Gluten-free bread DIY
For all those among you who don’t like or can’t eat gluten – and for everyone else too. This bread does away with all the nasty preconceptions you might have around gluten-free bread. With only little effort you’ll get a juicy, textured and rich bread, made from sunflower seeds, oats, linseed, hemp seed, hazelnuts.
If you have a large freezer at home, we’ll be happy to send you a bigger batch frozen.
Unfortunately, if you suffer from celiac disease this bread isn’t suitable for you.
Storage Note: Best stored in air permeable containers or paper bags.
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Here’s what you’ll need:
1 pot or 1 bowl
1 loaf pan 25 x 11 cm
30g sugar beet syrup or honey
30g tablespoons oil (flax, rapeseed, etc.)
200g boiling water
A good amount of patience
The bread mix is already salted!
1 Pour the bread mix and the ingredients above into a bowl and stir well. Fasten the lid and give the dough at least two hours to rise or let it sit over night.
2 Line the pan with baking paper. If you’re having trouble with the baking paper, crumple it up and it’ll behave. Then fill the bread mixture into the pan and smooth it out. Bake in preheated oven at 180°C for 30 min.
3 Turn the bread out of the mold. Bake without mold and without baking paper at 160°C for 30 min until dark.
Let the bread cool completely before cutting. Trust us, your patience will pay off. Use a sharp bread knife and carefully cut finger-thick slices.
This bread doesn’t mind a trip to the freezer!