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Gluten-free sandwich loaf

06 May 2022 • 2 min read

Expand your baking repertoire and have the smell of delicious, fresh gluten-free bread in your home with this gluten-free sandwich loaf recipe.

It might be a little different from making a normal loaf of bread, but you can barely tell the difference once it has been baked!

This loaf has a soft, chewy open crumbed texture inside and a golden crust. It slices really well which makes it perfect for using for toast or sandwiches.

Makes: 1 loaf
Prep time: 2hrs 45 mins
Bake time: 1 hr
Total time: 3hrs 45 mins

Ingredients

Method

1

Line your loaf tin with greaseproof paper.

2

Pre-heat your oven to 220C / 425F / gas mark 7.

3

Activate your dried yeast by whisking together with the sugar and half of the warm water. 

4

Leaving to one side for 10 minutes. During this time bubbles will begin to form.

5

While the yeast is activating, mix the psyllium husks and the remaining water together until it has formed a gel-like paste.

6

In a large bowl, sift the gluten-free flour then add the yeast mixture and the psyllium husk gel.

7

Bring the ingredients together until you have a rough ball.

8

Transfer the dough onto a lightly oiled work surface and knead until smooth.

9

Place the dough back into the bowl and cover.

10

Move the dough to a warm place and leave it to prove for 1 hour or until it has doubled in size.

11

Turn the dough out onto the lightly oiled work surface again and shape until it is roughly as wide and long as your loaf tin.

12

Place the dough log into your loaf tin, cover again and leave in a warm place for 1 hour 30 minutes or until doubled in size again.

13

While the dough is rising, place a roasting tin of water onto the lower shelf of the oven to begin making steam.

14

Once risen, add the loaf tin to the oven and bake for 1 hour or until the bread is golden brown and sounds hollow when tapped.

15

Immediately remove the loaf from the loaf tin and leave to cool on a wire rack.

16

Slice once completely cool.

About gluten-free bread

Baking bread is a science. It’s usually made from yeast, flour, water and salt; nothing more.

The yeast is what creates air bubbles allowing the dough to rise and for the finished bread to have a light, bouncy texture. The flour is important as it’s the gluten in the flour that traps the air bubbles and gives structure to the bread.

Water is used to turn the flour and yeast into a dough. Salt is there for flavour.

The reason why people perceive gluten-free bread as difficult to make is that they see the need for gluten as a blocker.

But, thanks to psyllium husks, even gluten-free flour can be used to make a loaf of bread.

Handpicked content: What is psyllium husk and what are its benefits?

When mixed with water, psyllium husks turn into a gloopy, gel-like substance. This is what holds the dough together so that it can be kneaded and shaped.

How you choose to eat your sandwich loaf is up to you. You can choose any sandwich filling you like. But it will always be hard to resist a warm slice fresh out of the oven with a good, salted butter! Good bread also always makes good toast!

Curious about more gluten-free baking? Check out our article on how to make gluten-free pizza with sundried tomatoes and pesto

Last updated: 6 May 2022

amy-talbot

Amy Talbot

Author

Regulatory Affairs Associate

Joined Holland & Barrett: August 2005

Amy originally started her career with Holland & Barrett in August 2005 with the Labelling Regulatory team for Vitamins, Minerals and Supplements. 

Amy moved over to support the Food Regulatory Team in October 2020 and was promoted to her role of Regulatory Affairs Associate (Food) in February 2021.

In her spare time, Amy likes to go to the gym, listen to a variety of podcasts, read and socialise with friends.

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