Ingredients:

  • 150 g Brown Rice Flour
  • 60 g Tapioca Starch (or Potato Starch)
  • 25 g Psyllium Husk Powder
  • 3 g Xanthan Gum
  • 10 g Fine Sea Salt
  • 5 g Instant Dry Yeast
  • 420 ml Warm Water (105–115°F / 40–46°C)
  • 15 ml Apple Cider Vinegar (or Lemon Juice)
  • 15 ml Olive Oil (for greasing)
  • Rice Flour (for dusting)

Instructions:

  1. Prepare Dry Ingredients: In a large mixing bowl, whisk together the brown rice flour, tapioca starch, psyllium husk powder, xanthan gum, salt, and yeast until thoroughly combined. This prevents streaks of gum or yeast later on.
  2. Combine Wet Ingredients: Add the warm water and apple cider vinegar to the dry mix.
  3. Form the Dough: Using a rubber spatula, vigorously mix the ingredients until a sticky, shaggy, batter-like dough forms. It will be much wetter than traditional wheat dough. Ensure all flour pockets are hydrated.
  4. Initial Rest: Cover the bowl loosely with plastic wrap or a kitchen towel. Let the dough rest for 12–18 hours at cool room temperature. The dough will significantly increase in volume (by 50–75%) and have small bubbles on the surface.
  5. Prepare the Proofing Surface: Lay a large piece of parchment paper down. Dust generously with rice flour.
  6. Transfer and Shape: Lightly flour your hands. Gently scrape the dough onto the centre of the parchment paper. Do not punch down. Gently fold the edges of the dough toward the centre a couple of times to form a rough round loaf. Minimal handling is key.
  7. Final Proof and Oven Prep: Dust the top of the loaf lightly with more rice flour. Cover loosely and let rest for 30–45 minutes. While the dough proofs, place the lidded Dutch oven into your cold oven and preheat the oven to 450°F (230°C).
  8. Load the Dough: Carefully remove the piping hot Dutch oven from the oven. Lift the dough by the parchment paper and gently lower it into the Dutch oven.
  9. Bake Covered: Place the lid back on the Dutch oven. Return the pot to the oven and bake for 30 minutes. The trapped steam is essential for oven spring.
  10. Bake Uncovered: Remove the lid. Reduce the temperature to 425°F (220°C). Continue baking for 20–25 minutes until the crust is deep golden brown and sounds hollow when tapped.
  11. Cool Completely: Use the parchment paper handles to lift the loaf out and transfer it immediately to a wire rack. Crucially, allow the bread to cool for at least 2 hours before slicing to set the final crumb structure.