Ingredients:
- 2 tbsp whole psyllium husk
- 11/2 cups lukewarm water
- 2 1/4 cups gluten-free all-purpose flour ( GluFD flour )
- 1 1/2 teaspoons xanthan gum (omit if your gluten-free flour blend already contains it)
- 1 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 1/2 cups warm water (about 110°F or 43°C)
- 1 tablespoons olive oil
- 11/1 tsp
- 1 large egg white for brushing the bread before baking
- 11/2 tsp apple cider vinegar
Instructions:
- In a bowl , mix together the psyllium husk and lukewarm water . after about 30-45 seconds , a gel will form mixture to sit for 5-10 minutes or until it starts frothing and bubbling. Then, add it to the dry ingredients along with the psyllium gel, olive oil and vinegar.
- In a small bowl, combine warm milk and sugar. Stir until the sugar dissolves. Sprinkle the yeast over the warm milk mixture, and let it sit for about 5-10 minutes, or until it becomes frothy.
- In a large mixing bowl, whisk together the gluten-free flour,, and salt.
- In a separate bowl, beat the eggs and add the vegetable oil and mix it well.
- Add the yeast mixture to the egg and oil mixture, stirring to combine.
- Pour the wet ingredients into the dry ingredients and mix until smooth. The batter will be more like a thick cake batter than traditional bread dough.
- When you shape the bread, work on a lightly floured surface.
- Turn out the dough into a lightly floured surface and roll it out into a rough rectangle, about (28cm) long and (18-20cm) wide.
- Cover the pan with a clean kitchen towel and let it rise in a warm place for about 45-60 minutes, or until the dough has doubled in size.
- Preheat the oven to 425ºF (220ºC). Make sure to thoroughly preheat your oven.
- Bake the loaf at 400ºF (200ºC) with steam for 15 minutes. Don’t open the oven door during that time.
- After 15 minutes, open the oven door to let out the steam and remove the bottom skillet or baking tray. Close the oven, and bake for 25-30 minutes longer or until the bread is golden brown.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and enjoy your gluten-free white bread.
