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

Gluten Free Mummy
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!)
Prep Time 15 minutes
Cook Time 40 minutes
Proof Time 1 hour
Course Breads
Servings 1 loaf

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.
Keyword gluten free, sandwich bread, white bread