Gluten-Free Bread, Psyllium based

A few weeks ago, I started exploring Gluten-Free bread recipes with ChatGPT. Results were very encouraging from the beginning, particularly the discovery of Psyllium husk powder to bring the elasticity that normally would come from gluten. It’s so much better than other options like Xanthan gum: more elasticity, better taste, and much easier to digest.

After running some experiments with different flour mixes, I settled on this recipe.

Ingredients

Standard Loaf (1 loaf pan)

Total flour 400 g, made from:

• Rice flour: 80 g
• Corn starch: 80 g
• Buckwheat flour: 80 g
• Potato starch: 80 g
• Sorghum flour: 80 g

Dry

• Psyllium husk powder: 20 g
• Salt: 10 g

Wet

• Water: 450-470 g (start at 450, add if stiff)
• Dry yeast: 4 g (or 8 g fresh yeast)
• Olive oil: 20 g
• Honey/sugar: 8 g (optional but helps rise + crust)
• Apple cider vinegar: 8 g (optional; improves “bread” flavor and softness)

Method

1. Make gel: whisk psyllium into all water, wait 2–3 min
2. Dissolve yeast (+ honey if using) into the gel
3. Mix in dry ingredients until smooth; add oil last
   Important: do not use a dough hook, it would break the Psyllium gel.
   Use a spatula instead.
4. Rest 20 minutes (covered, in oiled recipient)
5. Wet your hands, fold once.
6. Refrigerate 18–24 hours
7. Next day: remove from the refrigerator.
8. Rest 30 minutes at room temperature in the same recipient.
9. Cut a round parchement, oil it, and place the loaf in the middle.
10. Rest another 30 minutes, covered.

Baking Method: Higher Heat (250°C)

Using Cast Iron Skillet

Covered Bake (Best Crumb + Oven Spring)

If you have any oven-safe lid that fits the skillet (or a big oven-safe metal bowl to invert over it), this is the best result.

Method

1. Preheat skillet and lid for 45–60 min at 250°C
2. Slide parchment + proofed dough into skillet
3. Cover immediately
4. Bake 30 min covered at 250°C
5. Uncover, reduce to 200°C, bake 20 min more
6. Remove from the skillet.
7. Finish 10 min on the rack.

Important Constraints

• Oil the parchment lightly or dust with rice flour so it releases
• If the loaf spreads too much, it’s almost always too wet or under-gelled psyllium
• GF bread needs to be fully baked: if you have a probe, target 96–98°C internal. Without it: bake until it feels light and sounds hollow-ish, then give it 5–10 minutes more.