Easy Gluten Free Bread Recipe

A Bit of History and an Explanation

A few days ago it was the first anniversary of the detection of the first Coronavirus case in Poland. What a strange time it has been for me as well as for everyone else, I am sure... The pandemic affected most aspects of my life {you can read about some of them here}. And my blog is not an exception: I posted very few recipes over that time. This happened even though I cooked so much and came up with so many great dishes. Well, the Coronavirus and everything connected with it certainly distracted me from my routine. But it is time to get back to – let's say – normality (at least regarding my blog postings) even though the pandemic is not over yet. And since the pandemic is still not over, I should start with something that became increasingly popular during these strange times – bread. In my case, it will be an Easy Gluten Free Bread recipe, to be precise.

Bread Baking in the Times of Coronavirus

Like many other people, I also started my adventure with baking bread at the beginning of the pandemic. I mean, I had done it earlier as well, but those had been single occurrences. This time (and for the first time) I made my own sourdough starter. And I tested so many recipes for bread, rolls, challahs, and focaccia (I even shared a straightforward recipe for the latter). Then, one day I came across instructions for gluten-free sourdough bread and wanted to give it a try. I collected all the types of flour and began my starter. After approximately a week of feeding, it looked like it was working. And a few days later, I felt it was ready to use. Unfortunately, after a whole night of rest, the sourdough didn't rise at all…. So I fed my starter for five more days thinking that maybe, after all, it wasn't ready at my first attempt. But the second try of this GF bread-making brought the same result. At that stage, I felt maybe I wasn't meant to bake it. But instead, I decided to use the combination of flours from the GF sourdough recipe to bake bread that my family loved: Pan co'Santi.

From Pan co'Santi to Easy Gluten Free Bread Recipe

Pan co'Santi is a simple no-knead bread with a hint of cinnamon, studded with walnuts and raisins. The original version has a lovely crispy crust and a soft, moist crumb. The gluten-free version turned out remarkably similar! It looked almost the same, although the inside was a bit darker and slightly greyish. It tasted equally delicious; however, the next day, the crust turned softer; hence the whole bread was moist. Once I knew the combination of flours worked so well, I made a more savoury GF bread type with pumpkin seeds instead of the raisins. And it is this Easy Gluten Free Bread recipe that I am going to share with you.

No-Knead, No-Special Skills Easy Gluten Free Bread Recipe

As I wrote earlier, it is almost effortless once you have all the required types of flour. You just have to quickly mix all the ingredients and let the dough rest for 12-18 hours. Then form a loaf which is pretty straightforward as this dough keeps its shape exceptionally well. After you transfer it to a bowl lined with a generously floured cloth, leave it to rise for approx. 1.5 hours. In the meantime (min. 30 minutes before you plan to bake your bread) put a cast iron pot with a lid to an oven and heat it to 230C (450F). When the dough is ready, quickly but gently invert the loaf into the hot pot (be careful when you do it!). Cover with the lead, put in the oven and bake for 30 minutes. After that time, remove the lid and bake for another 15-30 minutes. Cool down on a wire rack till it reaches room temperature (if you can resist ?). As you can see you don't need any special bread-making skills to achieve great results with this Easy Gluten Free Bread recipe. The most challenging part might be to collect some of the ingredients. However, they are certainly worth the effort. Psyllium husk, quinoa and sorghum flour (plus of course walnuts and pumpkin seeds) have loads of health benefits, making this bread much healthier than the normal one. And since it is delicious too, I can easily recommend this Easy Gluten Free Bread recipe not only to people on GF diet.

Easy Gluten Free Bread Recipe

No-knead and no-fuss gluten-free bread with a crispy crust and a moist crumb.
Servings loaf
Prep Time 10 minutes
Cook Time 60 minutes
Passive Time 13.5 hours

Instructions

  1. Mix the psyllium husk with water, and leave it for a few minutes (it will look like a gel after that time).
  2. Place all the remaining ingredients in a medium bowl and stir.
  3. Add the psyllium gel and, using a wooden spoon, mix for about half a minute; then squeeze the dough with your hand a few times, so that everything comes together.
  4. Cover the bowl and let sit at room temperature for 12-18 hours. (I do it in the evening and leave it overnight).
  5. Then (in the morning) put the dough on a floured board and form a round loaf by folding it in half once, turning 90 degrees, and folding it again.
  6. Put the bread into a small bowl lined with a clean cloth generously sprinkled with flour** (I used rice flour). Dust the top with some more flour, cover with the overhanging cloth and leave to rise for 1.5 hours at room temperature.
  7. Minimum 30 min. before the end of the second rise put the cast iron pot (mine is 21 cm in diameter) into a cold oven and heat the oven to 230 degrees Celsius (450F).
  8. Carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel and quickly but gently invert the dough into the pot*** (the top of the loaf should be at the bottom of the pot now). Cover the pot and bake for 30 minutes.
  9. Remove the lid and bake 15-30 minutes more until the crust is brownish and crispy.
  10. Use a heatproof spatula or pot holders to gently lift the bread out of the pot and place it on a wire rack to cool completely.

Recipe Notes

* It is very important to use psyllium husk not psyllium husk powder.

** Make sure you very generously sprinkle the cloth/tea towel with flour of your choice. If you don't do it, the dough will stick to the cloth. And don't worry about using too much flour: after you bake the bread, you can remove the excess of it with a brush.

Related Post

*** If the dough sticks to the cloth anyway, then just use a blindside of a knife to scrape the dough off the tea towel and stick it back to the formed bread.

Related Recipes: https://tastesofhealth.eu/recipe/easy-focaccia-bread-focaccia-no-knead/ https://www.tastesofhealth.eu/recipe/pear-and-gorgonzola-salad-with-pecans/ https://www.tastesofhealth.eu/recipe/mediterranean-salad-asparagus/
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Agnieszka Weiner

Hi, I am Agnieszka, and I am passionate about delicious but healthy food. Many healthy dishes are bland and uninteresting. I reject this. So I created my blog Tastes of Health to share my yummy recipes for healthier (often plant-based and gluten-free) versions of family favourites. I look forward to receiving your feedback after you try them.

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