YEAST FREE GLUTEN FREE VEGAN BREAD RECIPE |
Prep time: 5 mins
Cook time: 1 hour
Total time: 1 hour 5 mins
- 2 tablespoons psyllium husk*
- 1⅓ cup or 160g tapioca flour
- 1⅓ cup or 160g buckwheat flour**
- 1½ teaspoons sea salt flakes
- 2 teaspoons gluten free baking powder
- ¼ teaspoon baking soda
- ¼ cup extra virgin olive oil
- * I have used whole psyllium husk not psyllium husk powder. The powder is more concentrated so if you use the powder only use 1 tablespoon.
- ** Flour weight per cup can vary by brand so always measure by weight, in this instance 160g of flour.
- Preheat a fan-forced oven to 180C.
- Add psyllium husk to 1 cup (250ml) water and whisk to combine. Set aside to thicken for 5 minutes.
- In a mixing bowl with a dough hook attachment add all the dry ingredients and mix to combine.
- Add wet psyllium mixture and olive oil to the dry ingredients and mix with a dough hook on low speed for about 3 minutes until a ball of dough is formed. If the mixture is too dry add more water, if too wet add more tapioca flour.
- Knead dough into a log and place onto a lined baking tray. Slice 3 incisions on top of the loaf and brush with extra olive oil. Bake for 1 hour until golden. Transfer to a wire rack to cool completely before slicing.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/yeast-free-gluten-free-vegan-bread-recipe/
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