shelf of the oven will hold hot water to create steam in the first 20 minutes of baking – the steam is there to keep the crust of the bread malleable enough for the final expansion (oven spring) to take place before the crust starts setting. (Note that this isn’t required if you use a closed baking environment like a Dutch oven or combo cooker, as that traps the steam generated by the bread itself.)
It’s important to pre-heat the skillet/Dutch oven/combo cooker as well as the baking tray in the oven, so that everything is scorching hot and ready for the perfectly proofed bread.
Baking the gluten free bread
Once proofed and doubled in volume:
- turn the bread out onto a piece of baking/greaseproof paper (I like to use a baking sheet to help with this step),
- score the dough with a sharp knife or a bread lame,
- transfer the dough into the hot skillet,
- place the skillet/Dutch oven/combo cooker in the oven,
- pour hot water into the bottom baking tray,
- add 3 – 4 ice cubes around the bread (between the baking/greaseproof paper and the skillet), and
- close the oven door.
Bake the dough with steam at 480 ºF (250 ºC) for 20 minutes, then remove the tray with water, reduce the oven temperature to 450 ºF (230 ºC) and bake for a further 40 – 50 minutes. (If the top of the loaf starts browning too quickly, you can cover it with a sheet of aluminium foil, shiny side up.)
Cooling the loaf
Okay, here I’m supposed to tell you that it’s incredibly important that the gluten free bread is completely 100% cool before you cut into it. And… it is. Cooling sets the crumb and ensures it’s not sticky or unpleasantly gummy.
On the other hand – I’m a terribly impatient human being and tend to run out of patience when it reaches the lukewarm stage. It’s still okay.
All this is to say: don’t go cutting into the loaf while it’s hot or super warm, but if it feels only slightly lukewarm to the touch and you REALLY want to go for it… slice away.
I mean, who can possibly resist this???
Possible substitutions
Although all the ingredients in the recipe should be easily accessible either in your local grocery store or online, I still wanted to include a list of substitutions you can make. (NOTE: all substitutions should be made by weight and not by volume.)
- Active dried yeast: You can use instant yeast, in which case you don’t need to activate it, but just add it straight to the dry ingredients along with the sugar. Add the water that would be used in activating the active dried yeast to the dry ingredients along with the psyllium gel and apple cider vinegar.
- Apple cider vinegar: You can use other types of vinegar, although I recommend sticking to apple cider vinegar if at all possible.
- Psyllium husk: YOU CAN’T SUBSTITUTE IT WITH A DIFFERENT INGREDIENT. But if you use psyllium husk powder as opposed to the rough husk form, use only 75% of the weight listed in the recipe.
- Potato starch: You can use corn starch, tapioca starch or arrowroot starch instead.
- Brown rice flour: You can use millet flour instead.
- Buckwheat flour: You can use white teff flour, sorghum flour or oat flour instead.
A note on measurements (tl;dr: if possible, use a scale)
While I’ve included the volume measurements (cups and spoons) in the recipe card below, if at all possible (and I really cannot overemphasise this): USE METRIC GRAM MEASUREMENTS IF YOU CAN.
They’re much more precise and produce more reliably delicious results. This is true for pretty much all of baking – a kitchen scale will invariably give better results than cups and tablespoons.
Recommended products for gluten free bread baking
Below, you will find the tools that will help you get the best results on your gluten free bread adventure. Note that not all of them are strictly necessary – a proofing basket can be replaced by a bowl lined with a clean tea towel, you can score the bread with a sharp knife, and a sturdy baking tray that holds heat really well can replace the cast iron skillet.
However, these are the tools that will give the best bread, simply because that’s what they were created and optimised for. For instance, the cast iron skillet and Dutch oven are excellent at holding onto heat, which helps give the bread that delicious crunchy crust.
- 7 inch round proofing basket
- bread lame set with 5 razor blades
- 10 inch cast iron skillet
- 5 quart cast iron Dutch oven
- 5 quart cast iron combo cooker
So that’s it, friends.
The start of your gluten free bread baking journey. Wonderful, delicious things lie ahead.
Enjoy.
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The Ultimate Gluten Free Bread Recipe (Artisan Style Loaf)
Bread lovers, rejoice. This gluten free bread is the real deal – with a soft, chewy open crumb and a deliciously crisp caramelised crust. It’s also super easy to prepare, and it behaves similarly to regular wheat bread: it can be kneaded and shaped, and goes though two rounds of rising. And it’s vegan – no eggs or dairy products needed!
