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Gluten Free White Bread

Gluten Free White Bread

This gluten free white bread is soft, fluffy, and perfect for sandwiches or garlic bread. Even non-gluten-free folks will love it.
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Prep Time 45 minutes
Cook Time 40 minutes
Proof Time 1 hour
Total Time 2 hours 25 minutes
Course Bread
Cuisine Dairy-Free, Gluten-Free
Servings 1 loaf
Calories 120 kcal

Equipment

  • Stand Mixer
  • baking sheet
  • parchment paper
  • rubber spatula
  • bread lame or sharp knife
  • Cast Iron Skillet

Ingredients
  

Dry Ingredients

  • 20 g whole/rough psyllium husk If using psyllium husk powder, use only 17g.
  • 145 g tapioca starch Can substitute with cornstarch or potato starch.
  • 145 g millet flour Can substitute with brown rice flour.
  • 50 g sorghum flour Can substitute with light buckwheat or oat flour.
  • 15 g caster/superfine or granulated sugar
  • 8 g salt
  • 6 g instant yeast Use 8g if using active dry yeast.

Wet Ingredients

  • 360 g lukewarm water
  • 15 g olive oil
  • 8 g apple cider vinegar
  • 1 large egg white whisked, for brushing before baking

Instructions
 

Making the Dough

  • Mix together the psyllium husk and lukewarm water in a bowl to form a gel.
  • In a large bowl or stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, sugar, salt, and instant yeast.
  • Make a well in the dry ingredients and add the psyllium gel, olive oil, and vinegar.
  • Knead the dough until smooth and fully incorporated.

Shaping & Proofing the Loaf

  • Turn out the dough onto a lightly floured surface and shape it into a rectangle.
  • Roll the dough into a log and pinch the seam together to seal.
  • Transfer the loaf to a baking sheet lined with parchment paper and cover lightly with plastic wrap.
  • Proof in a warm spot until doubled in size, about 1 hour.

Baking the Loaf

  • Preheat the oven to 425ºF (220ºC) with a cast iron skillet on the bottom.
  • Brush the loaf with egg white and score with 5-7 diagonal slashes.
  • Place the loaf in the oven, add ice cubes to the skillet, and reduce the oven temperature to 400ºF (200ºC).
  • Bake for 15 minutes, then remove the skillet and bake for an additional 25-30 minutes.
  • Cool on a wire rack before slicing.

Notes

This gluten free bread keeps well for 3-4 days wrapped in a dish towel or bag. Toasting on days 3 and 4 is recommended.

Nutrition

Serving: 1sliceCalories: 120kcalCarbohydrates: 25gProtein: 3gFat: 1gSodium: 150mgPotassium: 60mgFiber: 2gSugar: 1gCalcium: 1mgIron: 4mg
Keyword easy bread, Gluten Free White Bread, Healthy Bread, Homemade Bread, sandwich bread, vegan bread
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