Gluten-Free Pain Blanc
Introducing our Gluten-Free Pain Blanc, a classic French-inspired white bread tailored for gluten-free enthusiasts without compromising on taste or texture. Made with a carefully crafted blend of gluten-free all-purpose flour and psyllium husk powder, this recipe delivers a soft, structured crumb and a delicately golden crust. Infused with a touch of honey for subtle sweetness and enriched with olive oil, this bread is both heartwarming and versatile. With straightforward steps and just 90 minutes of prep followed by 40 minutes of baking, you’ll enjoy freshly baked bread perfect for sandwiches, toast, or pairing with soup. Whether you're new to gluten-free baking or a seasoned pro, this Gluten-Free Pain Blanc will become a staple in your homemade bread repertoire!
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Recipe Information
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
Instructions
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.
Add the instant yeast and salt to the flour mixture. Stir to combine.
In a separate small bowl, mix the warm water, olive oil, and honey until the honey is fully dissolved.
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.
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.
After resting, lightly oil your hands and shape the dough into a round loaf. Place it on a baking sheet lined with parchment paper.
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.
Preheat the oven to 220°C (428°F) towards the last 15 minutes of proofing.
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.
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.
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.
Enjoy the gluten-free pain blanc with your favorite toppings or as a base for your sandwiches.
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2775 mg | 121% | |
| Total Carbohydrate | 385.4 g | 140% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 12.3 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 301 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
