Gluten-Free Bread (Test #4)

Tested out 60 minute proof before removing from warm oven. Substituted maple syrup for sugar. Substituted psyllium husk for xanthan gum. Added baking powder. Split two bun portions out and baked on a separate pan. Baked on 2020-05-05.


300 g oat milk
100 g egg white
50 g maple syrup
50 g grapeseed oil
2 1/4 tsp active dry yeast
450 g gluten-free all-purpose baking flour (Bob's Red Mill)
2 Tbsp psyllium husk powder
1/2 tsp baking powder
1/2 tsp himalayan pink salt


  • stand mixer with paddle attachment
  • kitchen scale
  • spatula
  • measuring spoons
  • pullman loaf pan


  • Active: 25m
  • Inactive: 1h 30m


  1. Preheat oven to 170°F and turn the light on for proofing. Turn off once preheated.
  2. With the bowl on the scale, measure in all the ingredients in the order listed.
  3. Begin mixing on low speed to bring everything together, about 1 min. Increase to medium and beat for 1 min, repeat at high for another minute.
  4. Transfer into oiled and floured pullman loaf pan. Spread to smooth out the top as much as possible.
  5. Allow to rise in warmed oven (make sure heat is off) for 60 mins then remove to continue rising for another 30 minutes on the counter while oven preheats.
  6. Preheat oven to 375°F. Once preheated, bake loaf for 45 minutes or until internal temperature is between 200°F and 210°F.
  7. Cool in pan for a few minutes, remove from pan to cool completely before cutting.


Bread "batter" pours and smooths out nicely into the pan. Top was nice and smooth after baking. Loaf did not rise as much as the other previous loaves even with the boost of baking powder.


Tasted even better with the psyllium husk powder. Just enough nuttiness to disguise the egginess. Crumb is dense like a rye but too dry. Bounced back quite well when fresh. Crust is good, not too thick.


Double proofing time to 2 hours. Don't split out two portions into buns. Increase oil by 50% to 75 g.

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