Gluten-Free Pain Blanc
Discover the perfect balance of simplicity and elegance with our *Gluten-Free Pain Blanc* recipe, a delicious take on classic French white bread that's entirely gluten-free. Made with a carefully crafted blend of gluten-free all-purpose flour and psyllium husk powder, this bread achieves the soft interior and golden crust you crave without the need for wheat. Enhanced with a touch of honey for subtle sweetness and olive oil for moisture, this loaf is both nourishing and versatile. Ideal for sandwiches, toast, or served alongside soups and salads, this recipe is easy to follow and takes just 90 minutes to prepare. Perfect for bread enthusiasts and gluten-free bakers alike, it’s proof that artisanal bread can be accessible to everyone. Bake your own gluten-free masterpiece and elevate your culinary repertoire!
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Ingredients
- 400 grams Gluten-free all-purpose flour blend
- 20 grams Psyllium husk powder
- 7 grams Instant yeast
- 7 grams Salt
- 375 milliliters Warm water (around 40°C/104°F)
- 30 milliliters Olive oil
- 15 grams Honey
Directions
Step 1
In a large mixing bowl, combine the gluten-free all-purpose flour blend and psyllium husk powder. Mix thoroughly to ensure the psyllium evenly distributes throughout the flour.
Step 2
Add the instant yeast and salt to the flour mixture. Stir to combine.
Step 3
In a separate small bowl, mix the warm water, olive oil, and honey until the honey is fully dissolved.
Step 4
Pour the wet ingredients into the dry ingredients. Use a wooden spoon or a stand mixer with a dough hook to mix until a sticky dough forms. If mixing by hand, it may take around 5 minutes.
Step 5
Once the dough is mixed, cover the bowl with a clean kitchen towel and let it rest for 10 minutes. This allows the psyllium husk to hydrate, which helps give the dough structure.
Step 6
After resting, lightly oil your hands and shape the dough into a round loaf. Place it on a baking sheet lined with parchment paper.
Step 7
Cover the shaped dough loosely with plastic wrap or a damp towel and let it proof in a warm environment for about 60 minutes or until it has visibly puffed up. It's important that it does not double in size like traditional wheat dough.
Step 8
Preheat the oven to 220°C (428°F) towards the last 15 minutes of proofing.
Step 9
Gently uncover the proofed dough, being careful not to deflate it. Make a few shallow slashes on top with a sharp knife or a bread lame to allow for expansion during baking.
Step 10
Bake the bread in the preheated oven for 35-40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Step 11
Once baked, remove the bread from the oven and let it cool on a wire rack completely before slicing. This helps retain the moisture in the bread.
Step 12
Enjoy the gluten-free pain blanc with your favorite toppings or as a base for your sandwiches.
Nutrition Facts
| Serving size | 857.8 grams (857.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1856 |
| Total Fat 32.70g | 42% |
| Saturated Fat 4.40g | 22% |
| Polyunsaturated Fat 2.70g | |
| Cholesterol 0mg | 0% |
| Sodium 2775mg | 121% |
| Total Carbohydrate 385.40g | 140% |
| Dietary Fiber 30.00g | 107% |
| Total Sugars 12.30g | |
| Protein 11.10g | 22% |
| Vitamin D 0IU | 0% |
| Calcium 84mg | 6% |
| Iron 4mg | 23% |
| Potassium 301mg | 6% |
Source of Calories