Rice flour
150 g · smooth
Community recipe
Gluten-Free Soda Bread (Yeast & Sourdough Free)
Homemade gluten-free bread using safe flours and phosphate-free baking powder. It's wonderfully moist, crispy on the outside, and ready in under an hour without the need for rising.
- Prep
- 15 min
- Cooking
- 40 min
- Total
- 55 min
- Servings
- 12
- Difficulty
- Medium
- Category
- Baking
Histamine assessment
Suitable for histamine intolerance
All matched ingredients are rated as suitable.
Ingredients
Each ingredient is compared with the food database and manually checked.
Suitable
buckwheat flour
100 g · light, non-thermizedtapioca starch
50 gFlax seeds
2 tbsp · groundPhosphate-free baking powder
2 tsp · gluten-free, phosphate-freeHimalayan salt
1 tspCaraway seeds
1 tsp · crushedpsyllium
1 tbspWater
250 ml · lukewarmOlive oil (cold pressed)
2 tbsp · extra virginMethod
- 1
Step 1
In a small bowl, mix psyllium and ground flaxseed with 100 ml of lukewarm water. Let stand for 5-10 minutes until a thick gel forms.
- 2
Step 2
Preheat the oven to 190°C (375°F) and line a loaf pan with parchment paper.
- 3
Step 3
In a large bowl, thoroughly combine rice flour, buckwheat flour, tapioca starch, baking powder, salt, and crushed caraway seeds.
- 4
Step 4
To the dry mixture, add the prepared seed gel, the remaining 150 ml of lukewarm water, and olive oil. Work into a homogeneous, slightly sticky dough.
- 5
Step 5
Transfer the dough to the prepared pan and smooth the surface with a spatula or a wet hand. You can lightly score the top with a knife. Bake in the preheated oven for approximately 40 minutes, until the crust is golden brown and the bread sounds hollow when tapped.
- 6
Step 6
After baking, remove the bread from the pan and let it cool completely on a wire rack. Slice only after it has completely cooled to prevent the crumb from collapsing.