Total Time
55mins
Prep 5 mins
Cook 50 mins

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.

Ingredients Nutrition

Directions

  1. Put the dry ingredients in a bowl.
  2. whisk the liquid separately.
  3. then mix the two really well for a minute, until they come together into a soft dough.
  4. Leave for an hour.
  5. Then, using a lightly oiled worktop and hands,
  6. Shape into rolls or into a baton for a tin loaf.
  7. Cover and leave for an hour and a half, until almost doubled.
  8. Gluten-free dough doesn't have spring, so a very hot oven helps -
  9. 245C (220C fan-assisted)/475F/gas mark 9.
  10. Brush the top of the dough with oil and
  11. bake for 25 minutes (rolls) or 50 minutes (large tin loaf).
  12. Remove from the oven, and from the tin or tray.
  13. Leave to cool on a wire rack, covered with a cloth
  14. this helps keep the bread soft.

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