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!
Useful Tools:
– oven
– oven-safe Dutch oven (optional)
– baking/cookie sheet if you don’t have a Dutch oven
– baking stone (optional)
– parchment paper
Note: If you can consume yeasted loaves prepared with wild yeast, use a grain-free sourdough starter as a leavening option. Read the complete recipe post for details.
Ingredients
- 1 cup organic green banana flour (100g)
- 3/4 cup light buckwheat flour (75g)
- 3/4 cup seed/nut flour*(65g)
- 1/2 cup tiger nut flour (60g)
- 1/2 cup arrowroot starch (50g)
- 2 tablespoons whole psyllium husk (14g)
- 1 tablespoon coconut palm sugar
- 1/2 tablespoon sea salt
- 1–3/4 cups water, room temp. (420g)
- 2 tablespoons GF baking powder**
Instructions
TIP: Soaking the dough mixture overnight (12 hours) is beneficial to break down the ingredients. Start this recipe in the evening.
Before you start, watch the How to Make Grain-Free Bread video tutorial!
- In a large bowl, sift and combine all dry ingredients—except for GF baking powder.
- Add 1 cup of water to start and mix until absorbed, add the remaining 3/4 cups of water and mix until well combined.
- Cover bowl and place in the refrigerator overnight for at least 12 hours.
- In the morning, remove the bowl from the refrigerator and let it come to room temperature (2 hours).
- When ready to bake, preheat the oven and Dutch oven (and baking stone)*** to 450° F (min. 45 minutes) on the middle rack.
- Uncover dough, loosen edges with a spatula, add GF baking powder, and mix in with hand(s) or spoon directly into the mixing bowl.
- Sprinkle the working surface with a little flour (I like to use tiger nut as it’s a little sweet).
- Remove dough from the bowl, sprinkle with flour and gently flatten with fingers to an approx. 8 x 10-in rectangle.
- Fold the dough in half, if the dough is very sticky, sprinkle with a little more flour, and fold in half again.
- Repeat this step (flatten to a rectangle, fold in half and half again) one to two more times until the dough comes together nicely.
- Tuck seams underneath to create a nice dough ball, dust with flour and place onto parchment paper.
- Cover with a tea towel for 15-30 minutes or until the oven is nice and hot (preheated for 45 minutes up to 1 hour).
- With oven mitts, remove the preheated Dutch oven from the oven—be careful it will be hot—and set aside. If baking on a cookie sheet, simply place your dough with parchment paper onto the middle oven rack.
- Uncover your loaf, dust with more flour (tiger nut if great) if necessary, score the top of your dough with lines or a simple pattern.
- Spray with a mist of water/olive oil (optional), transfer dough and parchment paper to Dutch oven or baking sheet.
- Cover Dutch oven and place in the oven onto hot baking stone—if you have one—if not directly on middle oven rack.
- Bake for 25 minutes covered, 25 minutes uncovered and 10 minutes directly onto the baking stone or oven rack without parchment paper. The baking time is the same if you’re baking on a baking/cookie sheet.
- Remove the bread from the oven and place it on a wire rack to cool completely.
- Slice and enjoy! This bread is amazing fresh and delicious toasted with your favourite spreads.
Notes
The bread keeps well 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. Freeze leftover slices for up to 2 months.
* You can use a clean coffee grinder or dry container Vitamix to mill raw seeds or nuts (if not allergic) 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 can 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.
