Gluten-Free White Bread

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.

Ready In:
55mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@thejoybird
Contributor
@thejoybird
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"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."
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  1. thejoybird
    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.
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