Ingredients
- 8 g (2 1/2 tsp) active dried yeast
- 20 g (2 tbsp) superfine/caster sugar
- 390 g (1 1/2 cups + 2 tbsp) warm water, divided
- 20 g (1/4 cup) psyllium husk (rough husk form)
- 130 g (3/4 cup + 3 tbsp) buckwheat flour
- 100 g (1/2 cup + 3 tbsp) potato starch (NOTE: this is different from potato flour)
- 90 g (1/2 cup + 2 tbsp) brown rice flour (needs to be very finely ground, "superfine")
- 10 g (2 tsp) table or sea salt
- 12 g (2 tsp) apple cider vinegar
Instructions
In a small bowl, mix together the yeast, sugar and 150 g (1/2 cup + 2 tbsp) warm water. Set aside for 10 – 15 minutes, or until the mixture starts frothing.
In a separate bowl, mix together the psyllium husk and 240 g (1 cup) water. After about 15 – 30 seconds, a gel will form.
In a large bowl, mix together the buckwheat flour, potato starch, brown rice flour and salt, until evenly combined.
Add the yeast mixture, psyllium gel and apple cider vinegar to the dry ingredients. Knead the dough until smooth and it starts coming away from the bowl, about 5 – 10 minutes. You can knead by hand or using a stand mixer with a dough hook.
Transfer the bread to a lightly oiled surface and knead it gently, forming it into a smooth ball. Place the dough into a lightly oiled bowl, seam side down, cover with a damp tea towel and allow to rise in a warm place for about 1 hour or until doubled in size.
Once risen, turn the dough out onto a lightly floured surface, and knead it gently while forming it into a tight ball (see post for step-by-step photos). Flip it seam side down onto a part of the work surface that isn’t covered in flour and rotate in place to seal the seams.
Place the dough into a 7 inch round proofing basket that you’ve dusted with some brown rice flour with the seams facing upwards. Cover with a damp tea towel and proof in a warm place for about 1 hour or until doubled in size.
While the loaf is proofing, pre-heat the oven to 480 ºF (250 ºC) with a cast iron skillet on the middle rack or a Dutch oven/combo cooker on the lower middle rack. If you’re using a skillet, place a baking tray on the bottom rack of the oven.
Once the dough has doubled in size, turn it out of the bread basket onto a piece of baking paper and score the top with a pattern of choice (the easiest pattern is a cross, about ¼ – ½ inch deep), using a bread lame or sharp knife. Take the hot cast iron skillet or Dutch oven/combo cooker out of the oven and then transfer the bread along with the baking paper into it.
For a skillet or combo cooker, this is easiest by sliding a pizza peel or baking sheet underneath the baking paper and then using it to slide the bread along with the baking paper gently into the hot skillet/combo cooker. For a Dutch oven, use the sides of the baking paper as handles to transfer the bread into it.
If using a skillet: place the skillet in the oven, pour hot water into the bottom baking tray, add 3 – 4 ice cubes around the bread (between the baking/greaseproof paper and the skillet), and close the oven door.
If using a Dutch oven/combo cooker: add 3 – 4 ice cubes around the bread (between the baking/greaseproof paper and the walls of the Dutch oven/combo cooker) and close it, then place it into the pre-heated oven.
Bake at 480 ºF (250 ºC) with steam for 20 minutes – don’t open the Dutch oven or the oven doors during this initial period, as that would allow the steam to escape out of the oven.
After the 20 minutes, remove the bottom tray with water from the oven (for cast iron skillet) or uncover the Dutch oven/combo cooker, reduce the oven temperature to 450 ºF (230 ºC), and bake for a further 40 - 50 minutes in a steam-free environment. The final loaf should be of a deep, dark brown colour. If the loaf starts browning too quickly, cover with a piece of aluminium foil, shiny side up, and continue baking until done.
Transfer the loaf onto a wire cooling rack to cool completely.
Storage: The gluten free bread keeps well in a closed container or wrapped in a tea towel in a cool dry place for 3 – 4 days.
Recipe Notes
POSSIBLE SUBSTITUTIONS
- Active dried yeast: You can use instant yeast, in which case you don’t need to activate it, but just add it straight to the dry ingredients along with the sugar. Add the water that would be used in activating the active dried yeast to the dry ingredients along with the psyllium gel and apple cider vinegar.
- Apple cider vinegar: You can use other types of vinegar, although I recommend sticking to apple cider vinegar if at all possible.
- Psyllium husk: YOU CAN’T SUBSTITUTE IT WITH A DIFFERENT INGREDIENT. But if you use psyllium husk powder as opposed to the rough husk form, use only 75% of the weight listed in the recipe.
- Potato starch: You can use corn starch, tapioca starch or arrowroot starch instead.
