One of the hardest parts of following a gluten-free diet is giving up those fluffy, crisp loaves of bread. As a kid, my dad would spread his mouthwatery peach jam over those warm, golden slices of bread for breakfast.
Unfortunately, wheat bread is no good for a gluten-free body, so I created this recipe, that is gluten-free and still delicious. Its hint of herbs and olive oil match with the fresh aroma of the apples and basil I like to savor it with, brings me back to my Italy… I eat it and can almost hear the crickets singing! 
Gluten Free Rustic Loaf
- Total Time: 55 minutes
- Yield: 1 loaf 1x
Description
A vegan and gluten free bread with an earthy flavor and a hint of rosemary and olive oil. Enjoy sliced with apples and basil.
Ingredients
- 150 gr Brown Rice Flour
- 150 gr, Buckwheat Flour
- 1 tbsp Psyllium Husk
- 1 tbsp Tapioca Flour
- 1/2 White Potato
- 1 tbsp Extra Virgin Olive Oil
- 1 pinch of Himalayan Salt
- 1 handful of dry Rosemary
- 1 handful of chopped Walnuts
- 8 gr Cream of Tartar
- 1 tsp Baking Soda
- Lukewarm Water
Instructions
- Put all the different flours and the Psyllium in a bowl, together with salt, rosemary, and chopped walnuts.
- Peel the potato and grate half of it on top of your mixture. Lastly add Cream of Tartar, Baking Soda and Extra-Virgin Olive Oil and stir well.
- Once all the ingredients are well amalgamated, add some lukewarm water little by little and starts kneading with your hands until you get a ball of dough which is moist and elastic.
- Put your bread in a casserole to help leavening and bake at 195 C for 40 minutes.
Notes
- Enjoy it topped with some thin slices of Pink Lady Apples and some fresh leaves of basil.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 150
If You Liked This Recipe, You’ll Love These
- Gluten-Free Jam Crostata
- Vegan Burst Cherry Tomato Polenta
- Soft and Fluffy Sourdough Sandwich Loaf
- Mangú – Mashed Plantains
Frequently Asked Questions
What does psyllium husk do in this bread?
Psyllium husk (1 tbsp) is the key binding and leavening agent here, replacing gluten. It absorbs the lukewarm water added to the dough and forms a gel that holds the brown rice and buckwheat flours together, allowing you to knead the mixture into a moist, elastic ball that can hold its shape while baking.
Why bake this bread in a casserole dish?
Step 4 places the dough in a casserole to help leavening before baking at 195°C for 40 minutes. Enclosing the loaf in a casserole traps steam released from the dough, creating a humid environment that promotes a better rise and a crisper crust — similar to the technique used with a Dutch oven for wheat sourdough.
What does the grated potato add to the dough?
Half a white potato is peeled and grated directly into the flour mix. The potato’s natural starch and moisture help bind the gluten-free flours and keep the finished loaf soft inside, while its neutral flavor lets the rosemary and olive oil come through clearly.
