This recipe would have to be the softest gluten-free bread perfect for sandwiches. It is not tasteless, dry or crumbly, and my husband even liked it! I made it without my mixer, using only my hands. Inspired by a fellow YouTuber, Eva@Weltverborgen, her bread-baking tips are life-changing. You will need only a few ingredients, and you’ll be happy to hear that this recipe has no xanthan gum. The gluten-free flour mix is ground flax/linseeds, potato flour, brown rice flour, psyllium husks, dry yeast, salt, apple cider vinegar, and warm water. That’s it. I haven’t tested this recipe using any alternatives; this gluten-free bread was perfect, so I didn’t want to risk making any alterations. this bread stays soft for a few days, but we enjoy it toasted for bread or lunch served with soup. #glutenfreebread #easyglutenfreebread #noxanthangumglutenfreebread #veganglutenfreebread #howtomakeglutenfreebreadsoft #glutenfreebreadmakingtips
Bakes = 60 minutes
Rest time = 60 minutes
Makes = 1 small loaf
Pan = Only a flat baking tray is needed
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Chapters
00:00 The softest gluten-free bread vegan and no xanthan gum
00:35 Add warm water and tip 1 the secret ingredient psyllium husks, dry yeast and apple cider vinegar and rest for 5 minutes
01:35 Add all flours and salt
02:21 Whisk the psyllium mixture together then blend with the flour mix and using gloves form a ball
03:47 Sprinkle the bench with flour (I use white rice flour)and rest covered for 60 minutes
04:00 Sprinkle flour onto the lined baking tray and using the gloves with wet or oiled hands smooth and form again
04:45 Bake in a preheated oven at 200˚C fan/ 390˚F fan 20 minutes then reduce to 190˚C/ 370˚F and bake for 40 minutes
05:06 Cool baked bread at least three hours I leave it to cool overnight. Tip for a soft crust!!
05:36 slice and show and tell
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Ingredients
* Warm water – 320g / 11 oz
* Dry yeast – 7g/ 0.25 oz (2.5 teaspoons)
* Psyllium husks – 18g / 0.63 oz (4 tablespoons)
* Apple cider vinegar – 1 tbs
* Ground flax/linseed seed – 100g/ 3.5 oz (about 1 cup)
* Wholegrain rice flour – 100g/ 3.5 oz (2/3 cup)
* Potato flour – 50g/ 1.8 oz (1/4 cup)
* Salt – 1 teaspoonI
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