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Fluffy gluten-free bread with little seeds of happiness - photo 1
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Fluffy gluten-free bread with little seeds of happiness

Vegan Gluten-free cuisine Cakes and Bakes Additions 220 min Medium 4 wyświetleń ~16.01 PLN - (0)
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Description

Discover the joy of home baking with this recipe for fluffy and aromatic gluten-free bread that will change your perception of gluten-free baked goods! This bread is a true treasure – its crust is wonderfully crispy, while the inside is surprisingly soft, moist, and full of air bubbles. Made from a carefully selected blend of rice flour, potato starch, and tapioca flour, with the addition of psyllium husk that perfectly mimics the structure of gluten, providing elasticity and consistency to the dough. The addition of a mix of sunflower seeds, pumpkin seeds, and flaxseeds not only enhances its appearance, creating an appetizing mosaic on the crust, but also adds nutritional value and a pleasant, nutty flavor. Perfect for a nutritious breakfast, as a base for gourmet sandwiches, or as an accompaniment to soups and salads. This recipe proves that a gluten-free diet can be full of flavor, and baking the perfect loaf is within reach for everyone, even beginner bakers.

Składniki (14)

Servings:
12
  • White rice flour 250 g
  • Potato starch 150 g
  • Tapioca flour (cassava starch) 100 g
  • Psyllium husks 4 łyżki
  • Instant yeast 7 g
  • Ciepła woda 450 ml
  • Maple syrup 15 ml
  • Rapeseed oil 30 g
  • Apple cider vinegar 15 ml
  • Sunflower seeds 30 g
  • Pumpkin seeds 30 g
  • Flaxseed 20 g
  • 🌿 Przyprawy
  • Sól drobnoziarnista 1.6 łyżeczki
  • ✨ Opcjonalne
  • Czarnuszka 0.3 łyżek
💰 Szacowany koszt dania: ~16.01 PLN (1.33 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of the dry ingredient mixture

1

In a large bowl, place all the dry ingredients: rice flour, potato starch, tapioca flour, psyllium husk, instant yeast, and salt. Take a large whisk and mix everything very thoroughly for about a minute. The goal is to ensure the ingredients are evenly combined, especially that the yeast and salt are well distributed. This is crucial for the even rising of the bread.

Ingredients: White rice flour, Potato starch, Tapioca flour (cassava starch), Psyllium husks, Instant yeast, Sól drobnoziarnista
Use a large bowl, at least 4 liters. The dough will rise, so you need space. Thoroughly mixing the dry ingredients prevents lumps and ensures that the bread has a uniform texture.

Preparation of wet ingredients

2

In a second, smaller bowl or jug, combine all the wet ingredients. Pour in warm water (about 38-40°C), add maple syrup, canola oil, and apple cider vinegar. Mix everything vigorously with a fork or a small whisk until the maple syrup is completely dissolved in the water and a uniform emulsion is formed.

Ingredients: Ciepła woda, Maple syrup, Rapeseed oil, Apple cider vinegar
Check the water temperature with your wrist – it should be pleasantly warm, like bath water for a baby. Water that is too hot (above 45°C) will kill the yeast and the bread won't rise. Water that is too cold will slow down their activity.

Kneading the dough

3

Now we will combine the ingredients. Pour the entire mixture of wet ingredients into the bowl with the dry ingredients. Initially, mix with a large wooden spoon or spatula, just until the ingredients come together into a sticky mass. Then use a stand mixer with a dough hook attachment (or a hand mixer with hooks) and knead the dough on medium speed for 6-8 minutes. Gluten-free dough is different from wheat dough – it will be very sticky and more like a thick paste or batter than an elastic ball. That's normal!

If you don't have a mixer, you can knead the dough by hand using a very sturdy spoon for about 10 minutes. This will require some strength. The dough is ready when it is smooth (without lumps of flour) and starts to slightly pull away from the edges of the bowl, although it still remains very sticky.
4

After kneading the dough, add sunflower seeds, pumpkin seeds, and flaxseeds to the bowl. Turn on the mixer to the lowest setting and mix for about 30-40 seconds, just until the seeds are evenly distributed in the mixture. Do not mix for too long to avoid destroying the structure of the seeds.

Ingredients: Sunflower seeds, Pumpkin seeds, Flaxseed
You can leave one tablespoon of the seed mixture to sprinkle on top of the bread before baking for a nicer appearance.

