BEST GLUTEN FREE BREAD EVER!
Over the past 12 years, I have made my fair share of gluten-free bread but none has ever been quite like the real thing…until now. My gluten-free baking world has been turned the right side up with the discovery of psyllium husk as a way of giving gluten-free bread the texture of normal bread without the gluten. I love the simplicity of it and I am super excited to share my recipe with you – it will change your gluten-free world!
PS: There are extra photos of the process below. For more GFCF as well as grain-free recipes, please check out our Brainstorm Health Recipe Blog.
- 325 ml almond milk or any plant-based milk
- 20 grams psyllium husk
- 7 grams dried yeast
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 60 ml extra virgin olive oil
- 2 large eggs
- 500 grams gluten free plain flour
- 1.5 tsp sodium bicarbonate
- 1 tsp seasalt
Place the milk in a jug and add the psyllium husk and give it a good stir. Leave for 15 minutes.
After the 15 minutes have gone by heat the milk/psyllium husk mixture until it is lukewarm. Take off the heat and add the honey and yeast and stir well. Leave for 10 minutes.
In a separate bowl add the apple cider vinegar, eggs and extra virgin olive oil and beat for a minute. If you have a food processor like a Kitchen Aid then use the paddle to do the beating.
Add the milk mixture into the vinegar/egg/oil mixture and mix for a minute either by hand or a food processor.
Add the flour, salt and sodium bicarbonate to the wet mixture and mix by hand for about 3 minutes or for about one minute in a food processor. We are trying to make sure that the mixture is well combined and smooth.
Grease a 1lb loaf tin with oil and place the mixture in the loaf tin. Leave in a warm place for 20 minutes. Don't let the dough rise too much above the top of the tin - it will do most of its rising in the oven. Also, make sure the top is smoothed out - it won't smooth out during cooking.
Heat your oven to 175 degrees centigrade or if you have a fan oven then reduce the temperature to 155 degrees centigrade.
Place the loaf tin containing the mixture in the lowest part of the oven and cook for 35-40 minutes. If it starts going too brown on top just place some tin foil over the top of the bread shaped like a tent.
Once you remove it from the oven let it cool just for a couple of minutes only and then tip the bread out on a wire rack on its side. Let is cool completely before cutting - this is a crucial part so please don't rush it, irresistible though it may seem 🙂
THE SCIENCE BIT
Avoiding gluten is essential for those with celiac disease. However, there are also many who don’t have celiac disease but suffer from gluten sensitivity. This is a common problem with a vast number of the children we work with. Taking gluten out of the diet can be an essential part of the second “R” of the Brainstorm Health® 5R programme known as the “REMOVE” stage. This is where we remove anything that can be causing or provoking an immune reaction in the child which in turn can lead to inflammation. The Removal process includes removing inappropriate foods as well as all pathogens such as yeast, bacteria, viruses or parasites. A 12 month, randomized, controlled, single-blind treatment study of a comprehensive nutritional and dietary intervention involving ASD children vs their “neurotypical” siblings shows the benefit of a nutritionally rich diet as well as the benefits of removing gluten from the diet. https://www.brainstormhealth.co.uk/2018/06/comprehensive-nutritional-and-dietary-intervention-for-autism-spectrum-disorder-a-randomized-controlled-12-month-trial/