Nutty no-knead gluten-free bread
Päivitetty: helmi 9
After rising the dough the bread can be shaped in a dough bowl, so there will be no extra mess and clutter. Although the loaf is gluten free, it becomes wonderfully fluffy inside and crispy on the top. Delicious nuts gives to the bread a nice chewing feel and extra flavor.
Baking the nutty no-knead gluten-free bread you can use different nut mixes or just one nut quality .
Why to use psyllium when baking gluten free
Psyllium improves the handling of gluten-free dough and the structure of bread. Because psyllium fiber binds a lot of liquid, it makes easier the handling of gluten-free dough and at the same time it brings the moisture to the bread. In addition, psyllium brings also stomach-friendly fiber to the bread!
Psyllium is easy to use: add 1,5 tablespoons of psyllium per 5 dl of liquid to the dough liquid and let it swell for 5 to 10 minutes before adding the flour.
Take this as a help in handling gluten-free dough
Handling gluten-free bread dough is quite challenging. The dough sticks easily to hands and to the table during baking. Try this trick which I learned from gluten-free cooking course: Use water instead of flour to shape the bread. Water your hands with plenty of cold running tap water and take the bread dough out of the bowl and shape the bread into your hands.
I have such small hands and dough of this size doesn't stay in my hands. I shape the bread with wet hands in a dough bowl. If the dough threatens to stick to hands, I water my hands in running water again.
After shaping the bread, put it carefully in a hot cast iron pot which is protected with baking paper (parchment paper) or greased with cooking oil. Sprinkle the rest (¼ dl) of the crushed nuts on top of the dough. Finally, close the cast iron pot (or oven pan) with the hot lid.
Choose a suitable cast iron pot or oven pan
The five-deciliter bread dough is pretty big, so you might want to reserve a little bigger pot for baking the loaf. I baked bread in a cast iron pot with a bottom diameter of 18 cm and a top of diameter of 23 cm.
Ingredients for nutty no-knead gluten-free nut bread
5 dl of water
1 teaspoon salt
1 teaspoon honey or syrup (or sugar)
1,5 tablespoon psyllium flour
2 teaspoon dry yeast
1 dl Nuts, partly crushed
1 dl Gluten-free oatmeal
1 dl Gluten-free oat flour
4 dl Gluten-free all-purpose flour
1. Mix salt and honey in hand-warm water and whisk in the psyllium powder, too. Allow the mixture to sit for 5-10 minutes.
2. Combine and mix in their own bowl ¾ dl nuts (partly crushed) and all the remaining ingredients (dry yeast too) and add the mixture into warm water and mix with a wooden fork (do not knead). The result should look like a solid oat porridge.
3. Let the dough raise covered in a warm place (room temperature) well overnight, for about from 12 to14 hours.
4. Preheat the oven: In the next morning, set the oven to heat to 250° Celcius. Put the cast iron pot with a lid (or other oven-safe container) in the cold oven to heat up.
5. Very carefully remove the cast iron pot from the oven and remove the lid. Protect the hot pot with baking paper (parchment paper) or grease it with cooking oil - that the bread doesn't stick to the pot when baking.
Let the cold water run slowly from the tap and wet your hands well. Take the dough with wet hands from the dough bowl and shape it into a round loaf (using the dough bowl as a helper). If the dough threatens to stick to your hands, wet your hands in running water. again After shaping the bread, place it very carefully in a hot pot and sprinkle over the rest (¼ dl) of the crushed nuts on the bread. Close the pan with a hot lid. Please be carefully with the hot cast iron pot and the lid!
6. Bake the bread in the oven slightly below the center level, for 55 minutes. Remove the lid and bake the bread for about 5 minutes until the bread is ripe and nicely browned.
Lift the bread carefully out of the hot cast iron pot and place it on a wire rack to cool. Once the bread is cooled to room temperature, slice into it and eat😋!