Perfect Soft and Crusty Gluten Free Loaf - new improved recipe
A gluten free loaf that looks and tastes like real bread
Prep Time10 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr40 minutesmins
Keyword: bread, crusty gluten free loaf, gluten free, gluten free bread tastes like real thing, soft gluten free bread
Servings: 10slices
Author: auntylil
Ingredients
7ozsTapioca FlourNot cassava flour
2ozsPotato Flour
2ozsRice flour
1tbspPsyllium HusksNot powder
1tbspEgg white powder
1tbspSoya flour
1tspnFructose
2tspnSugar
1tbspFast acting yeast
1tspnXanthan GumVery important or the loaf won't rise properly
1wholeEgg
60mlsVegetable OilI use sumflower or light olive oil
300mlsWater
Instructions
Put all the wet ingredients into your bread machine tin, then add the dry ingredients on top.Cook on the gluten free program. If you don't have a gluten free program, then look for a loaf that only proves once and finishes in about 2 hoursMost bread machines cook gluten free for 1 hour after the initial mixing and rising, this won't be long enough for this recipe. When the cycle is finished, either take the tin out of the bread machine and put in your oven for another 30 mins at 200°C or, if you're lucky enough to have the ability to extend the cooking time on your bread machine, set it for another 25-30 mins.When cooked, take out of the oven and leave in the tin for 10 minutes.Tip the loaf out onto a rack and leave to cool thoroughly before cutting.I find it's best left until the following day, which for most gluten free loaves would mean cardboard bread but not with this recipe. It stays soft for at least 2 days
Important notes
Measure the ingredients out very accurately. If the loaf doesn't rise enough, it will be a lack of water. If it comes out and has risen lots but with a hole in the middle, it will mean the mixture was too wet.It's important to follow the instructions for removing from tins and ovens etc. otherwise your loaf could collapse inside and end up looking like a cave.If you cut into a warm loaf, it could collapse and will also be sticky. It needs to be left for several hours for slicing perfectlyI've found, the loaf is better 24 hours later when it's had a chance to firm up slightly
Notes
If you don't have a bread machine, then use a high sided 2lb loaf tin. Use tepid water in the mix to aid proving. Put in a cold oven with a tray of boiling water on the floor of the oven and leave for about 30-45 minutes to rise and almost double in size. If you leave it too long it will collapse or you'll have large holes in the middle, so keep an eye on it.