- Brown rice flour: You can use millet flour instead.
- Buckwheat flour: You can use white teff flour, sorghum flour or oat flour instead.
NOTE: All substitutions should be made by weight not by volume.
Looking for more delicious gluten free recipes?
You’re in the right place!
116 thoughts on “The Ultimate Gluten Free Bread Recipe (Artisan Style Loaf)”
This looks amazing! Curious, is there any substitute for the sugar? Would honey, agave, maple syrup, or coconut sugar work?
Honey or maple syrup (same amount by weight) should work perfectly!
I used 1 tbsp honey and it worked great
It looks amazing! But I don’t have a proofing basket. Can I use a simple bowl for this step?
You can definitely use a bowl (approximately 7 inch in diameter), lined with a clean tea towel.
Hi. What can we use if we don’t have the proofing basket?
You can use a bowl (approximately 7 inch in diameter) lined with a clean tea towel.
Hello,
Thanks so much for what sounds again like a very promising recipe 🙂
I will try it this afternoon.
Cursious though, I LOVE the acidic or tangy flavor that you get from rye or sourdough bread. How could I increase that flavour in this bread?
Or do you think it is not possible?
Thank so much much for your work! Looking very much forward for your book. When will it approximately be out? 😉
Stay safe!
Kind regards,
Kelly from Luxembourg
Hi Kelly!
I really hope you enjoy the bread – the flavour and acidity will really depend on the flours you choose. I love buckwheat because it does have that slight tang to it, you could adjust the rice flour:buckwheat ratio to have slightly more buckwheat in the bread. Also, you can add one extra teaspoon of vinegar – it won’t inhibit the yeast, but it will make the bread more acidic. I plan on also experimenting with doing the second proof in the fridge overnight, which should result in a more complex flavour – I will update the recipe once I see if that works!
And thank you, it’s so exciting! It should be out Spring 2021 – just keep an eye on here and on Instagram for any updates.
Hope you’re well and staying safe!
Kat
I added a half a cup of my GF sourdough starter (cultures of health Brown rice starter) and an additional approx. 1/4 c brown rice flour and the flavor was amazing. Also, when I made it I didn’t have enough buckwheat so I mostly used a mix of teff and sorghum.
Yay! Happy to hear it also works with a sourdough starter! 🙂
Do you think i can make different shapes with the bread? For example burger buns or hotdog buns
This specific recipe (ingredients and their ratios) are optimised for the crusty loaves with a chewy crumb. However, I have developed a recipe for buttery, soft, fluffy burger buns (with a brioche-type dough), and it will be in my upcoming book! 🙂
Hello,
I finally attempted to make this bread. Your photos show a much lighter dough than mine. And your finished product is very much lighter than mine. I did sub millet flour for brown rice flour and tapioca for potato starch. My bread did not rise nearly as much. It could be my yeast used. However, my yeast mixture did foam so I assumed it was ok. My yeast was expired by about six months but when I googled that issue the site did say no worry dates are arbitrary. Your thoughts
If your dough didn’t rise properly, it’s probably because of the expired yeast. Because yeast is a living thing, it’s possible that part of the cells will no longer be active if it’s that far past its expiration date. That means that while a large enough portion of the yeast was active to get the initial mixture frothing, it’s not active enough to get the dough to double in size in the time listed in the recipe. I would recommend getting a new batch of yeast, although it’s possible you could get a good loaf out of your current batch if you prolong the rising times to 2 – 3 hours.
I had the same issue with the coloring. I realized that my buckwheat flour was from unhulled buckwheat. I’m wondering if this receipe she used hulled buckwheat. It’s much lighter in color. My loaf is in the oven now, so hopefully it still turns out okay.
Just made this bread and it’s the best tasting gf loaf i have had so far. Hubby approved! He cldn’t tell its gf! I can’t wait to see the rest of your book. Maybe since we are all in lockdown u can consider releasing an e-book so that we can bake more bread. I know I would pay for it 🙂 Thank u for your hard work!
I’ve been GF and DF for over 10 years and have many gf bread books. This recipe is by far the best I’ve ever made. Psyllium husk is seriously some magic ingredient.
I have this proofing now, I am in awe of the beautiful texture of the dough! I had to sub a few flours with what I had available, as we are in total lockdown here in NZ – I used white rice flour, buckwheat flour and corn starch, fingers crossed!
HI Kat! This bread looks delicious and I would like to try make it for my Celiac daughter. I;ve never used Psyllium husk in any recipes thus far, and just read abt it that it might create issues for somone with sensitive digestive system, so am wondering should i sub it? Any advice would be greatly appreciated.
