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Indulge in this delightful and wholesome gluten-free bread recipe. Completely vegan with artisan sourdough, crafted with a blend of rice flour, buckwheat (which is not wheat), and flaxseed flour.
Introduction
This recipe originated from the gluten-free and vegan sourdough bread “Mix 14” that I used to bake and sell at my fermentation workshop. It has always been my personal favorite, as well as a top choice among my clients, thanks to its extraordinary texture, crispy crust, and rustic, malty and woody flavor reminiscent of artisan country bread made in ashes (chilean tortilla de rescoldo).
It has been a year since I closed the workshop, and I have simplified the recipe as much as possible to make it easily achievable at home. By means of eliminating some ingredients and extra steps, I have developed three variations of this gluten-free bread from the same recipe depending on the available time and ingredients. One utilizes sourdough starter and requires a longer fermentation process, another one employs yeast for situations when time is limited, and the third one incorporates eggs to enhance the protein content and nutritional value.
How to make gluten-free bread?
A couple of years ago, I wrote a comprehensive guide on creating gluten-free sourdough recipes. In this guide, I provide detailed information on various types of gluten-free flours available in the market, tailored to their specific characteristics. It can be overwhelming to navigate through the wide array of options, so if you have read the guide or attended any of my workshops, you already understand the significance. However, if you are new to this topic or find it intriguing, I encourage you to conduct some research as there is a wealth of information available online. I have compiled and synthesized my years of experience into this guide, which you can purchase at a reasonable price through this link. It is also available in English on Amazon in various formats.
Now, if you don’t have much interest or time to delve into this subject, you can simply trust in my expertise and the carefully selected ingredients I have chosen to prepare this delicious gluten-free bread. Now, let’s take a closer look at the ingredients.
Gluten-free flours and starches
To make this bread, I have selected only three types of flour and one starch. The original mix recipe included a combination of five flours and three starches, which resulted in too many ingredients to have at home. With these four ingredients, we achieve an extraordinary flavor and a very similar outcome to Mix 14.
- Brown rice flour: This flour, obtained from ground brown rice, is naturally gluten-free and has a mild and delicate flavor. Its fine and light texture allows for fluffy and well-structured bread. It is rich in nutrients such as B vitamins, iron, and fiber.
- Buckwheat flour: Despite its name, buckwheat is not a cereal but a gluten-free seed or pseudocereal. This flour has a distinctive malty and slightly toasted flavor, which adds a pleasant touch to bread. Additionally, it is rich in high-quality proteins, fiber, and minerals such as magnesium and iron.
- Flaxseed flour: This flour is obtained from ground flaxseeds and is an excellent source of omega-3 fatty acids, fiber, and antioxidants. It helps improve the texture of bread, providing softness and elasticity.
- Cornstarch: Cornstarch contributes to a smooth texture and good moisture retention in the dough. Its main benefit lies in being a natural thickener and stabilizer in gluten-free bread preparation, improving its structure and consistency.
From Antinutrients to Nutrition: Sourdough’s Transformative Powers
While these flours and starches provide their nutritional benefits and special characteristics for making delicious bread, it is always honest to remember that they are carbohydrates that convert into glucose in the bloodstream. Additionally, they may contain certain levels of antinutrients such as lectins, phytates, and toxins like cyanogenic acid or other chemicals from pesticides applied to crops. Therefore, whenever possible, choose flours with an organic certification.
The positive side, in terms of glycemic index and antinutrients, is that in the case of gluten-free bread made with sourdough and long fermentation periods (over 12 hours in cold temperatures), the antinutrients are eliminated and the glycemic index decreases to a moderate level.
Gluten-free Sourdough Starter
“Option 1” is made with a sourdough starter, just like its predecessor, Mix 14. If you’re not familiar with the concept of sourdough starter, I recommend starting by reading the following article: “What is that thing called Sourdough?” In this article, you’ll find a comprehensive introduction to the fascinating world of sourdough starter and how it influences bread making.
If you’re interested in trying this recipe, but you don’t know how to get some sourdough starter to begin with, don’t worry, you can create your own sourdough starter in the comfort of your kitchen with a little love and patience. Although the process may seem challenging at first, I assure you it’s worth it. Moreover, once your sourdough starter is active, it becomes a culinary treasure that you can use indefinitely.
If you’re willing to venture into the exciting process of creating your own sourdough starter from scratch, I invite you to read the following article: “How to create a gluten-free sourdough starter?” In this article, I’ll guide you through each step of the process, providing useful tips and practical tricks to ensure success in creating your sourdough starter.
