Gluten-Free Country Split Bread
Discover the rustic charm of homemade *Gluten-Free Country Split Bread*, a hearty loaf perfect for those seeking a delicious gluten-free alternative to traditional bread. This recipe harnesses the binding power of psyllium husk powder, delivering a soft, elastic dough that rises beautifully and bakes to golden perfection. Sweetened lightly with honey and enriched with the tangy touch of apple cider vinegar, every slice offers a balanced flavor and a crisp, artisan-style crust. Ideal for sandwiches, soup pairings, or simply enjoying with a spread of butter, this bread is easy to craft in just a few steps and caters to gluten-free lifestyles without sacrificing taste or texture. With its rustic appearance and satisfying homemade feel, this wholesome bread is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 500 g Gluten-free all-purpose flour blend
- 3 tbsp Psyllium husk powder
- 1 tbsp Instant yeast
- 2 tsp Salt
- 450 ml Warm water
- 2 tbsp Olive oil
- 1 tbsp Honey
- 1 tbsp Apple cider vinegar
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour blend, psyllium husk powder, instant yeast, and salt.
In a separate bowl or measuring jug, mix together the warm water, olive oil, honey, and apple cider vinegar until the honey has dissolved.
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a thick dough forms. If the dough is too dry, add a tablespoon of water at a time until the desired consistency is achieved.
Knead the dough gently in the bowl for a couple of minutes until it's smooth and elastic. Psyllium husk powder will help the dough hold together.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1 hour, or until it has roughly doubled in size.
Once risen, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Turn the dough out onto a lightly floured surface (using gluten-free flour) and gently shape it into a round loaf.
Using a sharp knife, cut a shallow cross or split across the top of the dough to help it expand evenly while baking.
Place the shaped dough onto the prepared baking sheet and allow it to rest for another 10-15 minutes.
Bake the bread in the preheated oven for 70-75 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4750 mg | 207% | |
| Total Carbohydrate | 488.4 g | 178% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 17.3 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 438 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
