Simple gluten-free loaf with psyllium
A moist, sliceable gluten-free loaf with a crisp seed crust — no eggs, dairy-free and easy to make at home.
Gluten-free bread that actually slices? Yes — and without eggs or dairy. This loaf uses psyllium husk to mimic gluten’s structure, producing a moist, forgiving crumb and a crisp seed-studded crust.
Make it when you want reliable sandwich slices or toast that won't crumble to dust. It’s an excellent everyday loaf for those avoiding gluten but still craving a proper slice.
Ingredients
- 450 g gluten-free plain flour
- 15 g psyllium husk powder
- 10 g instant dried yeast
- 15 g caster sugar
- 10 g fine salt
- 475 ml water — lukewarm, about 38–40°C
- 30 ml olive oil
- 15 ml apple cider vinegar
- 60 g sunflower seeds — optional — 40 g in the dough, 20 g for topping
- 20 g sesame seeds — optional — for topping
Equipment
- loaf tin (23 x 13 cm, ~900 g capacity)
- digital scales
- kitchen thermometer
Instructions
Make the psyllium gel: stir the psyllium husk powder into the lukewarm water until evenly mixed, then leave to thicken for 10 minutes — it will become jelly-like.
In a large bowl whisk together the gluten-free plain flour, instant dried yeast, caster sugar and fine salt. Stir in 40 g of the sunflower seeds now if using.
Add the psyllium gel, olive oil and apple cider vinegar to the dry mix. Mix with a wooden spoon or electric paddle on low for 2–3 minutes to a sticky, batter-like dough. Scrape the bowl well.
Cover the bowl with cling film or a damp tea towel and leave in a warm place to prove until roughly doubled in volume, about 60 minutes.
Line a loaf tin (approx 23 x 13 cm) with baking paper. Pour or scrape the risen batter into the tin, smooth the top with a wet spatula, then lightly wet the surface and sprinkle with the remaining 20 g sunflower seeds and the sesame seeds if using.
Cover the tin loosely and leave to prove in the tin for a second rise of about 45 minutes; it should feel pillowy and have increased noticeably.
Meanwhile preheat the oven to 200°C fan/220°C conventional. Bake the loaf for 50 minutes. If the top is colouring too quickly after 25–30 minutes, tent lightly with foil.
Remove the tin from the oven and leave the loaf in the tin for 10 minutes, then lift out using the paper and cool completely on a wire rack before slicing (at least 30–40 minutes).
Tips
- Measure ingredients by weight — gluten-free baking is less forgiving of imprecision than wheat baking.
- If you don't have a warm proving spot, place the covered dough in the switched-off oven with the oven light on — it gives a gentle, stable temperature.
- Psyllium gel is critical: if it looks thin, add an extra 1–2 minutes of rest. Too much water at this stage will ruin the structure.
- Freeze slices individually on a tray and bag them for easy toast — they defrost quickly and keep texture.
- If the top browns too fast, tent with foil from 25–30 minutes and finish the bake fully to avoid a gummy centre.
Substitutions
psyllium husk powder → xanthan gum 8–10 g (use with an extra 20–30 ml water)
Noticeably differentgluten-free plain flour → ready-made gluten-free bread flour blend, 450 g
Stays closeolive oil → mild vegetable oil or melted dairy-free spread, same quantity
Stays close
Nutrition
Per serving · estimated
- 200
- Calories
- 4 g
- Protein
- 30 g
- Carbs
- 6 g
- Fat
- 3 g
- Fibre
- 1 g
- Sugar
- 295 mg
- Sodium
FAQ
Can I use xanthan gum instead of psyllium?
Yes — xanthan gum will work but the texture will be slightly different (less chewy). Use about 8–10 g and reduce water by 20–30 ml; results vary with brands.
How do I know when the loaf is fully baked?
An instant-read thermometer reading of about 96°C in the centre or a hollow sound when you tap the base are reliable checks. The crust should be evenly browned.
Can I make this in a bread machine?
You can adapt it, but most machines rely on gluten dough behaviour. Use the machine only for the mix cycle, then bake in the oven for a firmer result.
How should I store the bread?
Keep sliced in an airtight bag at room temperature for up to 3 days, or freeze slices for up to 3 months. Toast or refresh under the grill for best texture.
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