Pain sans œufs et sans gluten

Ingrédients

• 2 cups gluten-free all-purpose flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 1 cup brown rice flour
• 2 1/4 teaspoons instant yeast
• 2 tablespoons sugar
• 3 tablespoons psyllium husk powder (make sure to use the lighter colored psyllium husk powder for a lighter colored loaf)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 3/4 warm water (between 105 to 115F), or more if your dough is too dry
• 1/2 cup sunflower oil

Préparation

1. 1

   Whisk Dry Ingredients: In a large mixing bowl, whisk the gluten-free all-purpose flour, xanthan gum (if using), brown rice flour, instant yeast, baking powder, psyllium husk powder, sugar, and salt. Whisk until well combined.

2. 2

   Add Wet Ingredients: Add the warm water and oil to the dry ingredients.

3. 3

   Mix Wet and Dry Ingredients to Get Dough: Mix the wet ingredients and the dry ingredients well until you get a shaggy homogeneous dough that resembles thick cake batter (dough will be a little wet, but that’s fine, don’t add more flour!).

4. 4

   Transfer to Pan: Grease an 8”x4” metal loaf pan with oil or nonstick baking spray. Transfer the dough into the pan, using a wet spatula to smooth out the top of the dough.

5. 5

   Let Dough Rise: Place the pan in a warm, draft-free space and let the dough rise for approximately 30 minutes until it has doubled in size and the top of the dough has risen to the top of the pan. (I like leaving the pan in the microwave with the microwave switched off). Depending on the humidity and room temperature where you live, you may require more or less rising time. For example, on a hot and humid summer day, 30 minutes should be enough, but on a cold winter day, you may need up to 1 hour.

6. 6

   Preheat Oven: While the dough is almost done rising, preheat the oven to 350F (180C).

7. 7

   Bake Until Golden: Once the dough has fully doubled in size, place it on the middle rack of the preheated oven and bake for 50 to 60 minutes until it is golden on top and the loaf sounds hollow when tapped.

8. 8

   Let Cool Fully Before Slicing: Let the loaf fully cool on a wire rack (for at least 2 hours) or overnight before slicing into pieces.