The bread with natural flours is a gluten-free bread made with a blend of natural flours based on sorghum and teff. This bread is crunchy on the outside and soft on the inside, and it stays fresh for several days, perfect for bruschettas and various sandwiches.
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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 tbsp psyllium (powdered)
- 1.75 cups water (warm)
- 1.5 tbsp extra virgin olive oil
- 1.5 tsp salt
- 1 cup gluten-free potato starch (or gluten-free tapioca starch)
- 2/3 cup sorghum flour (gluten-free)
- 3/4 cup teff flour (gluten-free)
- 2 tbsp gluten-free rice flour (for dusting)
Tools
- 2 Bowls
- 1 Spatula
- 1 Metal Scraper
- 1 Baking Tray
Procedure
In a bowl, add the psyllium powder and half of the water. Mix well with a fork and let it rest for 1 minute.
Pour the flours with the yeast into a bowl, add the psyllium. Combine the water and oil. Knead with a spatula and then with your hands, using a scraper to help. Finally, add the salt and knead for another 5 minutes.
Turn out onto a floured work surface. Form a round dough ball.
Place a clean cloth inside a proofing basket or a bowl with a 9-inch diameter. Dust well with rice flour.
Place the dough ball inside with the seam facing up. Cover with the cloth and let it double in size at 72-75°F.
Turn the dough onto a baking tray. Make a slash with a blade or a sharp knife. Bake for about 50 minutes in a preheated static oven at 392°F
Remove from the oven and let cool on a rack to allow moisture to escape well.
WARNING: consult the Italian Celiac Association guide and read the ingredients carefully to ensure they are free from gluten contamination
Advice
Store in a closed bag for up to 4 days.
It can be sliced and frozen.
It can be sliced and frozen.
It can be sliced and frozen.
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