Maija (in sunny California)
Hi Maija! Unfortunately, you can’t really substitute the psyllium husk, as it’s essential to get the right bread texture (it also helps with handling the dough, etc.). As far as I know, psyllium husk is sometimes used as a fibre additive and I’ve never heard of it causing digestive problems – but I’m not a doctor and obviously every person is different in how they react to various ingredients. Sorry I can’t be of more help!
Absolutely amazing bread! Love love love it! I’ve only been coeliac for 5 months and I really miss normal bread, my daughter has been coeliac for 7 years and she’s says this is the best one she’s ever had!
Made it yesterday and still able to have slices as bread rather than toast. Will be seeing what it’s like tomorrow- we’ve got high hopes! I don’t possess a skillet so made it as a loaf in a silicon loaf dish. Worked really well.
Was wondering if it could be made in a bread maker? Obviously not using a standard gf programme as that only has one rise. Any ideas?
Hi Sylvia, I’m so incredibly happy you and your daughter enjoyed the bread!! I’ve never used a bread maker (nor do I know how one works), so unfortunately really can’t help you there. If you do give it a try with the bread maker, let me know how it turns out – I’d love to know! 🙂
Thanks for sharing this, Sylvia! I was wondering if I could make it in a loaf pan.
I just made this bread, and it is deliscious! The only substitution I made was to use oat flour for the sorguhm flour since that is what I had. Thanks so much for this recipe. I will be making it again and again!
So happy you enjoyed it, Karen!!
I made this bread in a dutch oven and didn’t rise much but it tastes delicious. Thank you for this amazing recipe. I wanted to ask if the second proof is a necessary step or can I just bake the bread after the first proof ?
Thanks!
I definitely recommend two rises – the first rise helps with the flavour development, the second rise with the soft, open crumb.
I don’t have an iron skillet. Can I just pop it on a normal baking tray? Or it’s not going to retain the heat enough?
You can use a baking tray – try to use a sturdy one that’s good at retaining heat. Your bread might not be quite as tall as in my photos, but it should still be very delicious. 🙂
Sounds like a great recipe, can’t wait to get all the ingredients and attempt it! Couple of questions:
1. I’ve used xanthan gum in GF baking previously to get the bind that gluten provides. I understand psyllium husk is better, I was just wondering if xanthan gum could be used as a substitute? Or is that better for cake baking?
2. Apologies, my liquid measurements are usually millilitres or fluid ounces, but the recipe asks for 390g of water, what’s the conversion?
P.S. Love, love, love the ultimate chocolate cake recipe! I made it a few months ago as my first attempt at a chocolate cake, it was lovely and enjoyed by all! I can’t wait for the book, it’s so difficult to find good GF recipes! Plan on trying the lemon and poppy seed cake next!
1. Xanthan gum is great in bakes like cakes and cookies, but doesn’t work as well in bread – at least not as the only binder present. I really don’t advise trying to replace psyllium husk with xanthan gum in this recipe.
2. For water, 390 grams = 390 millilitres.
And so glad you like the chocolate cake! Happy baking! 🙂
I’ve been a coeliac for over 10 years, and trust me when I say I’ve gone through many bread recipes. This one however, true to its description is a real game changer! My fiancé, who is French and not gluten intolerant, thought it was great and even went as far as to say that he’d stop buying his own bread from Gail’s Bakery if I continued to make it. The crust was super crunchy but it was also soft and airy in the middle. I technically only had half the amount of psyllium husk left and substituted the rest with flax seed which may have been the reason why my dough was on the runnier side, but it was still super and I can’t wait to try this recipe again once I replenish my ingredients. Big thanks for posting this Kat!
Can we put it in the freezer ? I just made the recipe 🙂
I’ve never frozen it myself, but I’ve been told by other that you can freeze individual slices and toast them with excellent results.
My beard is baking as I type, I had to substitute the brown rice flour with a mix of oat and cassava flour – I cannot wait to try, when I found the recipe what drew me was that it photo of the bread looked just like farmers bread that we used to eat back home (Austria) I have been GF for years, haven’t found that one bread yet that “I” like I am hoping this is my farmers bread GF version
Finally the perfect GF bread recipe! I’ve tried several other recipes but this made the perfect loaf. I was skeptical of the high baking temperature and thought it was a mistake because all other recipes bake at much lower temps. I stuck to the recipe and it was great. Thanks for the detailed instructions especially on reducing the amount of using ground psyllium husk.
Hi can I use a casserole dish instead of a Dutch oven? Also, should I preheat this for 30 mins with baking paper?
