This is a sweet, easy to make variation of the Faux Wheat Bread. We’ve updated it from our original 2008 recipe, and I like it so much better this way, with the psyllium. If you are a vegan or dairy free, follow our instructions for substitutions.
1 1/2 cups warm water
1/4 cup powdered dry milk or Vance’s Darifree powder
1 package active dry yeast
1 1/2 Tbsp butter or df margarine, softened
2 Tbsp honey or maple syrup
3/4 tsp salt
1 1/2 c (2 oz or 56.7g) Better Batter Gluten Free Flour
1/2 c teff flour
1/4 c sorghum flour
1-3 tsp psyllium husk powder
Preheat oven to 375 degrees. Grease and flour one 8×4 inch loaf pan.
Dissolve the dry milk(or sub) and yeast in the warm water. Let stand about 5 minutes or until the yeast mixture becomes foamy.
Meanwhile, in the bowl of your electric mixer, beat together the butter or df margarine, honey or maple syrup, and salt.
Add the yeast mixture and mix thoroughly.
Add the flours, and 1 tsp of the psyllium powder, and beat on high for 4 minutes (add the extra psyllium if the mixture is too soupy). This should resemble very soft, silky, thick, pancake batter or loose cookie dough.
Place in the pan. Let rise until doubled in bulk (it should be 3/4 of the way up the pan) 30-60 minutes. Bake for an hour or until the top is golden brown and a knife inserted in the center comes away without dough on it.