Easy recipe for a great, dark and easy gluten-free bread with flour mixture - without wheat, spelt, rye and Co.
If you want to bake gluten-free bread yourself, you first have to make some adjustments. The typical grains such as rye, wheat or spelt are not suitable for people with celiac disease. Many of our readers would like to have gluten-free recipes. This recipe for gluten-free bread without wheat flour and co. fits perfectly.
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Taste and Occasion
The gluten-free farmer's bread with flour mix is suitable for people with celiac disease or gluten sensitivity and for allergy sufferers who cannot tolerate certain types of flour. Gluten is a gluten protein found primarily in wheat, spelt, rye, barley and related varieties such as kamut, emmer and einkorn.
Those who follow a strictly gluten-free diet due to intolerance to the intestinal illness celiac disease use amaranth, rice flour, buckwheat, corn flour, plantain flour and nut flours instead. But these, in turn, have concrete baking properties. A few years ago, I had an interview with a celiac disease expert on the subject of "gluten-free baking". Here's where I go into practice - and to my own experiences with gluten-free bread.
Ingredients
You will need a gluten-free flour mix for the gluten-free bread recipe with flour mixture. Gluten-free flour mixes are not convenience-ready-to-bake mixes, they are just the foundation for your own bread recipe. Depending on the manufacturer, the products contain, for example, cornstarch, flaxseed flour, buckwheat flour and usually guar gum as a binding agent.
Baking gluten-free bread works well if you follow some specific points. Cake, cookie and bread recipes without gluten contain significantly more liquid than regular recipes. Because the doughs can quickly become quite dry, additional moisture is good for them - for example, grated apples (or apple fiber in some flour mixtures).
How to make the Gluten-Free Bread
Let's get started. In the beginning, put the crumbled yeast in a cup with lukewarm water and sugar and stir. Let stand for about 10 minutes until the mixture foams.
It's time to put all the remaining ingredients except the seeds in a bowl and stir them together briefly. Add the yeast water and let the dough knead in a food processor for about ten minutes. Finally, knead in the sunflower seeds. The dough is comparatively runny and sticky.
Now, grease your hands with release spray or similar (otherwise, it's hard to get the dough off) and form the dough into a large ball and place it in a clean bowl. Cover well and let rise in a warm place for at least an hour.
After that, preheat the oven to 375°F/190°C. Grease a large baking pan with release spray and grease your hands. Pour the bread dough into the pan or form a large loaf and place on baking paper. In the end, sightly oil surface and make one incision with a sharp knife. Bake bread for about 55 minutes and enjoy!
Top Tip
You should protect the dough from drying out during preparation, so gluten-free yeast dough works best in a bowl with a lid. Fresh yeast is much better than dry yeast. Specific for gluten-free bread with flour mix, the dough is quite runny and soft. This is admittedly a bit of a pain when shaping and smoothing. It is also essential to pack the bread without wheat and spelt well after baking, such as in cling film or bags, to not dry out.
Recipe Card
Gluten-Free Bread
Ingredients
- 50 milliliters (3 ⅖ tablespoons) water, lukewarm
- 25 grams (6 ⅓ tablespoons) yeast
- 1 tablespoon sugar
- 500 grams (3 ¾ cups) gluten-free flour mix
- 1 tablespoon salt, sprinkled
- 550 milliliters (2 ⅓ cups) sparkling mineral water
- 1 tablespoon honey
- 4 tablespoons oil
- 5 tablespoons sunflower seeds
- Separating spray for the hands and possibly the baking pan
Instructions
- Put the crumbled yeast in a cup with lukewarm water and sugar and stir. Let stand for about 10 minutes until the mixture foams.
- Put all the remaining ingredients except the seeds in a bowl and stir them together briefly. Add the yeast water and let the dough knead in a food processor for about ten minutes. Finally, knead in the sunflower seeds. The dough is comparatively runny and sticky.
- Grease your hands with release spray or similar (otherwise, it's hard to get the dough off) and form the dough into a large ball and place it in a clean bowl. Cover well and let rise in a warm place for at least an hour.
- Preheat oven to 375°F/190°C. Grease a large baking pan with release spray and grease your hands. Pour the bread dough into the pan or form a large loaf and place on baking paper. Lightly oil surface and make one incision with a sharp knife. Bake bread for about 55 minutes.
Ingredient substitutions
Variations
If you are not discouraged by the rather sticky dough, you can look forward to really delicious bread without gluten in my recipe. The crust is admittedly soft and not very crunchy. But the taste of the farmer's bread is (meant positively!) interesting and aromatic, the consistency a bit fluffier, lovely big pores, not dry at all. By the way, among my bread recipes, you can find many more delicious alternatives - including the rustic farmer's bread and the italian ciabatta.
Nutrition
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About Kathrin & Jan
It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!
Kathrin & Jan
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