Recipe: Crusty Gluten-Free Artisan Bread

Ingredients

Prepare a proofing basket or lightly coat a mixing bowl with water and dust with flour.
In a small bowl, whisk warm water and sugar until dissolved, then add yeast and let it bloom for 10-15 minutes.
Whisk in psyllium husk powder and let it gel for about 10 minutes.
In a medium bowl, combine brown rice flour, potato starch, tapioca flour, and salt, then add the yeast mixture.
Mix until a shaggy dough forms, then knead for at least 3 minutes until it becomes a sticky ball.
Shape the dough into a ball and place it in the proofing basket or bowl, cover it, and let it rise in a warm place for 30 minutes.
Preheat the oven to 450°F (232°C) with a Dutch oven inside.
Transfer the dough onto parchment paper and place it in the hot Dutch oven, adding ice cubes around it.
Cover and bake for 35 minutes, then lower the temperature to 425°F (218°C) and bake for another 30-35 minutes.
Remove from the oven and cool on a rack for 2-3 hours before slicing.

Servings

8 slices

Calories

166

Total fat

0.8g

Total carbohydrates

38.4g

Total protein

Sodium

297mg

Cholesterol

0mg