My partner is gluten-free and since getting into bread baking, I have been trying to perfect a gluten-free loaf.

I generally got to the point where I thought it actually wasn’t possible.

This gluten-free bread actually tastes like bread, and for any of you who have tried gluten-free bread, you will know what a feat this is!

So I just had to share it.

Ingredients

8g active dry yeast

20g superfine caster sugar

390g warm water divided

20g psyllum husk - V IMPORTANT

120g buckwheat flower

100 g potato starch / corn starch

90g brown rice flour

(you can replace the 3 above flours with a GF bread flour - 320g)

10g table salt

12g apple cider vinegar

Instructions:

1. In a small bowl, mix together the yeast, sugar & 150g warm water. Set aside 10-15 mins or until the mixture starts frothing.

2. In a separate bowl, mix together psyllium husk & 240g water. After 15.30 seconds a gel will form.

3. In a large bowl, mix all the flours until evenly combined and the salt.

4. Add psyllium gel , yeast mixture & apple cider vinegar to dry ingredients. Knead the dough until smooth & it starts coming away from the bowl - 5-10mins.

5. Transfer bread to lightly oiled surface and knead. gently, forming into a smooth ball. Place dough in a lightly oiled bowl, seam side down, cover with a damp tea towel & allow to rise in warm place for 1 hour or until double in size.

6. Once risen, turn the dough out onto a lightly floured surface, and knead it gently while forming it into a tight ball. Flip seam-side down onto a lightly floured work surface and seal the seams.

7. Place dough into a proofing basket (or a glass bowl) which has been dusted with flour. Seams facing up. Cover with a damp tea towel and proof in a warm place for about an hour or until its doubled in size.

8. Preheat oven to 250 C and place your dutch oven in the middle of the rack.

9. Turn the bread into the dutch oven and slice the top of your bread with a razor blade to allow it to rise.

10. Bake for 20 mins with the lid ON. Then take the lid off and bake for further 50 mins.

    ps. This is quite a small loaf, I do 1.5 of the ingredients to get a slightly bigger loaf as seen above. for this, you cook for 1 hour and 10 after the initial 20 mins with the lid on.