Ingredients:

  • 2 ¼ teaspoons Active Dry Yeast
  • 1 tablespoon Granulated Sugar or Honey
  • 1 cup Warm Water (105–110°F/40–43°C)
  • 1 cup Warm Water (105–110°F/40–43°C)
  • ¼ cup Psyllium Husk Powder (fine powder)
  • 1 ½ cups (225 g) Brown Rice Flour
  • ½ cup (60 g) Tapioca Starch (or Potato Starch)
  • 1 ½ teaspoons Fine Sea Salt
  • 2 teaspoons Xanthan Gum
  • 1 tablespoon Apple Cider Vinegar (or Lemon Juice)
  • 3 tablespoons Vegetable Oil (e.g., Rapeseed or Sunflower)

Instructions:

  1. Activate the Yeast: In a medium bowl, combine the first measure of Warm Water, Yeast, and Sugar. Whisk lightly and let stand for 5–10 minutes until foamy and visibly active.
  2. Make the Psyllium Sponge: In a separate large mixing bowl (the one for the stand mixer), combine the second measure of Warm Water and Psyllium Husk Powder. Whisk vigorously for 30 seconds until it thickens into a thick, gel-like structure (the 'sponge'). Set aside.
  3. Prepare Dry Ingredients: In a third bowl, whisk together the Brown Rice Flour, Tapioca Starch, Salt, and Xanthan Gum. Ensure they are thoroughly combined.
  4. Combine Wet Ingredients: Add the activated Yeast mixture, Apple Cider Vinegar, and Vegetable Oil to the Psyllium Sponge bowl. Mix briefly on low speed using the paddle attachment.
  5. Add Dry Ingredients: Gradually add the Dry Mix to the wet ingredients while the mixer is running on low speed.
  6. Mix Thoroughly: Increase the mixer speed to medium-high and mix for 5–7 minutes. The dough will be very sticky and wet, resembling thick, elastic cake batter.
  7. Proof (First Rise): Scrape the dough into a lightly oiled 9x5 inch loaf pan, smoothing the top with a wet spatula. Cover loosely with oiled plastic wrap. Place in a warm, draft-free spot for 60–75 minutes, or until the dough has nearly doubled in size and slightly domed over the rim of the pan.
  8. Preheat Oven: Preheat oven to 375°F (190°C) about 15 minutes before the end of the proofing time.
  9. Bake: Place the loaf pan in the preheated oven. Bake for 45–55 minutes. The internal temperature must register 205–210°F (96–99°C).
  10. Cool Completely (CRITICAL STEP): Remove the bread from the oven and immediately turn it out onto a wire cooling rack. Allow the bread to cool for at least 2 hours before attempting to slice. Slicing hot gluten-free bread guarantees a gummy texture.