Gluten free sandwich loaf

Name: Gluten free sandwich loaf
Total time: 2 h 15 min
Cuisine: British
Ingredients: 500g gluten free plain flour; 20g psyllium husk powder; 7g fast action dried yeast; 1 tsp caster sugar; 1.5 tsp salt; 2 tbsp olive oil; 1 tbsp white wine vinegar; 450ml warm water

A soft, sliceable sandwich loaf with a proper crust, made without wheat, dairy or eggs.

Time2 hr 15
LevelMedium
Costabout £0.28 a head
Oven200°C (180°C fan)

10 slices

Ingredients

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500 ggluten free plain flour
20 gpsyllium husk powder
7 gfast action dried yeast
1 tspcaster sugar
1½ tspsalt
2 tbspolive oil
1 tbspwhite wine vinegar
450 mlwarm water

Method

1
Line a 900 g loaf tin with baking paper. Whisk the flour, psyllium, yeast, sugar and salt together in a large bowl.
2
Add the oil, vinegar and warm water. Beat with a wooden spoon or electric whisk for 3 minutes. The dough will be very sticky, like a thick cake batter, and that is right.
3
Spoon the dough into the tin and smooth the top with a wet spoon. Cover loosely and leave somewhere warm for 45 to 60 minutes, until it has risen to the rim of the tin.
50 min
4
Heat the oven to 200°C (180°C fan). Bake the loaf for 45 minutes, until deep golden and it sounds hollow when tapped underneath.
45 min
5
Lift the loaf out of the tin and cool on a wire rack for at least 1 hour before slicing. It finishes setting as it cools, so cutting it hot will give a gummy middle.
60 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.