Ingredients
Scale
- 40% brown rice flour
- 30% white rice flour
- 20% sorghum flour
- 10% tapioca starch
- 1 tablespoon psyllium husk per cup of flour blend
- Water (amount varies based on desired hydration 75-85%)
- Egg (for egg wash, optional)
- 1 tablespoon diastatic malt powder (gluten-free)
Instructions
- Combine flour blend and water for an autolyse period of 30-45 minutes.
- Add starter and salt, and mix until smooth (about 5-8 minutes).
- Pre-shape the dough into a loose round and let rest for 20-30 minutes.
- Final shape the loaf and proof in a banneton for 2-4 hours at room temperature.
- Preheat a Dutch oven at 450°F for at least 30 minutes.
- Bake covered for 18-20 minutes, then remove the lid and lower the temperature to 425°F for an additional 20-25 minutes.
- Cool on a wire rack for 2-3 hours before slicing.
Notes
For best results, monitor internal temperature to reach 205-210°F and adjust hydration based on flour behavior.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten-Free