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Aran Goyoaga Gluten Free Bread

by:
December 10, 2019
4.7
34 Ratings
Photo by Aran Goyoaga
  • Prep time 2 hours
  • Cook time 1 hour 45 minutes
  • Makes 1 loaf
Author Notes

The words yeast and honey immediately evoke a sense of comfort in me. They remind me of the honey buns of my youth that I would eat straight out of the oven with a slice of Idiazábal cheese. Sweet and tender bread with something briny and salty. A loaf of this bread with black olives is a staple in my house these days. It makes the perfect sandwich bread with a thin crust and tender crumb. You can easily omit the olives and caraway to have a plain but equally satisfying loaf.

*(c)2019 By Aran Goyoaga. All rights reserved. Excerpted from Cannelle et Vanille by permission of Sasquatch Books.

—Aran Goyoaga

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Aran Goyoaga Gluten Free Bread
Ingredients
  • 1 teaspoon extra-virgin olive oil, for greasing
  • 3/4 cup (105 g) superfine brown rice flour, plus more for dusting
  • 1 tablespoon (25 g) honey
  • 2 teaspoons (8 g) active dry yeast
  • 1 2/3 cups (400 g) filtered water, heated to 110°F
  • 4 teaspoons (15 g) psyllium husk powder
  • 3/4 cup (105 g) sorghum flour
  • 3/4 cup (90 g) tapioca starch
  • 1 tablespoon caraway seeds
  • 1 1/2 teaspoons kosher salt
  • 3/4 cup (90 g) pitted black olives, roughly chopped
  • 1 tablespoon apple cider vinegar
Directions
  1. Brush the bottom and sides of a 9-by-4-inch loaf pan with the olive oil. Dust the inside with brown rice flour.
  2. In a medium bowl, whisk together the honey, yeast, and water. Set aside to proof for 10 minutes. Whisk in the psyllium powder, and let it gel for 5 to 10 minutes.
  3. In the bowl of a stand mixer, whisk together the brown rice flour, sorghum flour, tapioca starch, caraway seeds, and salt. Add the black olives, apple cider vinegar, and yeast mixture to the bowl. Mix with the dough hook on medium speed until it comes together into a moist and loose dough, about 2 minutes.
  4. Dust a work surface with brown rice flour, and turn the dough out onto it. Knead the dough a couple of times, shaping it into a loose log about 9 inches long. Gently transfer the dough to the loaf pan. Cover with a clean linen towel or plastic wrap and set aside to proof at room temperature for 1 hour, or until doubled.
  5. Preheat the oven to 425°F. Dust the top of the dough with brown rice flour. Bake the bread for 1 hour. Carefully turn the bread out of the pan, and place it directly on the oven rack. Bake for an additional 45 minutes.
  6. Transfer the bread to a cooling rack and cool completely before cutting. The bread needs to set in the center as the steam evaporates otherwise it will have a gummy crumb. I often bake it at night and wait until the morning to eat it. This bread keeps best wrapped in a clean kitchen towel or parchment paper for up to 3 days.
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3-time James Beard finalist cookbook author, food stylist and photographer. Author of Cannelle et Vanille named best of by NY Times, Food 52, Food & Wine, Bon Appetit, and more.

