Gluten Free Bread

25 mins
Serves 13
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Directions

  1. 1Mix all dry ingredients in a bowl.
  2. 2Mix all dry ingredients in a bowl.
  3. 3Mix all dry ingredients in a bowl.
  4. 4Add hot water to the dry ingredients.
  5. 5Add hot water to the dry ingredients.
  6. 6Add hot water to the dry ingredients.
  7. 7Mix until a dough forms. Add more water if the mixture is too dry.
  8. 8Mix until a dough forms. Add more water if the mixture is too dry.
  9. 9Mix until a dough forms. Add more water if the mixture is too dry.
  10. 10Let the dough rest for 5 minutes after adding olive oil on the top and cover it with a plastic.
  11. 11Let the dough rest for 5 minutes after adding olive oil on the top and cover it with a plastic.
  12. 12Let the dough rest for 5 minutes after adding olive oil on the top and cover it with a plastic.
  13. 13Roll out the dough into circles using a plastic bag.
  14. 14Roll out the dough into circles using a plastic bag.
  15. 15Roll out the dough into circles using a plastic bag.
  16. 16Bake at 350 for 20 minutes, then broil to brown both sides.
  17. 17Bake at 350 for 20 minutes, then broil to brown both sides.
  18. 18Bake at 350 for 20 minutes, then broil to brown both sides.

Ingredients

  • 2 cups coconut flour
  • 2 cups coconut flour
  • 2 cups coconut flour
  • 2 cups almond flour
  • 2 cups almond flour
  • 2 cups almond flour
  • 0.5 cup psyllium husk
  • 0.5 cup psyllium husk
  • 0.5 cup psyllium husk
  • 0.25 cup sesame seeds
  • 0.25 cup sesame seeds
  • 0.25 cup sesame seeds
  • 1 tablespoon baking powder
  • 1 tablespoon baking powder
  • 1 tablespoon baking powder
  • 0.33 teaspoon salt
  • 0.33 teaspoon salt
  • 0.33 teaspoon salt
  • 1 packet Fleischmann's RapidRise Yeast
  • 1 packet Fleischmann's RapidRise Yeast
  • 1 packet Fleischmann's RapidRise Yeast
  • 4 cups hot water
  • 4 cups hot water
  • 4 cups hot water
  • 1 olive oil
  • 1 olive oil
  • 1 olive oil

Equipment

mixing bowlmeasuring cupsmeasuring spoonsrolling pinbaking sheetplastic wrapoven

Tips

  • Use hot water for the recipe because psyllium husk absorbs water and coconut flour absorbs water. If you need more water add more. Let the dough rest for 5 minutes. You can use plastic bags instead of plastic wrap. The bread will stay fresh for 4 days in the freezer