This gluten-free bread recipe took me years to perfect and it is my absolute favorite. Full of flavor and high fiber, it’s the BEST gluten-free bread you’ll ever eat.
I’ve been gluten-free since 2009… which means I remember when there was literally only one GF option in my local health food store… a loaf of bread that looked like a cube of Styrofoam. It tasted like one too, even toasted with butter.
So I started baking my own bread. However, it took about 8 years before I discovered the joys of psyllium husk. After that, all my loaves became moist, chewy, and flavorful. I’m a HUGE fan of psyllium husk in GF baked goods.
Anyone who follows me knows that I’m also a big fan of gluten-free sourdough. However, I’m the only gluten-free eater in my family and sometimes I just need a quick loaf of bread. So I don’t always have time to maintain a starter.
This recipe is based on my FAVORITE GF sourdough bread. That recipe took me about 4 years to perfect. Turning it into a non-sourdough loaf was easier. However, it still took a bit of trial and error!
Psyllium husk in Gluten-free Baking
I love psyllium husk:
- Psyllium husk is great at absorbing liquid and becoming sticky.
- It remains moist, even after baking, so your GF baked goods won’t be dry.
- Fiber! Gluten-free diets often suffer from a lack of fiber (white rice, potato starch). Psyllium husk is a gentle fiber that offers a host of benefits including, lowering cholesterol, regulating blood sugar levels, and helping with IBS.
The issue with psyllium husk in bread is that it doesn’t hold the structure of the loaf. Too much psyllium husk and the bread rises then collapses under it’s own weight. That’s way it’s important to follow the instructions:
–> Make small loaves of bread. If you double the recipe make two loaves, not one big one.
–> Use a long, slow rising time, then follow the baking instructions, including leaving the bread in the oven while the oven cools.
How many servings do you get from one loaf of bread? Need to know for nutritional purposes.
Hum… I slice it thinly, so it’s about 12 to 15 slices per loaf. Cheers!