No Weird Stuff Gluten Free Bread

So as a regular gluten free bread consumer it finally occurred to me to make my own. It concerned me, often when reading the ingredients list on bought breads, that there were lots of weird additives gums and preservatives and i thought: "Surly it can be done without this stuff..." And it can! 

The key ingredient? Psyllium Husk! Who woulda thought!? Well here it is. It really is a beautiful bread that keeps well out of the fridge, is springy and soft in the middle, crunchy on the outside and great toasted. What is more, there is no kneading needed! (pun ashamedly intended).

Please comment if you try it with successful variations, I'm keen to know! Like any good bread base you could add dried fruits for a sweet bread or olives and rosemary or seeds- anything!

I have also made double the mixture for a larger loaf so if that's your thing - go for it.  

Enjoy

x River

Ingredients

Dry:

• 100g Corn Flour
• 100g Rice Flour (I like to use Brown Rice flour but that can be hard  to come by)
• 100g Besan Flour
• 5T Psyllium Husk
• 5T Nutritional yeast (sometimes called savoury yeast)
• 1 7g Packet dried yeast
• Salt

Wet:

• 1 1/2 Cups Filtered water
• 50mL Almond milk
• 2 Tsp Apple Cider vinegar
• 20mL Vegetable oil (I use Rice Bran oil)

Method

1. Combine all the wet ingredients in a saucepan and gently warm on a medium heat just for a minute or two until lukewarm.
2. Sift the flours together into a large bowl.
3. Mix in the psyllium and nutritional yeast and a good pinch of salt.
4. Make a well in the centre and into it add the dried yeast.
5. Gently pour in the wet combination, mixing as you go, a bit at a time. At first it will look like there is too much liquid for the dry and it will look soupy but as the yeast is activated it will thicken.
6. Mix until it is sticky and thick, say 30secs, dont over mix.
7. Cover with a clean tea towel and place in a warm, draft free place for an hour.
8. After an hour it should have almost doubled in size.
9. Punch it down and with oiled hands and board roll the dough to the size of your bread pan which is also oiled.
10. Place in the pan and cover again with tea towel and leave to rise for a further hour and a half.
11. Preheat oven to 200°c.
12. Smear the top of the dough with some oil and place on the middle rack for 30 minutes.
13. When cooked the bread should be golden and crisp on top.
14. Take out and cool slightly before removing from pan and onto wire rack. If you leave it too long in the pan condensation will make that lovely crust soggy.
15. Eat and enjoy!!
16. PS: I just store the bread wrapped in a tea towel on the bench, easy.