This is one of my favorite gluten free breads! I weigh everything out as recommended and it turns out perfect every time. I also have made pizza with the dough and was delighted with the results. This recipe has been copied from German Gluten Free Bread by ElaVegan. For convenience I included both metric and imperial measurements.
- 100 g/3.6 oz (¾ heaping cup) buckwheat flour (do not substitute)
- 100 g/3.6 oz (¾ level cup) white or brown rice flour
- 100 g/3.6 oz (1 level cup) chickpea flour (garbanzo bean flour)
- 40 g/1.5 oz (5 Tbsp) tapioca starch or arrowroot flour
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- 1 tsp salt
- 30 g/1 oz (¼ cup) pumpkin seeds*
- 30 g/1 oz (¼ cup) sunflower seeds*
- 450 ml/15.8 oz water (1.8 cup)
- 30 g/1 oz (3 Tbsp) psyllium husk powder*
- Preheat oven to 390°F.
- To a large mixing bowl, add the water and psyllium husk powder. Be prepared to whisk this together immediately as it starts to gel quickly. Set this aside for 20-30 minutes.
- Measure, weigh and combine all the dry ingredients together.
- Add the dry ingredients to the psyllium gel and mix well to combine. I find it best to squeeze and knead the dough with my hands. Be patient and persistent as it will take about 5-7 minutes for the dough to come together. A stand mixer with a dough hook could be used for this process.
- To shape the loaf, transfer the dough to a clean counter. To prevent the dough from sticking sprinkle the counter with tapioca starch or the arrowroot powder. As a guideline be prepared to about use 1-2 tablespoons.
- Shape the dough into an oval loaf. It’s important to not overwork the dough as it will become sticky. If that happens add more tapioca starch or arrowroot flour as needed to make it manageable.
- Place loaf on a baking sheet lined with parchment paper and bake for 55-60 minutes.
- Let bread cool on a cooling rack. Enjoy within 4 to 5 days or freeze to use later.
- I find it convenient to slice this bread before freezing. Since this bread is quite moist, I find it helpful to put a piece of parchment paper in between the slices. This prevents the slices from sticking and makes it easier to remove just a slice or two as desired.
- Pumpkin seeds and sunflower seeds have a chemical reaction with the baking powder and baking soda so the dough around them will develop a green hue. This is normal and does not affect the flavor.
- Psyllium husk powder is the binding ingredient in this bread and cannot be substituted. Psyllium powder can be made from psyllium husks by grinding it in a blender or a clean coffee grinder.