So, whether you’re a novice in the world of sourdough starter or if you already have previous experience, this recipe gives you the opportunity to explore and enjoy the wonderful flavors and textures that only sourdough starter can provide.
Binding agent (Psyllium Husk)
This thickener/binder agent is simply wonderful. It belongs to the group of plant fibers and it is my favorite when it comes to making gluten-free bread. Not only does it have an excellent binding effect, but it also gives the bread a texture, viscosity and flexibility that closely resemble traditional bread.
This incredible ingredient is of natural origin and is extracted from the husk of the seeds of a mediterranean plant called Psyllium (Plantago psyllium). It used to be sold in capsules as fiber to aid digestion and promote intestinal transit. But nowadays, you can find it in various bulk formats at health food stores!
I recommend looking for versions with organic certification and in a fine powder format, as they are sold with different levels of grinding. The coarser the grinding, the more quantity you’ll need to use in your recipes. Personally, I usually use between 3% and 4% of Psyllium in relation to the total amount of flour, depending on the other ingredients I use. For this particular recipe, I used 4%. However, this value can be adjusted according to your taste and the type of Psyllium you find.
Salt
From the additional list of ingredients, salt is the only one I recommend not leaving out, as otherwise the breads will be too bland. I usually use 2% salt in the recipes, and I believe it’s the minimum amount needed to make a bread that is enjoyable on its own. However, it’s up to your own judgment and personal preferences and needs whether you want to increase or decrease the amount of salt. Nevertheless, I always recommend following the recipe 100% the first time you make it, taste it, and then make any necessary adjustments.
Sugar
Sugar (or honey) is primarily used to kickstart the fermentation process. In a long, cold fermentation, it is completely consumed by the yeast, and there will hardly be any residual sugar left in the bread. In the case of commercial yeast fermentation (such as in option 2 of this recipe), I also use it to verify that the yeast is in good condition and sufficiently active to leaven the bread. However, you can omit it if you wish, the fermentation will use the starches from the flours for the same effect, but it will take a little longer.
Emulsifier
In this recipe, I use a small amount of extra virgin olive oil (3%) for its emulsifying effect in the bread. It actually helps create a more fluffy crumb, and the olive oil also imparts a subtle flavor and aroma that work wonderfully in this mix. If you plan to freeze your bread to make it last longer, I recommend omitting the oil. I talk about this in more detail in my bread guide as well.
Hydration
Hydration is one of the most complex aspects when creating a gluten-free bread recipe. This is mainly because each type of flour has a different moisture absorption level, which means that each flour combination will have a different absorption level. Therefore, in each recipe, it is necessary to carry out trials and errors to find the correct amount of hydration that works for the mixture, that is, the total amount of water to be used.
In the case of recipes with sourdough, we must always consider that the sourdough starter already contributes to the hydration percentage, so the amount of water to be used will be less compared to a bread without sourdough. Based on experience, I usually start with 100% hydration, which means using the same amount of water in grams or milliliters as the amount of flour used in grams. Then, I gradually add more water in small quantities until the loaf has a flat appearance. This is the signal that if I add more hydration, the loaf will collapse due to the lack of gluten to support it.
For this sourdough recipe, I use 120% hydration. For “option 2” made with commercial yeast, 150%, and for “option 3” which includes eggs, I use 130%. These quantities have been extensively tested. If you wish to make modifications, you can do so at your own risk.
Loaf Size
These recipes are calculated to make a final loaf of approximately 800 grams, as it will depend on the final evaporation during the baking process. If you want to make a larger or smaller loaf, simply adjust the quantities of each ingredient proportionally.
To prepare just one loaf, you can do so by simply mixing in a bowl with a spatula. If you double or triple the quantities to make more or larger loaves, I recommend using a stand mixer with a paddle attachment (not the dough hook, it is not suitable for mixing gluten-free dough), otherwise the mixture may thicken faster than you can mix by hand and create lumps. In the mixer, with the paddle attachment, start at low speed and then quickly start increasing up to the maximum, being careful not to splash. Beat at maximum speed for a couple of minutes to ensure a homogeneous mixture.
Pan Size and Format
For this recipe, I use a rectangular non-stick bread pan measuring 20 x 11 x 11 cm with a lid. The lid is very important because during the first 20 minutes of baking, it traps the steam inside the pan, allowing the bread to expand and create a good crust. Without the lid, the lack of steam causes the bread to dry out prematurely, not rise properly, and burn.
This recipe can also be used to ferment the bread in a round banneton and then bake it in a covered dutch oven. However, I will write about this technique in another article. If you’re interested, there are many videos on YouTube, and I also cover this technique thoroughly in my guide.
