Gluten-Free Dutch Crunch Bread
Indulge in the irresistible texture and flavor of Gluten-Free Dutch Crunch Bread, a recipe that transforms this classic bread into a celiac-friendly delight. Featuring a soft and tender gluten-free base made with all-purpose gluten-free flour and xanthan gum, this bread is crowned with a crackly golden topping created from rice flour, sesame oil, and unsweetened rice milk. Perfectly risen with instant yeast and enriched with eggs and olive oil, each bite boasts a satisfying balance of crunch and fluff. Ideal for sandwiches or as a standalone treat, this bread not only caters to gluten-free lifestyles but also promises a show-stopping appearance and unparalleled taste. Ready in just under an hour, this recipe is as rewarding to make as it is to savor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 1 packet Instant yeast
- 2 tablespoons Granulated sugar
- 240 ml Warm water
- 2 tablespoons Olive oil
- 2 large Eggs
- 60 grams Rice flour
- 1 teaspoon Gluten-free baking powder
- 100 ml Unsweetened rice milk
- 1 tablespoon Caster sugar
- 1 tablespoon Sesame oil
- 0.5 teaspoon Salt (for topping)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, and salt.
In a small bowl, dissolve the sugar in the warm water and sprinkle the yeast over the top. Let it sit for about 5 minutes until the mixture becomes frothy.
In another bowl, whisk together the olive oil and eggs until well combined.
Pour the yeast mixture and egg mixture into the dry ingredients. Stir with a wooden spoon until a dough forms. The dough should be a bit sticky; if needed, add a little more water 1 tablespoon at a time.
Knead the dough gently in the bowl for a few minutes until smooth.
Lightly oil a separate bowl, place the dough in it, and cover with plastic wrap. Let it rise in a warm place for about 1 hour or until it doubles in size.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
To prepare the Dutch Crunch topping, mix the rice flour, gluten-free baking powder, caster sugar, sesame oil, salt, and rice milk in a bowl to form a thick paste.
After the dough has risen, divide it into 8 equal portions and shape each portion into a ball.
Place the dough balls onto the prepared baking sheet, spacing them evenly.
Thickly spread the Dutch Crunch topping over each dough ball.
Bake in the preheated oven for 20-25 minutes or until the tops are golden brown and have a distinct crackled appearance.
Let the bread cool on a wire rack before serving.
Nutrition Facts
Calories |
2062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4164 mg | 181% | |
| Total Carbohydrate | 365.6 g | 133% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 38.9 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 221 mg | 17% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 268 mg | 6% | |
*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.
