Ingredients
Equipment
Method
- In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes, or until it becomes foamy. This indicates the yeast is alive and ready to work its magic.1 ½ cups warm water, 2 ¼ teaspoons active dry yeast, 2 tablespoons granulated sugar
- To the activated yeast mixture, add the salt, neutral oil, and the room-temperature egg. Whisk everything together until well combined.1 teaspoon salt, ¼ cup neutral oil, 1 large egg
- In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, tapioca starch, potato starch, and psyllium husk powder. Ensure all the dry ingredients are thoroughly mixed to distribute the starches and psyllium husk evenly.1 ½ cups gluten-free all-purpose flour blend, 1 cup tapioca starch, ½ cup potato starch, 2 tablespoons psyllium husk powder
- Gradually add the dry ingredients to the wet ingredients, mixing with a spoon or a stand mixer fitted with a paddle attachment. Continue mixing until a thick, sticky dough forms. Gluten-free doughs are often wetter and stickier than traditional wheat doughs, so don't be alarmed. You're aiming for a consistency that holds together but is still quite moist.
- Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm place for 60-90 minutes, or until it has doubled in size. The psyllium husk will help the dough absorb moisture and create a structure.
- Lightly grease a standard loaf pan (9x5 inches) with oil or cooking spray. Gently scrape the risen dough into the prepared loaf pan. Use a wet spatula or your wet hands to smooth the top of the dough. Gluten-free dough can be tricky to shape perfectly, so aiming for an even surface is key.
- Cover the loaf pan loosely with plastic wrap or a clean kitchen towel. Let the dough rise again in a warm place for another 30-45 minutes, or until it has almost doubled in size and reaches the rim of the pan.
- While the dough is on its second rise, preheat your oven to 375°F (190°C).
- Once the oven is preheated and the dough has completed its second rise, place the loaf pan in the center of the preheated oven. Bake for 35-45 minutes, or until the crust is golden brown and the internal temperature of the bread reaches 205-210°F (96-99°C) when tested with an instant-read thermometer. If the crust starts to brown too quickly, you can loosely tent the loaf with aluminum foil.
- Remove the bread from the oven and immediately invert it onto a wire cooling rack. Let the bread cool completely before slicing and serving. This is a crucial step for gluten-free bread to achieve its best texture and allow the internal structure to set properly. Slicing too early can result in a gummy texture.
Notes
Store completely cooled bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2-3 days. For longer storage, slice and freeze individual slices for up to 2-3 months. Reheat frozen slices in a toaster. Warm refrigerated bread in a 300°F (150°C) oven for 5-10 minutes.
