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 good for several days, also great for bruschetta and various sandwiches.

Difficulty: Very Easy
Cost: Medium
Rest time: 2 Hours
Preparation time: 30 Minutes
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

0.1 oz fresh gluten-free yeast
0.4 oz psyllium (powder)
1.7 cups water (warm)
1.4 tbsp extra virgin olive oil
1.5 tsp salt
1 cup gluten-free potato starch (or gluten-free tapioca starch)
0.8 cup sorghum flour (gluten-free)
0.7 cup teff flour (gluten-free)
0.14 cup gluten-free rice flour (for dusting)

Tools

2 Bowls
1 Spatula
1 Metal Scraper
1 Baking Tray

Method

Bread with Natural Flours

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 and yeast into a bowl, add the psyllium. Add the water and oil. Knead with a spatula and then with your hands using a scraper. 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 in a proofing basket or a bowl with a diameter of 22 cm (8.7 in). Dust well with rice flour.
Place the dough ball inside with the seam side up. Cover with the cloth and let it double in size at 72°F (22°C).
Turn the dough out onto a baking tray. Make a cut with a razor blade or a sharp knife. Bake for about 50 minutes in a preheated static oven at 392°F (200°C).
Remove from the oven and let it cool on a rack to release the moisture.