Gluten free artisan loaf baked in a cast iron pot
This gluten free artisan loaf combines rice flour, buckwheat flour and potato starch into a crusty bread baked in a cast iron pot. Psyllium husk and apple cider vinegar create the structure that gluten normally provides, while the Thermomix mixes and kneads the sticky dough evenly. Ideal for anyone avoiding gluten who still wants bakery-style bread.
About this recipe
Gluten free artisan loaf baked in a cast iron pot is the Thermomix TM7 bread recipe that finally delivers a real bakery crust without a grain of wheat. Instead of gluten, psyllium husk and warm water form a gel that binds rice flour, buckwheat flour and potato starch into a dough you can actually shape. Honey feeds the instant yeast, while a splash of apple cider vinegar keeps the crumb tender and adds a subtle sourdough-like tang. The all-in-one kitchen machine weighs each flour to the gram, blends the hydration evenly and kneads the sticky mass hands-free, which is exactly where gluten free baking usually fails. Baking the proved loaf in a preheated cast iron pot traps steam, so the crust blisters and crackles just like an artisan sourdough. Perfect for Sunday breakfast, a gluten-free dinner table or your weekly meal prep, this loaf proves that gluten free bread can be rustic, flavourful and proudly homemade.
Preparation tips
- Let the psyllium husk and warm water rest until a thick gel forms before adding the flours; this gel replaces gluten and gives the loaf its structure, so never skip this resting step.
- Preheat the cast iron pot with its lid in the oven while the dough proves, so the loaf hits a screaming hot surface and the crust puffs immediately; use baking paper as a sling for safe transfer.
- For a nuttier flavour, toast the buckwheat flour briefly in a dry pan before mixing, and dust the proved loaf with extra rice flour for that rustic, artisan bakery look before it goes into the pot.
Recipe variations
- Seeded variation: fold sunflower seeds, linseeds and sesame seeds into the dough after kneading and press extra seeds on top before baking, adding crunch and a nutty bite to every slice of this gluten free loaf.
- Festive herbed variation: stir chopped rosemary and toasted hazelnut pieces into the buckwheat dough and drizzle the baked loaf with honey for a fragrant Christmas or holiday centrepiece.
- Kid-friendly soft variation: replace half the buckwheat flour with extra rice flour and a spoon of honey for a milder, softer loaf perfect for sandwiches and toast.
Thermomix TM7 Benefits
- Weighing accuracy - The Thermomix weighs rice flour and buckwheat flour directly in the bowl for a perfectly balanced dough. [Weighing]. [Built-in Scale]
- Hands-free kneading - The TM7 kneads the sticky psyllium dough to ideal consistency while you preheat the cast iron pot. [Kneading]. [Hands-Free]
- Gentle heating - The Thermomix warms the water and honey to the right temperature so the instant yeast activates reliably. [Heating]. [Multi-Function]
- Multi-functionality - One TM7 bowl mixes the potato starch, salt and vinegar into the dough without dirtying extra containers. [Mixing]. [Multi-Function]
- Fine grinding - The TM7 grinds whole buckwheat grain fresh for maximum nutty flavour in your artisan loaf. [Grinding]. [Multi-Function]
Ingredients
- psyllium husk
- warm water
- dried instant yeast
- honey
- apple cider vinegar
- brown rice flour
- buckwheat flour
- potato starch
- sea salt
- oil