Ingredients
Scale
- 420 g (3 cups) gluten-free all-purpose flour blend (with xanthan gum)
- 40 g (1/3 cup) tapioca starch
- 12 g (2 tbsp) psyllium husk powder
- 10 g (2 tsp) instant yeast
- 12 g (2 tsp) fine salt
- 30 g (2 tbsp) granulated sugar or honey
- 3 large eggs, room temperature
- 360 ml (1 1/2 cups) warm water (105–115°F / 40–46°C)
- 60 ml (1/4 cup) neutral oil (vegetable or light olive oil)
- 1 tsp apple cider vinegar (optional)
Instructions
- In a large bowl, whisk together the gluten-free flour blend, tapioca starch, psyllium husk, instant yeast, sugar, and salt.
- In a separate bowl, beat the eggs lightly, then whisk in warm water, oil, and vinegar.
- Pour the wet mixture into the dry mixture and mix with a spatula until smooth.
- Transfer batter to the prepared 9×5 pan, cover loosely with plastic wrap, and proof in a warm spot for 45–60 minutes.
- Preheat oven to 350°F (175°C). Bake for 50–60 minutes until internal temperature reaches 205–210°F (96–99°C).
- Cool the loaf in the pan for 10 minutes before unmolding and cooling completely on a rack before slicing.
Notes
Using a digital scale for measuring flour prevents a gummy or dry crumb. Ensure proper hydration of psyllium and check doneness with a probe thermometer.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten-Free