Ingredients:

  • 1 ¾ cups (420 ml) Warm Water (105-115°F/40-46°C)
  • 4 Tbsp (30 g) Psyllium Husk Powder (must be powder)
  • 2 tsp (10 ml) Apple Cider Vinegar (ACV)
  • 2 Large Eggs, room temperature (110 g), lightly beaten
  • 3 Tbsp (45 ml) Olive Oil or Neutral Oil
  • 1 ½ cups (210 g) Brown Rice Flour
  • ½ cup (75 g) Tapioca Starch (or Potato Starch)
  • ½ cup (70 g) Sorghum Flour (or Millet Flour)
  • 2 tsp (7 g) Instant Dry Yeast
  • 1 tsp (6 g) Fine Sea Salt
  • 1 tsp (5 g) Xanthan Gum

Instructions:

  1. Prep the Pan and Oven: Grease the 9x5 inch loaf pan thoroughly and dust with a light coating of rice flour or line with parchment paper. Preheat oven to 375°F (190°C) later in the process.
  2. Make the Psyllium Gel: In a small bowl, whisk the warm water and psyllium husk powder together until slightly thickened and gelatinous. Set aside for 5 minutes.
  3. Combine Wet Ingredients: Add the beaten eggs, oil, and Apple Cider Vinegar (ACV) to the psyllium gel mixture. Whisk until fully combined.
  4. Mix Dry Ingredients: In the bowl of your stand mixer, weigh and combine the brown rice flour, tapioca starch, sorghum flour, yeast, salt, and xanthan gum. Briefly whisk or use the paddle attachment on low speed for 30 seconds to distribute everything evenly.
  5. Form the Dough: Pour the entire wet mixture into the dry ingredients. Mix on low speed for 1 minute, then increase to medium speed.
  6. Beat for Structure: Beat the dough for 3–4 minutes until it is smooth, uniform, and very sticky (it will resemble thick cake batter, not traditional bread dough). Stop and scrape down the sides halfway through.
  7. Shape the Loaf: Lightly oil your hands, then transfer the entire mixture to the prepared loaf pan. Wet your fingertips and gently press and smooth the top to create an even surface.
  8. The First Rise (Proofing): Cover the loaf pan loosely with oiled cling film or a damp cloth. Place in a warm, draught-free spot. Allow to rise for 45–60 minutes, or until the dough has risen by about 50–75% (it should mound over the rim slightly).
  9. Preheat & Bake: When the loaf is nearly risen, ensure your oven is preheated to 375°F (190°C).
  10. Bake: Place the loaf in the centre rack. Bake for 55–60 minutes. The crust should be deep golden brown and sound hollow when tapped.
  11. Check for Doneness: The internal temperature should register 205°F (96°C). If it’s not, return it to the oven for 5-10 minutes.
  12. Initial Cool: Immediately remove the bread from the oven and carefully turn it out onto a wire cooling rack.
  13. Cool Completely: Allow the loaf to cool entirely for at least 2 hours before slicing. Slicing warm gluten-free bread results in a gummy texture, so this cooling time is essential.