Gluten Free Bread - the best and easiest recipe yet!

My mom visits us twice a year or so, and for the past few years, she's been getting more and more gluten-intolerant. She used to eat clean at home and then splurge a little when she came here - she is a Dane by birth, and loves her some rugbrød, but as she quickly discovered, that sent her health for a whirl so...clean it is, home or not.

She usually schleps a small larder of gluten-free müsli, crackers, and whatnot, but when I tried this recipe myself at some friends', I knew that gluten-free baking was totally doable, so I get to add a little variety to my mom's fare when she's here - yay!

This recipe does require a few different ingredients, but when you have them in your pantry, they should last a few rounds. These rolls, I guess you could call them, are really delicious and filling, crispy on the outside, soft and slightly chewy on the inside. They are quite the health bomb (ok, there's a bit of oil here too, but no refined anything to make up for it!), and they really dress up a breakfast or lunch table. Just look at these beauts!

Gluten Free Bread Rolls

50 g fresh yeast
8 dl lukewarm water

1 tsp raw cane sugar
1 tsp salt

8 tsp psyllium husks

1 dl sunflower oil
2 dl sunflower seeds
2 dl flax seeds
2 dl sesame seeds
2 dl oatmeal or millet
circa 2 dl corn/buckwheat/millet flour (pick one, it doesn't have to be a mix)

circa 3 dl rice flour (I use fullgrain)

-Dissolve the yeast in the lukewarm water, and add the oil, sugar, and salt, as you stir.

-Add the other ingredients one by one, stirring all the while. It looks a lot like porridge. The psyllium husks do absorb a lot of the water, so only add enough of the rice flour to keep it porridgy, not too solid. 

-Let the mixture (calling it dough proper would be a bit much) raise for about 30 minutes, preferably in a warm spot.-"Spoon" the mixture onto a baking sheet, and bake for about 25 minutes at 200 Celsius. 

Enjoy warm, with buttah!

Notes: 

You can easily replace one of the seed types if you don't have any on hand - I used pumpkin seeds once, in lieu of the sesame, and I added chia seeds instead of flaxseed. This recipe is really versatile that way. I even used chickpea flour when I was a little low on corn flour - tasted just as great. An added bonus was using these rolls for some gluten-free French toast for my mom, so she didn't have to miss out. Just slice these up thinly, and dip in egg as per usual. Really good, and filling!

Best No Knead Bread Yet!

Timewise, this bread takes a while. Effortwise, it's a cinch.

I've made no knead bread many times before, usually a dough that's quicky thrown together in the evening with just a few stirs, and in the morning, dropped in small portions on to a bakesheet. After 25 minutes or so in a cold started oven, it's wonderful breakfast breadrolls. Nothing wrong with that, this recipe just takes it to the next level. It's Jim Laheys' of course. It's everywhere these days, and after, once again, having it presented to me in the paper, I thought, now is the time.

Danish readers can check out the recipe here.

For the Yanks, I shall translate below. Look what you've got to look forward to!







You'll need:

Yeast, the size of a pea (or 1 gram dry yeast)
8 grams of salt
300 grams of water (10.5 oz.)
400 grams of flour (14 oz.)
1 pot with lid that are oven-safe

Here's what you do:

Step 1. Dissolve the yeast in the water (I used room temperature water), and add the remaining ingredients. Stir around in the bowl only until all the flour is moist. Cover the bowl with household film and let it sit out for 12-18 hours. 18 hours is better than 12 hours.

Step 2. Dump the dough onto a floured work surface. Fold it gently a few times. It's a bit runny, so make sure your hands are floured up. Oil the bowl and dump the dough back in for 2 hours of rising.

Step 3. Turn the oven on to 250 Celsius (475 Fahrenheit?) and put your oven-safe pot in to heat through. 30 minutes of its a Creuset, less if it's metal (which I used). When the pot is hot enough, take it out, dump the dough in it, cover with the lid, and bake for 30 minutes. After 30 minutes, turn the oven down to 230 Celsius (450 Fahrenheit) and remove the lid. Give it another 15 minutes.

When it's all done, take it out and let it cool off for 2 hours before tucking in.

It's so much better than my old no knead bread, though I haven't tried it as rolls yet, will get back on that. It's chewy, reminiscent of sourdough, in a milder version. It's a very satisfying baking experience!