Score: 0
Dan Lepard's Famous GF Bread
This recipe gets rave reviews!
By admin
2009-08-20 01:02:59
I found this great recipe online tonight and I'm going to try this out. From the summary, it looks like he uses a couple of tricks in this recipe, so maybe those tricks will work with other recipes, too. Dan Lepard's recipe uses psyllium husk in his recipe for gluten-free bread. Getting a gluten-free loaf to look and taste like one made with wheat involves weird ingredients. The latest helper is psyllium husk, a fibre that acts more like gluten than tapioca starch. Not cheap, but it keeps well.
| Prep time | 2 hours |
| Cooking time | 50 minutes |
| Servings | 1 loaf |
Ingredients
4 tsp soya flour
50g potato starch
300g cornflour
1 tsp xanthan gum
25g psyllium husk powder
2 tsp instant yeast
1 tsp salt
1 tbsp caster sugar
2 tsp vinegar
15ml sunflower oil, plus extra for brushing
2 tbsp yogurt
325ml warm water
30ml milk
Instructions
Put the dry ingredients in a bowl, whisk the liquid separately, then mix the two really well for a minute, until they come together into a soft dough. Leave for an hour, then, using a lightly oiled worktop and hands, shape into rolls or into a baton for a tin loaf. Cover and leave for an hour and a half, until almost doubled.
Gluten-free dough doesn’t have spring, so a very hot oven helps – 245C (220C fan-assisted)/475F/gas mark 9. Brush the top of the dough with oil and bake for 25 minutes (rolls) or 50 minutes (large tin loaf). Remove from the oven, and from the tin or tray, and leave to cool on a wire rack, covered with a cloth – this helps keep the bread soft.
Credit: http://www.guardian.co.uk/lifeandstyle/2009/may/23/baking-white-bread
Photograph: Colin Campbell/Guardian
| Category | Bread and Rolls |
| Cuisine | European |
| Diet Choices | Gluten-free |
| Tags | bread gluten-free Potato starch psyllium husk powder soya flour xantham gum |
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Aug. 26, 2009
Reply to This PostHas anyone tried psyllium husk before???
