The best gluten-free Finnish Archipelago bread

The best gluten-free Finnish Archipelago bread

Hanneli Salo

A gluten-free version of the Finnish Archipelago bread… There’s a challenge. How to replace the cornerstones of this recipe, the rye flour and malt, with ingredients that are suitable for a person with celiac disease, but also to nail down the right taste, color and the composition? This has been a long-term challenge for me and I have played with this recipe in my mind for almost a year.

I have googled, pondered and compared different options and tasted different versions of the products sold in shops. Finally I dared to take the challenge and here’s the result: my version of a gluten-free Finnish Archipelago bread - which I can even dare to call Finnish Archipelago bread.

You will need the following for two loaves of bread:
For moisturizing
  • 0,5 dl syrup
  • 0,5 dl water
Instructions:
  1. Heat the buttermilk until lukewarm and then add the yeast and psyllium. Wait until the psyllium swells and the yeast dissolves.
  2. Add the syrup and the salt to the mixture and stir well.
  3. Add the rest of the ingredients and stir until the dough is smooth. The dough can be left a bit loose.
  4. Divide the dough into two buttered loaf pans and let them rise in a warm place for about an hour.
  5. Brush the breads with the syrup-water mixture and bake them in 175 ℃ for an hour.
  6. Brush the breads again with the syrup-water mixture and bake them for an additional half an hour. If the surface of the bread gets too dark, place a piece of baking paper on them.
  7. When the breads have been baked for an hour and a half, take them out of the oven and brush them one more time with the syrup-water mixture. Let them cool for a little while.
  8. Take the breads out from the pans and let them cool completely.

This bread gets even better with time. Store the bread in the fridge wrapped in a plastic bag; this makes the bread juicier and deepens the taste. The bread can also be frozen after it has cooled down completely - when melted, the bread gets nice and moist.

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6 comments

  • Hi Teresa! This recipe is made with sugarcane syrup. Dark corn syrup should work just fine here as well, though it can be a bit less sweet. The crushed flax seeds + blueberry refers to Valo24h Roasted Ground Flaxseed + Wild Blueberry: https://thearcticpure.com/products/valo24h-roasted-ground-flaxseed-wild-blueberry. The product is a mixture of roasted and ground flaxseed and dried and ground blueberries and it is an excellent way to add more fiber, omega-3 and vitamins to breads, cakes, smoothies etc :) Good luck with the recipe, I hope you’ll like it! :)

    Heli from the Arctic Pure

  • I’m very excited to try this recipe! Just a couple questions from an American- is the “dark syrup” dark corn syrup? Sorry, on the ingredient list you have “crushed flax seeds + blueberry”. I have flax but what does “+ blueberry mean?” Is that a typo? Thank you so very much!!!

    Teresa

  • Hi Sheena! The measure dl means decilitre. :)

    Heli from the Arctic Pure

  • please exp[ain what dl means
    thank you

    sheena

  • Hi Marian and greetings to Canada! :) This bread has been baked with fresh yeast, which is melted in lukewarm buttermilk. We haven’t tried this recipe with molasses but it could be worth trying as the consistency is similar to that of syrup. So a careful yes to molasses :)

    Heli from the Arctic Pure

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