Excellent Gluten Free Loaf – from David Hurrell
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I had another go with this one and once again it came out really well. However I thought I would admit to my precise ingredients!
100g GF flour
150g self-raising GF flour
100g almond flour
15 g of ground flax seeds – good substitute for psyllium husk
and the rest was as above
I may well vary the selection of flours, but this choice worked pretty well
I too make this loaf recipe and have always used dried yeast. The first couple of times I had variable results, but I think that different brands of psyllium husk and flours absorb the water at different rates so I now know that if after the 10 minute stand stage it seems too thick, I now add extra warm water to get a more cake mix like consistency. This seems to allow the bread to rise more easily. This is my favourite gluten free bread recipe, well done Dan Lepard.
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