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Gluten Free Rustic Loaf

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  • Author: Ambra Torelli
  • Yield: 1 loaf 1x


  • 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


  1. Put all the different flours and the Psyllium in a bowl, together with salt, rosemary, and chopped walnuts.
  2. 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.
  3. 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.
  4. Put your bread in a casserole to help leavening and bake at 195 C for 40 minutes.


Enjoy it topped with some thin slices of Pink Lady Apples and some fresh leaves of basil.

  • Category: Bread
  • Cuisine: Vegan, Gluten Free
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