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Gluten Free White Bread

Gluten Free White Bread
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A deliciously soft and fluffy gluten-free white bread that’s perfect for sandwiches, toast, or alongside your favorite meal.

Ingredients

Scale
  • 20 g (4 tbsp) whole/rough psyllium husk
  • 360 g (1½ cups) lukewarm water
  • 145 g (1¼ cups) tapioca starch
  • 145 g (1 cup + 1 tbsp) millet flour
  • 50 g (⅓ cup + 1 tbsp) sorghum flour
  • 15 g (1 tbsp) caster/superfine or granulated sugar
  • 8 g (1½ tsp) salt
  • 6 g (2 tsp) instant yeast
  • 15 g (1 tbsp) olive oil
  • 8 g (1½ tsp) apple cider vinegar
  • 1 US large/UK medium egg white, whisked, for brushing the bread before baking

Instructions

  1. Prepare the psyllium gel: In a bowl, mix together the psyllium husk and lukewarm water.
  2. Allow the mixture to sit for 30-45 seconds until a gel forms.
  3. In a large bowl or the bowl of a stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, sugar, salt, and instant yeast.
  4. Create a well in the center of the dry ingredients.
  5. Add the prepared psyllium gel, olive oil, and apple cider vinegar to the well.
  6. Knead the dough until it is smooth and all ingredients are evenly incorporated.
  7. Use a rubber spatula to scrape the sides and bottom of the bowl occasionally to prevent dry spots.
  8. The dough should be smooth, supple, and come away from the sides of the mixing bowl.
  9. Lightly flour a clean work surface.
  10. Turn the dough out onto the lightly floured surface.
  11. Roll the dough into a rough rectangle, approximately 11 inches (28cm) long and 7-8 inches (18-20cm) wide.
  12. Working along the wider end, fold the dough over itself.
  13. Press down gently to seal the fold.
  14. Continue folding the dough over itself, pressing down to seal each fold, to roll it into a log shape.
  15. Pinch the seam together firmly to seal it.
  16. Transfer the rolled-up dough, seam side down, to a large baking sheet lined with parchment paper.
  17. Lightly cover the loaf with a sheet of plastic wrap to prevent drying.
  18. Proof the loaf in a warm spot until it has doubled in size, which should take about 1 hour.
  19. Adjust the oven rack to the lower middle position.
  20. Place a cast iron skillet or heavy-duty baking tray (not glass!) on the bottom of the oven.
  21. Preheat the oven to 425ºF (220ºC).
  22. Start preheating the oven after the bread has been proofing for about 30 minutes.
  23. Once the loaf has doubled in size, gently brush it with the whisked egg white.
  24. Use a bread lame or a sharp knife to score the loaf with 5-7 diagonal slashes.
  25. Place the loaf into the oven on the lower middle oven rack.
  26. Place 5-6 ice cubes into the bottom skillet or baking tray.
  27. Immediately close the oven door.
  28. Reduce the oven temperature to 400ºF (200ºC).
  29. Bake the loaf at 400ºF (200ºC) with steam for 15 minutes.
  30. Do not open the oven door during this time.
  31. After 15 minutes, open the oven door to release the steam.
  32. Carefully remove the bottom skillet or baking tray.
  33. Close the oven door.
  34. Continue baking for 25-30 minutes longer, or until the bread is golden brown.
  35. Remove the bread from the oven.
  36. Cool the bread on a wire rack until it is at least lukewarm before cutting into it.

Notes

Always allow the bread to cool completely before slicing to prevent a gummy texture.
If using active dry yeast, activate it first with 120g (½ cup) of the recipe’s water and sugar.
Do not add extra flour during kneading, as this can make the bread dry.
Use a cast iron or metal tray for steam, never glass, to avoid shattering.

Find it online: https://theopenoven.com/gluten-free-white-bread/