danlepard.com • Gluten-free white bread

Gluten-free white bread

Postby Dan Lepard on Sat May 23, 2009 8:25 am
Gluten-free white bread

Getting a gluten-free loaf to look and taste like one made from wheat involves a spell of weird ingredients. The newest helper in the cupboard is psyllium husk, a fibre that acts more like gluten than tapioca starch. It’s not cheap but keeps well in the cupboard if you buy a big tub.

And if you want to see how it looks, step-by-step, go to Celia Callow’s blog to see it as dough and fully baked:
http://figjamandlimecordial.com/2009/05 … read-ever/

4 tsp soya flour
50g potato starch
300g cornflour or cornstarch cambiar por amaranto ..
1 tsp xanthan gum
25g psyllium husk powder
2 tsp instant yeast
1 tsp salt
1 tbsp caster sugar
2 tsp vinegar
15ml sunflower oil, plus extra for brushing
2 tbsp yoghurt
325ml warm water
30ml milk

Add the dry ingredients to a bowl, whisk the liquid separately then mix the two really well for about a minute into a soft dough. Leave for an hour, then using a lightly oiled worktop and hands either shape into rolls or into a baton for a tin loaf, then leave covered for another hour and a half or until almost doubled. Gluten free dough doesn’t have any spring, so baking in a very hot oven helps. Heat the oven to 240°C/fan 220°C/465°F/gas 9, brush the top with oil and bake for 25 minutes (for rolls) or 50 minutes (for a large tin loaf). Remove from the oven and tin or tray and leave to cool on a wire rack, covered with a cloth to keep them soft.

Dan Lepard
Site Admin

Posts: 1999
Joined: Sun Jun 15, 2003 7:08 am

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