If you can't have psyllium husk or xanthan gum in gluten-free bread, I've got a solution for you! This konjac flour bread is made with konjac as a binder. I've tested plenty of loaves to bring you the best one!
After I created my gluten-free psyllium bread and gluten-free sourdough, many of you asked for directions on using konjac instead of psyllium. So, I went on an adventure and baked a dozen loaves to see how Konjac would behave in bread.
I found that konjac generally produces drier bread because it holds less liquid than psyllium husk. I tried boosting the loaf with whey protein but that only made bread more crumbly.
So, I decided that a simple swap of psyllium for Konjac is the best way to go to get a stable and airy loaf of gluten-free bread!
Jump to:
Ingredients
- Konjac flour - I used store-bought fine konjac flour.
- Gluten-free flour blend - you can experiment with using a store-bought gluten-free blend.
- Tapioca starch - adds softness to the crumb.
- Cornstarch - adds lightness to the bread.
- Yeast - I used instant yeast.
- Sugar - is only used for the yeast to feed on.
See the recipe card for quantities.
Substitutions
- Konjac flour - you can use psyllium husk as a binder. For that check this artisan loaf recipe!
- Tapioca starch is the same as tapioca flour. You can use arrowroot flour instead.
- Cornstarch is interchangeable with potato starch.
- Yeast - if you can't have yeast, you can make an unleavened quick bread loaf by adding 2 teaspoon baking powder and baking the bread immediately without the rising time.
- Sugar - you can use honey/maple syrup instead.
my favorite
Digital scale
This is a good and affordable kitchen scale for baking!
Instructions
Step 1
First, mix all of the dry ingredients in a large mixing bowl and whisk to incorporate.
Step 2
Then, add water and mix using an electric mixer with dough hooks or a wooden spoon.
The dough will resemble a thick paste and be very sticky.
Step 3
Prepare the baking tin by greasing it and/or lining it with parchment paper. Greasing the pan first makes the paper cling to it better.
I recommend making a few cuts in the baking paper as you see in the picture to make the lining process easier!
Step 4
I like to use a 9x5 inch (22.5x12.5 cm) Pullman loaf pan.
Line it with parchment paper and fix it in place with clothespins until you place the dough in the loaf.
Step 5
Transfer the dough to the bread tin, cover it with a tea towel, and let it rise until the dough comes to the brim of the bread pan. It takes about 40-60 minutes depending on the temperature in your kitchen.
About 20 minutes before the bread is done rising, start preheating the oven to 350F/175C.
Place the dough into the preheated oven and bake for 1 hour. Once the bread is done, take it out of the bread pan, remove the paper (if using), and transfer the loaf onto a cooling rack.
Let the bread cool completely and enjoy! I recommend using a serrated knife for slicing.
Tip!
Cover the bread with foil for the first 40 minutes of baking for a softer crust. Then, remove the foil and bake for an additional 20 minutes. You can also add 25g of olive oil to the dough to further soften the crust.
Storage
Store the bread in a bread bag or container at room temperature for 3-4 days or freeze for up to 3 months.
To freeze, slice the bread and line the slices with parchment paper to prevent sticking. Place the bread into a freezer bag or container and keep it for up to 3 months.
To defrost, place the slices into the microwave for 1-2 minutes.
Troubleshooting & Expert Tips
- The bread sank during baking - this can happen due to overproofing (letting the bread rise for too long) or opening the oven during the first 40 minutes of baking.
- A large hole between the top crust and the crumb - this tends to happen if you let the bread rise for too long.
- The crust is too hard - you can cover the bread with foil for the first 40 minutes, then remove it for the rest of the time. Add 25g of olive oil to further soften the crust.
- The bread is not tall enough - this bread is not designed to be very tall. Gluten-free bread tends to do better if it is baked in a smaller loaf.
FAQ
No, unfortunately, you can't make 100% konjac flour bread due to its properties. You can use konjac as a binder instead.
Yes, you can experiment with different flour blends.
No, this bread dough is too liquid for that. You can, however, add 4g of xanthan gum and then use the Dutch oven for this bread. In that case, follow the baking directions from this gluten-free bread with psyllium husk recipe.
More gluten-free bread recipes:
Get my new
Gluten-Free Bread Recipes eBook
The top 14 recipes of 2024!
📖 Recipe
Konjac Flour Bread (Gluten-Free)
Ingredients
- 70 grams tapioca starch or arrowroot starch
- 130 grams cornstarch or potato starch
- 100 grams brown rice flour or sorghum flour
- 100 grams white rice flour
- 10 grams salt
- 15 grams sugar or honey/maple syrup
- 6 grams konjac flour
- 7 grams instant yeast, NOT active dry
- 350 grams water, tap water is fine
Instructions
- First, mix all of the dry ingredients in a large mixing bowl and whisk to incorporate.
- Then, add water and mix using an electric mixer with dough hooks or a wooden spoon.The dough will resemble a thick paste and be very sticky.
- Prepare the baking tin by greasing it and/or lining it with parchment paper. Greasing the pan first makes the paper cling to it better.I recommend making a few cuts in the baking paper as you see in the picture to make the lining process easier!
- I like to use a 9x5 inch (22.5x12.5 cm) Pullman loaf pan.Line it with parchment paper and fix it in place with clothespins until you place the dough in the loaf.
- Transfer the dough to the bread tin, cover it with a tea towel, and let it rise until the dough comes to the brim of the bread pan. It takes about 40-60 minutes depending on the temperature in your kitchen.About 20 minutes before the bread is done rising, start preheating the oven to 350F/175C. Place the dough into the preheated oven and bake for 1 hour. Once the bread is done, take it out of the bread pan, remove the paper (if using), and transfer the loaf onto a cooling rack.Let the bread cool completely and enjoy! I recommend using a serrated knife for slicing.
Notes
-
- The bread sank during baking - this can happen due to overproofing (letting the bread rise for too long) or opening the oven during the first 40 minutes of baking.
-
- A large hole between the top crust and the crumb - this tends to happen if you let the bread rise for too long.
-
- The crust is too hard - you can cover the bread with foil for the first 40 minutes, then remove it for the rest of the time. Add 25g of olive oil to further soften the crust.
-
- The bread is not tall enough - this bread is not designed to be very tall. Gluten-free bread tends to do better if it is baked in a smaller loaf.
Natasha Levai says
This recipe is great for those who can't have psyllium husk or gums in their gluten-free bread.