Gluten-free bread from the Guardian (V)


Getting a gluten-free loaf to look and taste like one made with wheat involves weird ingredients. The latest helper is psyllium husk, a fibre that acts more like gluten than tapioca starch. Not cheap, but it keeps well. Thanks to the Guardian (modified for failsafe)

4 tsp soya flour
50g potato starch
300g cornflour
1 tsp xanthan gum
25g psyllium husk powder
2 tsp instant yeast
1 tsp salt
1 tbsp caster sugar
15ml canola oil, plus extra for brushing
2 tbsp yoghurt
325ml warm water
30ml milk

Put the dry ingredients in a bowl, whisk the liquid separately, then mix the two really well for a minute, until they come together into a soft dough. Leave for an hour, then, using a lightly oiled worktop and hands, shape into rolls or into a baton for a tin loaf. Cover and leave for an hour and a half, until almost doubled.

Gluten-free dough doesn't have spring, so a very hot oven helps – 245'C (220'C fan-assisted)/475'F/gas mark 9. Brush the top of the dough with oil and bake for 25 minutes (rolls) or 50 minutes (large tin loaf). Remove from the oven, and from the tin or tray, and leave to cool on a wire rack, covered with a cloth - this helps keep the bread soft.

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