Gluten-Free

Gluten-free Bread loaf for sandwiches

Makes 1 loaf, quick and easy to make 2-2 1/2 hours in total

8 grams of Dry yeast

20 grams of Honey or Swedish beet syrup

390 grams of Warm Water

130 grams of Teff flour

190 grams Gluten Free Bread Flour - Cup 4 Cup is used here

10 gram Salt

12 gram Vinegar

20 grams psyllium Husk ( use 240 grams of water and mix with the husk, allow to swell for 5 minutes)

Start by mixing the yeast, honey, and 150 grams of warm water, and allow to sit for 5 minutes, while you are making the psyllium husk mix.

Once the mixes have both been rested, add them together and add the flours (teff and cup 4 cup).

Add the salt and vinegar and mix until a craggy dough forms. Keep mixing for 5-10 minutes or knead the bread for about the same amount of time, this will allow the dough to come together properly.

Allow to proof for 1 hour in the mixing bowl. If you want, but not needed, knead the dough and form a ball, add the ball to a bowl, with a small amount of olive oil in the bottom, cover, and allow to proof.

After the proofing, on a light-floured surface, pour the dough out and knead it into the shape you want. I like to put it into a loaf pan.

Again allow to proof for 1 hour or until doubled in size.

Heat up the oven to 480F and bake the bread for about 35-45 minutes I think that is enough.

Use your preferred method of baking the bread, in a Dutch oven, in the bread pan or however you like it best.

Enjoy!

Gluten-Free Bread

Makes 1 loaf

20 gram Psyllium Husk

360 gram Warm Water

145 gram Tapioca Starch

145 gram Millet Flour - OR use buckwheat flour ( I recommend buckwheat flour; it’s amazing)

50 gram Sorghum flour

15 gram Sirap, Swedish beet syrup

8 gram Salt

8 gram Yeast, active.

15 gram Olive oil

8 gram Apple Cider vinegar

Start by mixing the psyllium husk with 200 grams of warm water to create the gel; allow it to steep for 5 minutes.

Next, you need to activate the yeast if you are using active dry yeast. Mix the yeast with the rest of the warm water, 160 grams, and the Swedish syrup, and allow it to start bubbling up, about 10 minutes.

Mix the flour and salt together; once this is done, add the psyllium, mix with the yeast water, and dissolve. Add the flour to the mix and knead for about 10 minutes or until you get a flexible dough.

Out of the mixing bowl onto a lightly floured surface, any flour would do, and press the dough out to a rectangular shape. Roll it up from the long side, create a log, and place it on parchment paper or the baking vessel. Allow to proof for 1 hour; you might need another 45 minutes; it needs to double in size and look puffy.

Preheat the oven to 425F during the proofing time and place a pan (no glass) in the bottom for the ice we use to create steam. If you have an oven with a steam function, good for you, then use that!

Bake for 25 minutes, check your bread, should have core temp of about 190F, or golden colored, it might be ready. If you want bake it longer to get a deeper color would create a thicker crust, if you so like.

Use your preferred method of baking the bread, in a Dutch oven, in the bread pan or however you like it best.