As long as your casserole dish is good at retaining heat, it should be OK to use. Definitely pre-heat it for about 30 minutes, but without the baking paper – the baking paper is used later to transfer the proofed bread into the hot Dutch oven/casserole dish.
Wonderful recipe, thank you! Do you think it would be ok for me to prepare the dough in advance & store in the fridge after the 2nd rise, so I can bake it when I need within a few days?
I don’t recommend preparing the dough days in advance, since timing is extremely important to get on open crumb – if the dough over-proofs, it’s likely yo collapse in the oven and come out very dense. It is, however, possible to do the second proof in the fridge overnight so you can bake it the next day in the morning. In this case, the process would follow the recipe up to the first rise. After the first rise, shape the dough, transfer into the proofing basket, cover loosely with cling film or a tea towel and place into the fridge overnight. Bake the next day (depending on a few factors, you might need to proof the bread a bit more at room temperature the next day, it should double in size before you bake it).
Being from Eastern Europe, I have been craving for a dark rye bread which I haven’t been able to have since going gluten free 8 years ago. I made this bread yesterday with a mix of white rice and dark teff flour instead of the brown rice flour, which I couldn’t find in the supermarket (covid perks), and I was surprised how much the bread looked and tasted like an actual rye bread. I could probably even fool my family into thinking it’s a rye bread. So thank you for this recipe! Now I just need to find a good white gf toast bread recipe, my endless quest.
My dough is much darker than yours. I am using bob’s red mill buckwheat flour. It is darker than yours. What buckwheat flour did you use?
I used buckwheat flour from a local mill (Shipton Mill in the UK), which is quite light in colour. If yours is darker, it shouldn’t drastically affect the texture, only the appearance.
Can I let this proof over night? Say if I make in the evening and then wake up and bake it. Do I have to still do the 2 proofs? This is all new to me!
You should do two rises/proofs, but the second one can be in the fridge overnight. So the process would follow the recipe up to the first rise. After the first rise, shape the dough, transfer into the proofing basket, cover loosely with cling film or a tea towel and place into the fridge overnight. Bake the next day (depending on a few factors, you might need to proof the bread a bit more at room temperature the next day, it should double in size before you bake it).
what could I use instead of the brown rice flour and millet flour? could I use all oat?
If you check out the post, there’s a whole section about possible flour substitutions! 🙂
Fabulous! By far the best GF bread I’ve ever made. I’m so impressed with the texture and it’s lovely to not be trying to eat a dry brick!!! I’m in the UK and used Doves GF brown bread flour instead of the rice and buckwheat flours. Thanks for the great recipe 🙂
Hi, I gave this a go today. Unfortunately the outside has burnt. I used a dutch oven so jumped to the recipe for those instructions and it doesn’t say to reduce the temp after the first 20 minutes as the written instructions with pictures do. I went back and re-read after baking and saw this 🙁 Hopefully the inside is ok once cut into. Keen to give it another go at the right temps.
So sorry you had problems with the recipe because of the typo – I have now updated/corrected the recipe. I do hope you’ll give it another go! 🙂
This recipe is so good! Thank you for sharing and I cant wait to see more in your book 😊 Made my first loaf today and cant see it lasting long 😆 excited to try it using my sourdough starter next time in place of the yeast. Also excited to try using psyllium husk in other recipes, its amazing!
Kat! You are a genius! Beautiful recipe..I made the most beautiful gf loaf in my Dutch oven..I can’t believe it! My husband can’t believe it! I was worried about degassing it after the first ferment and shaping it as I was scared to knock out the air..but followed your instructions to the t and it came out perfect..love love the simplicity of your ingredients as well and that it has no gum! The psyllium is such a good add of fibre as well..thank you for this recipe..you are amazing!
Baked this last night for my family, and they loved it! Since my daughter found out she has celiac we haven’t been able to make any stand-alone loaves, so it was great to make something I didn’t have to pour. One question though – the bottom of my loaf was black. I covered the top with foil to prevent it burning, but any help on the bottom? I was using a cast iron skillet, for what it’s worth.
So glad everyone enjoyed the bread! Have you baked the bread on a piece of baking/parchment paper, or directly on the cast iron skillet? Baking paper provides a small bit of protection from the high heat, and should prevent too much browning on the bottom. What you can do is use several sheets of baking paper (I haven’t tested this myself, but have seen other use it successfully). And you can always re-use them! 🙂
Hi! This is amazing recipe. But on the paper(print)recipe is for 2 loaf, but ingredients tsp or cup part is for 1 loaf. Also in instructions, water is for 1 loaf. Careful if you use a paper recipe!
