Gluten free recipes almost always include rice flour and potato starch. Both rice & potato are high glycemic – they raise blood sugar quickly. So keeping them out of my diet is important.

But it makes it hard to find a good bread!

I’ve tried numerous grain free recipes and while they can be tasty, they all leave something to be desired.

So I’m working on my own recipe.

I started with hijacking a couple of gluten free recipes and have been modifying them so they meet my needs.

This is round 2! It still needs work – getting the flour blend and psyllium consistency just right is the current challenge. I’ll update this page after the next loaf!

Small bowl – add and let sit until foamy (5 mins)

• 8 g active dried yeast (tsp)
• 20 g honey or maple syrup (2 Tbsp)
• 150 g warm water (1/2 c + 2Tbsp)

2nd bowl – whisk powder slowly into water and keep whisking a bit to make sure it doesn’t get lumpy – this will become gelatinous in about 20 seconds

• 20 g psyllium husk (1/4 cup) OR 15 g psyllium husk powder
• 240 g water (1 cup)

3rd bowl – whisk dry ingredients

• 130 g buckwheat (3/4 cup + 3 Tbsp.
  • Note: I don’t love buckwheat – I might try to replace it with more almond & coconut flour next time.
• 100 g starch – I blend cassava, arrowroot & tapioca (1/2 c + 3 Tbsp)
• 1/2 c almond flour
• 1 Tbsp coconut flour
• 2 tsp apple cider vinegar

Add yeast & psyllium to bowl 3 and kneed by hand or with dough hook until it makes a ball.

Cover & let rise 1 hour.

Flip ball onto floured surface and knead again into a ball and place into flour dusted proofing basket.

Rise again 1 hour.

Preheat oven to 480° with cast iron pan in the oven.

Transfer dough onto parchment paper and then place onto skillet.

Add a pan with water on bottom rack (add 2 ice cubes between bread pan and parchment paper – haven’t tried this yet).

After 20 mins – take bottom pan of water out and reduce heat to 450°.

Bake 50-60 more mins. (Cover with aluminum foil if it browns too quickly)