Rustic Crunchy Bread

Egg freeGluten freeLow histamineCowNut freeWithout industrial sugarOmega 3 sourceSoy freeVeganVegetarian

Hey there! Craving for a juicy and crunchy bread? In my opinion this rustic, crunchy bread is the best I’ve ever eaten.

Yes, I know, I’ve said the same thing about my rice-chia bread but sometimes I just change my mind. 😉

After taking the first bite I couldn’t imagine that any other bread could top this. Yesterday was the first day I tried out this recipe myself, because I had such a craving for a nice and crunchy bread. I didn’t need to wait for the first ideas so I started in the morning and enjoyed in the evening 😉 I must admit, this bread takes some time but its worth it! Can you see the glass vessel in the pic? That’s the vessel I used to prepare my complete gluten free flour mixture. I think I will give it to a dear friend as a present. You know what they say: Give your friends a kiss. I think I will give them my flour mix AND a kiss!

And I m sure that making a dear friend happy is a good idea for you as well. Are you ready for the recipe? Great, lets start!


Rustic Crunchy Bread

  • 100 g of corn flour
  • 100 g of buckwheat flour
  • 100 g of whole grain rice flour
  • 100 g of corn starch
  • 100 g of potato starch
  • 4 tablespoons of apple vinegar
  • 3 tablespoons of cold-pressed olive oil
  • 3 tablespoons of linseeds
  • 2 tablespoons of apple pectin plus *available at health food stores*
  • 1 tablespoon of fiber husk * available in health food stores*
  • 1 tablespoon of psyllium
  • 500ml of tepid water
  • 1 package of dry yeast *gluten free*
  • 1 tablespoon of cane sugar
  • 50ml tepid water
  • First, lets prepare the pre dough. 
  • For that fill the yeast into 50ml of tepid water, add the sugar and let everything rest until the yeast has risen. 
  • In the meantime, fill all dry ingredients into a bowl *no metal bowl* and mix everything well with each other. 
  • Now carefully, stir the risen yeast under, add the apple vinegar, the olive oil and slowly pour in approx. 400ml of water. 
  • Knead the dough slowly with your hands. 
  • *Please remember, a dough free of gluten should not be really kneaded in the classic way. 
  • Otherwise, the bread will not become fluffy *As soon as the dough is ready let it rest at a warm and covered space for approx. 1 hour. 
  • The dough should have doubled after this hour!
  • Now comes the fiddly part;-) 
  • Carefully take the dough out of the bowl, lay it in the middle of a baking paper covered with flour, stray some flour over the dough as well. Now use the baking paper to roll the dough from each side.
  •  For example: Knead the dough form right to left and afterwards from left to right. 
  • Until all to the flour infused into the dough.Repeat this 20 times;-) *A professional baker showed me this trick* 
  • As soon as the flour is infused, begin to form the bread into an oval loaf. 
  • Cover it with a kitchen cloth and let it rest for a second time at a warm place for approx. 45 minutes. 
  • Preheat the oven up to 230-240 degrees. This step is very important because this way the bread will immediately be baked up from underneath.
  • Great, the dough is ready.
  • Now lay the bread with the baking paper on top of the griddle and bake it for approx. 15 minutes at 230-240 degrees. 
  • This is how you’ll get a great and crunchy, crust! 
  • After 15 minutes, decrease the temperature down to 200 degrees and let it bake out for another 30 minutes. 
  • We made it!

Please let the bread cool down completely, even though its difficult to resist 😉


Did you like this recipe or do you have any further questions? If so, please leave a comment.

Did you like this article or do you have any further questions? If so, please leave a comment.

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