Gluten-Free Bread

An adaptable recipe for a crusty white loaf using linseeds and psyllium husk for a soft, wheat-like texture.

Baking Vegetarian Gluten-Free Bread

Estimated Nutrition

Calories

249.6

kcal / serving

2495.5 kcal total

Carbs

45.7g

per serving

457.2 g total

Fat

6.5g

per serving

65.4 g total

Protein

per serving

19.8 g total

Cook Time

minutes

Serves

slices

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Fast-Action Yeast

1 sachet

450

Cornflour

tsp

Caster Sugar

portion

Cornflour

extra for finishing

Dairy

100

Natural Yoghurt

Liquids

475

Water

warm

NutsSeeds

tsp

OilsFats

portion

extra for finishing

Other

Psyllium Husk Powder

Method

Preheat oven to 180°C and toast linseeds on a tray for 10-12 minutes until slightly darkened.

Whisk water and yeast in a bowl, then stir in yoghurt and toasted seeds.

Combine cornflour, salt, sugar, and psyllium husk powder in a large mixing bowl.

Stir the yeast mixture and olive oil into the dry ingredients to form a smooth batter.

Allow the mixture to sit for five minutes until it thickens into a sticky dough.

Knead the dough for 10 seconds, return to the bowl, cover, and rest for 30 minutes.

Shape dough into a thick sausage on a lined tray, brush with oil, and rest for 30 minutes.

Heat oven to 240°C, slash the loaf top, dust with cornflour, and bake for 40 minutes.

Cool the loaf thoroughly on a wire rack before slicing.