Ingredients:

  • 1 cup plus 2 Tbsp White Rice Flour (180 g)
  • ¾ cup Tapioca Starch (or flour) (90 g)
  • ½ cup Potato Starch (75 g)
  • 2 Tbsp Psyllium Husk Powder (15 g)
  • 2 tsp Xanthan Gum (8 g)
  • 2 ¼ tsp Instant Dry Yeast (7 g)
  • 1 tsp Fine Sea Salt (6 g)
  • 1 Tbsp Granulated Sugar (12 g)
  • 1 ½ cups Warm Water (or Milk) (360 ml), 105–110°F
  • 1 Large Egg, room temperature, whisked lightly
  • ¼ cup Olive Oil (or neutral oil) (60 ml)
  • 1 tsp Apple Cider Vinegar (or lemon juice) (5 ml)

Instructions:

  1. Prep the Pan and Oven: Preheat the oven to 375°F (190°C). Grease and line a 9 x 5 inch loaf pan with parchment paper, leaving overhang handles.
  2. Combine Dry Ingredients: In the bowl of a stand mixer, whisk together the rice flour, tapioca starch, potato starch, psyllium husk powder, xanthan gum, yeast, salt, and sugar until absolutely uniform. Even distribution of the gums is crucial.
  3. Mix Wet Ingredients: In a separate bowl or jug, combine the warm water/milk, room temperature egg, olive oil, and apple cider vinegar.
  4. Create the Dough: With the mixer on low speed (using the paddle attachment), slowly pour the wet mixture into the dry ingredients. Increase speed to medium-high and beat for 5–7 minutes, stopping to scrape down the sides frequently. The finished dough will be thick, sticky, and highly hydrated—more like a thick cake batter.
  5. Transfer and Shape: Using wet hands or a wet spatula, scrape the dough into the prepared loaf pan. Smooth the top by wetting your hands and gently patting the surface.
  6. Proof (The Rise): Cover the loaf pan loosely with plastic wrap or a clean tea towel. Place in a warm, draft-free spot for 60–90 minutes, or until the loaf has increased in volume by about 50–75%. (Note: GF dough will not double in size like wheat bread.)
  7. Initial Bake (Moisture Retention): Cover the top of the loaf pan loosely with foil (to prevent the crust from hardening too quickly). Place in the preheated oven and bake for 20 minutes with the foil on.
  8. Uncover and Finish: Remove the foil and reduce the oven temperature slightly to 365°F (185°C). Continue baking for another 30–35 minutes, or until the loaf is deep golden brown.
  9. Test for Doneness: Insert an internal thermometer into the center of the loaf. The bread is fully cooked when the internal temperature registers 208–210°F (98–99°C).
  10. Cool Completely: Immediately remove the loaf from the pan using the parchment paper handles and transfer to a wire rack. Allow the bread to cool completely (at least 2 hours) before slicing to ensure the starches and gums set their final structure.