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Posts Tagged ‘psyllium husk’

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Dan the Man has created the best gluten-free bread recipe ever.

I’ve been on a quest to find Pete A a decent gluten-free loaf for years.  Every attempt has  been an abysmal failure.  Most have a cake-like texture, and only just pass muster if toasted.  The closest I ever managed was a gluten-free soda bread, but even that was solid and heavy in a pumpernickel kind of way.

What Dan Lepard has now given us is a chewy, elastic, tangy bread which keeps well for several days.  His secret ingredient – psyllium husk – mimics the gluten in wheat, and almost unbelievably, this recipe actually “proves” like real bread. (Note that I used psyllium husk and not psyllium husk powder – the former was readily available at our local health food store.)  The finished loaf is chewy with a crunchy crust and a non-stodgy middle, unlike the tapioca based breads which were hitherto the gluten-free standard.  Another nice thing about this recipe is that it uses readily available ingredients – just make sure you buy gluten-free cornflour, as many are wheaten.  Here are some photos, so you know what to expect.

The dough works together easily in the mixing bowl, after a good minute or so of stirring.  A mixer or breadmaker really isn’t needed here.  It will seem quite wet at first, but the moisture will be absorbed during the first hour of resting.

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Shape the rested dough into a baton (basically flatten it out into a disc and then roll it up), and place it into an oiled loaf tin.  Allow to rise another hour and a half, during which time it will just about double in size.

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Tah-dah!  The finished loaf…

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Pete A was so wonderful – he arrived at 10.30pm  to pick up his loaf (the man works way too hard), ate a slice on the spot, and said, “How have you done this?  It tastes just like bread!”

I received  these  messages from him over the following days:

Day 1 : ”Just had a lovely Enzo lunch; bread oil balsamic.  Bread getting a little tough in an Italian way so all perfect.  No toasting needed yet.”

Day 2 : “Just had lovely French toast.  Bread no tougher.  Still ‘Italian’ ”

I can’t remember a time when baking was more rewarding than this. Dan Lepard’s recipe is here – follow it to the letter, and it will treat your gluten-free friends and family to a taste that they’ve probably been missing for a long time.

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Edit 23/5/09:  Here’s a photo of tonight’s Kalamata olive and rosemary loaf :

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More gluten-free recipes here…

Update: 10 Nov 09: Gluten Free Christmas Cakes

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