Gluten Free Crusty White Sandwich Loaf
This is a Becky Excell recipe and – as with all of her recipes – it is brilliant. This is the closest thing to 'real' bread I've tried.
- 475 ml warm water
- 10 g gluten free active dried yeast
- 25 g caster sugar
- 180 g gluten free rice flour
- 190 g gluten free plain flour plus extra for dusting
- 2 tsp xanthan gum
- 25 g psyllium husk powder ensure gluten free
- 6 g salt
- 2 tsp cider vinegar
- 2 large egg whites
- butter or oil for greasing
- Stir together the warm water, yeast and sugar in a jug. Allow to stand for 10 minutes until nice and frothy.
- In a large bowl or the bowl of a stand mixer, add both flours, the xanthan gum, psyllium husk powder and salt. Mix together until well combined, then add your vinegar, egg white and frothy yeast mixture to the dry ingredients.
- Either in a stand mixer fitted with a beater attachment or using an electric hand whisk, mix on a high speed for 3–5 minutes until well combined. It should look like a very thick, sticky batter. Allow to rest for about 10 minutes – this bread batter is very wet, and resting it is super important.
- Lightly grease a bread tin, about 26 x 12cm / 10 x 4¾in, and line with non-stick baking parchment.
- Pour your rested mixture into the lined tin, ensuring that it’s nicely smoothed out and level.
- Loosely cover with clingfilm and leave to prove in a warm place for 30-45 minutes, until noticeably risen.
- Preheat your oven to 240°C fan / 260°C / 500°F (or as hot as your oven will go if it doesn’t reach these temperatures). Place a large roasting dish at the bottom of the oven and boil a kettle.
- Dust the top of your loaf with a little flour and slash the top of the dough three times using a sharp knife.
- Place in the preheated oven and immediately add a mug’s worth of boiling water to the roasting dish. Bake for 20 minutes, then reduce the oven temperature to 200°C fan / 220°C / 425°F and bake for another 30 minutes, until golden brown.
- Remove from the tin and cool on a wire rack.