One of the most requested recipes since a long time is now ready to be baked in your kitchen – Eggless Gluten Free Bread. Ever since we published Gluten free cake recipe, we have received lot of requests for gluten free bread recipe. So, after a lot of trials and errors, here it is.
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2 tablespoon psyllium husk / isabgol (10 grams)+ ½ cup water to mix with isabgol
1teaspoonapple cider vinegar
1tablespoonodourless oil
1-2 tablespoon water or as required
milk,butter for brushing on bread
Instructions
For yeast fermentation
In a small bowl, combine ¼ cup lukewarm water, yeast and sugar. Water should not be too hot, it should be just warm. To test, dip your finger in it, if you are comfortable then temperature is ok. If you feel it is hot then let it cool down a bit.
Stir well till no lumps remain. If you see that there are lumps of yeast in the mixture, heat the mixture for a few seconds. Cover and set aside for about 10 minutes or till the mixture is frothy. If the mixture does not turn frothy, discard this and start again.
For the dough
Through a very sieve, sift, buckwheat flour and corn starch. Add salt.
In a small bowl, combine isabgol with ½ cup water. Mix well and keep aside for 1-2 minutes till it forms a gel like texture.
Now add the frothy yeast mixture to our dry ingredients and mix. Next add isabgol+water mixture, apple cider vinegar and mix. Add about 1-2 tablespoon water to combine everything well. If you feel the mixture is too dry, you can add a little more water. The quantity of water will depend on the quality of flours used. But do not add too much water since it will make the dough stickier.
At this stage dough will be very sticky. Wash your hands so the dough doesn’t stick more.
Now take the dough on a flat surface and gradually add 1 tablespoon oil and start kneading. Knead well for 8-10 minutes till it becomes non-sticky and little elastic. Texture of the dough should be smooth and not sticky. Then put few drops of oil on the dough and shape the dough into a smooth ball.
Take a bowl, grease it with some oil and place the dough in the bowl. Coat dough with oil, cover the dough with a kitchen towel or plate. Keep aside to rise for 45 minutes - 1 hour or till dough doubles in size.
Please note we have used 1 tablespoon oil in total for the dough including coating.
Grease 6 – 7 inch loaf tin with generous amount of oil. We have used 7 inch tin. Once the dough doubles in size, grease your palm with oil, punch the dough and knead lightly for about a minute.
Take dough on a flat surface. Spread little oil and flatten the dough with your fingers. Measure it with your baking tin just as shown.
Start rolling from one edge and roll lightly. Keep sealing while rolling. Also, fold both the edges. Now flip the roll and pinch lightly to seal.
Place the loaf into greased baking tin, cover and let it proof for another 30-35 minutes.
Pre-heat oven to 180 degrees Celsius.
After 35 minutes, brush the top of bread with milk and bake in preheated oven at 180 degrees Celsius for 30-35 minutes or until the top turns light brown.
Once baked, take it out of oven. Top part will be hard. Immediately apply butter on top.
Cover and let it cool for 5-10 minutes. Then invert and keep on a wire rack. When you will invert, the bottom part will be slightly soft, but it will be ok once it cools down completely.
Again cover and let it cool down completely on the wire rack for at least 2-3 hours.
Once the bread cools down completely, slice with a serrated knife. Enjoy.