psyllium husk

Gluten Free Rye Bread has all the rich rye flavor without gluten containing rye flour! This loaf has a perfect crust and fluffy interior.

Gluten Free Rye Bread

(1 cup) gluten free sorghum flour

(1 cup) gluten free brown rice flour

(1 cup) gluten-free oat flour

(1/2 cup) gluten free quinoa flour

(2 tablespoons) cacao powder or cocoa powder

(1 teaspoon) sea salt

(2 teaspoons) whole caraway seeds

water, between 105 and 110 degrees

(1 tablespoon) active dry yeast

molasses

(1/2 cup) whole psyllium husks

Whisk together all of the dry ingredients in the bowl of a stand mixer. Fit the mixer with the paddle attachment.

In a bowl, whisk together the water, yeast, and molasses. Let sit for 10 minutes. The mixture should be frothy and smell of warm yeast. (If the mixture is not frothy, the yeast is expired and the bread will not rise. It is best to start over with a new batch of yeast.)

Whisk in the psyllium husks, making sure there are no clumps. Allow this mixture to sit for 5 minutes, until thick.

Add in the wet mixture to the dry. Mix on medium speed until well incorporated and the dough forms a loose ball. 

Remove the dough from the mixer and kneed a few times on an oiled surface. The dough is very sticky, so you might find it helpful to oil your hands, too. Form the dough into a ball by tucking the sides underneath until it is round. Place in an oiled bowl, seam side down.

Cover with a towel and let rise in a warm, even temperatures place for 45 minutes to an hour. The dough should increase by 50 percent.

Once the dough has risen, kneed a few times on an oiled surface. Once again, form the dough into a round ball, or oval (depending on your proofing basket), by tucking the edges underneath. Return to the bowl (or floured proofing basket), this time seam side up. Let rise for 30-45 minutes, or until the dough has increased by 50 percent.

While the dough is rising, place a cast iron skillet on the lower middle oven rack. Preheat the oven to 425 degrees. You want to let the oven preheat during the entire second rise. This ensures that the oven is at an even temperature when baking the loaves.

After the second rise, line a baking sheet with parchment paper. Carefully tip the bread out onto the baking sheet. Using a sharp knife, make a few shallow cuts in the top of the bread.

Add a cup of ice to the cast iron and immediately add the bread to the upper rack, and quickly shut the oven door. Bake for 50 minutes. Remove from the oven and let the bread cool completely on a wire rack, several hours, before slicing.

I am going to make this this weekend. I’m so excited to found your recipe! In the instructions you mention whole cumin seeds but the instructions do not indicate that… How much cumin seed should I add? 

Thank you so much!

Sandra

https://www.youtube.com/watch?v=b9YFMPtMzYQ

This Artisan Gluten Free Bread recipe is soft and chewy on the inside with a nice crusty exterior. 100% whole grain and made without starches, eggs, or dairy!

Get the full recipe here: https://www.darngoodveggies.com/whole-grain-artisan-loaf-gluten-free-vegan/

Artisan Gluten Free Bread

Incredible 2-ingredient coconut flour tortillas! Soft, fluffy, flexible & scrumptious, they are also vegan, keto, oil-free, easy to make, only 68 calories and 3.1 net carbs each.

2-Ingredient Coconut Flour Tortillas {vegan, keto, oil-free}

(56 g) coconut flour (lightly spoon to measure)

fine sea salt (more

(237 milliliters) water

In a small mixing bowl, whisk the coconut...

In a small mixing bowl, whisk the coconut flour, psyllium husk and (optional) salt, breaking up any lumps in the coconut flour.

Add the water to the bowl, stirring until...

Add the water to the bowl, stirring until combined. Let stand 5 minutes to thicken and then shape dough into a ball (it will feel moist & springy).

Cut the dough into 4 equal pieces. Shape...

Cut the dough into 4 equal pieces. Shape each piece of dough into a ball.

Place one dough ball between two large pieces...

Place one dough ball between two large pieces of wax paper or parchment paper (plastic wrap will also work). Using a rolling pin, roll dough into a 7-inch (17.5 cm) circle. Carefully peel off top layer of paper.

Lightly spritz a large skillet with nonstick cooking...

Lightly spritz a large skillet with nonstick cooking spray. Heat over medium high heat until hot. Place tortilla, dough side down, into skillet and carefully peel off second piece of paper.

Cook the tortilla for 2 to 3 minutes...

Cook the tortilla for 2 to 3 minutes until it begins to puff and the bottom is browned in spots (when you lift tortilla with a spatula). Flip the tortilla and cook the other side for 2 to 3 minutes longer until puffed and golden brown in spots.

