Gluten-Free Dinkelbrot (Spelt Bread)
Discover the joy of fresh-baked Gluten-Free Dinkelbrot (Spelt Bread), a wholesome and hearty loaf perfect for gluten-sensitive bread lovers. Made with a unique blend of gluten-free spelt flour, brown rice flour, and tapioca starch, this bread boasts a soft, moist texture that rivals traditional loaves. Enhanced with psyllium husk powder for structure and a touch of honey or maple syrup for subtle sweetness, it's a satisfying, nutritious choice for any meal. The easy, no-knead method allows the dough to rise beautifully, while a dash of apple cider vinegar and olive oil adds depth of flavor. Ideal for toasting or sandwich-making, this homemade bread is as versatile as it is delicious. Whether you're crafting a gourmet breakfast or a simple snack, this gluten-free spelt bread is sure to impress!
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Ingredients
- 200 grams Gluten-free spelt flour
- 150 grams Brown rice flour
- 100 grams Tapioca starch
- 10 grams Psyllium husk powder
- 7 grams Instant yeast
- 8 grams Salt
- 1 tablespoon Honey or maple syrup
- 500 milliliters Warm water
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Olive oil
Directions
Step 1
In a large mixing bowl, combine the gluten-free spelt flour, brown rice flour, tapioca starch, psyllium husk powder, instant yeast, and salt.
Step 2
In a separate bowl, mix together the warm water, honey or maple syrup, apple cider vinegar, and olive oil until well blended.
Step 3
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir together until you have a thick batter. The dough will be wetter than traditional bread dough.
Step 4
Cover the bowl with a tea towel and allow the dough to rise in a warm, draft-free place for about 1 hour or until it has doubled in size.
Step 5
Preheat your oven to 220°C (430°F) and line a bread pan with parchment paper or lightly grease it with oil.
Step 6
Once the dough has risen, pour it into the prepared bread pan and smooth the top with a spatula.
Step 7
Place the pan in the preheated oven and bake for about 40-45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Step 8
Remove the bread from the oven and let it rest in the pan for 5 minutes before transferring it to a wire rack to cool completely before slicing.
Nutrition Facts
| Serving size | (1036.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1515.6 |
| Total Fat 35.5g | 0% |
| Saturated Fat 5.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3164.0mg | 0% |
| Total Carbohydrate 276.8g | 0% |
| Dietary Fiber 23.8g | 0% |
| Total Sugars 22.8g | |
| Protein 22.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 79.6mg | 0% |
| Iron 7.8mg | 0% |
| Potassium 865.4mg | 0% |
Source of Calories