Gluten-free Breads

So I am on the hunt for the perfect gluten-free bread.

I tried the AI version yesterday - it was edible but very crumbly and kept breaking apart. So, planning to try some more versions in this week.

Version 1 (Made on 21 July 2026)

Rough ingredient list - 1/2 cup ragi, 1 cup jowar, 1 tsp baking powder, 1/2 tsp baking soda, 1/3 cup yoghurt, 2 tbsp oil, salt, seeds, spices

Version 2:

Gluten-Free Jowar & Ragi Bread –

This uses yeast and psyllium husk (isabgol).  

• 276 g warm water 
• 4 g dry yeast 
• 10 g caster sugar 
• 12 g psyllium husk 
• 7 ml vinegar 
• 1 tsp honey 
• 90 g ragi flour 
• 95 g jowar flour 
• 6 g salt 
• 1 tbsp olive oil or melted butter 
• ¼ tsp baking soda (optional, for extra softness) 
• Sesame seeds, sunflower seeds, pumpkin seeds (for topping)

Method:

1. In a bowl, combine warm water, dry yeast, and caster sugar. Mix and let it sit until the yeast activates and turns frothy. 

2. Add psyllium husk and vinegar, mix well, then add honey and mix again. Let this mixture sit briefly to thicken slightly. 

3. In another bowl, combine ragi flour, jowar flour, salt, and baking soda (if using). Add olive oil or melted butter and mix. 

4. Pour the wet mixture into the dry ingredients and mix to form a soft, shaggy dough. 

5. Transfer the dough into a lined baking tin and smooth the top. Sprinkle sesame, sunflower, and pumpkin seeds evenly. 

6. Let the dough rest in the tin for 15 minutes. 

7. Bake in a preheated oven at 180°C for about 25 minutes or until fully baked and set. 

Version 3:

Gluten free moong dal bread Recipe

• 1 Cup + 1 tbsp Moong Dal 
• 3 tbsp Psyllium Husk 
• 3/4 tsp Salt 
• 1/2 tsp Lemon Juice 
• 2 tsp Desi Khand 
• 3 tbsp Oil 
• 1 tsp instant Yeast 
• 1/2 Cup to 3/4 Cup Water 

If you are soaking the dal for 15 minutes, less water may be required. 

Bake at 180 C for 35-40 minutes or until tester inserted in the centre comes out clean. 

Refs:

https://www.facebook.com/reel/2220999841771499

https://www.facebook.com/reel/948795550854530