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.
- 1 1/2 cups whole-grain gluten-free flour (I like oat flour)
- 1 cup water
- 2 tsp sugar (to feed the yeast)
- 1 tsp instant yeast
- 2 large eggs (see notes for vegan alternative)
- 3 Tbsp ground flax
- 2 tsp xanthan gum
- 1 tsp sea salt
- 2 to 3 Tbsp. ground psyllium husk
- 2 Tbsp. sesame seeds for forming the loaf
- Mix the flour, water, sugar, and yeast in a medium-sized bowl. Allow the flour to hydrate and the yeast to bloom for 5 to 10 minutes. Add in the eggs, ground flax, xanthan gum, and salt.
- Stir in the psyllium husk last, as it will start to clump right away. The amount of psyllium husk will depend on the hydration ratio of the flour. Start with 2 Tbsp, then allow the dough to rest for 5 minutes for the flax and psyllium husk to absorb the water. If you need to, add a bit more psyllium husk to form a firm dough. (It won't be kneadable, since it's not gluten or starch-based. See the photo above for an example of the texture).
- Sprinkle 1 Tbsp. of sesame seeds on a greased baking sheet. Scrape the dough onto the baking sheet. Sprinkle a second Tbsp of seeds over the dough and use it to form the loaf. Place the mixing bowl over top of the loaf and leave it to rise for 1 to 2 hours.
- Preheat the oven to 450 F ( 230 C). Carefully score the top of the loaf with a sharp knife. Bake for 30 minutes. Reduce the heat to 350 F (180 C), and continue to bake until the loaf is cooked through and sounds hollow when tapped about 30 minutes.
- Turn off the oven, and leave the bread oven while it cools. This will help to prevent the loaf from collapsing. If your oven holds in a lot of heat, prop the door open with a wooden spoon, otherwise, the loaf can stay in the oven until it's completely cool.
- Store your gluten-free bread in an air-tight bag for up to a week. Alternatively, slice and freeze the loaf for up to 6 months.
- Vegan: I regularly make this loaf without eggs. In fact, the photographed loaf is vegan. Simply replace the eggs with 1/2 cup of water. No other adjustments are required. The only trick is that the loaf is a bit more fragile, so be sure to follow my baking instructions exactly. Otherwise, it may collapse as it cools.
- If you want to try a multi-seed topping, use a mix of flax, sesame, poppy, and millet. It's delicious.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 171Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 295mgCarbohydrates: 35gFiber: 8gSugar: 2gProtein: 5g
This is for approximately 2 slices of bread. The exact nutrition information will depend on the type of flour used.