Homemade Gluten-Free Rice Flour Bread

A soft, airy gluten-free bread made with rice flour and psyllium husk, featuring a golden, crispy crust. Perfectly moist inside, this bread is enhanced with olive oil and warm water for a tender crumb.

Steps

1. In a small bowl, combine warm water, sugar, and dry yeast. Stir gently and let it sit for 5-7 minutes until frothy. 2. In a large mixing bowl, whisk together rice flour, psyllium husk powder, baking powder, and salt. 3. Add the olive oil and apple cider vinegar to the yeast mixture. 4. Pour the wet ingredients into the dry ingredients and mix well using a wooden spoon or spatula until a thick batter forms. 5. Cover the bowl with a clean towel and let the dough rise in a warm place for 45-60 minutes, until slightly puffed. 6. Preheat the oven to 220°C (425°F). Line a small loaf pan (about 20cm x 10cm) with parchment paper. 7. Transfer the dough into the loaf pan and smooth the top with a wet spatula. 8. Bake for 10 minutes at 220°C, then reduce the temperature to 190°C (375°F) and bake for an additional 35-40 minutes until the crust is golden-brown and slightly cracked. 9. Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

150g rice flour 10g psyllium husk powder 1 tsp baking powder (4g) 1/2 tsp salt (3g) 1 tbsp olive oil (15ml) 180ml warm water (40°C) 1 tsp apple cider vinegar (5ml) 1 tsp sugar (4g) 7g dry yeast (1 packet)