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Gluten Free White Bread

Gluten Free White Bread
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A truly soft, fluffy, and delicious gluten-free white bread that’s easy to make and perfect for sandwiches and toast.

Ingredients

Scale
  • 20 g (4 tbsp) whole/rough psyllium husk
  • 360 g (1½ cups) lukewarm water
  • 145 g (1¼ cups) tapioca starch
  • 145 g (1 cup + 1 tbsp) millet flour
  • 50 g (⅓ cup + 1 tbsp) sorghum flour
  • 15 g (1 tbsp) caster/superfine or granulated sugar
  • 8 g (1½ tsp) salt
  • 6 g (2 tsp) instant yeast
  • 15 g (1 tbsp) olive oil
  • 8 g (1½ tsp) apple cider vinegar
  • 1 US large/UK medium egg white, whisked

Instructions

  1. Make the psyllium gel: In a bowl, mix together the psyllium husk and lukewarm water.
  2. Stir until a gel forms, which takes about 30-45 seconds.
  3. In a large bowl or the bowl of a stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, sugar, salt, and instant yeast.
  4. Make a well in the middle of the dry ingredients.
  5. Add the psyllium gel, olive oil, and apple cider vinegar to the well.
  6. Knead the dough until it's smooth and all ingredients are evenly incorporated.
  7. Use a rubber spatula to scrape the sides and bottom of the bowl occasionally to prevent dry patches.
  8. Ensure the final dough is smooth, supple, and comes away from the sides of the mixing bowl.
  9. Lightly flour a surface for shaping.
  10. Turn out the dough onto the lightly floured surface.
  11. Roll the dough out into a rough rectangle, about 11 inches (28cm) long and 7-8 inches (18-20cm) wide.
  12. Working along the wider end, fold the dough over itself.
  13. Press down gently to seal the fold.
  14. Continue folding the dough over itself, pressing down to seal, to form a log.
  15. Pinch the seam together to seal it completely.
  16. Transfer the rolled-up dough, seam side down, to a large baking sheet lined with parchment paper.
  17. Lightly cover the loaf with a sheet of plastic wrap to prevent drying out.
  18. Proof the loaf in a warm spot until it has doubled in size, which should take about 1 hour.
  19. Adjust the oven rack to the lower middle position.
  20. Place a cast iron skillet or heavy-duty baking tray (not glass) on the bottom of the oven.
  21. Preheat the oven to 425ºF (220ºC), starting after the bread has been proofing for about 30 minutes.
  22. Once the loaf has doubled in size, gently brush it with the whisked egg white.
  23. Use a bread lame or a sharp knife to score the loaf with 5-7 diagonal slashes.
  24. Place the loaf into the oven on the lower middle oven rack.
  25. Place 5-6 ice cubes into the bottom skillet or baking tray.
  26. Close the oven door immediately.
  27. Reduce the oven temperature to 400ºF (200ºC).
  28. Bake the loaf at 400ºF (200ºC) with steam for 15 minutes.
  29. Do not open the oven door during this 15-minute period.
  30. After 15 minutes, open the oven door to let out the steam.
  31. Carefully remove the bottom skillet or baking tray.
  32. Close the oven door.
  33. Bake for an additional 25-30 minutes longer, or until the bread is golden brown.
  34. Remove the bread from the oven.
  35. Cool the bread on a wire rack until it is at least lukewarm before slicing.

Notes

Always allow the bread to cool to at least lukewarm before slicing to prevent a gummy texture.
Use a kitchen scale for accurate measurements, especially for flours and psyllium husk.
For a warm proofing environment, place a cup of boiling water in your turned-off oven with the dough.
Ensure your oven is thoroughly preheated for the best oven spring and rise.

Find it online: https://timelesscrumb.com/gluten-free-white-bread/