This Gluten free and yeast free bread is nice and soft and has a lovely crispy crust.
Not only is it gluten free and yeast free, but it has one of my favourite ingredients in it….OATS!
Yes Oats, as an everyday “baked Oatmeal” eater, you can probably imagine how happy this bread makes me.
Since there’s no yeast, there is also no waiting for the bread to rise. The kneading is minimal, which I now do in the electric mixer, so while I enjoy my mid-morning coffee my bread is basically making and baking itself.
I believe the true magic ingredient in this bread to be the ground psyllium husk. It binds the bread beautifully and makes it so soft, and it has a substantial amount of beneficial fibre making it in my humble opinion the best bread ever! The original idea comes from Ela Vegan, and since reading her recipe for gluten free bread, I’ve done a fair amount of research about adding psyllium to bread recipes. And there seem to be many many people using psyllium in gluten free bread as a binder. So after testing and baking a few weeks, here is my version and we love it, simply because it’s so easy, quick, delicious and healthy.
I hope you agree, why not give it a try?
Prep time : 10 min
Cooking time : 60 min
Makes : 1 loaf
• 30 gr. Psyllium husk powder
• 425 ml. hand warm water
• ½ tsp. salt
• 1 tsp. regular vinegar
• 100 gr. (gluten free) Oat flour
• 150 gr. Brown rice flour
• 45 gr. White rice flour
• 45 gr. Tapioca
• 50 gr. Seeds of choice (sunflower seeds, hemp, sesame…)
• 2 tsp. Baking powder
• ½ tsp. Baking soda
• 1 egg, beaten for brushing loaf
1. Pre heat the oven to 180 C. / 350 F.
2. In the bowl of your mixer add the water, salt and vinegar. Stir to combine and sprinkle the psyllium husk powder over the water. With the hook attachment in place, run the mixer for a minute or so until well combined. Let it sit for 10 minutes until a jelly forms.
3. In a large bowl combine the flours with baking powder, baking soda and seeds, set one tablespoon of seeds aside for sprinkling on top of the loaf. .
4. Turn the mixer on to the lowest setting and pour in the flour mixture.
5. Mix until combined. It will not turn into a normal dough ball like what you are used to, but instead remain more crumbled.
6. Transfer the dough onto a counter top that you have dusted lightly with tapioca flour, knead slightly and shape into a loaf. Brush with egg and sprinkle with the remaining seeds.
7. Place the loaf on a lined baking tin and place in the middle of the oven.
8. Bake for 60 minutes until golden on top. And when tapped with your fingers, it will sound hollow. Alternatively you may insert a wooden skewer, it should come out dry.
9. Remove from the oven once fully baked and let it cool completely before cutting.
10. This bread will keep well wrapped or in a Tupperware for a few days. You can also freeze this loaf.
If you make this Gluten free and yeast free bread , be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog