Homemade gluten-free bread

12 hours of leavening + 40 minutes of cooking



Ingredients for 1 loaf of bread:

Ingredients for 1
loaf of bread:

125 grams of organic potato starch
80 grams of organic rice flour
4 grams of organic sea salt
1 sachet of Bio Vegan yeast (16 grams)
10 grams of Psyllium peels
210 grams of organic soymilk
100 grams of water
35 grams of extra virgin olive oil


I am very satisfied with this gluten-free  bread I have baked.

I think I came up with a good result, thanks to some expedients.

Why have I tested myself with baking homemade gluten-free bread?

My partner and I have decided to avoid gluten for a while. This decision was not thoughtless, since my companion Marco Mazzini is a Naturopath and an expert in Bioenergetic Nutrition based on the Traditional Chinese Medicine and Dietetics and therefore thanks to his advice we can choose what to eat or not to eat, always in a balanced and thoughtful way 🙂

So, looking out into the gluten free world, I have discovered that in bread making, above all, ingredients such as cow milk are often used to mix and blend. I have not drunk cow milk for about 10 years and moreover reading the labels I found out that many ingredients of chemical origin are used.

Another unpleasant thing I have noticed is that the different types of dough for bread-making are often made with brewer’s yeast which Is known to be remarkably harmful to our intestines.

At this point I started studying and looking for the proper ingredients to make a gluten-free and totally natural bread!!!

The result of my search for the right ingredients:

You can easily find a good organic potato starch in stores selling organic products such as gluten-free “Bio Vegan” yeast (see picture).

I also found out the Psyllium cuticle,
a natural thickener, by reading the articles of dr. Hubs.
I discovered that it is a completely natural product,
member of the plant genus Plantago, a spontaneous herb that I know very well. I managed to find the Psyllium powder, only on Amazon (see photo)

In addition, I have realized that the hydration of starches and rice flour need a long time
and a fat component. And instead of cow milk, natural soy milk can be used (as I often do in gluten-free bakery production).

Here is the procedure:

Pour natural soy milk, extra virgin olive oil and water into a tall, narrow container.
Add salt and baking powder. Blend well with an immersion blender.
Then add the potato starch and the rice flour. Finally add the Psyllium.
Pour the mixture into a plastic or glass bowl. Cover it with a clean cloth and let it rise for at least 12 hours.

I usually prepare it in the evening and bake it the next day.
After this time, take the dough with one hand (from below) as it is,  without touching it too much and without kneading it again.

You will see that the dough is compact and soft, as it happens with the “normal” bread dough.
Place on a baking sheet covered with parchment paper and bake in a preheated oven for 20 minutes at 220 degrees then lower the oven temperature to 180 degrees and cook for another 20 minutes.
Important: as soon as it is properly baked, take the loaf out of the oven and place it vertically against the wall to cool it down.
Once cooled, you can either toast the slices of bread or eat it naturally. If you bake several loaves all at once you can always cut some of them into slices and freeze them, putting the slices of bread in a freezer bag.