Celiac ChatGluten-free Bread using Whole Psyllium Husk
Prep: 15 minCook: 35 minMakes: 1 loafJump to Recipe ↓
Gluten-free Bread Recipe
I've been wanting to try making gluten-free bread using psyllium husk for awhile now.
I finally found some whole psyllium husks , so let's give it a go.
Just a note: there are whole psyllium husks and psyllium powder. According to my research whole psyllium husks are best for bread. Psyllium powder is too fine and can produce a rubbery texture.
Above is the whole psyllium husks I used, it is the Now Foods brand. From my research so far, this is a good one to use. I found it online.
This is my first time using psyllium husks. I have read that they improve the texture of gluten-free bread by keeping the bread moist, elastic, and preventing it from becoming crumbly.
Now, I just used 1 tablespoon of whole psyllium husks to 3 cups of flour in this recipe. Also, I mixed the dry psyllium husk in with my dry ingredients rather than with water. I was happy with the result.
Some bakers mix the whole psyllium husk with water first and then mix it in the bread dough. I will have to try this in the future.
During my research, I saw that the preferred ratio is 5% psyllium husk to the weight of your gluten-free flour, which works out to roughly 1 tablespoon of psyllium husk to 1 cup of gluten-free flour. I may try increasing the psyllium husk in the future, I'm not sure. If I do I will make a blog about it.
The main reason for starting with less psyllium, is that it can be difficult to tolerate, and that could cause digestive upsets, such as bloating and gas due to the extra plant fibre. So, I just wanted to start out slowly. I didn't experience any issues.
Just a caution, I've read some people can be allergic to psyllium.
Above are the ingredients I used in baking one loaf of gluten-free bread. I just didn't show the warm water.
I used Cloud 9's Gluten-free all-purpose baking flour in this recipe. It is a 1:1 substitute for wheat flour.
I purchased at Costco this time. They had a really good deal compared to my local grocery stores.
When baking with gluten-free flour, it is important to gently level off your flour in the measuring cup, like I did above. The ratio of gluten-free flour to liquid is a delicate balance in gluten-free baking. I find that gluten-free flour soaks up more liquid than regular wheat flour.
Measure all your dry ingredients into your mixing bowl and give it a gentle stir.
Add liquid ingredients and eggs and blend well. I usually mix for about 5 minutes.
The dough will be a little sticky.
Grease and line your loaf tin with parchment paper, and pour in your dough. I use a wet spatula to smooth the surface. Then I gently tap the loaf on the counter top to distribute the dough and knock out any large air pockets.
Cover with a clean tea towel and put in a warm location to rise.
After about 30 minutes the dough should have risen sufficiently. It will look like the photo above.
Put the loaf in a preheated 350F oven for about 35 to 40 minutes.
Remove from oven and let the bread sit in the loaf pan for about 5 minutes. Then remove loaf from the pan and allow to cool on a rack.
My family and I really enjoyed this bread. It was soft and pliable when fresh. It was still good for sandwiches the next day. But, by day 3, it was better toasted.
I will make again.
Gluten-free Bread using Whole Psyllium Husk
Prep: 15 minCook: 35 minMakes: 1 loaf
Ingredients
- 3 level cups gluten-free flour
- 2 1/2 teaspoons instant yeast
- 1 1/2 teaspoons baking powder
- 1 tablespoon psyllium husk powder
- 1 teaspoon salt
- 1 1/2 cups warm water *
- 1/4 cup of honey
- 1/4 cup vegetable oil
- 3 medium eggs or 2 large eggs
Directions
- Mix the gluten-free flour, instant yeast, baking powder and salt together. I used a stand mixer.
- In another bowl, combine the water, honey and oil and mix.
- Then add the liquid mixture to the dry and beat on medium speed.
- Add the eggs, and continue beating on medium to high for about 5 minutes until smooth and well combined.
- Prepare a 9 x 5 inch loaf pan by lining with parchment paper and grease.
- Put the dough into the loaf pan, and smooth out . I wet my hands with water and very gently pat the loaf into the pan.
- Cover with a clean dish towel and let it rise in a wam spot for about 30 minutes.
- Bake in a preheated 350 F oven for about 35 to 40 minutes.
- Remove from oven and let cool for 10 to 15 minutes before slicing.
Notes
- *I like to start with hot water as the honey and oil cool it down to warm.
- **Prep time doesn't include the 'rise time' which is about 30-45 minutes.
