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Gluten-Free Yogurt Bread Recipe

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4.2 from 5 reviews

This gluten-free bread recipe uses a unique blend of psyllium husk and yogurt to create a soft, light loaf with a crusty exterior. Perfect for those avoiding gluten, this loaf combines wholesome ingredients and a straightforward baking method to deliver delicious, fresh homemade bread with a tender crumb and a satisfying crust.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 1 loaf (approximately 12-14 slices)
  • Category: Bread
  • Method: Baking
  • Cuisine: Gluten-Free
  • Diet: Gluten Free

Ingredients

Wet Ingredients

  • 18g psyllium husk
  • 20g maple syrup or cane sugar
  • 320g hot water
  • 200g unsweetened yogurt (preferably dairy-free cashew yogurt, thinner consistency)
  • 5g (1 teaspoon) apple cider vinegar

Dry Ingredients

  • 460g gluten-free bread flour blend
  • 12g sea salt
  • 7g instant yeast (ensure gluten-free)

Instructions

  1. Prepare Psyllium Gel: In a bowl or large liquid measuring cup, combine the psyllium husk, sweetener, hot water, yogurt, and apple cider vinegar. Whisk thoroughly to break up the psyllium and let the mixture sit for a few minutes until it thickens and forms a gel-like consistency.
  2. Combine Dry Ingredients: In a large mixing bowl or the bowl of a stand mixer, whisk together the gluten-free bread flour blend, sea salt, and instant yeast to evenly distribute the ingredients.
  3. Mix Dough: Add the prepared psyllium gel to the dry ingredients. Using a dough hook on a stand mixer, mix until the dough is smooth and well combined, scraping down the sides and flipping the dough as needed. Alternatively, use a dough whisk and then knead by hand, adding up to 30g extra water if the dough feels too dense or dry, adjusting for yogurt texture differences.
  4. Shape Dough: Knead the dough by hand briefly and shape it into your desired form. Place it into a banneton basket seam side up, or a loaf pan seam side down for the final proofing stage.
  5. Proof: Cover the dough with a tea towel and let it rise in a warm place for about 1 hour until doubled in size and puffed. Meanwhile, preheat your oven to 425℉ (218℃) with a Dutch oven inside if using.
  6. Score and Prepare for Baking: Once risen, carefully flip the dough out of the banneton onto parchment or a silicone sling if baking in a Dutch oven, then score the surface. If using a loaf pan, optionally brush the top with oil to promote a golden, soft crust.
  7. Bake: Transfer the dough into the Dutch oven or place the loaf pan directly into the oven. Bake for 1 hour and 20 minutes, removing the Dutch oven lid for the last 15 minutes to brown the crust. The bread should develop a golden-brown, crusty exterior.
  8. Cool Inside Oven: Remove the bread from its baking vessel, turn off the oven, place the loaf directly on the rack, and prop the oven door open. Let the bread cool inside the oven for 30 minutes to 1 hour to finish cooking and prevent gumminess.
  9. Cool Completely: Transfer the bread to a cooling rack and allow it to cool fully, ideally overnight or at least 4-5 hours, to let the crumb set properly.
  10. Slice and Serve: Once fully cooled, slice the bread and enjoy it fresh, toasted, or however preferred.
  11. Storage: Slice the loaf and freeze for up to 6 months for best preservation. Alternatively, store at room temperature in a bag or container for up to 2 days, or in an airtight bag in the refrigerator for longer freshness.

Notes

  • Make sure to use gluten-free instant yeast; if using active dry yeast, allow it to proof before using as per yeast package instructions.
  • Yogurt texture can affect dough hydration; a thinner yogurt is preferred to keep dough soft and workable.
  • Adding up to 30g extra water can help adjust dough consistency if it feels too dense or dry.
  • Cooling the bread completely before slicing is critical to avoid doughy texture inside.
  • For best crust development and oven spring, using a Dutch oven with a lid is recommended but a loaf pan works fine.
  • This recipe is naturally dairy-free if using dairy-free yogurt.

Find it online: https://cheftinaskitchen.com/gluten-free-yogurt-bread-recipe/