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163 Reviews

Write a Review
L May 3, 2024
is there a substitution for sorghum flour? i'd like to make this bread but can't access it locally. thank you!
kilfeather May 3, 2024
I've used gluten free oat flour in other recipes but never tried it in this one.
L May 3, 2024
did you make this bread?
kilfeather May 4, 2024
I make it all the time and it's one of the best breads and so easy to make.
kilfeather May 4, 2024
My kids don't care for olives so I use pecans instead - so good.
Naomi L. February 12, 2024
Great recipe. It took some tweaking with the oven temperature. I’ve been baking on a convection setting at 400 degrees and it turns out just perfect. I do have a question about the yeast. A friend who is allergic mentioned substituting with lemon juice and baking soda. Have you tried it? Thanks!
sanders.rochellelynn@gmail.com March 17, 2023
DO NOT PREHEAT AND COOK AT 425! My first loaf turned out hard as a brick on the outside!!!! After watching video I noticed she said bake at 325! So I remade a whole new loaf at 325 and my husband and children loved it!
kilfeather March 17, 2023
I guess it all depends on your oven because mine turned out perfect at 425, but it may be helpful for others.
lillywendel March 3, 2023
Hi! Has anyone tried baking this recipe into buns? How would I adjust the bake time etc? I'm a first time GF baker, trying to make it work for my 4 year old daughter to make buns in school...
Thanks!
sanders.rochellelynn@gmail.com March 17, 2023
Don't bake loaf at 425! Bake at 325 according to video! The written instructions are wrong.
Shoo September 20, 2022
Made this today - really loved it - 2 questions about the psyllium husk - I used psyllium husk because I couldn’t find psyllium husk powder - can I just grind psyllium husk into powder? Also 15 grams vs 4 tsps - very big difference between the 2 - 15 grams is closer to 3 TBSP (9 tsps) which measure should I use? I ended up going in the middle with 7 tsps but my loaf was a. It gummy - any recommendations?
AndreaCK September 20, 2022
Gummy is a perennial with GF. I guess that's the reason for the long bake time. I tried adding oat bran to give more structure. Not too bad, but I never get a good rise.
sanders.rochellelynn@gmail.com March 17, 2023
She says to weigh and use grams so I bought a scale and weigh and use grams. I figure her measurements for cups and tablespoons are just a guide, but not exact! I also used the powder because anytime you substitute it always changes things. I grinned grinded psyllium husk and it didn't turn out the way her recipe looked. So the next time I followed everything exactly and it turned out great. But the written instructions are wrong in the bake time! It's 325 according to her video tutorial,
Anna August 10, 2022
Well, I figured I'd answer my own question. I now have a copy of Aran's book and she does use Morton kosher. So I guess it really is 1 1/2 teaspoons and that the bread is supposed to be a little salty tasting. I've been making it (over and over again!) without the olives and caraway and have been happy with 1 teaspoon.
Anna July 24, 2022
The recipe calls for kosher salt. Is it Diamond Crystals or Morton kosher? I use Morton kosher, so I cut the salt down to 1 teaspoon and it was good, but a little salty. I'm guessing you are using Diamond? Thanks for giving the weights for everything else. My loaf was good, though the dough was wetter than in the video. Next time I will use the special mail order fine rice flour (rather than Bob's) and see if that helps. The bread was crusty for sure. The inside was a little moister than I'm used to, but good. The flavor was awesome!
dominique J. April 2, 2022
I wrote before and I was asking if xanthan gum should be used. Was it omitted purposely or by error? I've been baking gf for 15 years and always add xanthan gum to my bread recipe. Anyways, I followed the recipe but added 2 tsp of xg. The bread is tasty but came out wetter inside and gummier. I'd be interested in getting feedback on this. Otherwise it's a great recipe.
patmcl75@gmail.com April 5, 2022
There is no Xanthan gum in this recipe, and is likely why your bread turned out with that texture. The psyllium husk powder serves a similar role in the recipe
cristinam March 25, 2022
Can I substitute rice flour with quinoa flour? Has anyone tried?
HeleniB February 19, 2022
I gave this recipie a go yesterday. I watched the video, read through the recipie and got my ingredients ready. I only had half the portion of olives in my fridge and no caraway seeds so used rosemary and dried onion flakes instead. Fundamentally, I changed nothing else, followed the instructions and....well....I was in tears of relief and gasps of admiration for it delivered exactly what you promise. I am the coeliac in the house. I got to have 1 slice!!! It was devoured in a matter of minutes. Like the video, the bread had cooled for a couple of hours and was still warm to touch, so buttering each slice was HEAVEN!

Only difference I experienced was that my loaf had prooved to the top of the pan in 20 minutes-it's warm and summer here. So I ignored the time instruction and went with your guidance on the physical appearance and started baking it.

The crust has dark, firm and crunchy to cut but not hard to chew, the crumb was open nicely and the texture was moist to touch and bouncy to chew. Zero gumminess, mildly sweet balanced by the savoury olives. Thank you Aran, an amazing recipie. Would you do a gf recipie book only?

