Glutenvrij brood bakken

Recipes Baking Gluten-free

My mother is the one from whom I inherited my love of cooking and baking. When I was still a little girl we baked shortbread from the Blue Band children’s cookbook and I was always allowed to help with the cooking. She is my great example and although she always says she just copies things from cookbooks, she’s incredibly creative in the kitchen. Now that she has had to eat gluten-free since February, she’s spent months perfecting a good gluten-free bread recipe. Baking gluten-free bread without a bread machine is perfectly doable once you know which ingredients you need.

Recipe

Gluten-free bread baking

Homemade, freshly baked bread is so good that it really needs nothing on it. This recipe gives you the basics for a lovely breakfast or a tasty lunch.

Course	Breakfast
Kitchen	Dutch
Servings	1 loaf

Preparation time

Preparation time	45 min
Time in oven	40-45 min
Stiffen up min.	40 min
Total	1 hour 45 min

Equipment

Large bowl
Food processor or hand mixer with dough hooks
Loaf pan
Tea towel
Oven
Measuring jug

Ingredients

150 grams teff flour
150 grams buckwheat flour
50 grams almond flour
50 grams rice flour
50 grams quinoa flour
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon cream of tartar-based baking powder
1.5 tablespoons psyllium fiber
1 packet dried yeast
1 teaspoon salt
1 beaten egg
200 ml water
50 grams olive oil
150-175 grams almond milk (start with 150 g)

Gluten-free bread baking

Put all the flours into the bowl of a food processor or a large mixing bowl, together with the salt, xanthan gum, baking soda, cream of tartar-based baking powder and psyllium fiber. Mix to combine.
Dissolve the yeast in 200 ml lukewarm water. Add the beaten egg, 50 grams olive oil and 150 grams almond milk and combine with the flour. Mix with a food processor or a hand mixer fitted with dough hooks for a few minutes. If the dough stays too dry, add a little extra almond milk; if it’s too wet, add a bit more flour.
Preheat the oven to 200°C.
Put the bread mixture into a loaf pan and cover with a clean, damp tea towel. Let rise for about 30–40 minutes in a warm place, or optionally in the oven on the lowest setting with the door ajar.
Remove the towel from the loaf pan and bake the bread in the oven for about 40–45 minutes until golden brown. Allow to cool completely before slicing. You can store the bread in the freezer for several weeks.

Cooking mode Prevents your screen from going to sleep

This gluten-free bread is perfect for anyone looking for a flavorful alternative to regular bread. Thanks to the combination of teff, buckwheat and almond flours, you get a loaf with a rich taste and a nice sturdy texture.

Bake an extra loaf and keep it in the freezer so you always have a gluten-free option on hand. Slice the bread before freezing so you can easily grab a few slices at a time.