This gluten-free bread is one of the best bread recipes I’ve tried so far! I also added some tips and tricks on how to make the perfect gluten-free, fluffy toast loaf.
As you probably know, I recently eliminated gluten from my diet. I discovered that my mom was gluten intolerant and I also had some symptoms, so I decided to completely give up gluten products. It wasn’t as hard as you may think. I wasn’t a huge fan of bread anyway. I’ll just have to be more careful with processed foods (like store-bought veg spreads and stuff like that) as they usually contain gluten.
Unfortunately, we don’t have a wide range of gluten-free products here. It’s pretty hard to even find gluten-free flour mixes! So, it’s going to be a little bit of a challenge until we get used to this lifestyle.
To make it easier, the whole family went gluten-free! We eliminated all gluten products from our pantry and decided to try some gluten-free bread recipes. I don’t like baking, so my dad is in charge of making gluten-free bread. This is his gluten-free bread recipe and it’s actually the third gluten-free bread he made. I was amazed by how delicious gluten-free bread recipes are!! You can barely tell the difference between a normal bread and a gluten-free one.
We used a gluten-free flour mix. Until we discover the best flour combination, we’ll be using this mix. We’re in the testing process. Also, you have to try the turmeric + olive oil coating and the gluten-free breadcrumbs crust. These are the details that matter! It will turn a regular gluten-free bread in a delicious treat!
Also, I made a Gluten-Free Baking board on Pinterest. Check it out!
If you have any tips on gluten-free baking, please leave a comment below. Thank you!
Gluten-Free Bread with Black Cumin
Ingredients
- 350 g Schar Mix B gluten-free flour
- 350 ml warm water
- 1 Tbsp olive oil for dough + 3 Tbsps olive oil (for coating)
- 1 Tbsp sugar
- 1 tsp sea salt
- 1 Tbsp fructose jellyfying agent – Dr.Oetker optional, but highly recommended. It makes it even better.
- 7 g dry yeast
- 2 Tbsps gluten-free breadcrumbs
- 2 Tbsps black cumin
- 1 pinch turmeric
Instructions
- Add sugar and dry yeast in a small bowl, along with the warm water. Mix well.
- Add gluten-free flour mix and fructose gelling agent in your food processor. Pulse once or twice. Add warm water from the bowl. Blend for 1 minute. Add sea salt and 1 Tbsp of olive oil. Mix for 3-4 more minutes. Add black cumin and mix by hand.
- Grease the baking form with olive oil and sprinkle with gluten-free breadcrumbs.
- Pour the dough in the baking form. Cover with a wet, clean cloth and let it rise in a warm place, for 30-40 minutes.
- When ready, put it in the pre-heated oven at 200C and bake it for 30 minutes.
- -see note-
- Add 3 Tbsps of olive oil in a small cup. Add a pinch of turmeric powder. Mix well.
- After 30 minutes of baking, take the bread out of the oven and coat it with the mix above.
- Put it back in the oven for another 10-15 minutes.
- Remove from the baking form and let it cool before slicing it.
Notes
Nutrition
If you make this, please leave a review and rating if you liked this recipe! ★★★★★
Mikee
Monday 23rd of July 2018
I was always afraid of making bread at home, but your recipe conviced me. It was actually so easy and it opened a whole new world to me! I want to make an olive bread next, I'm so excited!
Ruxandra
Tuesday 25th of September 2018
Glad you liked the recipe, Mike!
Tamara
Wednesday 11th of January 2017
Hi Ruxandra, Going through your blog and enjoying it! As a 20 + yr veteran to the GF life (I have celiac disease), I've managed to come up with a whole world of things that the non GF can't complain about! I've also recently started flirting with full on veganism (I'm pescetarian with a dairy intolerance) so tons of research and experimentation going on. One thing I have found is that when baking a GF bread, if you use about 1/8 tsp of fresh ground ginger (you can use powder also if fresh ginger is not available), it doesn't alter the taste but acts as a leavening agent so loaves come out higher and lighter to be much more like standard wheat bread in resemblance. I also have a beautiful 5 ingredient blend that I make myself so I'm not expensing out huge amounts of cash on commercial blends of flour. Take care and all the best in your journeys
Ruxandra
Wednesday 18th of January 2017
Hi Tamara! Thank you! Congrats on your lifestyle change! I can assure you that going vegetarian/vegan will help tremendously! My mom is also a celiac and since she adopted a vegetarian lifestyle, her health improved a lot! This is such a great idea! I will try this trick soon. Thank you very much!
Felice
Tuesday 1st of April 2014
I've never heard of black cumin. Do you think the taste very different from regular cumin?
Ruxandra
Tuesday 1st of April 2014
Regular cumin is not that popular here so I haven't tried it. I tried caraway seeds though, which are "part of the family". Black cumin is A LOT different from caraway seeds. It doesn't have a very strong taste. I use it a lot in my recipes recently. It has amazing health benefits, such as anti-cancer properties, lowers glucose levels and more.
You can try the bread without it of course. Maybe you can add some other seeds for some extra-flavor and texture.
Michelle
Monday 24th of March 2014
Oh also! What flour mix are you using? I don't think you stated.
Michelle
Monday 24th of March 2014
I was wondering if you could point me in the right direction on Amazon to which Dr.Oetker fructose gelling agent I need. This bread looks delicious, but I'm in the states and have never seen this product. I also haven't seen black cumin, but that looks like it's more of a strait forward purchase. Thanks!
Ruxandra
Monday 24th of March 2014
Hi Michelle!
I just updated the recipe. Thanks for your comment!
I used Dr. Schar GF flour mix. I also added an Amazon link for the black cumin seeds. I usually buy them online here too. Besides being delicious in breads, they're also really healthy.
I used the fructose jellyfying agent from Dr. Oetker - the diet, sugar-free version. I looked for it on Amazon but couldn't find it. This ingredient is optional, but recommended. I also tried this bread recipe without it and it turned out fine. The fructose just makes it more chewy and has a texture similar to toast bread. If you want, you can try the Gelfix product from Dr. Oetker (here's an example: http://www.amazon.com/Dr-Oetker-Gelfix-Classic-20g/dp/B00BLWQP32). Unfortunately, this contains fruit pectin and not fructose, but it should be ok. Any other fructose based jellyfying agent will work too.
Hope this helps :)