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This rustic grain-free loaf will fit in the palms of your hands! It bakes up into a perfect bread boule! Also gluten-free, vegan, nut-free, yeast-free and gum-free! Visit freshisreal.com for the recipe!

How to Make Grain-Free Bread

  • Author: Chantal | Fresh is Real
  • Prep Time: 30 minutes + 12 hours soaking
  • Cook Time: 60 minutes
  • Total Time: 90 minutes (+12 hours hand-off time)
  • Yield: Serves 4
  • Category: Grain-Free, Gluten-Free, Vegan, Nut-Free, Yeast-Free, Gum-Free, Allergen-Friendly, Plant-Based
  • Method: Oven-Baked
  • Cuisine: Bread, Loaf

Description

This rustic gut-friendly grain-free bread recipe will change your life! Mix, refrigerate, shape and bake! Gluten-Free Vegan. Free of nuts, yeast and gums!

Fresh is Real is sharing the simplest baking method possible to encourage beginner bread bakers to try this grain-free bread recipe!

Tools needed:
– oven
– oven-safe Dutch oven/casserole
– baking stone (optional)
parchment paper

Note: If you can consume yeasted loaves prepared with wild yeast, you can use a grain-free sourdough starter as a leavening option. Read complete recipe post for details.


Ingredients

1 cup banana flour (green banana flour)
3/4 cup buckwheat flour
3/4 cup sunflower seed flour (or pumpkin seed flour)*
1/2 cup tigernut flour
1/2 cup arrowroot starch/flour
2 tablespoons psyllium husk, whole
1 tablespoon coconut palm sugar
1/2 tablespoon fine sea salt
1-3/4 water, room temperature (filtered or spring)
2 tablespoons baking powder (GF, AF, CF)**


Instructions

Tip: Soaking the dough mixture overnight (12 hours) is beneficial to break down the ingredients. Start this recipe in the evening.

  1. In a large bowl, sift and combine all dry ingredients—except for baking powder.
  2. Add 1 cup of water to start and mix until absorbed, add the remaining 3/4 cups of water and mix until well combined.
  3. Cover bowl and place in the refrigerator overnight for at least 12 hours.
  4. In the morning, remove bowl from the refrigerator.
  5. If ready to bake, preheat the oven and Dutch oven (and baking stone)*** to 450° F (min. 45 minutes) on the middle rack.
  6. Uncover dough, loosen edges with a spatula, add baking powder, and mix in (or knead in) with hand or spoon directly into the mixing bowl.
  7. Sprinkle working surface with a little flour (any flour used in the recipe).
  8. Remove dough from bowl, sprinkle with flour and gently flatten with fingers to an approx. 8 x 10-in rectangle.
  9. Fold the dough in half, if the dough is very sticky, sprinkle with a little more flour, and fold in half again.
  10. Repeat this step (flatten to a rectangle, fold in half and half again) one to two more times until dough comes together nicely.
  11. Tuck seems underneath to create a nice dough ball, dust with flour and place onto parchment paper.
  12. Cover with a tea towel for 15-30 minutes or until oven is nice and hot (preheated for 45 minutes up to 1 hour).
  13. With oven mitts, remove preheated Dutch oven from the oven—be careful it will be hot—and set aside.
  14. Uncover your loaf, dust with more flour if necessary, score the top of your dough with lines or a simple pattern.
  15. Spray with a mist of water/olive oil (optional), transfer dough and parchment paper to Dutch oven.
  16. Cover Dutch oven and place in the oven onto hot baking stone—if you have one—if not directly on middle oven rack.
  17. Bake for 25 minutes covered, 25 minutes uncovered and 10 minutes directly onto baking stone or oven rack without parchment paper.
  18. Remove the bread from the oven and place on cooling rack.
  19. Let the bread cool completely before slicing! Enjoy!

Notes

The loaf keeps on the kitchen counter for one day covered with a tea towel and in the refrigerator in a sealed container for up to 5 days.

This bread is fantastic fresh with your favourite spread or toasted once refrigerated!

* You can use a clean coffee grinder or dry container Vitamix to mill raw seeds into a fine flour.

** This recipe includes gluten-free, aluminum-free, corn-free baking powder. Baking powder ingredients; tapioca starch, cream of tartar, baking soda.

*** The baking stone is optional but great to use if you have one. It will help your loaf rise.

**** Tip: If the bread dents when touched, keep it in the oven for a few minutes longer. The loaf is ready once it sounds crispy and hard when tapped with a finger.

Keywords: Grain-Free, Gluten-Free, Vegan, Nut-Free, Yeast-Free, Gum-Free, Allergen-Friendly, Plant-Based, Bread, Loaf, How to Make Grain-Free Bread