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Nutrition Facts
Serving Size 1 (65g) Recipe makes 12 servings The following items or measurements are not included below: xanthan gum psyllium husks
Calories 131
Calories from Fat 12		(9%)
Amount Per Serving		%DV
	Total Fat 1.4g	2%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 201mg		8%
Potassium 77mg		2%
Total Carbohydrate 28.0g		9%
	Dietary Fiber 0.7g	2%
	Sugars 1.4g
Protein 1.0g		1%
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Gluten-Free White Bread

Recipe #393034 | 55 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: thejoybird
Oct 5, 2009

Dan Lepard's uses psyllium husk in his recipe for gluten-free bread. It turns out kinda like a french loaf. Hands down the best GF bread I've ever had.

SERVES 12 , 12 slices (change servings and units)

Ingredients

4 teaspoons soya flour (soy flour)
50 g potato starch
300 g cornflour (cornstarch)
1 teaspoon xanthan gum
25 g psyllium husks
2 teaspoons instant yeast
1 teaspoon salt
1 tablespoon caster sugar
2 teaspoons vinegar
15 ml sunflower oil, plus extra for brushing
2 tablespoons yogurt
325 ml warm water
30 ml milk

Directions

1
Put the dry ingredients in a bowl.
2
whisk the liquid separately.
3
then mix the two really well for a minute, until they come together into a soft dough.
4
Leave for an hour.
5
Then, using a lightly oiled worktop and hands,
6
Shape into rolls or into a baton for a tin loaf.
7
Cover and leave for an hour and a half, until almost doubled.
8
Gluten-free dough doesn't have spring, so a very hot oven helps -
9
245C (220C fan-assisted)/475F/gas mark 9.
10
Brush the top of the dough with oil and
11
bake for 25 minutes (rolls) or 50 minutes (large tin loaf).
12
Remove from the oven, and from the tin or tray.
13
Leave to cool on a wire rack, covered with a cloth
14
this helps keep the bread soft.