Oven and Temperature
These recipes were developed for an oven that reaches 230°C (~446°F). Sometimes, some household ovens fail to reach this temperature, and sometimes their thermostats are in poor condition. Additionally, when you open the oven to put in the bread, it quickly loses temperature.
If you can make a small investment, I recommend buying two thermometers: a small round one that can be placed inside the oven, so you can check the interior temperature before putting in your bread, and a kitchen thermometer, one of those stick-like ones used to check if meat is cooked. The latter will help you determine if your bread is properly cooked when you take it out of the oven. If the internal temperature of the bread reaches 91°C (195°F), it is considered well-cooked. Otherwise, it’s better to return it to the oven for a few more minutes.
Without further ado, let’s go to the gluten-free bread recipes
Option 1 – Buckwheat and flaxseed sourdough bread, gluten-free and vegan.
Equipment
- 1 Digital kitchen scale
- 1 Big plastic or stainless steel strainer
- 2 Bowls (3 to 4 lbs). One for dry ingredients and one for liquids.
- 1 Rubber spatula
- 1 20 cm. (8") bread or cake pan with lid If you don't have a lid, you can cover it with a small baking dish or aluminum foil. The important thing is that it remains completely sealed so that the steam doesn't escape.
- 1 Plastic film and a rubber band Can be a disposable bathing cap.
- 1 A liter (34 oz) jug, or larger
- 2 Oven gloves
Ingredients
Dry Ingredients
- 140 gr White or whole grain rice flour
- 70 gr Buckwheat flour
- 70 gr Corn starch (or potato starch or tapioca)
- 40 gr Flaxseed flour (or ground flaxseed)
- 6 gr Table salt
- 4 gr Sugar
- 11 gr Psyllium Husk powder
Liquid Ingredients
- 14 gr Extra virgin olive oil
- 150 gr Refreshed sourdough starter
- 340 ml slightly warm water. (~ 30°C)
Instructions
- Grease the pan with a little bit of olive oil and sprinkle with some fine rice flour. If the pan is non-stick you do not need to do this.
- Place a bowl with the strainer on top on the digital kitchen scale and set it to zero to start weighing the dry ingredients.
- Pass all the dry ingredients through the strainer, resetting the scale to zero after each ingredient to weigh the next one
- Using a spatula or a whisk, mix all the dry ingredients (flours, starches, salt, sugar and binders) well. Set aside.
- Place a jug on the digital scale, set it to zero and weigh the required water. If it is too cold, put it in the microwave for a few seconds to make it slightly warm.
- In the second bowl, mix the sourdough starter with the oil and 3/4 of the water.
- Pour the liquid mixture over the dry ingredients and mix gently with the spatula, then vigorously to ensure all the ingredients are well incorporated. You'll notice that it thickens quickly.
- If the mixture becomes too dense, gradually add water and continue mixing. It should have a soft but not liquid consistency.
- Let it rest for a few minutes; the dough will continue to thicken slightly. Then, using a spatula or a scraper, pour the dough into the pan. With a moistened hand, you can shape the dough without pressing it too much.
- If you want to add seeds or oats on the surface, you can moisten the surface with a little water to make it sticky, then sprinkle the seeds and gently tap them with your hand or a spoon to make them adhere well.
- Cover the pan with plastic wrap and secure it with a rubber band. It can be a Ziploc bag or a disposable shower cap. The important thing is to prevent moisture from escaping and fridge odors coming in.
- Place it in the refrigerator for at least 14 hours, but it can be up to 24 hours. The longer it rests, the higher the acidity and flavor development. Keep it in a part of the refrigerator where it won't be exposed to direct cold air flow.
- After the resting time, when you're ready to bake, preheat the oven to 230°C. Depending on the oven, this can take 20 to 50 minutes. Take the bread out of the refrigerator to bring it to room temperature during this time.
- Remove the plastic wrap from the pan. Cover it with the lid and place it in the oven for 20 minutes. This is enough time for the bread to rise and develop a good crust
- After 20 minutes, with oven gloves and caution, remove the lid of the pan and let it bake for another 30 minutes.
- Remove the bread from the oven and unmold it onto a wire rack. Allow the bread to cool down for at least a couple of hours before slicing. These breads can become a bit gummy if sliced while still hot.
Option 2 – No sourdough, gluten-free, vegan
Equipment
- 1 Digital kitchen scale
- 1 Plastic or stainless steel strainer, medium or large size.
- 2 Bowls (3 to 4 lbs). One for dry ingredients and another for liquids.
