Ingredients:

  • 25 g Gluten-Free All-Purpose Flour Blend (with xanthan gum)
  • 125 ml Whole Milk (or water) for Tangzhong
  • 350 g Gluten-Free All-Purpose Flour Blend (with xanthan gum)
  • 15 g Psyllium Husk Powder (not whole husks)
  • 50 g Granulated Sugar
  • 6 g Fine Sea Salt
  • 125 ml Warm Whole Milk (about 40–45°C / 105–115°F)
  • 7 g Active Dry Yeast (1 packet or 2 ¼ tsp)
  • 1 Large Egg (room temperature)
  • 40 g Unsalted Butter (softened)
  • 1 Egg yolk mixed with 1 tsp milk (for optional glaze)

Instructions:

  1. Prepare the Tangzhong: Whisk the 25g GF flour and 125ml milk/water in a small saucepan over medium heat.
  2. Cook the Roux: Cook continuously, stirring, until the mixture thickens significantly, reaching a paste-like consistency (about 65°C / 149°F). It should hold its shape when a spoon is dragged through it.
  3. Cool: Transfer the Tangzhong to a small bowl, cover with plastic wrap pressed directly onto the surface (to prevent a skin), and let cool completely to room temperature (about 30 minutes).
  4. Proof the Yeast: In a separate bowl, combine the warm milk and yeast. Let stand for 5–10 minutes until foamy and active.
  5. Combine Dry Ingredients: In the bowl of a stand mixer, whisk together the remaining GF flour (350g), psyllium husk powder, sugar, and salt.
  6. Form the Dough: Add the cooled Tangzhong, the proofed yeast mixture, and the room-temperature egg to the dry ingredients.
  7. Mix: Mix on low speed for 2 minutes until everything is just combined. Scrape down the sides.
  8. Add Butter: Add the softened butter, piece by piece, while mixing on medium-low speed.
  9. Knead (Mix): Increase the speed to medium and mix for 5–8 minutes. The psyllium needs thorough hydration to create structure. The dough will look sticky but should pull cleanly from the sides of the bowl.
  10. First Rise: Place the dough in a lightly oiled bowl, cover tightly, and let proof in a warm place until doubled in size (60–90 minutes).
  11. Divide and Degas: Gently turn the dough out onto a lightly floured surface. Divide it into three equal pieces.
  12. Shape: For each piece, gently roll it into an oval, fold the long sides inward (like a letter), then roll it up tightly from the short end (like a Swiss roll). This creates internal layers.
  13. Pan Placement: Place the three rolls seam-side down side-by-side in a prepared 9x5-inch metal loaf pan.
  14. Second Rise: Cover the pan loosely with plastic wrap and let proof again in a warm spot for 45–60 minutes. The loaf should almost reach the top edge of the pan.
  15. Preheat: Preheat the oven to 180°C (350°F). Position the rack in the center.
  16. Glaze (Optional): Gently brush the top of the puffed loaf with the egg wash.
  17. Bake: Bake for 35–40 minutes, rotating the pan halfway through.
  18. Doneness Test: The crust should be deeply golden brown, and the internal temperature should register 93°C–96°C (200°F–205°F).
  19. Cool: Immediately remove the bread from the pan and transfer it to a wire rack. Let cool completely (at least 2 hours) before slicing. Slicing too early will result in a gummy texture.