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.
Provided by thejoybird
Categories Yeast Breads
Time 55m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 13
Steps:
- Put the dry ingredients in a bowl.
- whisk the liquid separately.
- then mix the two really well for a minute, until they come together into a soft dough.
- Leave for an hour.
- Then, using a lightly oiled worktop and hands,
- Shape into rolls or into a baton for a tin loaf.
- Cover and leave for an hour and a half, until almost doubled.
- Gluten-free dough doesn't have spring, so a very hot oven helps -
- 245C (220C fan-assisted)/475F/gas mark 9.
- Brush the top of the dough with oil and
- bake for 25 minutes (rolls) or 50 minutes (large tin loaf).
- Remove from the oven, and from the tin or tray.
- Leave to cool on a wire rack, covered with a cloth
- this helps keep the bread soft.
Nutrition Facts : Calories 126.7, Fat 2.4, SaturatedFat 0.4, Cholesterol 0.7, Sodium 200.9, Carbohydrate 24.4, Fiber 2.3, Sugar 1.5, Protein 2.7
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