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Gluten Free Bread (Dry Yeast)

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Gluten Free GF Bread

2 Tablespoon or 20 g Flaxseed mill
1/3 cup or 85 g hot water

1 whole egg plus warm water till 1 3/4 cup
1 tablespoon or 10 g psyllium husk
2 teaspoon or 8 g dry yeast
1 tablespoon or 8 g sugar
1 1/2 teaspoon or 8 g salt
3 1/2 -4 cups or 500-550 g Gluten Free all purpose baking flour (by Bob's Red Mill) add more if needed

1. Pour hot water in small bowl and add flax seed mill and soak for at least 10 minutes. Measure gluten free flour preferably and put it in medium bowl and add psyllium husk. Mix it with whisk really well and set it aside.
2. In a separate medium bowl poor water with egg and whisk dry yeast, sugar, salt and mix it really well.
3. Add flour 1/4 at a time until all flour is mixed well until dough separates from side of the bowl with wooden spatula. Pour dough on floured flat surface and divide the dough into two. Shape into a ball and put it on baking sheet lined with parchment paper. If you making this bread first time use bread pan. You may slightly oil the bread pan or line with parchment paper. If dough is tough and cracks, you may wet your hand with water and pad the dough to shape it.
4. Cover the dough gently with plastic paper or kitchen towel, or put inside big plastic bag and seal the end. Let it rise in room temperature or 45-60 minutes. 20-30 minutes before putting into oven turn on the own for 400F.
5. When baking inside bread pan, once you put the dough in the oven lower the temperature 375 and bake 45-50 minutes until color turned nice golden brown.
6. If you baking on baking stone, cover the dough with roast pan or crock pot for 20 minutes and uncovered 20 minutes until color turned nice golden brown.
7. Cool bread for 2-24 hours before slicing the bread
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Category
Cooking

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