So, the top of this bread looks kind of funky. One day, I will remember to try putting water in the oven; my breads always do this and apparently a lack of steam might be why. However, it tastes delicious! So here it is:
1 tablespoon dried yeast
1 tablespoon sugar
1 tablespoon gelatine
1 teaspoon salt
1 tablespoon psyllium husk
1/2 teaspoon citric acid
300 grams plain gluten free flour
2 egg whites
Put 1 cup of lukewarm water in a bowl. Add the yeast, sugar, gelatine, salt, and psyllium. Lightly whisk to mix. Cover, and leave for 15 minutes.
Add citric acid, flour, and egg whites and mix well. Cover and leave for 20 minutes.
Beat for 1 minute, then scrape dough into a small greased bread tin.
Cover and leave for 25 minutes.
Bake at 220 degrees Celsius on a low shelf in the oven. Don’t slice until cooled.