Ingredients
Method
- In a medium bowl, whisk together whole psyllium husks, water, and sugar. Let sit for 1–2 minutes to form a thick gel.
- In a large bowl, combine brown rice flour, white rice flour, tapioca starch, potato starch, salt, and yeast. Whisk well.
- Add the psyllium gel to the dry ingredients. Mix with a wooden spoon, mixer, or hands until a sticky dough forms.
- Flour a work surface. Flatten dough into a disc, fold sides to center, flip, and shape into a smooth ball.
- Place dough in a floured proofing basket or greased loaf pan. Cover and proof in a warm spot for 30–60 minutes. Do not overproof.
- Transfer dough to parchment paper and score the top. Preheat oven to 230°C (450°F) with Dutch oven inside. Bake covered for 40 minutes.
- Remove lid, reduce heat to 180°C (350°F), and bake another 30 minutes. Cool completely on a wire rack before slicing.
Notes
Weigh ingredients for accuracy. Let psyllium gel fully form before mixing. Cool completely before slicing. For crispier crust, remove lid during last 10 minutes of baking. For yeast-free version, use 1 tbsp baking powder instead. Try adding herbs for flavor variations.