Hi Ami! I’m not quite sure what you mean about the printed recipe being for 2 loaves – the recipe as written (found at the bottom of the page) is for one loaf and all ingredient quantities are accordingly optimised to make 1 loaf. (Glad you like the recipe though!)
Love this recipe!! In the process of my 2nd and 3rd loaves prep, I was just wondering as I’m trying to tweak the recipe for my dad who has quite a few sensitivities whether I would be able to substitute and use bakers yeast instead? Thank you x
Hi Nikki! I’m sorry, I’m unfamiliar with baker’s yeast – from googling the term, it seems that it’s a catch-all phrase for regular dried yeast, which includes both active dried and instant yeast. If that’s the case, you can definitely use it in the recipe!
I have never made any bread before. In isolation I have been challenging myself to try different things. My son inlaw & grandson are gluten intolerant. So happy I came across this recipe, turned out great. If I can can do it, anyone can. Thank-you for you hard work to develop this recipe
I loved this bread! Today was my second attempt at making it, and I did much better than the first time!
Would it make a difference if I were to double the ingredients for a larger loaf?
So glad you enjoyed the bread – practice definitely makes perfect when it comes to this recipe! 🙂 I don’t recommend doubling the recipe, as large loaves can have trouble losing enough moisture while baking, resulting in a wet, sticky interior (or a very hard, almost too crunchy crust if you significantly increase the baking time). I’d recommend baking two separate loaves, or increasing the recipe by 50% at most.
Is it possible to make rolls from this recipe, rather than just the loaf?
Although this recipe isn’t optimised for rolls, you can definitely make them (and they should be delicious)! I would bake them at 200-220ºC for about 20-30 minutes without steam (depending on size, they might need shorter or longer in the oven).
Hi! Made this for the first time over the weekend and I loved it! But I did want to ask if there were more alternatives to Buckwheat aside from the ones you’ve already mentioned (Teff flour, Sorghum flour) as these are very pricey and not easily found in my part of the world. Regarding Oat flour… could I just grind up rolled oats? Would the recipe still work if I decreased the weight of buckwheat and increased either potato starch and/or rice flours? Thanks for sharing your wisdom! Looking forward to seeing your book someday!
Other buckwheat flour alternatives include oat flour and maize flour. You can definitely grind up rolled oats, just make sure to sift out any large pieces, so you get a very fine powder – and then weight out the powder (not the rolled oats at the beginning). I don’t recommend changing the amount of potato starch, but you could slightly increase the amount of brown rice flour and accordingly decrease the amount of buckwheat. But don’t go overboard – the flour profile is very important to get the correct bread texture. And thank you so much for your kind words! 🙂
The bread tastes amazing! It is definitely a keeper of a recipe. Thank you! Is it possible to double the recipe? Do I need to increase the baking time?
I don’t recommend doubling the recipe, as large loaves can have trouble losing enough moisture while baking, resulting in a wet, sticky interior (or a very hard, almost too crunchy crust if you significantly increase the baking time). I’d recommend baking two separate loaves, or increasing the recipe by 50% at most.
Hi…..a big thanks for an amazing recipe……I think like so many I kept trying to make an edible bread but always failed. The texture and flavour are amazing and even my hubby who doesn’t like GF was impressed. I have referred so many to your site. I am looking forward To trying other recipes from your blog. 😊
Hello, I LOVE your recipes so thank you so much for these and looking forward so much to your book. It’ll be on my shelf. Just wondering can you freeze this bread and have a stock pile?
Thank you,
Denise 🙂
Thank you so much for your kind words, Denise! 🙂 I’ve never frozen this bread (it always disappears so quickly, and I like to bake fresh bread regularly), as it keeps well for 3-4 days at room temperature. However, I’ve been told by others who’ve made it that they’ve frozen it successfully.
Very tasty and easy to make artisan bread. I substituted the buckwheat and brown rice flour with Cup4Cup wholesome flour and the loaf came out looking very much like yours. And tasted great with nice texture. Takes lotsa patience indeed to let it cool down before tasting but yes, it was worth the wait.
The recipe and all the comments sound really promising. Really looking forward to give it a go. We always find that you have to warm up your GF-Bread so that it is somewhat enjoyable. Is that something you should do with this one too or is it meant to be baked, cooled off and then eaten by the next days?
Thank you very much
Hi Marc! No need to always warm the bread – I often eat it cooled, without toasting or heating up, and it’s delicious. That said, it’s also wonderful toasted on a bit of butter or as a grilled cheese sandwich. Just make sure to allow your baked bread to cool off completely before first cutting into it.
AMAZING!!
