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, whisk together the eggs, warm water, oil, and vinegar.
- Pour the wet ingredients into the dry ingredients and mix with a spatula until smooth.
- Transfer the batter to a greased 9×5 loaf pan, smooth the top, and cover loosely with plastic wrap.
- Let the batter proof in a warm spot for 45–60 minutes, until it rises above the rim of the pan.
- Preheat the oven to 350°F (175°C). Optionally, cover with foil for the first 25 minutes.
- Bake for 50–60 minutes, until the internal temperature reaches 205–210°F (96–99°C).
- Cool in the pan for 10 minutes, then unmold and cool completely on a rack before slicing.
Notes
Ensure proper hydration of psyllium and proofing for best results. Use a digital scale for measuring ingredients accurately.
- Prep Time: 75 minutes
- Cook Time: 60 minutes
- Category: Breads
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten-Free