🍞Gluten-free Artisan Bread 48 Hours Rise

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: rice flour

Almond flour adds healthy fats and protein, while rice flour is often less expensive.

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking powder

Sourdough starter offers probiotics, while baking powder is a budget-friendly leavening agent.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point, while vegetable oil is more affordable.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup provides a unique flavor, while sugar is a cost-effective sweetener.

Add 300 ml of water to a mixing bowl and stir in 2 teaspoons of psyllium husk to create a gel-like texture.

Add 300 g gluten-free flour and 7 g yeast to the bowl.

Pour in 100 ml of olive oil and add 1 teaspoon of sugar.

Mix everything well for about 2 minutes until the dough is smooth.

Add salt last and mix again; the dough will be thick.

Coat the bowl with olive oil to prevent sticking and place the dough inside, coating the top lightly with more olive oil.

Cover and store the dough in the refrigerator for 48 hours.

After 48 hours, shape the dough with wet hands directly on baking paper.

Place it in a baking dish along with the baking paper and add your favorite seeds or grains on top.

Let it rest at room temperature for 1 hour.

Bake covered at 200°C (390°F) for 1 hour until golden and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens