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The Softest Gluten-free Bread! without xanthan gum

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The Softest Gluten-free Bread! without xanthan gum
The Softest Gluten-free Bread! without xanthan gum & a vegan recipe

This recipe would have to be the softest gluten-free bread that is perfect for sandwiches. It is not tasteless, dry or crumbly, and my husband even liked it! I made it without my mixer, using only my hands. Inspired by a fellow YouTuber, Eva@Weltverborgen, her bread-baking tips are life-changing. You will need only a few ingredients, and you'll be happy to hear there is no xanthan gum in this recipe. The gluten-free flour mix is ground flax/linseeds, potato flour, brown rice flour plus psyllium husks, dry yeast, salt, apple cider vinegar and warm water. That's it. I haven't tested this recipe using any alternatives; this gluten-free bread was perfect, so I didn't want to risk making any alterations. this bread stays soft for a few days, but we enjoy it toasted for bread or lunch served with soup.

Bakes = 60 minutes
Rest time = 60 minutes
Makes = 1 small loaf
Pan = Only a flat baking tray is needed

Ingredients

  • Warm water – 320g
  • Dry yeast – 7g (2.5 teaspoons)
  • Psyllium husks, white if possible* – 18g (4 tablespoons)
  • Apple cider vinegar – 1 tbs
  • Ground flax/linseed seed – 100g (about 1 cup)
  • Wholegrain rice flour – 100g (2/3 cup)
  • Potato flour – 50g (1/4 cup)
  • Salt – 1 teaspoon

Method

  1. Mix psyllium husk and dry yeast in warm water using chopsticks (these blend this mixture best), then add in apple cider vinegar. Rest for 5 minutes until thick.
  2. Whisk ground flax/linseeds, wholegrain rice flour, potato flour and salt together. Then add in thick psyllium mix and bring together using your gloved hands.
  3. Add a little flour to your bench and smooth the dough into a round form. Rest with a bowl over the top for 60 minutes.
  4. After 40 minutes preheat your oven to 200˚C fan.
  5. Once the dough has risen, transfer it to a floured and lined baking tray, bake for 20 minutes at 200˚Fan, then lower it to 190˚C fan and bake for 40 minutes. Cool completely before slicing. I cover my baked bread with a tea towel to cool down, and this is a great way to ensure the crust is soft. For a crunchy crust, don't cover. Store in a sealed container for a few days. It will still be soft the following day.