So after YEARS I finally have a fairly consistent GF bread recipe.
Mix dry ingrediants:
13 oz GF flour blend (Bob’s redmill or Bulk Barn works fine)
3.5ts xantham gum
1.5 ts salt
1/4C brown sugar packed
Proof 5-10 minutes till foamy:
1.5c warm milk (or 1 cup milk + 2/3 cup plain yogurt)
Mix wet ingrediants:
1.5ts apple cider vinegar
1/4C melted butter/oil
Mix and let hydrate:
2TB psyllium husk
After psyllium has hydrated whisk into egg mixture (don’t let sit too long before this or the husks will turn into a gummy mass hard to mix) and when the milk and yeast are bubbling add to the rest of the wet ingredients and add wet to dry.
I just mix with a wooden spoon till incorporated then pour into a 9×5 silicone loaf pan (which sits inside a metal one so it doesn’t sag) and let rise somewhere warm covered in plastic wrap till even or slightly above the rim – slice the top to relieve tension.
Put in a preheated 190degC oven for 15 minutes till it starts to brown then cover with foil and bake for another 45-55 minutes until loaf sounds hollow when tapped. Let cool completely.