Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 tsp instant yeast
- 1 tsp salt
- 1 tsp psyllium husk
- 1 1/4 cups warm water (about 105–110°F / 40–43°C)
- 1 tbsp olive oil
Instructions
- Mix dry ingredients with instant yeast in a bowl.
- Whisk in warm water and olive oil until combined.
- Let the dough rest for 20–25 minutes.
- Transfer the dough to a parchment-lined baking sheet, shaping with wet hands.
- Score the top of the dough deeply with a sharp knife.
- Add steam to the oven and bake at 425°F (220°C) for 20–25 minutes.
- Cool before slicing and serving.
Notes
To achieve the best texture, use a blend of rice flour, tapioca starch, and potato starch. Maintain a higher hydration for a lighter crumb.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg