I’ve been making the wheat flour version of this bread for more years than I care to admit. But, there’s a reason it ‘rose to the top’ (haha) of my list to convert to gluten free. The savory herb combination of this amazing bread is perfect for your gluten free stuffing for the big day. This texture is so similar to bread made with wheat flour that you won’t feel like you’re missing a thing. But, that’s not all!!
It’s so versatile that you can eliminate the herbs altogether and have yourself an incredible white bread for your favorite sandwich. With the herbs, it is also the perfect complement for a pastrami or corned beef sandwich. That just brings me back to all those delis I miss in New York and Cleveland. And, if you’re creative, you can come up with your own herb combination – what about adding asiago cheese and fresh basil. Then you could dip it in Sicilian olive oil or put it under fresh mozzarella with home-made pesto and garden tomatoes. Oh my gosh – that sounds delicious.
Here’s what it looks like after it’s risen. I just want to caution you to preheat your oven to 375F to coincide with when this bread has risen to it’s full height. My oven, although I love it, takes a long, long time to get to temp. I’ve been caught a few times where I had to wait for the oven after the full rise and I could see the dough starting to deflate a bit and lose height. Still good, but I like perfect.
- 1 and ½ cups warm water (90F to 110F)
- 1 Tablespoon Active Dry Yeast
- 2 Tablespoons soft Butter, unsalted
- 2 teaspoons salt
- 2 teaspoons lemon juice
- 2 Tablespoons sugar
- 13.5 ounces (about 3 cups) GF Farina All Purpose Flour Blend*
- 1 Tablespoon (.3 ounces) Psyllium Husk**
- 2 teaspoons (.2 ounces) baking powder
- ¼ cup (1 ounce) nonfat dry milk
- ½ teaspoon nutmeg
- 1 teaspoon sage
- 2 teaspoons caraway seeds
- Grease an 8x4x3″ loaf pan (I use coconut oil or olive oil).
- Pre-heat oven to 375F.
- In a small bowl, proof yeast by combining ½ cup warm water (90 to 110 degrees F – you want to be careful not to go too much higher than this since yeast dies at 120F) with sugar and yeast. Let sit for about 5 minutes until it starts to bubble. This just lets you know that the yeast is alive.
- In the meantime, in an electric mixer bowl with paddle, combine all dry ingredients and mix for about 30 seconds to 1 minute until combined.
- Add yeast mixture, soft butter, lemon juice and water. Mix on medium speed until combined. Scrape down, if necessary. Mix on high for 3 minutes to hydrate the mix.
- Place mix into the prepared loaf pan. Batter will be sticky.
- Smooth out the top of the loaf with a water-moistened hand and pat into shape.
- Let rise in a warm place until batter reaches ¼ inch from the top of the loaf pan – approximately 40 minutes to 1 hour.
- Bake 25 to 30 minutes or until brown.
- Immediately remove from the pan.
- Optional: brush top with melted butter.
- Cool before cutting.
- This bread will keep for 3 days at room temperature. Do not refrigerate bread as that stales bread faster.
- I slice the entire loaf and freeze it. When I want a slice, I take what I want and toast it to freshen it up.
I’m usually standing by that loaf waiting for it to cool so I can slice it and slather it with salted butter, of course. It takes everything I have to stop at one slice. I usually hurry up and get it in the freezer so I resist the temptation to eat the whole loaf.
**And you may be wondering what Psyllium Husk is. It’s this indigestible dietary fiber that helps bind water and makes this amazing bread less crumbly. It comes from the seeds of the plant Plantago Ovata from India or Pakistan. You are probably more familiar with it as Metamucil, but you will want to buy this in a plain, unflavored powder form; on line or at a local Health Food Store is probably your best bet.