Gluten Free Country Loaf
Glutn free bread can be tricky but this recipe is foolproof. This recipe makes the best gluten free loaf with a crisp crust and a soft interior. It is perfect to whip up on a Sunday afternoon for the week ahead.
- 220g Gluten free all-purpose flour
- 30g Gluten free oat flour (blended oats)
- 10g Psyllium husk powder
- Pinch of salt
- 250ml Warm water
- 30ml Warm milk
- 1tsp Sugar
- 1.5tsp Yeast
- In a jug, combine the water, milk, and sugar. Warm up slightly and then mix in the yeast. Set aside for now to bloom.
- In a large mixing bowl, combine the flours with the psyllium husk and the salt.
- Check back on your yeasty mixture. If the mixture is foamy on the top, then this means your yeast is alive and you can add it to your dry mixture.
- Mix in the wet mixture and knead until it all comes together and you have a ball of dough.
- Place this ball of dough into a lightly oiled bowl and allow to prove at room temperature until it has doubled in size (about 40 mins).
- After the first proof, flour the dough and place it on some parchment in a bowl. Set aside to prove for a further 40 minutes.
- Preheat your oven to 200°C and place your dutch oven inside.
- Remove your preheated dutch oven and lift the dough in with the parchment.
- Put the lid back on and place it in the preheated oven for 45 minutes.
- After 45 minutes remove the lid and bake for a further 10 minutes.
- Serve the bread fresh, but allow to cool for at least 1 hour, or serve warm/toasted.
About This Recipe
Breads are one of the most rewarding things to bake, but, as we all know (probably too well) gluten free bread doesn’t always hit the spot being either really complex and hard to make or a strange texture. This recipe is simple to make and results in a beautifully textured country loaf with a crunchy crust and soft interior.
This recipe makes a medium-sized gluten free loaf that is so perfect for any brunch recipe, generously buttered and served with soup or torn up and baked as croutons. Make breadmaking part of your weekly ritual with this recipe. It will be so rewarding!
Question: How long will these last once baked?
- This question really depends on how you intend to store the bread. If you store it at room temperature it will last 3-4 days, however if you store it in the fridge, it will last around 5-7 days. I tend to keep it at room temperature for 3 days and then move it to the fridge if there is any left.
Question: Why is my bread dense?
- This is probably an issue with under proofing your dough. The time given in the recipe for proofing is an estimate as how long you need to proof something can vary so greatly. Humidity and temperature are two major factors affecting proofing time. General rule of thumb is until it doubles in size.
If you have any more questions feel free to email me them at firstname.lastname@example.org
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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