Gluten-Free Peasant Bread
Rustic, crusty gluten-free peasant bread with tender crumb, easy for beginners.
Print Pin Servings: 8 slices
Calories: 180kcal
Cost: $5
Equipment
- 1 Large mixing bowl For combining dry and wet ingredients
- 1 Wooden spoon or dough whisk Gentle mixing without overworking dough
- 1 Kitchen scale For accurate flour measurements
- 1 Dutch oven or baking stone For crust development
- 1 Bench scraper For shaping dough
- 2 Clean kitchen towels For covering dough during rise
- 1 Measuring cups and spoons Standard baking measures
Ingredients
- 300 g Rice flour blend Base gluten-free flour
- 100 g Tapioca starch Adds chewiness
- 100 g Potato starch Improves softness
- 2 ¼ teaspoon Active dry yeast Standard packet
- 360 ml Warm water About 40°C / 105°F
- 1 ½ teaspoon Sea salt Fine grain
- 2 tablespoon Olive oil Adds moisture and flavor
- 1 tablespoon Honey Feeds yeast & light sweetness
- 1 tablespoon Apple cider vinegar Improves texture
- 1 teaspoon Xanthan gum Binding agent
- 1 tablespoon Psyllium husk powder Structure & moisture retention
Instructions
- Combine warm water, honey, and yeast; let bloom 5 mins
- Combine all dry ingredients in large bowl
- Pour yeast mixture and wet ingredients into flour well
- Stir gently until shaggy dough forms
- Cover and let rise 2–3 hrs until doubled
- Gently turn dough out, shape boule or place in loaf pan
- Bake in preheated Dutch oven/baking stone until golden crust forms
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 75g | Calories: 180kcal | Carbohydrates: 36g | Protein: 3g | Fat: 3.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.2g | Sodium: 290mg | Potassium: 60mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 1.2mg