This bread honestly tastes and has the texture of a wheat bread and is so easy to make. First time I’ve seen the psyllium not added to the flour, which has really not worked for me at all in the past – so clever and simple 😊
Are there any plans for adding recipes for enriched or white dough before the book comes out?
Thanks so much 😀
Hi Iana, so glad you enjoyed the bread! For now, I think the bulk of the bread and dough recipes (including white bread and enriched dough, such as babka, cinnamon rolls and even fried doughnuts) will be exclusive to the book, but once it comes out it’s very likely I’ll start adding more GF bread recipes to the blog. 🙂
This turned out fantastic! Fabulous texture. The buckwheat flavor is quite strong (I used Bob’s Red Mill, which turned out considerably darker than your bread in the photos). Would regular gluten free flour (like Bob’s Red Mill 1:1) work in this recipe for a more traditional flavor? Otherwise, what would be a good flour substitute or blend for a lighter, less buckwheat-y version?
Hi there! I haven’t tested the bread with Bob’s Red Mill 1:1 so I couldn’t say 100% for sure, but I don’t think the bread would be at its best, since it requires a quite specific flour profile. The post has a whole section on possible flour substitutions (there are quite a few for buckwheat flour), so I recommend you check it out!
Hi, does the dough remain sticky at the time of second proofing? I am trying gluten free for the first time and also not pro in making breads.. Have kept it for second proofing now..
The gluten free dough will stay a bit sticky (not as much as before the first rise, as the gluten free flours should have hydrated and absorbed more moisture), so make sure you shape it on a lightly floured surface before the second rise.
My bread came out very good. Wish I could share the pic… It’s my first attempt and was pretty good… Gonna make it again… Its soft and chewy from inside..
This is a great recipe, and the first (of many) GF bread recipes that I’ve tried lately that hasn’t gone directly in to the compost! :-). One question, I had an incredible first rise – it more than doubled in size and was even “bubbling” on the sides. However, after I kneaded it as per the recipe, I got hardly any rise the second time. During the kneading I felt like I kneaded all of the air out of the dough and flattened it. Any insight as to why it did not rise the second time?
Hi David! Glad you like the recipe! Knocking the bread back after the first rise (so that you deflate it completely and “remove all air out of it”) shouldn’t prevent it from having a good second rise and an open final crumb. What kind of yeast did you use? Did you let the dough rise in the same spot both times?
Hello! I was wondering if you can freeze this bread up? I live alone and don’t eat lots of bread, so it would be a lifesaver if it were freezer friendly ^^
I haven’t tried freezing it myself, but was told by others who tried that it works well. 🙂
Amazing, best gluten free bread I’ve tasted. I subbed arrowroot powder for potato starch and used honey instead of sugar. Will definitely be my go to gluten free bread thank you
Hi! I’ve never heard of psyllium husk before and am unsure about the choices online. Do you have a brand you typically use?
Hi Grace! I typically buy Planete au Naturel psyllium husk (in the rough husk form, not as a fine powder) on Amazon UK. I’m sure you can find a good equivalent if you’re outside of the UK. 🙂
This bread is really good!
And I say this a German “bread snob”, and as somebody who still eats gluten cobtaining products, so does not need to rely on something that is “better than other glutenfree products, but still not like I remember bread to be like. ”
It’s got a great texture, nice taste, and awesome crust.
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I found it gay you added suggestions for substitutions and ended up subbing the potato starch for corn starch, and the apple cider vinegar for malt vinegar. Both worked great.
I also had a bit of a conundrum with the psyllium husk as mine was neither a fine powder nor as rough as the one in your picture. I ended up using 17.5g of it, too splt the difference between your recommendation for fine powder and rough husk.
The only thing I added to your recipe was was tea spoon of homemade bread spice. I think it added a nice flavour to the recipe, but I also think the recipe would be great without it, too.
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My partner scoffed at the bread and called it “fake” because it does not contain gluten, but I think it is one of my favourite bread recipes I ever tried, with or without gluten.
I made this bread yesterday and it’s amazing! I followed the exact recipe, substituting the potato starch with tapioca starch. The buckwheat flour I used it quite darker so the color isn’t the same but the texture looks quite similar. My only issue was that during the first rise the dough doubled in size, but during the second rise it didn’t. Any tips here?
So glad you enjoyed the bread! It’s quite strange that it didn’t double in size – but did it increase in volume? Maybe it just needed slightly longer to rise, depending on the temperature of the place where you proofed it.
Can you make this bread in a bread machine?
I don’t have a bread machine and have never tested the recipe with one, so unfortunately really can’t help you there!
