Gluten Free Bread
Prep Time: 15 mins
Cook Time: 1 hour 45 mins
Rise Time: 30 mins
Total Time: 2 hrs 30 mins
Yields: 1 Loaf
Ingredients:
1/4 oz packet of Active Dry Yeast
1 ½ cups Water
1 tbsp Sugar
1 ½ tbsp Psyllium Husk
3 cups Bob’s Red Mill 1:1 GF Baking Flour
1 ½ tsp Salt
1 Egg
3 tbsp Olive Oil
1 tbsp Apple Cider Vinegar
Instructions:
Prep. Start by blooming the yeast in a cup of warm water (not hot!) with a tablespoon of white sugar for about 5 minutes in a small bowl until bubbly and frothy. Then add a tablespoon and a half of psyllium husk to the yeast and whisk together well. Let it gel for about 5 minutes.
While that’s gelling, add the flour and salt to a large mixing bowl and whisk together. Next add the olive oil, egg, and apple cider vinegar, along with the yeast-gel mixture. Mix together with the back of a wooden spoon or an electric mixer on low using a dough hook. Slowly add a half cup of water until the dough is fully wet and pulls away from the sides of the bowl. How much water you need to fully wet your dough, will depend on where you live and how humid it is that day. You’re looking for a wet, shaggy dough. Check out my YouTube video for this recipe if you would like to SEE what I mean.
Cook with me!
Transfer to a greased loaf pan and spread out evenly with a small rubber spatula. Use a paring knife to make a slit in the top of your loaf. Lastly, sprinkle with maldon flake salt or fresh herbs (optional). Cover dough with a damp cloth napkin and place it in a warm place to rise for 30 minutes.
Preheat Oven to 425*
Bake on the center rack for 1 hour, then remove the loaf from the bread pan and place it directly on the oven rack and bake at 425* for an additional 45 minutes. You’ll know your bread is ready if you knock on it and it sounds hollow.
Cool. Place your loaf on a wire rack to cool. DO NOT cut into your loaf yet, it’s still cooking! Like with garlic oil, the cooling process IS part of the cooking process. I typically like to bake bread in the evening and then let it cool on the counter overnight, then slice it up with a serrated knife in the morning, then store it in a ziploc bag in the fridge.
Serve. This bread is best toasted. Butter once side a place buttered side down in a cold cast iron or stainless steel skillet over high heat and cook for about 5 minutes until golden brown and crisp. Then flip and dry toast the other side for another 5 minutes. DO NOT BE LAZY and stick this in a toaster - have some respect for yourself and this beautiful thing you just made.
Once it’s toasted up, this bread is perfect for gourmet avocado toast, eggs benedict, and open face sandwiches that would cost you $18 at a nice restaurant that bakes its bread in house. I love a grilled veggie sandwich with fresh buffalo mozzarella, heirloom tomatoes, chimichurri and microgreens. I also love a classic chicken salad or egg salad with this bread. It’s great for hot sandwiches too, like eggplant florentine. When toasted, this bread is strong enough and has enough texture to provide the structure necessary for a wet sandwich, but at the same time this bread is not dry like store bought gluten free bread.
Enjoy!
Corned Beef Sammie
NOTES:
Storage: Since this bread does not contain any preservatives, we need to store it in the refrigerator in a ziploc bag or airtight container. I prefer to pre-slice it, so it’s ready to go, and so people aren’t making crumbs in the kitchen all week! Depending on how many people I'm cooking for, sometimes I'll even store half of my loaf in the freezer, so that I don't feel pressured to eat so much bread. To do this, lay out your bread slices on a large baking sheet lined with parchment paper, and freeze individually for an hour or two before stacking them and storing in a freezer bag.
Reheating Instructions: This bread is best toasted. Butter one side a place buttered side down in a cold cast iron or stainless steel skillet over high heat and cook for about 5 minutes until golden brown and crisp. Then flip and dry toast the other side for another 5 minutes.
Caution: The inside of your bread should be moist but not gooey. If it is sticking to your knife when you slice it, then something went wrong - it’s under cooked and you can’t eat it, IT WILL give you a stomach ache.
Thank you guys so much for trying this recipe! I’d love to know what you think. Let me know in the comments! Don't forget to tag me if you post a pic, I love to see your cooking!!
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