Next I will try with caraway plus other variations...just need to buy more loaf pans!! Can't recommend this recipie highly enough. With gratitude.
Karen February 20, 2022
another really great recipe is this one. This gluten free bread is also amazing!
https://www.youtube.com/watch?v=dlMXSdqQCHQ by Let Them Eat Gluten Free Cake. I have made a number of her breads and they are amazing!
HeleniB February 20, 2022
Thank you Karen, I agree. I follow this page and have tried this one. Quite good and my go to for white bread in fact! This was the first time I'd come across Aran's recipies and am blown away to a new level.
Karen February 13, 2022
I made this recipe today and it was amazing! Five stars all the way! It tasted exactly like the sour dough bread I used to make. What a perfect recipe. Any thoughts on doubling the recipe and making it in my cast iron casserole dish like a boule bread. I wonder if that would make the crust a little more softer and also provide for a larger loaf?
Madalinamitache February 3, 2022
Hi!
Can I replace the sorghum flour with rice flour?
Thanks a lot!
AndreaCK February 3, 2022
I have used quinoa flour or oatmeal flour in stead of sorghum. Sorghum feels a little "softer" to me than brown rice
Madalinamitache February 3, 2022
Ok. I will try one of these. Easier to find than sorghum. Thanks.
Dina January 20, 2022
Wonderfully tasty gluten free bread that you WON’T know it’s GF!
I made adjustments & it was successful!
My flour mix was rice flour / oat flour / arrowroot / potato starch (of this I measured out 2 cups + 1/4 cup for the total flour mix). The psyllium I have is not finely ground, it’s husks, & it seemed not to be an issue.
I started with 1 cup of water bc I knew my flour mix was going to act differently & then only added about a half of 1/3 cup. So all in all ~290 ml of water.
I didn’t add the olives & the caraway seeds but I know they’ll be delicious, I love olive bread!
Baked for 1h at 425F & then 35 min at 375F.
It has a thick crunchy crust, which I don’t mind, but I am wondering if that double bake doesn’t thicken the crust? Maybe bake it less long that second time?
Will def make again! 😋
Thank you 🙏
Melanie January 21, 2022
I found that if I put a small glass bowl of water below the bake that it massively reduces the thickness of the crust.
Dina January 21, 2022
Directly below it ? During the second bake of 45 min or during the entire baking time? Thanks
Patrizia January 20, 2022
Hi Aran for me it is perfect, I have done by replacing the olives with walnuts and the sorghum with millet, I find this bread very tasty and I love it, I will do it several times, I am not celiac but I find that sometimes eating gluten free helps my rebellious intestine
Elly January 20, 2022
Fantastic recipe! Been gf for 4+ years when my body's digestive system decided to NOT allow gluten in my body anymore! I was on the virge of becoming a personal bread maker...

I haven't found a gf recipe able to capture the crunch, the bite of a good chewy loaf until I tried this recipe! Have only made it twice. Fantastic flavor, but wish I can get a better rise.

The first time I made it, I baked for 1 hour at 425 degrees, then lowered temp to 375 degrees for another 20 min. I also reduced the water to nearly 300 ml.

The second time, I used close to the called for amount of water, less 25-50ml. Still too wet. Sadly, I baked it for a full 120 min at 425. I am certain that the temp should be lowered to 375 for last 20 min. I also proofed it for 100 min. , which didn't make a difference.

Thanks for fantastic recipe, that reminds me of the baking magic I used to have when baking bread!
Kathleen January 14, 2022
I would like to verify the size of the pan. The recipe says 8 x 4, which I assume is length x width. Is it 4” deep (like a Pullman pan) or shallower (like the loaf pans used in the US)? The depth is used to indicate proper proofing, so it is essential to know all three measurements.
Aran G. January 14, 2022
As long is 1# capacity it will work. Some are 9x4 some are 8.5x4.5 but they all work the same
Kathleen January 20, 2022
Thank you.
Maj January 7, 2022
I am adept at making gluten free bread and have been very successful at 2 other sites. This recipe looked interesting, so I followed it recipe exactly. The initial dough was too thin. Very difficult to shape into a 9 in. log even with the dusting of flour. The actual loaf turned out very dark, very thick crust, and gummy inside. So disappointed in this recipe and I see others have had similar results.
Aran G. January 7, 2022
Hi, sorry the recipe didn’t work for you. I have a feeling it’s because you are using psyllium husk powder that is not finely milled therefore not hydrating the dough properly. Too much unabsorbed water that is why the dough was too soft and crust too hard. We made a video with recipe. Make sure to watch that so you can see the proper texture of ingredients. Not all psylliums are equal. Make sure it’s not flaky or whole husks but fine like flour
LeonaF January 7, 2022
I made this recipe thrice and substituted the sorghum flour with buckwheat four and it came out perfect every time. I just love it! Thank you, Aran!
L May 3, 2024
i will try this sub as i have buckwheat flour - thank you!
Elizabeth D. December 31, 2021
Can this bread be made in a bread machine? It doesn't seem like it'd be a good idea but I thought I'd ask.
Aylin December 25, 2021
Amazing! Would not be able to tell it is GF. Great crumb, perfect crust, chewy and great with a little pat of butter. I used Arrowroot as a sub for Tapioca one to one due to availability.