Gluten Free Turkish Bread

Ingredients:

• 2 1/2 cups gluten-free all-purpose flour (with xanthan gum included)
• 1 cup warm water (110°F/43°C)
• 1 tablespoon active dry yeast
• 1 tablespoon sugar (or honey)
• 1 teaspoon salt
• 3 tablespoons olive oil (plus extra for brushing)
• 1/2 cup plain yogurt (or dairy-free yogurt)
• 1 teaspoon apple cider vinegar
• 1 tablespoon psyllium husk powder (for structure and chewiness)

Topping (Optional):

• Sesame seeds or nigella seeds
• Olive oil for brushing
• Flaky sea salt

Instructions:

Step 1: Activate the Yeast

1. In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This means the yeast is activated.

Step 2: Mix the Dough

1. In a large bowl, whisk together the gluten-free flour, psyllium husk powder, and salt.
2. In a separate bowl, combine the olive oil, yogurt, and apple cider vinegar. Stir well.
3. Once the yeast has activated, add the wet ingredients (yeast mixture, yogurt mixture) to the dry ingredients. Stir until a dough forms. The dough will be sticky but manageable.
4. Knead the dough lightly for about 2-3 minutes using a spoon or spatula, just until it’s well combined and slightly smooth. You can add a little more flour if it’s too sticky, but avoid adding too much.

Step 3: First Rise

1. Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.

Step 4: Shape the Bread

1. Once the dough has risen, punch it down gently to release the air.
2. Lightly flour a clean surface with gluten-free flour and divide the dough into 2-3 portions (depending on how large you want the bread).
3. Shape each portion into a round or oval shape, flattening it with your hands until it’s about 1/2-inch thick. You can make it slightly thicker if you prefer.

Step 5: Second Rise

1. Place the shaped bread onto a parchment-lined baking sheet.
2. Cover the bread with a towel and let it rise for another 30-45 minutes.

Step 6: Preheat the Oven

1. While the bread is rising for the second time, preheat your oven to 400°F (200°C). Place a baking stone or an inverted baking sheet inside the oven to heat up as well (this helps create a nice crust).

Step 7: Bake the Bread

1. Once the bread has risen, lightly brush the tops with olive oil. Optionally, sprinkle sesame seeds, nigella seeds, or flaky sea salt on top.
2. Transfer the bread to the hot baking stone or sheet and bake for 12-15 minutes or until the tops are golden and the bread sounds hollow when tapped.
3. For an extra-soft texture, brush the bread with more olive oil immediately after removing it from the oven.

Step 8: Cool and Serve

1. Let the bread cool slightly on a wire rack before serving. This bread is best enjoyed warm, but it can also be stored and reheated later.

Tips:

• Psyllium Husk: This ingredient helps mimic the texture of gluten by giving the bread some elasticity and chewiness. If you don’t have it, you can try adding xanthan gum, though psyllium husk works best for gluten-free breads.
• Texture: For a softer, more elastic bread, increase the yogurt slightly or add 1 tablespoon of olive oil.
• Flour Blend: Use a high-quality gluten-free flour blend that includes xanthan gum. If it doesn’t, add 1 teaspoon of xanthan gum to the dry ingredients.

Storage:

• Store the bread in an airtight container at room temperature for up to 2 days. You can also freeze it for up to 1 month. To reheat, place in the oven for a few minutes until warm.

Nutritional Information (per slice, based on 8 slices):

• Calories: ~150 kcal
• Carbohydrates: ~25g
• Protein: ~3g
• Fat: ~5g
• Fiber: ~2g
• Sugar: ~2g

This Gluten-Free Turkish Bread is perfect for dipping into hummus, using as a base for sandwiches, or serving with soups and stews. It has a soft texture and a delicious flavor, making it a versatile addition to your gluten-free baking!