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–+ servings
Gluten-Free Bread with Black Cumin Paine fara gluten cu negrilica fluffy

Gluten-Free Bread with Black Cumin

This fluffy gluten-free bread with black cumin is naturally vegan and full of flavor. A crisp breadcrumb crust and golden turmeric coating make every loaf special.
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Choose Serving Size 6

Ingredients 

  • 350 g Schar Mix B gluten-free flour
  • 350 ml warm water
  • 1 Tbsp olive oil for the dough, plus 3 Tbsps olive oil for coating
  • 1 Tbsp sugar
  • 1 tsp sea salt
  • 1 Tbsp fructose gelling 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 to a small bowl, along with the warm water. Mix well.
  • Add the gluten-free flour mix and fructose gelling agent to your food processor. Pulse once or twice. Add the warm water from the bowl. Blend for 1 minute. Add the sea salt and 1 Tbsp of olive oil. Mix for 3-4 more minutes. Add the black cumin and mix by hand.
  • Grease the baking form with olive oil and sprinkle with gluten-free breadcrumbs.
  • Pour the dough into 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 for 30 minutes.
  • Place a small dish of water in the oven while baking so the humidity stays high.
  • Add 3 Tbsps of olive oil to 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 turmeric-oil mix above.
  • Put it back in the oven for another 10-15 minutes.
  • Remove from the baking form and let it cool before slicing.

Notes

Very important! Place a small dish of water in the oven while baking so the humidity stays high; this keeps the crust from drying out. Serve warm or toasted. Slices freeze well.