Ingredients
Scale
- 3 cups (360 g) gluten-free all-purpose flour (1:1 blend with xanthan gum included)
- 2 tablespoons psyllium husk powder
- 1 1/2 teaspoons fine sea salt
- 1 tablespoon sugar or honey
- 2 teaspoons instant yeast
- 1 1/2 cups (360 ml) warm water (105–115°F / 40–46°C)
- 1 large egg, room temperature (optional for extra structure)
- 2 tablespoons olive oil
- 1 teaspoon apple cider vinegar
Instructions
- Whisk flour, psyllium, salt, sugar, and yeast in a large bowl.
- Stir warm water, egg (if using), oil, and vinegar into dry mix until fully combined; dough will be sticky.
- Cover and let rise in a warm spot for 2–3 hours, until bubbly and slightly domed. (Or chill overnight for slow fermentation.)
- Preheat oven and a 6–7 quart Dutch oven to 450°F (230°C) for 30 minutes.
- Shape dough on parchment, transfer to hot Dutch oven, score, cover, and bake 30–40 minutes covered, then 10–15 minutes uncovered until deep golden and internal temp reaches 200–205°F (93–96°C).
- Cool 30–60 minutes before slicing.
Notes
Use psyllium husk powder for best results. Store bread wrapped in a tea towel plus a loose plastic bag for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free