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.

Print Recipe

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.

Tried this recipe?Let us know how it was!