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Gluten free bread

Gluten free baking. Compact, heavy, crumbly, gummy bread. Sounds familiar? Yeah, baking gluten free bread is not always easy. After testing many recipes from blogs and books I´ve finally found a recipe that have all the characteristics I´ve been looking for in a gluten free bread:

- Good taste (from the buckwheat flour)

- Fluffy and chewy crumb (from the use of psyllium-husk)

- Chewy and crusty crust

The original recipe was created by a lovely girl named Kat, the creator behind the blog The Loopy Whisk. If you´re reading this Kat, I want to say thank you for sharing this recipe, and for the many years you have put into experimenting with gluten free baking. I´ve been enjoying this bread a lot!

Link to her recipe:

Watch how to make it here!

Gluten free carrot bread

Total time: 3h 10min (20min prep, 2h rise, 50min cook)


8g (2 1/2 tsp) dried yeast

20g (2 tbsp) caster sugar

370g (1 1/2 cup + 1 tbsp) warm water, divided

20g (1/4 cup) psyllium husk

130g (3/4 cup + 3 tbsp) buckwheat flour

100g (1/2 cup + 3 tbsp) potato starch

90g (1/2 cup + 2 tbsp) brown rice flour

10g (2 tsp) salt

1 medium carrot, finely grated

12g (2tsp) apple cider vinegar


1. Mix yeast and sugar together in a small bowl. Add 150g warm water (a little more than 1/2 cup). Set aside for 10-15 minutes until it starts frothing.

2. In a separate bowl, mix together psyllium husk and 220g (a little less than 1 cup) water until a gel forms.

3. In a large bowl mix together buckwheat flour, potato starch, brown rice flour and salt.

4. Add the yeast mixture, psyllium gel, grated carrot and apple cider vinegar to the dry ingredients. Knead the dough for about 5-10 minutes, by hand or using a mixer, until it is well combined and slips from the side of the bowl.

5. Cover the bowl with a tea towel and let it rise for 1 hour or until doubled in size.

6. Once risen, place the dough carefully into a round bread basket dusted with rice flour. Cover with a tea towel and let it rise for 1 more hour.

7. Pre-heat the oven to 480*F (250*C) 30 minutes before the bread is ready to go in. In the oven, place one baking tray in the middle rack and one in the bottom rack. Then place an iron skillet (or a pizza stone) on top of the baking tray in the middel rack.

8. When the dough is done rising, place the bread on a piece of baking paper. Score the top with a pattern of choice with a sharp knife.

9. Take the hot skillet out of the oven. Carefully place the bread into the skillet by holding in the edges of the baking paper. Place the skillet in the pre-heated oven. Pour warm water in the bottom tray and close the oven door. Let it bake for 20 minutes without opening the door.

10. After 20 minutes, remove the bottom tray with water. Close the oven and bake for another 30 minutes.

11. When the bread is done transfer the loaf onto a wire rack to cool for about 1 hour. The bread can be stored in a closed container for 4-5 days. You can also cut the bread in slices, freeze it, and take up slices as you eat them. This way it won´t become dry.



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