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How to Make Homemade Gluten-Free Bread

It can be a challenge to create a gluten-free bread with similar qualities to regular bread made with wheat flour. Several hacks are therefore required to achieve the same structural properties as gluten, and we’ve succeeded in developing a loaf with a crisp, golden crust and a light and airy crumb. Homemade gluten-free bread can now be within everyone’s reach!

Essential psyllium

Psyllium is a plant-based substance that swells when hydrated. This recipe wouldn’t be possible without it. Given that the dough doesn’t hold together on its own, once the psyllium comes into contact with water, it creates a gelatinous matter that mimics the structural properties of gluten. When combined with different flours, it produces a dough similar to wheat flour dough, capable of holding back the yeast’s rise.

The role of the flours

For a reliable recipe each and every time, we went with a blend of four flours rather than using a store-bought version. Each flour plays a specific part. Sorghum flour mimics the taste of wheat and gives the bread structure, and is also rich in protein. Tapioca flour (also known as tapioca starch) absorbs moisture and provides a light crumb, while brown rice and buckwheat flours add flavour. Together, they create a bread that’s high in fibre and an excellent source of protein.

Want to cook even more gluten-free dishes? Be sure to check out our selection of recipes: