Great Gluten-Free Bread

Activate the Yeast: In a small bowl, combine yeast, sugar, and 150 g of warm water. Stir gently and let sit for 10–15 minutes until frothy.

Prepare the Psyllium Gel: In another bowl, mix 240 g of water with psyllium husk. Stir and allow it to thicken into a gel (15–30 seconds).

Combine Dry Ingredients: In a large bowl, whisk buckwheat flour, potato starch, brown rice flour, and salt until evenly mixed.

Mix Wet and Dry: Add the yeast mixture, psyllium gel, and apple cider vinegar to the dry mix. Stir until a sticky dough forms. Add warm water if needed.

Knead the Dough: Knead with wet hands for 5 minutes or use a stand mixer with paddle attachment until smooth and cohesive.

First Rise: Place dough in a lightly oiled bowl, cover with damp towel, and let rise in a warm place for 30–90 minutes, until doubled in size.

Shape the Dough: Gently shape the risen dough into a tight ball on a floured surface.

Second Rise: Transfer to a floured proofing basket or towel-lined bowl, seam side up. Cover and let rise for another hour.

Preheat Oven: Preheat oven to 480°F (250°C). Place Dutch oven with lid inside to preheat as well.

Bake: Carefully place dough into hot Dutch oven. Cover and bake 30 minutes. Uncover and bake 10–15 minutes more until golden brown.

Cool: Let bread cool completely on a wire rack before slicing to set the texture.