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Before I get into my post, I am writing this post following a wonderful Thanksgiving weekend. We had events extending from Wednesday through Saturday night. Even with a few sick family members, we still had over 50 people on turkey day. Thanksgiving is truly the best holiday – it is all about family and being together and it is so important to everyone to do their best to make it here. FEELING BLESSED.
Jump to RecipeEmbarking on a gluten-free baking adventure has its challenges, but the pursuit for the perfect loaf continues. In my quest for a gluten-free bread that not only satisfies the taste buds but also has the binding quality of a traditional gluten bread. My experimentation has brought me to Psyllium Husk. I really like the binding quality and the flavor that psyllium husk brings compared to xanthan gum.
Below are links to some other gluten free bread recipes that I like and have created.
GLUTEN FREE ARTISAN FLAX BREAD
GLUTEN FREE ARTISAN FLAX BREAD
GLUTEN FREE MAPLE SYRUP SOURDOUGH BREAD
As a quick aside, I use a homemade gluten free sourdough starter for all my breads. Here is the link to the recipe I followed from FRESH IS REAL.
When it comes to gluten-free baking, finding the right combination of flours and binders is the key to a good experience. We all want that taste we remember and a bread that holds together. I am sure you know what I mean on that last comment. In my experimentation, I discovered the remarkable properties of psyllium husk—a natural binding agent with a subtle, nutty flavor that lends itself beautifully to gluten-free bread.
My journey for the perfect gluten-free bread loaf is not over and is an ongoing adventure. If you are into gluten free bread making, this recipe for Gluten Free Psyllium Husk Bread stands tall in both taste and texture. So, whether you’re a gluten-free enthusiast or simply seeking a delicious alternative, this bread is a must try!
The cast of characters.
Making the gluten free artisan loaf.
The Gluten Free Psyllium Husk Bread plated.
Gluten Free White Rice Bread
My Gluten Free White Rice Flour Bread is artisan loaf that is very crusty and tender on the inside with a great crumb.
Ingredients
- 250 Grams GF sourdough starter
- 340 Grams Warm water
- 340 Grams White rice Flour
- 190 Grams Tapioca and/or Potato flour
- 40 Grams Brown rice flour
- 2 Tbsp Honey
- 2 Whole Eggs
- 2 Tsp Apple cider vinegar
- 1 Tsp Xanthum gum
- 3 Tsp Psyillium husk powder
- 2 Tsp Salt
- 1 Tsp Baking powder
- 1 Tbsp Avocado oil
Instructions
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Add in all the ingredients into your stand mixer. I put in everything but the starter and water first and finish with those two items last. Using a paddle attachment on a medium speed, mix for 2 minutes. The dough will come together but will not be a dough ball. The dough should have a sticky texture.
Lightly dust your counter (I used gf all purpose flour), and turn out the dough. Using either wet hands with cold water, or a dough scraper, and shape the dough in a ball. Once formed, using your wet hands, smooth out the dough's surface. Next, pick up the dough and place into an oiled bowl flipping the dough so the smooth side is on the bottom. Now, take your wet hands and smooth the top side of the dough.
Cover the bread with a tea towel. The dough will take a good 4 – 5 hours to rise. My dough is doubling in size but yours may not rise quite as much.
As the rise nears completion, turn on your oven to 425 degrees and put your Dutch oven in to get good and hot. After 45 – 60 minutes, take the Dutch oven out of the oven. Add the dough that has been placed on parchment paper into the pot. Add a few ice cubes on the outside of the parchment paper to provide some steam. Cover and place back in the oven.
Cook 25 minutes covered and 25 minutes uncovered. To check for doneness, either use a thermometer cooking to 210 degrees, or what I do, is take the bread out and tap the bottom side. If you get a hollow sound, the bread is done. Let the bread completely cool before cutting. I usually wait until the next day.
Serve and enjoy!
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