Shaping and Rising

5

Prepare the baking pan. A standard loaf pan measuring about 25x12 cm is best. Grease it thoroughly with oil or butter, then line the bottom and sides with parchment paper, allowing the paper to extend above the edges of the pan. This will make it easier to remove the hot bread after baking.

Do not skip greasing the pan before lining it with paper. The fat acts like glue, holding the paper in place and making it easier to transfer the sticky dough.
6

Transfer the sticky dough to the prepared pan using a silicone spatula. Since the dough is very sticky, wet your hands or spatula with water and gently smooth the top of the dough, giving it a slightly rounded shape. The water will prevent the dough from sticking to your hands.

Try to evenly spread the dough in the pan, pressing it lightly into the corners. This will help the bread rise and bake evenly.
7

Cover the pan with a clean, damp kitchen towel or plastic wrap and set it in a warm, draft-free place for about 45-60 minutes. The dough should double in size and rise to the edges of the pan. An ideal spot is the oven with just the light on or a bowl with hot water at the bottom.

The rising time is approximate and depends on the ambient temperature. Watch the dough – it is ready when it has clearly risen. Be careful not to let it overproof, as it may collapse during baking.

Baking Bread

8

At the end of the rising time, about 20 minutes beforehand, preheat the oven to 220°C (without convection) or 200°C (with convection). Place a small heatproof dish or tray at the bottom of the oven and pour a cup of boiling water into it. The steam will create a humid environment that will help achieve a perfectly crispy crust.

Be careful when pouring boiling water and opening the oven to avoid burns from the hot steam. Placing a dish of water in front of putting the bread in will allow the steam to fill the oven chamber properly.
9

When the bread has risen, gently brush the top with water using a pastry brush. If you like, sprinkle it with nigella or the remaining seeds now. Place the bread pan in the preheated oven on the middle rack. Bake for the first 15 minutes at a higher temperature (220°C/200°C).

Ingredients: Czarnuszka
The initial baking at a high temperature causes a rapid rise of the bread (the so-called 'oven spring') and creates the foundation for a crispy crust.
10

After 15 minutes, reduce the oven temperature to 200°C (without convection) or 180°C (with convection) and continue baking for another 30-35 minutes. The bread is ready when its top is deep golden-brown and the loaf slightly pulls away from the edges of the pan.

If the top of the bread starts to brown too quickly, you can loosely cover it with a piece of aluminum foil for the last 10-15 minutes of baking.
11

To ensure that the bread is fully baked, you can perform a test. Carefully remove the pan from the oven. Take the loaf out of the pan (using the protruding parchment paper for assistance) and tap the bottom. You should hear a dull, hollow sound. This is a sign that it is ready. If the sound is muffled, put the bread back in the oven (without the pan) for an additional 5-10 minutes.

The most precise method is to use a kitchen thermometer. Insert it into the center of the loaf – the internal temperature should be 98-100°C.

Cooling the bread

12

This is the most important step! Immediately after taking it out of the oven, transfer the bread from the pan to a metal rack and leave it to cool completely. It must cool for at least 2-3 hours, and preferably even longer. During this time, the crumb structure stabilizes and the bread gains the right moisture.

NEVER slice gluten-free bread while it is still warm! It will crumble, and the crumb will be sticky and gummy. Patience is key here for achieving the perfect result. The rack allows air circulation from all sides, preventing the bottom from becoming soggy.

Fun Fact

💡

The husks of psyllium can absorb water up to 10 times their own weight! This remarkable property makes them a 'magic' ingredient in gluten-free baking, creating a gel-like structure that replaces the gluten network.

Best for

Codzienne śniadanie Dodatek do zup i sałatek Zdrowa przekąska Baza do kanapek na wynos

Tips

🍽️ Serving

Gluten-free bread tastes best on the day it is baked. The next day, it's worth refreshing the slices in a toaster or on a dry skillet - they will become crispy and warm again. Serve with your favorite toppings: with avocado and salt, with hummus and vegetables, with cottage cheese, or simply with butter and homemade jam.

🥡 Storage

After completely cooling, store the bread wrapped in a clean linen or cotton cloth, and then in a bread box. Avoid storing in plastic bags, which cause the crust to become rubbery. The bread can also be sliced, layered with baking paper, and frozen. Individual slices can be thawed directly in the toaster.

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