Gluten-Free White Loaf (Bakermans Flour Method)
This is a simple, everyday white loaf made using the Bakermans gluten-free bread flour mix. The dough is soft and hydrated, relying on the flour blend and psyllium for structure rather than kneading.
Ingredients
- 500 g The Bakermans Gluten-Free Bread Flour
- 10 g salt
- 7 g fast-action yeast
- 1 tbsp sugar
- 1 tbsp olive oil
- 480-520 ml warm water
Instructions
- In a large bowl, combine the flour, salt, yeast and sugar, mixing well.
- Add the olive oil and warm water, then mix until fully combined. The dough will appear loose at first.
- Leave to rest for 5–10 minutes. As the psyllium hydrates, the dough will thicken and become more structured.
- Transfer to a lightly oiled loaf tin and smooth the surface with wet hands.
- Cover loosely and leave to prove in a warm place for 45–60 minutes, until risen.
- Preheat the oven to 220°C.
- Bake for 35–40 minutes until golden and firm. For a crisper crust, remove from the tin for the final 5–10 minutes of baking.
- Allow to cool completely before slicing.
Notes
The dough should feel soft and slightly sticky but hold its shape after resting. If it feels too firm, add a little more water.
This recipe does not require egg, as the structure is provided by the flour blend. Adding egg will produce a richer, softer loaf, but is not necessary for a classic white bread result.
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