High Top Sandwich Bread with Psyllium Husk
Posted On March 29, 2018
Bread with Psyllium Husk
Using psyllium husk in GF baking makes an incredible difference in the texture of the bread. It holds its lift better and doesn't collapse when it cools. It is expensive, but it is worth every penny. I do not use any xanthan gum in this recipe and this bread is made with my tapioca blend.
Servings: 18 slices
Calories: 140kcal
Ingredients
- 10 ounces Kathy's Gluten Free Flour Mix
- 2 ounces Tapioca Starch starch or flour
- 2 ounces Potato Starch
- 4 ounces Millet Flour I use arrowhead Millet
- 1 1/2 ounces Dry Milk Powder about 1/2 cup
- 3 Tablespoons Powdered Psyllium Husk
- 2 Tablespoons Sugar use honey if sugar free
- 2 1/4 teaspoons Instant Yeast or Rapid Rise
- 2 teaspoons Baking Powder
- 1 1/2 teaspoons Salt
- 2 Cups warm water 90-110 degrees
- 2 large eggs, slightly beaten
- 2 Tablespoons Unsalted Melted Butter slightly cooled to under 120 degrees
Instructions
- Using aluminum foil. Make a collar for your 8.5 x 4.5 loaf pan. you will need length that will go all the way around the pan with an overlap. Double the foil so to add strength. Wrap the collar around the pan and staple it together. Set aside
- Spray the bottom and sides of a 8.5 x 4.5 loaf pan
- Mix the flours, milk powder, psyllium husk, sugar, yeast, baking powder and salt in the bowl of a stand mixer. Mix the ingredients by hand with a whisk to make sure they are evenly distributed.
- In a 4 cup liquid measure, combine the water and butter. Using a thermometer, check the temperature. It should be about 100-110 degrees. Add the eggs and mix with whisk. Add to the dry ingredients in the bowl of the stand mixer.
- Position the bowl and add the paddle attachment. Mix on low until incorporated. It will look like cake batter. This is normal. When liquid is incorporated, turn off mixer and scrape down sides of bowl. Turn mixer back on medium and mix for 6 minutes. Stop the mixer about 4 minutes in and scrape sides of bowl and beater. It will be more like cookie dough when done. Very sticky and soft. This is how it should be.
- spray a large spoon or portion scoop with cooking pray. scoop out the bread dough and put it in the prepared baking pan. Scrape the sides of the bowl. After all the dough is in the pan, using wet fingers smooth the top and work in the seams. Wet hands work the best and will aid in browning. Oil or spraying the top doesn't give you a pretty crust, the crust will be more gray than brown.
- Take the foil collar that you set aside and wrap it tightly around the pan, making sure to have at least a 1 1/2 of doubled foil extending over the top of the pan. The sides of the bread need support when rising and baking. Staple it together.
- Loosely cover the pan with plastic wrap and place in a warm area of the kitchen to rise no less than 60 minutes. I generally let mine rise longer. It should increase in size by half, not double in size like wheat bread.
- 30 minutes into the rise time, begin preheating the oven. Heat to 350 degrees.
- When the bread has increased in size about 1/2, remove the plastic wrap and place in the center of the oven to bake. It will bake from 45 minutes to 1 hour depending on the temperature swing in your oven. It will be golden on top and will have an internal temperature of 190 degrees.
- Remove from oven and immediately turn out of pan and cool on a wire rack. It is important to remove from pan so that condensation does not make the bottom soggy. You can leave it in the pan for a couple minutes- up to 5 if you wish. but do not leave it in long enough to get a damp lower crust.
- Cool and then slice.
Notes
To make Kathy's Gluten Free Flour Mix,
equal parts white rice flour and either corn starch or Tapioca flour. For the bread and pizza crust I typically use the Tapioca blend
then 1/2 by weight of one brown rice flour.
1 pound white rice flour
1 pound either corn starch or Tapioca flour
1/2 pound brown rice flour.
you will get the best results with measuring by weight. you can make a smaller batch, just keep the ratio the same. Using 1/2 pound white rice, 1/2 pound tapioca or corn starch and 1/4 pound brown rice flour.
Measuring with a measuring cup will not be as accurate.
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