Gluten Free Loaf
Toast is my love language. Whether it’s topped abundantly or scantly spread with something simple I’m there.
Gluten free breads can often be dense as gluten gives elasticity to dough which equals rise. Mimicking this then often sees the inclusion of gums & binders which aren’t great for our guts but this beauty overcomes such hurdles and it is glorious.
Key Facts
- Gluten free
- Light & fluffy
- Easy recipe
- Dairy free
Ingredients
- 400g buckwheat flour
- 100g gluten free plain flour
- 1 tablespoon psyllium husk
- 320ml warm water
- 11g dry active yeast (AKA quick yeast)
- 1 tablespoon maple syrup/honey/organic cane sugar
- 3 tablespoon olive or avocado oil
- 2 teaspoon salt
- 2 egg whites (for a vegan version use 100g lightly beaten aquafaba)
Preparation
01
Add warm water, yeast & honey/maple/sugar to a bowl. Leave to activate for 10 mins. Then whisk in your psyllium & leave to soak for 5-6 mins.
02
Measure your dry ingredients into a bowl, add the wet mix with egg whites & oil. Beat well with a wooden spoon for 3 mins, or you could do this in a stand mixer with a dough hook if you have one.
03
Line a loaf tin, transfer your batter into this & leave in a warm spot to rise for 40 mins.
04
Preheat your oven to 200°C/390°F. Place your loaf in the centre of the oven & bake for 35-40 minutes until we’ll risen, golden & sounds hollow when tapped.
05
Cool for 5 mins then transfer to a wire rack to go totally cold before slicing.
Will keep on a cool counter/in the fridge for a week, or slice & freeze for up to 6 months.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
