Gluten-Free Russian Black Bread
Dive into a wholesome twist on a classic with this Gluten-Free Russian Black Bread recipe, designed to satisfy both nostalgic cravings and dietary needs. Crafted from a unique blend of brown rice flour, buckwheat flour, and tapioca starch, this bread achieves a rich flavor profile enhanced by cocoa powder, caraway seeds, and molasses. The addition of psyllium husk powder and instant yeast ensures an airy texture, despite being flourless. With a simple preparation process and a strikingly dark hue, this loaf is perfect for all occasions, whether you’re enjoying it with a hearty stew or a simple spread of butter. Gluten-free enthusiasts and bread lovers alike will savor every slice of this delicious, homemade masterpiece.
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Recipe Information
Ingredients
- 1.5 cups Brown rice flour
- 1 cup Buckwheat flour
- 0.5 cup Tapioca starch
- 2 tablespoons Psyllium husk powder
- 2 teaspoons Instant yeast
- 1 tablespoon Caraway seeds
- 2 tablespoons Cocoa powder
- 1 teaspoon Salt
- 3 tablespoons Molasses
- 1 tablespoon Apple cider vinegar
- 1.5 cups Warm water
- 1 large Egg
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine the brown rice flour, buckwheat flour, tapioca starch, psyllium husk powder, instant yeast, caraway seeds, cocoa powder, and salt. Mix well to ensure even distribution of ingredients.
In a separate bowl, whisk together the molasses, apple cider vinegar, warm water, egg, and olive oil until fully blended.
Pour the wet ingredients into the dry ingredients and mix thoroughly until a smooth, thick batter forms. It will be thicker than a batter but looser than a traditional bread dough.
Line a loaf pan with parchment paper or lightly grease with olive oil to prevent sticking.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Cover the loaf pan loosely with a damp kitchen towel and place it in a warm, draft-free area to rise for about an hour or until about doubled in size.
Preheat the oven to 350°F (175°C) towards the end of the rising time.
Once the dough has risen, bake in the preheated oven for 60 minutes or until the crust is firm and a deep brown color. A toothpick inserted into the center should come out clean.
Remove from the oven and let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2519 mg | 110% | |
| Total Carbohydrate | 409.9 g | 149% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 50.9 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 320 mg | 25% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2537 mg | 54% | |
*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.
