Gluten-free Bread Loaf

A sliced gluten free loaf and a knife next to it

4.50 from 2 votes

This gluten-free bread loaf is perfect toasted and buttered and is a great gluten-free option for that regular baguette or Artisan-style loaf you've missed out on since going gluten-free!

Prep Time1

Cook Time35

Total Time1 35

Course: Bread

Cuisine: American

Servings: slices

Calories: 146kcal

Author: Zeeshan Shah

Equipment

1 Sheet pan

Ingredients

Dry Ingredients

1 cup almond flour
1 cup arrowroot flour
1/3 cup coconut flour
1 teaspoon sea salt

Wet Ingredients

1 ¼ cup filtered water
2 teaspoons maple syrup
2 teaspoons active dry yeast
1 ½ tablespoons very finely ground chia seeds
2 tablespoons organic psyllium husk powder

To Bake

egg for brushing on loaves

Instructions

In a large bowl combine the flour and salt and set aside.
Heat water to 110ºF/ 43ºC add yeast and maple syrup and stir to combine. Stir in the chia seeds and psyllium husk and stir again. Let the mixture sit for a minute and whisk. Add the thickened mixture to the flour blend and combine everything with a wooden spoon. The mixture will be sticky but workable.
Mix till a ball of dough is formed and knead it for about a minute. Now cover the dough with a damp towel and leave it to rise for an hour.
Fifteen minutes before the hour is up, preheat the oven to 425ºF/218ºC with a large sheet pan inside. Once the hour is up and the dough has risen, take it out and divide it into 2 equal-sized balls. Brush with egg wash and place it onto the sheet pan to bake for 35 minutes.
Ovens vary so keep an eye out and check to see doneness. The bread is ready when the internal temperature is 205ºF/ 96ºC.
Let the loaves cool completely before enjoying them!

Notes

Ensure the yeast is fresh and water heated to the right temp otherwise the yeast may not foam and you will need to start over.

Nutrition