Transfer tortilla to a metal cooling rack and...

Transfer tortilla to a metal cooling rack and repeat with remaining pieces of dough.

The tortillas are delicious warm, room temperature, or...

The tortillas are delicious warm, room temperature, or cold!

Our Easy To Make Keto Tortilla Recipe with 0 Net Carbs is a Great Addition to all Keto Bread Selections. This Low Carb Tortilla is not made with Almond Flour but Famous Oat Fiber we all love and adore.

Keto Tortilla Recipe with 0 Net Carbs

2.5 Cups (250 grams) Shredded mozarella

Eggs

Tablespoons (50 grams) Oat fiber

Prepare ingredients

Prepare your ingredients to make amazing keto and gluten-free tortillas. That is oat fiber, eggs, and mozzarella.

Heat up mozzarella

On your stove, heat up to mozzarella on medium heat. Using a wooden spoon, gently stir from time to time for all of the cheese to melt. Keep heating up until you have a smooth melted cheese.

Add oat fiber and eggs

Switch the heat off and add oat fiber. Blend it in. Add eggs and mix thoroughly. Keep mixing until you get a combined uniformed smooth dough. If you feel mozzarella needs to be melted again, switch the heat on low and keep blending.

Work out the dough

Once you have the dough similar to my in the video, place it all on a silicone rolling sheet and using your hands keep working the dough. As you see on the video, I stretch and fold the dough several times. Keep stretching and folding until you get a really smooth consistency. The process might take somewhere between 5 to 8 minutes.

Shape tortillas

Once you are happy with the consistency, split your dough into 8 pieces. That is how many I managed to make. If you want to make smaller or larger tortillas, decide on the amount. Using a roller, roll one piece into a round flat sheet. Shape your tortillas using either a round, sharp bowl or anything similar. Place each wrap onto a baking sheet covered with parchment paper. At this time, you can heat the oven to 350 Fahrenheit or 180 Celsius. Once you have all the tortillas ready, place them into a preheated oven and bake the tortillas for 8 to 10 minutes until you see the edges starting to brown. I managed to fit 4 tortillas on each baking sheet.

https://mediavine-res.cloudinary.com/video/upload/nah7z0bayipm8txeuk4g.mp4

Try this keto almond bread for a healthy bread replacement that's made with nuts and seeds. The loaf will be slightly wet but you can dry the slices in an oven or toast them

Keto bread

coconut oil, melted,

almond flour

tsp baking powder

tsp baking soda

milled seeds

coconut flour

milled flaxseed

salt

eggs, beaten

courgette,

apple cider vinegar

Heat the oven to 200C/180C fan/gas 6. Oil and line a 900g loaf tin with baking parchment. Set aside.

Put all the dry ingredients in a large mixing bowl, stir together and set aside.

Put the coconut oil, eggs, courgette and 115ml hot water in a separate large mixing bowl, then tip into the bowl with the dry ingredients and combine. Stir in the apple cider vinegar, mixing gently – try not to overmix the dough.

Transfer the mix to the loaf tin. Wet your fingers to smooth the top of the bread, or use the back of a spoon. Bake for 20 mins, then reduce the oven to 150C/130C fan/gas 2 and bake for 30 mins more. Remove from the oven and leave to cool in the tin for 10 mins, then transfer to a cooling rack. Slice the bread and toast the slices in a pan or oven.

In a small mixing bowl, s the coconut...

In a small mixing bowl, s the coconut flour, psyllium husk and (optional) salt, breaking up any lumps in the coconut flour.

It is essential to use a nonstick skillet...

It is essential to use a nonstick skillet (I recommend very well seasoned cast iron or ceramic nonstick, as opposed to Teflon coated pans). If you do not have a nonstick pan, spritz a medium or large skillet with nonstick cooking spray. Place the skillet over medium-high heat and heat until it is hot.

Place tortilla, dough side down, into skillet and...

Place tortilla, dough side down, into skillet and carefully peel off second piece of paper.

Top 5 psyllium husk recipes from across the web

The most viewed psyllium husk recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Gluten Free Rye Bread

2-Ingredient Coconut Flour Tortilla...

Keto Tortilla Recipe with 0 Net Car...

Keto bread

2-Ingredient Coconut Flour Tortilla...

Top 5 psyllium husk recipes from across the web

The most viewed psyllium husk recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gluten Free Rye Bread

2-Ingredient Coconut Flour Tortilla...

Keto Tortilla Recipe with 0 Net Car...

Keto bread

2-Ingredient Coconut Flour Tortilla...

The most viewed psyllium husk recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine