Dan Lepards White Bread Recipes

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GLUTEN-FREE WHITE BREAD



Gluten-Free White Bread image

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

4 teaspoons soya flour (soy flour)
50 g potato starch
300 g cornflour (cornstarch)
1 teaspoon xanthan gum
25 g psyllium husks
2 teaspoons instant yeast
1 teaspoon salt
1 tablespoon caster sugar
2 teaspoons vinegar
15 ml sunflower oil, plus extra for brushing
2 tablespoons yogurt
325 ml warm water
30 ml milk

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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