I am forever working on my gluten free bread. Mostly because bread is meant to be chewy and flavourful, not dense, bland or sweet. I miss sandwiches so much… I often walk by a local deli and wonder if I could get away with eating one of their fully loaded paninis. But instead I’m stuck with delicious flavourful fillings nested between two pieces of styrofoam…
Now I have a bread that even wheat-lovers seem to enjoy! (Note: I’m not claiming that it’s as good as a proper sourdough wheat bread… but it’s good as a grainy sandwich loaf!)
The secret to a full-flavoured, non-crumbly, not too eggy bread is… PSYLLIUM HUSKS! And here is my newest, bestest, gluten free bread recipe!
- 3 cups filtered water (chlorine free)
- 3 cups whole grain gluten free flour (see notes)
- 1 cup starch (see notes)
- ½ cup bean flour (see notes)
- Remaining Ingredients
- ¼ cup psyllium husk (whole or powdered)
- ¼ cup of water
- 1 tsp salt
- 1 tsp baking soda
- 3 eggs
- Mix 2 cups of the whole grain gluten free flour and water in a glass container. Place somewhere warm for 24-72 hours to ferment. It should have bubbles developing and be foaming on top.
- Add the remaining flours and allow to ferment for a further 4-12 hours.
- When ready to make the bread, mix psyllium husk in ¼ cup of water and allow to sit for 5 minutes.
- Add psyllium husk mixture along with the remaining ingredients into the sourdough flour mix and stir until it's well combined.It helps to beat the eggs fully before mixing them in.
- Pour into 2 well oiled loaf pans.
- The acidic sourdough flour will cause the baking soda to start acting immediately, so allow to rise for only 30 minutes before baking.
- Bake at 400F for 60-75 min (until cooked through and browning).
-Wholegrain Flours: include brown rice flour, buckwheat flour, millet flour, oat flour, quinoa flour, sorghum flour, teff flour. I usually use oat flour.
-Starches: potato starch, sweet rice flour, tapioca flour, arrowroot flour, cornstarch. I usually use tapioca flour
-Bean Flours: chickpea flour, urad flour, fava bean flour, soy flour, lentil flour. I usually use chickpea or garfava flour.
-If psyillum husks don’t work for you, try ground flax seed or chia seeds. Though these won’t have quite the same binding properties. You could also add 2 tsp of xantham gum to the recipe and skip the second round of water. Add the xantham gum with the eggs rather than the flour or it will all become too sticky to work with.