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)
1TB    yeast
1ts     sugar

Mix wet ingrediants:
2        eggs
1.5ts  apple cider vinegar
1/4C   melted butter/oil

Mix and let hydrate:
2TB   psyllium husk
1/3C  water

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.

Gluten Free Bread
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