Morning Batch

I’m getting the hang of this gluten-free bread thing.

The flour mix is open for experimentation, but a couple of things I have now locked in are:

• Psyllium-based dough (Psyllium plays the role gluten normally fulfills).
• Gluten-free dry yeast. Better than baking powder for bread that lasts a few days, easier than fresh yeast if you only bake once in a while.
• Iron skillet cooking: 30 min with lid on at 250°C (≈480F), followed by 20 min without the lid at 200°C (≈390F), and finally 10 min out of the skillet at 200°C (≈390F)

Don’t forget to preheat both the oven and the skillet for 30 minutes before starting; it helps compensate for the generally weak home oven.