- 1 Rubber spatula
- 1 20 cm (8") bread or cake pan with a lid. If you don't have one with a lid, you can cover it with a small ovenproof dish or aluminum foil. The important thing is that it remains completely sealed so that the steam doesn't escape.
- 1 Plastic film and rubber band. It can be a disposable shower cap.
- 1 A liter (34 oz) jug, or larger
- 1 Mug or a small glass jug. You will use it to activate the yeast.
- 2 Oven gloves
Ingredients
Dry Ingredients
- 150 gr White or whole grain rice flour
- 75 gr Buckwheat flour
- 75 gr Cornstarch (potato starch or tapioca)
- 45 gr Flaxseed flour (or ground flaxseed)
- 6 gr Table salt (about ¾ teaspoon)
- 5 gr Sugar (or honey) (about 1 and ½ teaspoon)
- 12 gr Psyllium Husk powder (about 2 teaspoons)
- 5 gr Instant yeast (about 1 and ½ teaspoon)
Liquid Ingredients
- 15 gr Extra virgin olive oil
- 450 ml Slightly warm water (~30°C/86°F).
Instructions
- Grease the pan with a little bit of olive oil and sprinkle with some fine rice flour. If the pan is non-stick you do not need to do this.
- Place a bowl with the strainer on top on the digital kitchen scale and set it to zero to start weighing the dry ingredients.
- Pass the dry ingredients through the strainer, except for the sugar and yeast, resetting the scale to zero after each ingredient to weigh the next one
- Using a spatula or a whisk, mix all the dry ingredients (flours, starches, salt, and binders) thoroughly. Then set aside.
- Place the jug on the digital scale, reset it to zero, and weigh the required amount of water. If the water is too cold, heat it in the microwave for a few seconds to make it slightly warm.
- Pour approximately 150 ml of water into the mug and gently warm it to around 35°C (95°F). The water should be pleasantly warm to the touch, but not overly hot. Next, dissolve the sugar or honey in the water and carefully sprinkle the yeast over the mixture. Give it a gentle stir and allow it to rest for approximately 10 minutes. During this time, observe for signs of activity, such as bubbling and the formation of a foamy layer on the surface. If these indications are present, it's a clear indication that the yeast is active and in optimal condition for use.
- Pour the oil, activated yeast, and 3/4 of the remaining water over the dry ingredients. Mix gently with the spatula, then vigorously to ensure all the ingredients are well incorporated. You'll notice that it thickens quickly.
- If the mixture becomes too dense, gradually add water and continue mixing. It should have a soft but not liquid consistency.
- Let it rest for a few minutes; the dough will continue to thicken slightly. Then, using a spatula or a scraper, pour the dough into the pan. With a moistened hand, you can shape the dough without pressing it too much.
- If you want to add seeds or oats on the surface, you can moisten the surface with a little water to make it sticky, then sprinkle the seeds and gently tap them with your hand or a spoon to make them adhere well.
- Cover the pan with plastic wrap and secure it with a rubber band. It can be a Ziploc bag or a disposable shower cap. The important thing is to prevent moisture from escaping.
- Set the stage for the dough's rise by finding a cozy spot. My personal preference is to utilize a compact electric oven or, alternatively, a microwave. During colder winter months when room temperatures tend to be chilly, a quick warming of the oven for a few seconds creates the ideal environment before gently placing the pan inside. Alternatively, if opting for a microwave, placing a cup of hot water alongside the pan works wonders. Allow the dough to gracefully rise for approximately 60 minutes.
- Once approximately 30 minutes have elapsed, it's time to ignite your oven for the glorious baking of your bread. Set the temperature to a 230°C (450°F) and allow it to preheat. Depending on your oven's characteristics, this process may take anywhere from 20 to 50 minutes. Fortunately, this duration aligns perfectly with the final stages of your bread's rising journey.
- Remove the plastic wrap from the bread. Cover the pan with the lid and carefully transfer it into the awaiting oven. Allow the bread to work its magic for 20 minutes, during which time it will rise and develop a delectably golden crust.
- After 20 minutes, wearing oven gloves and being very cautious, remove the lid from the pan and allow it to continue its baking journey, uninterrupted, for an additional 30 minutes.
- Remove the bread from the oven and unmold it onto a wire rack. Allow the bread to cool down for at least a couple of hours before slicing. These breads can become a bit gummy if sliced while still hot, so it's best to savor the anticipation and let it reach its optimal coolness.
Option 3 – No sourdough, not vegan but gluten-free.
