Ingredients
Scale
- 350g gluten-free flour blend (40% brown rice flour, 25% sorghum flour, 20% tapioca starch, 15% potato starch)
- 7g instant yeast (about 2¼ teaspoons)
- 12g sugar or maple syrup
- 8g kosher salt
- 6g psyllium husk powder
- 4g xanthan gum
- 290g warm plant milk (about 1¼ cups)
- 45g neutral oil (sunflower or avocado)
- 30g aquafaba or 1 egg white if tolerated
- 10g apple cider vinegar
Instructions
- Pre-Hydrate Your Binders: Whisk psyllium and xanthan with 60g of warm plant milk in a small bowl and let sit for 5 minutes.
- Mix Dry Ingredients: Whisk together flour blend, yeast, salt, and sugar in a mixing bowl.
- Combine Wet Ingredients: Mix remaining plant milk, oil, aquafaba, and vinegar in a separate bowl until slightly warm.
- Bring It All Together: Add wet ingredients and pre-hydrated binder to the flour bowl. Beat for 4 minutes until it’s thick like cake batter.
- Shape and Proof: Oil a loaf pan, scrape dough in, and proof for 45-60 minutes in a warm spot.
- Bake: Preheat oven to 400°F, add a water dish for steam, cover with foil, and bake for 20 minutes. Reduce temperature to 365°F and bake uncovered for 25-30 minutes until the internal temperature reaches 207-210°F.
- Cool: Let the bread cool for 2 hours before slicing.
Notes
Make mini loaves in muffin tins for quicker baking and cooling.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free