The Home Economics Bit
What is Psyllium Husk?
Psyllium husk is a type of plant-based fibre that is found in the seeds of the Plantago ovata plant which is grown in India. It is a popular ingredient in gluten free baking, because it mimics the stretch and elasticity of gluten. In gluten free baking, it is used to thicken doughs and create elasticity, allowing a greater stretch and rise in the oven, and thus resulting in light, aerated breads.
Gluten Free White Sandwich Bread
A soft and fluffy gluten free white bread that everyone in the family will love. (Ssshh, even the gluten-muggles won't guess that this bread is gluten free!)
Ingredients
- 20 g psyllium husk
- 350 g lukewarm water
- 130 g tapioca flour
- 50 g quinoa flour
- 110 g brown rice flour
- 50 g buckwheat flour
- 9 g salt
- 15 g caster sugar
- 7 g quick yeast
- 2 tsp apple cider vinegar
- 20 ml rapeseed oil
- 1 egg lightly whisked, to glaze
Instructions
- Line a flat baking tray with greaseproof paper. Set aside.
- In a medium-sized mixing bowl, mix together the psyllium husk and lukewarm water. After about 30 seconds, a gel will form. Set aside.
- In the bowl of a stand mixer, mix together the flours, caster sugar, salt and quick yeast.
- Make a well in the middle of the dry ingredients, then add the psyllium gel, olive oil and apple cider vinegar.
- Using the dough hook attachment, knead the dough for 4-5 minutes (high speed) until smooth. Stop the mixer to scrape down the sides and bottom of the bowl if necessary.
- Lightly flour the worksurface, and turn out the dough.
- Knead it gently and shape it into a rectangle. Turn over so that the seam is on the bottom, and the top of the dough is smooth.
- Transfer the dough carefully onto the lined flat baking tray.
- Gently cover the loaf with lightly-oiled cling film, and proof in a *warm place for 1 hour, or until doubled in size.
- Place an empty loaf tin/flat baking tray/cast iron skillet on the bottom shelf of the oven, the preheat the oven to 220ºC.
- Brush the top of the dough gently with the egg wash.
- Using a sharp knife, cut across the dough diagonally 3-5 times.
- Place the dough into the preheated oven – middle shelf – then place 5-6 ice cubes into empty tray underneath. Close the oven door and immediately reduce the oven temperature to 200ºC.
- Bake for 15 minutes.
- After 15 minutes, remove the baking tray from the bottom of the oven. Close the oven, and then continue to bake for 25-30 minutes longer, until the bread is golden brown and sounds hollow when tapped underneath.
- Cool on a wire rack.
- Slice and enjoy.
Notes
* I set my oven to 30°C and place a bowl of boiling water on the bottom of the oven. I proof the dough on the flat baking tray in the oven (middle shelf) for 1 hour, until doubled in size. Then I remove the dough, and preheat the oven to 220°C in advance of baking, as per instructions outlined above.
olive oil or grapeseed oil
Hi Carolyn, I’ve used either extra virgin olive oil or rapeseed oil in this recipe. Both work well. 😊
Looking forward to trying this- are the temperatures for a fan oven or should I reduce them?
Hi Hilary. Yes, the temperatures are for a fan oven. Happy baking!