Oh this is very good. Recommended to me by my son, it is now my gluten free loaf to go to. It’s a recipe from Dan Lepard.
It’s made with rice flour, potato starch and a new addition for me in bread recipes – cornflour.
It actually has the softness of ordinary bread and I can actually make a sandwich with it, rather than just having it as toast, like most gluten free breads.
Apart from the texture, the flavour is malty. Another thing about this loaf is the brilliant way the crust is created. After 30 minutes you carefully pour olive oil over the top of the loaf which then forms a great crust. So simple yet sooo effective. This is so good for people who are gluten free. The crunch is one of those things I miss the most.
Anyway, just try it. It gets the thumbs up from non gluten free eaters too!
Prep 40 min
Rest 1 hr 30 min
Cook 45 min
Makes 1 x 900g loaf
150g potato starch
50g rice flour
15g psyllium husk powder
50g pumpkin seeds
50g sunflower seeds
7g sachet fast-action yeast
60g egg white (from two 60g eggs)
10g dark muscovado sugar
30g molasses or black treacle
20g cider vinegar
Extra seeds, to finish
Olive or other oil, for baking
Line the inside of a large loaf tin with nonstick paper – this is important because gluten-free loaves can stick to the metal. In a large bowl, measure and mix together the potato starch, cornflour, rice flour, psyllium husk and seeds.
In another large bowl, stir 350g warm water with the yeast until dissolved. Whisk in the egg white and salt until frothy, then mix in the sugar, molasses and vinegar evenly.
Beat the dry ingredients with the liquid mixture very well for 15-20 seconds, then leave the soupy liquid for 10 minutes while the psyllium and linseed absorb water and start to thicken it slightly.
Pour the mixture into the tin, sprinkle with extra seeds, cover loosely and leave to rise somewhere warm for about 90 minutes, or until almost doubled in size: gluten-free loaves don’t really get oven-spring much beyond the height of the rise before baking.
Heat the oven to 240C (220C fan)/gas 9. Spray the top of the loaf lightly with water, then bake for 30 minutes, until just starting to colour on top: the crust will look chalky and dry, but that’s OK. Open the oven door, carefully drizzle oil evenly and lightly over the top of the loaf, then close the door, reduce the heat to 220C (200C fan)/gas 7 and bake for another 15 minutes. This will “baste” the crust and give it a rich, golden colour.
Remove from the oven, lift the loaf carefully from the tin as hot oil may have collected in the base, then leave on a wire rack until cold before slicing.