Gluten-Free No-Knead, No-Egg, No-Butter Bread

🌾 Gluten-Free No-Knead, No-Egg, No-Butter Bread

Just as easy and cheap! A crusty, soft loaf that won’t crumble—perfect for sandwiches or toast.

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📝 Ingredients

• 200ml (0.85 cup) warm water (~105°F / 40°C)

• 25g (2 tbsp) sugar (or honey/maple syrup)

• 3g (1 tsp) active dry yeast (or instant yeast)

• 300g (2.5 cups) gluten-free all-purpose flour blend (with xanthan gum)

• 1 tsp salt

• 1 tbsp psyllium husk powder (key for elasticity!)

• 1 tbsp olive oil or applesauce (optional, for moisture)

Optional:

• 1 tsp apple cider vinegar (helps rise)

• Seeds (chia, flax, sunflower) for texture

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👩‍🍳 Instructions

1. Activate the Yeast

1. Mix warm water + sugar + yeast in a large bowl.

2. Let sit 5-10 mins until frothy.

2. Make the Dough

1. Whisk GF flour, psyllium husk, and salt in a separate bowl.

2. Add dry mix + olive oil/applesauce (and vinegar if using) to yeast water.

3. Stir with a spatula until sticky and thick (like muffin batter).

3. First Rise

1. Cover bowl with a damp towel.

2. Let rise 1.5-2 hours (GF dough rises slower—patience!).

4. Shape & Second Rise

1. Scoop dough into a greased loaf pan (or shape into a round on parchment).

2. Smooth the top with wet hands. Cover and rise 45-60 mins.

5. Bake

1. Preheat oven to 375°F (190°C).

2. Bake 40-50 mins until golden and internal temp hits 200°F (93°C).

3. Cool 1+ hour before slicing (GF bread needs time to set!).

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💡 GF Pro Tips

• Psyllium husk is non-negotiable—it replaces gluten’s stretchiness.

• No loaf pan? Use a lined Dutch oven for better crust.

• Too dense? Try a GF bread flour blend (like King Arthur’s or Bob’s Red Mill).

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Why This Works

• Psyllium + yeast creates air pockets without gluten.

• No eggs/dairy keeps it allergy-friendly and cheap!

Enjoy warm with jam or avocado toast. 🌱✨

P.S. Want a vegan version? Swap sugar for maple syrup and use aquafaba (3 tbsp) instead of eggs (if your blend needs it).