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Gluten-free bread

STEVE MANFREDI

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Gluten-free loaves from Steve Manfredi.
Gluten-free loaves from Steve Manfredi.Quentin Jones

This recipe is from baker Dan Lepard. The loaf can keep for 2-3 days. It can also be frozen whole or sliced for convenience to enjoy later.

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Ingredients

  • 4 tsp soya flour

  • 50g potato starch

  • 300g cornflour

  • 25g psyllium husk powder

  • 2 tsp instant yeast

  • 1 tsp salt

  • 1 tbsp castor sugar

  • 2 tsp vinegar

  • 15ml extra virgin olive oil, plus extra for oiling surfaces and brushing

  • 2 tbsp plain yoghurt

  • 325ml warm water

  • 30ml milk

Method

  1. Put dry ingredients in a bowl. Whisk liquids separately then mix the two well for 1 minute into a soft dough. Leave for 1 hour, then lightly oil worktop and hands.

    Line a 19cm loaf tin with non-stick baking paper. Shape dough into a log and fit, seam side down, into tin. Cover and leave for 90 minutes until almost doubled. Gluten-free dough doesn't have ''oven spring'', so a very hot oven helps. Preheat to 240C or 220C fan-forced. Brush top of dough with oil and bake for 50 minutes. Remove from oven and from tin. Cool on a wire rack covered with a cloth to help keep bread soft.

     

     

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