Gluten-Free Sandwich Bread

Ingredients

For the Psyllium Gel

• 14 g whole psyllium husk
• 196 g lukewarm water

For the Dough

• 161 g tapioca starch
• 95 g millet flour, plus extra for flouring the surface
• 42 g sorghum flour
• 35 g caster, superfine, or granulated sugar
• 5.6 g instant yeast
• 5.6 g baking powder
• 4.9 g xanthan gum
• 8.4 g salt
• 84 g whole milk, lukewarm
• 70 g beaten egg, room temperature (about 1 1/2 large eggs)
• 17.5 g sunflower oil or another neutral-tasting oil
• Beaten egg white, as needed, for brushing the top

Directions

1. Grease and line an 8x4-inch loaf pan with baking paper, leaving enough overhang to lift the loaf out easily.
2. Make the psyllium gel by mixing the psyllium husk with the lukewarm water. Set it aside for a few minutes until it thickens into a gel.
3. Add the tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum, and salt to the bowl of a stand mixer. Whisk briefly to combine.
4. Add the lukewarm milk, beaten egg, oil, and psyllium gel.
5. Mix with the dough hook until you have a smooth, very soft and sticky dough. Scrape down the bowl as needed so everything is evenly incorporated.
6. Lightly flour the work surface with millet flour and shape the dough into a loaf sized to fit the pan. Handle it gently and avoid adding excessive extra flour.
7. Transfer the shaped dough to the prepared pan, cover loosely, and proof in a warm place until visibly expanded and the top is around the rim of the pan. Do not overproof.
8. Near the end of proofing, preheat the oven to 190°C (375°F).
9. Brush the top lightly with beaten egg white, if using.
10. Bake for about 45–55 minutes, or until the loaf is deeply golden and fully baked through. If the top browns too quickly, cover it loosely with foil for the remainder of the bake.
11. Remove the loaf from the pan and cool completely on a wire rack before slicing. Cutting while warm can make gluten-free bread seem gummy.

Notes

• This version is scaled to about 70% of the original Loopy Whisk recipe, which is intended for a 9x5-inch loaf pan.
• For best accuracy, weigh the egg: whisk 2 eggs together and measure out 70 g.
• If using psyllium husk powder instead of whole husks, use about 12 g.
• Proof by appearance rather than strictly by time; the smaller loaf can rise faster.
• Source recipe: The Loopy Whisk, “Easy Gluten Free Sandwich Bread” (https://theloopywhisk.com/2024/08/24/easy-gluten-free-sandwich-bread/).