Equipment
- 1 Digital kitchen scale
- 1 Big plastic or stainless steel strainer
- 2 Bowls (3 to 4 lbs). One for dry ingredients and one for liquids.
- 1 Rubber spatula
- 1 20 cm. (8") bread or cake pan with lid If you don't have a lid, you can cover it with a small baking dish or aluminum foil. The important thing is that it remains completely sealed so that the steam doesn't escape.
- 1 Plastic film and a rubber band Can be a disposable bathing cap.
- 1 A liter (34 oz) jug, or larger
- 1 Mug or smaller jug This will be used to activate the instant yeast.
- 2 Oven gloves
Ingredients
Dry Ingredients
- 150 gr White or whole grain rice flour
- 75 gr Buckwheat flour
- 75 gr Cornstarch (or potato starch or tapioca)
- 45 gr Flaxseed flour (or ground flaxseed)
- 6 gr Table salt
- 5 gr Sugar (or honey)
- 3 gr Psyllium Husk powder
- 5 gr Instant yeast
Liquid Ingredients
- 90 gr Eggs (Equivalent to 2 or more eggs depending on size). It's fine if you slightly exceed the quantity.
- 9 gr Extra virgin olive oil
- 390 ml Slightly warm purified water (~30°C/86°F)
Instructions
- Grease the pan with a little bit of olive oil and sprinkle with some fine rice flour. If the pan is non-stick you do not need to do this.
- Place a bowl with the strainer on top on the digital kitchen scale and set it to zero to start weighing the dry ingredients.
- Pass the dry ingredients through the strainer, except for the sugar and yeast, resetting the scale to zero after each ingredient to weigh the next one
- Using a spatula or a whisk, mix all the dry ingredients (flours, starches, salt, and binders) thoroughly. Then set aside.
- Place the jug on the digital scale, reset it to zero, and weigh the required amount of water. If the water is too cold, heat it in the microwave for a few seconds to make it slightly warm.
- Pour approximately 150 ml of water into the mug and gently warm it to around 35°C (95°F). The water should be pleasantly warm to the touch, but not overly hot. Next, dissolve the sugar or honey in the water and carefully sprinkle the yeast over the mixture. Give it a gentle stir and allow it to rest for approximately 10 minutes. During this time, observe for signs of activity, such as bubbling and the formation of a foamy layer on the surface. If these indications are present, it's a clear indication that the yeast is active and in optimal condition for use.
- Pour the oil, eggs, activated yeast, and 3/4 of the remaining water over the dry ingredients. Mix gently with the spatula, then vigorously to ensure all the ingredients are well incorporated. You'll notice that it thickens quickly.
- If the mixture becomes too dense, gradually add water and continue mixing. It should have a soft but not liquid consistency.
- Let it rest for a few minutes; the dough will continue to thicken slightly. Then, using a spatula or a scraper, pour the dough into the pan. With a moistened hand, you can shape the dough without pressing it too much.
- If you want to add seeds or oats on the surface, you can moisten the surface with a little water to make it sticky, then sprinkle the seeds and gently tap them with your hand or a spoon to make them adhere well.
- Cover the pan with plastic wrap and secure it with a rubber band. It can be a Ziploc bag or a disposable shower cap. The important thing is to prevent moisture from escaping
- Set the stage for the dough's rise by finding a cozy spot. My personal preference is to utilize a compact electric oven or, alternatively, a microwave. During colder winter months when room temperatures tend to be chilly, a quick warming of the oven for a few seconds creates the ideal environment before gently placing the pan inside. Alternatively, if opting for a microwave, placing a cup of hot water alongside the pan works wonders. Allow the dough to gracefully rise for approximately 60 minutes.
- Once approximately 30 minutes have elapsed, it's time to ignite your oven for the glorious baking of your bread. Set the temperature to a 230°C (450°F) and allow it to preheat. Depending on your oven's characteristics, this process may take anywhere from 20 to 50 minutes. Fortunately, this duration aligns perfectly with the final stages of your bread's rising journey
- Remove the plastic wrap from the bread. Cover the pan with the lid and carefully transfer it into the awaiting oven. Allow the bread to work its magic for 20 minutes, during which time it will rise and develop a delectably golden crust.
- After 20 minutes, wearing oven gloves and being very cautious, remove the lid from the pan and allow it to continue its baking journey, uninterrupted, for an additional 30 minutes.
- Remove the bread from the oven and unmold it onto a wire rack. Allow the bread to cool down for at least a couple of hours before slicing. These breads can become a bit gummy if sliced while still hot, so it's best to savor the anticipation and let it reach its optimal coolness.
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