Delish! But, although I used all of the exact ingredients, mine came out looking and tasting like pumpernickel. I loved the crust and was verrrry impatient and perhaps cut into it a little too early in spite of your warning because I love a slice of hot, crusty bread!
I’ve just finished baking this bread & it looks amazing. I did not have buckwheat flour so substituted by making my own gf oat flour. It’s 1.15am which means I have to sleep before I can cut through & taste. Thank you so much for your easy to follow steps. I look forward to trying out many more of your gf recipes, especially the cakes. Could you suggest what would be the best substitute for sugar when baking cakes. Many thanks 🙏🌹
So glad the bread turned out well, hope you enjoyed it! In cakes, you could use coconut sugar, honey or maple syrup instead of refined/white sugar – but note that the latter two liquid sweeteners may result in a slightly denser crumb.
This is the best gluten free bread I’ve eaten. I’ve made it twice now, both times with great results. I followed the recipe exactly and it worked out so well. Thank you for this recipe and easy to follow instructions!
Hi Kat, really excited to try this’s bread tomorrow as my husband has gone gluten free and really missing his sandwiches! Just had a quick question….it totally goes against the grain to put sugar in bread for me – I see it possible to leave it out or does the yeast need it to react? Thanks so much for your help. Best, Jo
Hi Jo, you can leave the sugar out, but I like to use it as it gives the yeast a kickstart by providing an extra source of food for it – and the final bread definitely isn’t sweet, as the amount of sugar is fairly low.
This was an amazing recipe. That psyllium husk is magic. My bread also turned out a bit darker (probably the buckwheat flour here in the US – I used Bob’s Red Mill like others who commented above) but it was delicious. The inside was a tiny bit sticky so I think I would err on the side of a bit more time in the oven (50+ minutes post-steam) next time. Thank you!
Hi Kat!
Have you ever just baked on a hot pizza stone.. like rustic bread.. with the hit water pan below. I am curious how or if it will turn out.
If i try and double the recipe to back in two batches do i also double the active yeast amount.
Yes, you’ll also need to double the yeast.
I have to say that this is the best tasting bread I have ever made …. and to be honest it doesn’t really last past the cool down as we keep sampling it to make sure that it tastes right …. was thinking of making a double batch and baking them in 2 tins …… so my question is would I do the second rise in the tin to get the shape???
Thanks for any help
Cat
Hi Cat, I’m so glad you enjoyed the bread! You can definitely double the batch and bake it into two tins. Yes, in that case you will need to shape the bread after the first rise, place the logs into the tins and allow the second rise to happen in the tins.
Hi, i wanted to is it possible to make it without yeast or if there is any other kind of healthy replacement you can use in place of yeast?
Thank You!
This recipe can’t be made without yeast, as it requires yeast to rise – without it, it will be dense as a brick. Of course, you could adapt it to a GF sourdough starter.
Hello!
Thank you for the great recipe. The texture is excellent. It’s almost sourdough.
My loaf is a little bitter to the taste.
Any idea why that might be?
Hi Nellie! That could be because of the flours and brands of flours you used – did you by any change use Bob’s Red Mill buckwheat flour? I’ve had several people comment that it gives bread a slightly bitter taste.
I’m just making this for the third time this week for my husband who is gluten intolerant. He absolutely loves it. I’ve used a mix of buckwheat- to quantity – and Aldi gf flour for the remaining quantity of flours. It comes out with a great flavour and consistency. Thanks for the recipe.
Easy, beautiful, and delicious! I had two issues, though: 1) my loaf came out pretty small–it didn’t rise as much on the second rise as on the first. 2) The crust was really hard! I like a crunchy crust, but I almost had to cut it off of my slices. Any tips for these issues? Thanks for a wonderful recipe!
Hi Mary! What kind of yeast did you use? And did you proof the loaf in the same place the second time around? It could be that it just needed slightly longer for the second rise (it should definitely double in volume both times, without any problems). As for the crunchy crust: what kind of baking setup did you use (Dutch oven, skillet or something else)? Do you have a conventional or a fan oven?
Thank you so much for this recipe. It’s so yummy. As someone who needs to eat gluten free, a great GF bread has become a thing of longing for me. And I’ve found it! Hooray.
This is the best gluten free bread I have had in 7 years! Thank you! I used a crockpot to rise it and bake it! We love the flavor and texture.
Made this bread for the first time today, OMG it was fantastic, thank you
WOW! Just wow. I never comment on recipes, in fact this is a first, but I had to review this one because it is amazing! I’ve tried so many gluten free bread recipes and they’re all so terrible, no matter how much the author argues that is the “best.” This recipe however is so perfect- you would never know it wasn’t gluten free. Thank you for this- so grateful!!