The bread with natural flours is a gluten-free bread made with a blend of natural sorghum and rice flours. This bread is crunchy on the outside and soft on the inside, and it stays fresh for several days, also great for bruschetta and various sandwiches. Sorghum flour can be replaced with teff or buckwheat flour, while potato starch can be substituted with tapioca starch.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 tsp dry yeast (gluten free)
- 1 1/2 tbsp psyllium (powdered)
- 3 1/2 tbsp water (warm for the yeast)
- 1 1/2 cups water (warm)
- 1 1/2 tbsp extra virgin olive oil
- 1 1/2 tsp salt
- 3/4 cup gluten-free potato starch (or gluten-free tapioca starch)
- 3/4 cup gluten-free rice flour
- 3/4 cup sorghum flour (gluten free)
- 1/6 cup gluten-free rice flour (for dusting)
Tools
- 2 Bowls
- 1 Spatula
- 1 Metal Scrapper
- 1 Baking Tray
Procedure
In a small bowl, put the dry yeast and add 50 g of water and mix with a fork to dissolve the yeast.
In a bowl, add the psyllium powder and 350 g of warm water. Mix well with a whisk and let rest for 10 minutes.
In the psyllium bowl, add the oil and then sift the flours with the starch and salt. Mix with a fork, then with a metal scraper.
Turn out onto a floured work surface, give it 2 turns of folds, and leave to rise in a covered bowl at 72-75°F.
Place a clean cloth inside a proofing basket or a bowl with a diameter of 8 3/4 inches. Dust well with rice flour.
Place the dough on the lightly floured work surface and roll out trying to stretch. Shape the bread sealing the closure well underneath.
Transfer the dough into the proofing basket with the closure side facing up. Cover with the cloth and let double at 72-75°F.
Invert the dough onto a baking tray. Make a cut with a razor blade or a sharp knife. Bake for about 50 minutes in a static preheated oven at 390°F.
Remove from the oven and let cool on a rack to release moisture properly.
WARNING: consult the Celiac Association’s manual and read the ingredients carefully to ensure they are not contaminated with gluten
Tips
It keeps for 4 days in a sealed bag.
It can be sliced and frozen.
It can be sliced and frozen.
It can be sliced and frozen.
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