Paleo country bread - gluten free bread recipe

Paleo Landbrot - Glutenfreies Brot Rezept

paleo | gluten free | grain free

INGREDIENTS: for a large loaf (about 1 kg)

  • 475 ml lukewarm water (45°C.)
  • 18 g dry yeast* (or 1.5 cubes of fresh yeast)
  • 2 tsp honey
  • 460 – 500 g Ruut cassava flour
  • 65 g potato starch
  • 3 tablespoons psyllium husk flour (30g)
  • 8 grams of salt
  • 3 eggs** size M (150g)
  • 2 tbsp olive, avocado, or linseed oil

Egg-free variant**:

  • Recipe as above, but instead of the eggs you use:
  • 25 g ground flax seeds
  • 25 grams of chia seeds
  • 200 ml of warm water

Yeast-free variant*:

  • use 20 g (5 teaspoons) of baking powder instead of the yeast

Take a look at our simple spice mixtures for our bread and roll recipes !


Tip :) Only use a kitchen scale for our recipes and to weigh the flour.
  1. Mix the lukewarm water, yeast and honey in a large bowl until the honey and yeast have dissolved. Leave uncovered for about 15 minutes until a foam has formed on the surface.
  2. Mix 160 g of Ruut cassava flour, potato starch, psyllium husk powder and salt and add to the yeast mixture. Mix to an even dough. Add the eggs and oil and mix well. Knead 265 g of the remaining flour into the dough with a wooden spoon or by hand. If necessary, add 4 tablespoons of flour to make a firm but slightly sticky dough.
  3. Shape the dough into a round loaf approx. 20 cm in diameter and 5 cm high (slightly damp hands prevent the dough from sticking to your hands). Place the bread on a sheet of parchment paper and cover with a towel.
  4. Let the bread rise for 90-120 minutes until it has increased in size and is soft to the touch.
  5. Preheat the oven to 230° C. In the oven, preheat a Dutch oven or a stainless steel pot with a diameter of at least 28 cm.
  6. Score the surface of the bread lightly with a sharp knife. Carefully place the preheated pot or Dutch oven centered over the loaf and bake in the oven for 25 minutes. Then remove the pot or Dutch oven and continue baking the bread for another 20-25 minutes until the surface of the bread has become crispy and sounds hollow when touched.
  7. Let cool completely before serving (will take a few hours)!

Yeast-free variant*:
Instructions as described, only omit the yeast and the 15-minute resting time. Then add the baking powder to the remaining flour (265 g) and continue as usual. Before putting the bread in the oven, let it rest for about 10 minutes.

Egg-free variant**:
Let the seeds swell in the warm water for about 15 minutes, then add them as "eggs" as described above.


  • If the eggs used are significantly larger than specified, more flour must be used to compensate!
  • The doneness of the bread can be checked with a roasting thermometer! The core of the bread should be approx. 90°C. have!
  • A mixer with a dough hook can also be used to knead the dough.

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Hallo Martina,
wir haben das Rezept nur mit Kartoffelstärke getestet, daher haben wir leider keine Erfahrungen wie es wird, wenn du die Stärke durch Tapiokastärke ersetzt. Ich kann mir vorstellen, dass es keinen großen Unterschied macht, aber wie gesagt, getestet haben wir es nicht.
Schöne Grüße,
Johanna von das Ruut-Team


Hallo, kann ich anstatt der Kartoffelstärke auch andere Stärke benutzen, z.B. Tapiokastärke? Gruß Martina

Martina Müller

Hallo Sibylle, die Flohsamenschalen geben dem Teig mehr Elastizität und Feuchtigkeit. Daher sind sie sehr wichtig beim Backen. Sie werden aus diesen Gründen sehr oft in glutenfreien Backwaren verwendet. Verwendest du auch die gemahlene Variante? Also die, die wie ein ganz feines Pulver ist? Diese geht eigentlich vom Geschmack her unter im Teig. Ansonsten schau gerne in unseren FAQ’s bei Frage 11, da steht wie du Zutaten ersetzten kannst.
Schöne Grüße,
dein Ruut-Team


Warum müssen die Flohsamen in den Teig? Gibt es Alternativen?
Die machen so ein komisches Mundgefühl.

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