No Knead Bread, Gluten-free
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 19 hrs 5 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g flour, white, luten-free
- 150 g buckwheat, round
- 1 teaspoon salt, or bread improver from the health food store
- 1 teaspoon, heaped flea seeds, ground
- 0.5 teaspoon ½ dry yeast
- 500 ml water, lukewarm
- Oil, for greasing
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- The CK already has this recipe with normal flour. I`m discontinuing it because it works very well with gluten-free flour too. The gluten-free bread does not rise as strongly, but has a good crust and moist crumb. Gluten-free bread becomes dry and crumbly faster due to the lack of adhesive power, which is compensated for by adding ground psyllium husks. Due to the long fermentation time, little yeast is enough.
- You need a cast iron casserole with a lid and no plastic handles.
- Mix all dry ingredients and stir in the water with a wooden spoon or the dough hook of the hand mixer. The dough will be soft and sticky. Cover and leave to ferment overnight in a bowl for approx. 15-18 hours. Not in the fridge!
- Put some flour on a baking board or the worktop and tilt the contents of the bowl on it, spread out a little with your fingers and then fold it up with your floured hands or the dough scraper from the outside in. Do not apply pressure and do not knead.
- Oil a glass bowl so that the dough slides out better later. Lift in the dough and cover again and let rise for 3 hours.
- Cut a piece of baking paper around the size of the bottom of the pan, oil lightly. Preheat the oven with the closed stew pot to 250 degrees.
- Carefully remove the pot, put in the baking paper and tip the dough in, lightly coat with oil and put the lid on. Bake back in the oven for 30 minutes. Then remove the lid and bake for another 10-15 minutes.
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