A gluten free Real Bread
Chia seed and psyllium husk help provide to structure this wheat- and gluten -free Real Bread dough. The mucilage in each of these natural ingredients works with the starches to trap fermentation gases, and enable the dough to rise.
Makes one loaf
150g buckwheat flour
2g fresh yeast
200g buckwheat flour
15g ground chia seeds
15g psyllium husks
Mix together the poolish ingredients, cover and leave at room temperature for about eight hours or in the fridge overnight to ferment.
Mix in all of the remaining dry ingredients gently with a whisk to ensure there are no lumps, then work in as much of the remaining water little by little you need to produce a stiff but shapeable dough. Cover the dough and leave at room temperature to prove for around two hours.
Dust a proving basket well with buckwheat flour. Shape the dough into a ball. Unlike wheat doughs, the absence of gluten means it won’t stretch in the way you are used to. Place into the basket, cover and leave at room temperature to prove for two hours.
Heat the oven to 220°C (425°F / gas 7) with a baking stone or sheet in place. Turn the dough out onto a floured peel and slash with a lame, grignette or very sharp knife to control the way the loaf to expands and avoid unusual bursts in the crust. Bake for 35-40 minutes.
Chris Stafferton started baking bread occasionally in the late 1970's. Nearly thirty years later his GP told him to learn to live without gluten. Finding the available gluten free bread terrible, he set out to develop naturally gluten free Real Bread. Through his Recipes For Living website he sells gluten-free recipes and online tuition around the world.
Taken from Slow Dough: Real Bread by Chris Young, published by Nourish Books. Hardback, £20.
Reproduction prohibited without written agreement of the copyright holder.
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