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Gluten Free White Bread

Gluten Free White Bread

This Gluten Free White Bread is soft, fluffy, and perfect for sandwiches or toasts.
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Prep Time 30 minutes
Cook Time 40 minutes
Proofing Time 1 hour
Total Time 2 hours 10 minutes
Course Bread
Cuisine Gluten Free
Servings 12 slices
Calories 160 kcal

Equipment

  • stand mixer
  • Baking sheet
  • Parchment paper
  • mixing bowls

Ingredients
  

Psyllium Gel

  • 20 g whole psyllium husk Use 17g if using psyllium husk powder.
  • 360 g lukewarm water

Flours

  • 145 g tapioca starch Can substitute with cornstarch, potato starch or arrowroot starch.
  • 145 g millet flour Can substitute with brown rice flour.
  • 50 g sorghum flour Can substitute with light buckwheat flour or white teff flour.

Other Ingredients

  • 15 g caster/superfine or granulated sugar
  • 8 g salt
  • 6 g instant yeast Use 8g if using active dry yeast.
  • 15 g olive oil
  • 8 g apple cider vinegar
  • 1 US large/UK medium egg white Whisked, for brushing the bread before baking.

Instructions
 

Making the dough

  • Prepare the psyllium gel by mixing the psyllium husk and lukewarm water in a bowl.
  • In a separate bowl, whisk together tapioca starch, millet flour, sorghum flour, sugar, salt, and instant yeast.
  • Create a well in the dry ingredients and add the psyllium gel, olive oil, and apple cider vinegar.
  • Knead the dough until smooth and all ingredients are incorporated.

Shaping & Proofing the loaf

  • Turn the dough onto a lightly floured surface, roll it out into a rectangle, and shape it into a log. Pinch the seam to seal.
  • Place the dough on a baking sheet lined with parchment paper, cover with plastic wrap, and proof in a warm spot for about 1 hour.

Baking the loaf

  • Preheat the oven to 425ºF (220ºC) and prepare a cast iron skillet on the bottom.
  • Once proofed, brush the loaf with whisked egg white and score with 5-7 diagonal slashes.
  • Bake in the oven for 15 minutes, then reduce temperature to 400ºF (200ºC) and continue for another 25-30 minutes.
  • Cool the bread on a wire rack until at least lukewarm before slicing.

Notes

This gluten free bread keeps well for 3-4 days. Toast it on days 3 and 4 for better taste.

Nutrition

Serving: 1sliceCalories: 160kcalCarbohydrates: 30gProtein: 3gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 150mgPotassium: 80mgFiber: 2gSugar: 1gCalcium: 20mgIron: 1mg
Keyword baking, Gluten Free White Bread, homemade bread, Yeast Bread
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