Gluten-Free Bread (Test #6)

Returned to using xanthan gum as psyllium husk-only loaves tend to be quite flat and dense. Added more caraway seeds. Used homemade oatmilk as I have run out of Oatly. Used peanut oil as it was what I had on hand. Baked on 2020-05-21.


  • 300 g oat milk, homemade
  • 2 large eggs
  • 75 g maple syrup
  • 75 g peanut oil
  • 2 1/4 tsp active dry yeast
  • 450 g gluten-free all-purpose baking flour (Bob's Red Mill)
  • 1 Tbsp each psyllium husk powder, xanthan gum
  • 2 tsp caraway seeds
  • 1/2 tsp himalayan pink salt


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


Active: 25m
Inactive: 2h 15m


  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, scrape down the bowl then beat on high for 2 more minutes.
  4. Transfer into oiled 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.


Batter was thicker and more difficult to spread evenly in the pan but baked up with a smooth rounded top. Much nicer rise with the addition of xanthan gum back in the batter. A large air bubble spanned much of the top of the loaf, might have been from the yeast being bunched up in the batter or from the substituting egg whites with whole eggs.


A good neutral quick-yeasted bread flavour. A nice balance between nuttiness, earthiness, sweetness, and umami. Not eggy tasting. Crumb is still a bit more brittle than traditional wheat bread but held together well and was moist given it is a gluten-free loaf. Extra caraway is always good.


Adjust method to proof the yeast before addition of remaining ingredients. Might help even out the rise and avoid the large air pocket and aid in an even bigger proof. The loaf has yet to fill the pullman loaf pan to yield square slices. Itching to try making a "sweet" loaf, something with spices, dried fruit, butter, and a more pronounced egg flavour.

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