Ingredients
Scale
- 2 cups brown rice flour
- 1 cup sweet rice flour
- 1/2 cup potato starch
- 1/2 cup tapioca starch
- 1/2 cup almond flour
- 1 teaspoon xanthan gum
- 1 teaspoon psyllium husk powder
- Warm liquid as needed (total adjustments depend on humidity)
- 1 teaspoon sugar or honey (for yeast activation)
- 1/4 teaspoon diastatic malt powder (optional)
Instructions
- Measure ingredients accurately, using weight instead of volume.
- Mix the flour blend with xanthan gum and psyllium husk.
- Add warm liquid gradually until dough resembles thick cake batter.
- Activate yeast by combining it with warm water and sugar, waiting for it to foam.
- Incorporate activated yeast into the dough and mix until smooth.
- Let the dough proof in a warm, humid environment (78-82°F).
- Shape the dough gently and allow for final proof.
- Bake in a preheated oven, with steam techniques for crust.
- Cool for 2 hours after baking before slicing.
Notes
Use a kitchen scale for accuracy; proper cooling is crucial to avoid gummy texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free