Ingredients:

  • 400 ml (1 ¾ cups) Warm Water (105-115°F / 40-46°C)
  • 7g (2 ¼ teaspoons) Active Dry Yeast
  • 15g (1 tablespoon) Honey or Maple Syrup
  • 15 ml (1 tablespoon) Apple Cider Vinegar
  • 2 Large Eggs (approx. 100g), room temperature, lightly beaten
  • 150g Brown Rice Flour
  • 100g Sorghum Flour (or light buckwheat)
  • 50g Tapioca Starch (or potato starch)
  • 35g Psyllium Husk Powder (must be powder)
  • 10g (1 ½ teaspoons) Fine Sea Salt
  • 5g (1 teaspoon) Xanthan Gum
  • 15g (2 tablespoons) Oat Fibre (optional)
  • 30g (2 tablespoons) Mixed Seeds (for topping, optional)
  • Neutral Oil (for tin)

Instructions:

  1. Activate Yeast: Pour the warm water into the bowl of the stand mixer. Stir in the honey and sprinkle the yeast over the surface. Let sit for 5–10 minutes until frothy (proofed).
  2. Add Wet Ingredients: Whisk in the apple cider vinegar and the beaten eggs until combined.
  3. Combine Dry Mix: In a separate large bowl, accurately weigh and combine all flours, starches, salt, xanthan gum, psyllium husk powder, and oat fibre. Whisk thoroughly for 60 seconds to ensure the binders are evenly distributed.
  4. Combine and Start Mixing: Add the dry ingredient mix to the wet mixture in the stand mixer bowl. Attach the paddle attachment. Mix on the lowest speed for 30 seconds to incorporate.
  5. Mix on Medium: Increase speed to medium and mix vigorously for 5–7 minutes until the dough looks like a very thick, sticky batter. The psyllium structure must fully develop.
  6. Rest Dough: Stop the mixer, scrape down the sides, and cover the bowl. Let the dough rest for 15 minutes. This allows the psyllium structure to set, making the dough slightly less sticky and more manageable.
  7. Shape and Place in Tin: Lightly grease a 9x5 inch loaf tin. Turn the sticky dough onto a lightly oiled work surface. Use oiled hands to gently fold and shape the dough into a cohesive log. Transfer the dough seam-side down into the prepared tin. Gently smooth the top with wet fingers. If using seeds, spritz the top with water and press seeds onto the surface.
  8. Proof: Cover the tin loosely. Place in a warm, draft-free spot for 90 minutes, or until the loaf has increased in volume by about 50%.
  9. Preheat Oven and Create Steam: Preheat your oven to 450°F (230°C) 30 minutes before baking. Place a baking tray or cast iron pan on the bottom rack. Once the oven is hot, place the loaf tin on the middle rack. Pour ½ cup of boiling water into the hot pan on the bottom rack to create steam. Immediately shut the oven door.
  10. Bake: Bake at 450°F (230°C) for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 40–45 minutes.
  11. Check Doneness: The loaf is done when the internal temperature registers 205–210°F (96–99°C) using an instant-read thermometer.
  12. Cool: Immediately remove the loaf from the tin and place it on a wire rack. Do not slice the bread until it is completely cool (at least 2 hours) to avoid a gummy texture.