15/08/2026
GLUTEN-FREE SANDWICH BREAD - MIX 1
For one 20x10 cm loaf pan - 10 slices
🛒Ingredients:350g Mix 1 (175g buckwheat + 105g sorghum + 70g chickpea)10g whole psyllium husk - not fine powder8g sea salt7g instant dry yeast (1 packet)1 tbsp pulverized panela or honey (feeds the yeast)380 ml warm water (at 38°C, not hot) - key factor20 ml olive oil1 tsp apple cider vinegar (helps the crumb)
🧑🍳Instructions:
1. Activate the gel (5 min):
In a large bowl, combine 350 ml of the warm water + all the psyllium. Whisk by hand. Within 2 minutes, it will turn into a thick, egg-white-like gel. Set it aside. This gel is your gluten.
2. Dry ingredients:
In another bowl, mix Mix 1, salt, yeast, and panela. Mix well.
3. Combination:
Add the psyllium gel, oil, and vinegar to the dry ingredients. Mix with a spatula. The dough will be sticky, like a thick mash, NOT like wheat bread. This is normal. If it looks too dry, add the remaining 30 ml of water little by little. Knead for 3 minutes with a spatula, not with your hands.
It should be creamy, holding its shape yet sticking to the spoon.
4. Pan and proofing:
Grease the pan and place parchment paper at the bottom. With wet hands, transfer the dough into the pan and smooth the top with a wet spoon so it looks neat.
Cover with a damp cloth and let it rise in a warm spot in your kitchen for 60 to 90 minutes. It will grow by about 50%, not double like wheat bread. When you see tiny bubbles on top, it is ready.
5. Baking:
Preheat the oven to 200°C. Bake for 50-55 min. For the first 15 minutes, place a small cup of water inside the oven to generate steam and prevent the crust from bursting.
Is it ready? Tap the bottom; it should sound hollow. The internal temperature should be 94-96°C if you have a thermometer.
Remove it from the oven and LET IT COOL FOR 2 HOURS on a wire rack before slicing. If you slice it while hot, it will gummy up. This is mistake #1!
Yoli's Tips to Save Your Bread:
Sandy crumb: You lacked water or used old psyllium. The psyllium must be fresh.
Sinks upon coming out of the oven: It over-proofed or needed more baking time. Do not let it rise for more than 90 minutes.
For a softer sandwich-style bread: Replace 50 ml of water with 50 ml of warm plant-based milk.
Storage:
Keeps for 3 days in a cloth bag in the refrigerator. It can be frozen already sliced, separating the slices with wax paper. To eat, pop it straight from the freezer into the toaster and it tastes like freshly baked.
