I could not find a good store-bought gluten free bread, so I decided to make it myself. I started my experiments with Doves Farm Free From Gluten Brown Bread Flour and the recipe from their pack. Then I adjusted ingredients, added my favourite buckwheat flour and cumin. I love the result, it tastes great and can be stored countertop for 4-5 days. I toast it after a couple of days when the bread dries out a little bit.
250 g gluten free brown bread mix (I’m using Doves Farm Free From Gluten Brown Bread Flour)
50 g buckwheat flour
4 g dry yeast
2.5 g cumin
7 g salt
270 g milk
20 g olive oil (plus more for seasoning)
1. Place gluten free brown bread mix (250 g), buckwheat flour (50 g), dry yeast (3.5 g), cumin (2.5 g) and salt (7 g) into a clean bowl and whisk.
2. Place 1 egg, milk (270 g) and olive oil (20 g) into a mixer bowl and mix on a medium speed for 30 seconds.
3. Replace whip attachment with dough hook and add dry ingredients. Mix on the lowest speed for 1 minute.
4. Stop the mixer and scrape sides with a silicone spatula.Mix on the lowest speed for 4-5 minutes.
5. Layer a bread pan with a parchment paper. I’m using a 20x10x6 cm pan for this amount of dough. If you are using a bigger form, adjust ingredients amount accordingly. Transfer the dough into the pan, cover with a plastic wrap or tower and put into a dry warm place. The dough will be ready for baking after about an hour.
6. Preheat the oven to 200°C / 390°F. Season the dough with olive oil and bake for 45 minutes. If you adjusted ingredients amount, bake until the temperature inside the loaf reaches 97°C / 207°F.
7. Cool down the bread before serving. Store countertop in a paper wrap for 4-5 days.