Gluten Free Bread
Ingredients
DRY INGREDIENTS:
1 ½ cups gluten-free 1:1 baking flour, 280 grams
1 envelope highly active or instant yeast, 2 ¼ teaspoons
½ cup almond flour, 40 grams
1 teaspoon fine salt
PSYLLIUM HUSK MIXTURE:
1 cup warm water
¼ cup ground flaxseed meal, 30 grams
2 teaspoons psyllium husk powder
WET INGREDIENTS:
3 eggs
2 tablespoons honey
¼ cup butter, or olive oil
Instructions
In the bowl of a stand mixer, add the dry ingredients and mix to combine.
In measuring cup, combine the warm water, flaxseed and psyllium husk powder. Whisk until smooth and let sit for 1-2 minutes before adding to the dry ingredients.
With the mixer running on low, add the psyllium husk mixture along with the eggs, honey and butter. Increase the speed to medium-high speed and beat for 6 minutes.
Scoop the batter and smooth into a grease 9x5 pan. Let rise in a warm spot for 45-60 minutes. The bread will not double in size but should rise a few inches.
Preheat the oven to 350F.
Bake the bread for 35-45 minutes, until the internal temperature registers 200F on an instant-read thermometer or until the top is golden and seems firm when tapped.
Let the bread cool in the pan for 10 minutes. Turn out onto a wire rack to cool for at least another 20 minutes before slicing. Enjoy!
Recipe Notes
MAKE IT DAIRY-FREE: Substitute the butter for olive oil or oil of choice
This recipe will not work without the eggs, unfortunately.
I recommend using a high, quality gluten-free all-purpose flour for gluten-free baking. For best results, pick a blend that contains xanthan gum or another binder.
Be sure to carefully measure the dry ingredients so you get the right amounts.
Bake the bread in a glass loaf pan. This helps it rise and brown properly.
Let the bread rise for the right amount of time. If the bread rises for too long it may sink slightly in the middle once it’s baked.
Recipe from Meaningful Eats: https://meaningfuleats.com/gluten-free-sandwich-bread/