Mark's Recipes

Breads

Gluten Free Bread

Servings: 1

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Ingredients

  • All Purpose Flour
    Gluten Free Flour
    3 cup
  • Yeast
    Yeast (Instant / Rapid Rise)
    9 g
  • Psyllium Husk Powder
    Psyllium Husk Powder
    1 tbsp
    Buy
  • Baking Powder
    Baking Powder
    1 tsp
  • Kosher Salt (Fine)
    Kosher Salt (Fine)
    1 tsp
  • Water
    Water
    1.5 cup
  • Egg
    Egg
    2 unit
  • Extra Virgin Olive Oil
    Extra Virgin Olive Oil
    0.25 cup
  • Honey
    0.25 cup

Equipment

  • Food Mixer
    Food Mixer
  • Paddle Attachment
    Paddle Attachment
  • Spatula
    Spatula
    Buy
  • Loaf Pan
    Loaf Pan
    Buy
  • Thermometer (Probe)
    Thermometer (Probe)
    Buy

Instructions

Step 1 – Mix Ingredients

Pre-heat oven to 100F or use Bread Proof setting.

Using a stand mixer with paddle attachment, mix together:

  • Gluten free flour
  • Yeast
  • Psyllium Husk Powder
  • Baking Powder
  • Salt

… until combined.

Step 2 – Add remaining ingredients

Add the remaining ingredients and mix together on low speed for about 1 minute:

  • 1 1/2 cups warm water (110F)
  • 2 Large eggs
  • 1/4 cup honey
  • 1/4 cup oil

Step 3 – Beat ingredients

Increase speed to medium and beat for 5 minutes, scraping down paddle and bowl halfway through. The batter will be stiff, but sticky (very sticky)!

Step 4 – Let it rise

Grease bread loaf pan with butter (use plenty to prevent sticking). Add mixture into pan and smooth top evenly with spatula. Try to get mixture into corners. Cover with clean tea towel. Leave to rise until mixture is up to about 3/4 height of the pan (around 30 minutes, could take longer).

Step 5 – Bake the bread

Pre-heat the over to 350F.

Bake on middle rack for 40 – 50 minutes.

Bread is ready when internal temperature is 205F.

Step 6 – Cool bread

Once baked, empty the pan onto a cooling rack. Allow the bread to cool fully before storing. No do refrigerate or freeze.