This recipe is one of my rare requests. This particular one comes from a mystery rock star, who’s looking for a gluten free bread recipe that doesn’t taste like cardboard. This is my answer, and I’m pretty proud of it actually. All rules of bread-making go out the window, really. There’s no kneading or slapping about in the same way, because there’s no gluten to develop. Then, you’ve got to add extra ingredients to make up for the lack of protein and sugar that’s found naturally in gluten-containing flours.
Usually, I despise adding extra ingredients to my bread (I feel it pollutes it in some way). But in gluten free bread, I’ve found one ingredient simply transforms it – psyllium husk powder. This fibre supplement can be obtained in any health food shop, and means you can forego the egg whites that usually cause gluten free bread to taste like the stalest of dry cakes. You don’t need much and, as far as I know, it doesn’t lose potency over time, so you can keep it in your cupboard for a rainy day. Do watch though; it’s never happened to me, but many people have reported their bread having a slight purple tinge. I can’t for the life of me think why.
In a medium bowl, whisk the honey, vinegar, oil, water and milk together.
In a different, larger bowl, combine the gluten-free flour, xanthan gum, yeast, salt and psyllium husk powder.
Add all the wet ingredients to the dry and mix together until you’ve got a smooth doughy batter and there is no flour visible. Cover the bowl and leave to rest for one hour.
Once rested, use oiled hands turn the dough out onto a very well-oiled surface, and oil a loaf tin. Roll your dough up as tight as you can (be careful, it’s wet) and transfer to the tin. Leave it to rest for a final hour.
At least 30 minutes before you’re going to bake, preheat your oven to as high as it goes (usually 240C/220C fan/gas 9). Once ready, lightly score the top of your bread with a single cut and transfer to the oven to bake for about 10-15 minutes, after which turn your oven down to 210C/190C fan/Gas 7 and bake for a final 20 minutes.