The Gut Coach Gluten Free Bread Recipe

Written By Claire Boutsiavaras

My Gluten Free Bread has the texture of a Sourdough…

No dairy, gums, sugar, nuts, soy or egg. This bread does not have a weird slimy texture and just requires you to mix the ingredients together then bake, easy!

Ingredients

Dry

  • 300g Shipton Mill GF white bread mix / Freee Plain White Flour or GF flour of choice (I use Shipton Mill)

  • 100g Quinoa Flour (I use Shipton Mill)

  • 100g Buckwheat flour (I use Freee)

  • 40g GF Plain White Flour (I use Freee)

  • 1 tbsp psyllium husk (not necessary when using Shipton Mill GF White Bread Mix. Be mindful using psyllium when bloating and constipation present)

  • 1 tbsp ground golden flaxseed (optional and is a good boost to the gut bacteria but be mindful with constipation or slow moving food through the intestines)

  • 2 tsp GF baking powder

  • 2 tsp pink salt

Wet

  • 1 sachet Bioreal organic yeast

  • 600ml warm water

Method

  • Mix dry ingredients together.

  • Dissolve yeast in 600ml warm water.

  • Stir yeast into water until fully dispersed.

  • Pour yeast water into dry ingredient and stir well for a few minutes.

  • Use a bread scraper to fully incorporate all flour and liquid together. It should be the consistency of a very thick batter.

  • Cover with tea towel & leave in warm place to rise until doubled in size for 1-2 hours.

  • Turn out into grease paper lined loaf tin.

  • Cover with tea towel, rise again for 20 minutes.

  • Heat oven to 190 (fan-assisted oven).

  • Bake for 50 minutes or until bottom sounds hollow upon tapping with wooden spoon, turn out onto wire tray & leave until fully cooled.

For a Nutritional breakdown of my Gluten Free Bread Recipe and further guidance on getting the best out of your Gut Health when going gluten free, sign up below to receive my Going Gluten Free Guide.

Claire Boutsiavaras
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