Bread, you tricky, delightful, delicious food for the soul. If you are like me, you are still grieving the loss of delicious, fluffy, crust bread straight from oven to table. This recipe, taken from America’s Test Kitchen is quite simply perfect. It is the best GF bread I have had to date. What makes it so different? Psyllium husks help to build a stronger protein network and to trap in gases which give it rise and a light texture. Egg and milk powder also lend protein to the bread which helps structure and browning.
When selecting a flour blend think chemistry- starch and protein, please. My favourites to date have been the ATK blend, Bob’s Red Mill GF All-Purpose Baking Flour or Kind Arthur Gluten Free Multi-Purpose Flour.