1 cupbrown rice flour, spooned and leveled, extra for dusting✅
1cupsorghum flour, spooned and leveled✅
1 cupcertified gluten-free oat flour, spooned and leveled
1/2cuptapioca starch/flour, spooned and leveled✅
2teaspoonsxanthan gum
2teaspoonsfine sea salt
Instructions
Activate the yeast. In a bowl of an electric stand mixer (or large mixing bowl), whisk together the warm water, yeast, and honey. Allow it to stand for 8-10 minutes until the yeast is foamy.
1 cup water, warm (110°F-115°F), 1 1⁄2 tablespoons active dry yeast, 2 tablespoons honey
Blend the liquid ingredients. Using the whisk attachment (or handheld whisk), mix in the olive oil and apple cider vinegar. Add the psyllium husk, whisk and allow to sit for 3 minutes or until it has turned into a gel consistency. Whisk in the milk on medium-low speed until mostly combined.
2 tablespoons olive oil, 1 teaspoon apple cider vinegar, 1/4 cup psyllium husk whole flakes, 1 1/2 cups 2% milk, room temperature
Blend the dry ingredients. In a separate medium bowl, whisk together the brown rice flour, sorghum flour, oat flour, tapioca starch, xanthan gum and salt.
1 cup brown rice flour, spooned and leveled, extra for dusting, 1 cup sorghum flour, spooned and leveled, 1 cup certified gluten-free oat flour, spooned and leveled, 1/2 cup tapioca starch/flour, spooned and leveled, 2 teaspoons xanthan gum, 2 teaspoons fine sea salt
Blend the wet and dry ingredients together and let rise. Add the dry ingredients to the liquid ingredients in the stand mixer and beat, on medium-high speed, using a paddle attachment for 2-3 minutes. Scrape down the tacky dough from the sides of the bowl so it is all in the center of the bowl. Cover with plastic wrap or a towel and place in a warm area to rise for 1 1⁄2 hours, or until the dough is doubled in size.
Knead the dough. Sprinkle a bit of brown rice flour onto your work surface and turn the risen dough onto it. Punch down and knead for 2 minutes, adding a bit more rice flour as needed (it’s ok if the dough is still a bit sticky though), and reshape into a ball.
Let rise again. Grease your large rising bowl with a bit of oil and dust well with brown rice flour and place dough into the bowl, seam side facing up. Cover to rise for 1 hour.
⭐️Preheat the oven and place the dough into the skillet. Preheat the oven to 450°F. Place a cast iron skillet into the oven while it preheats. Carefully remove the cast iron pan from the oven once the dough has finished rising and place a large square of parchment paper inside. Carefully flip the dough from the rising bowl over the parchment paper. Use a sharp knife to make a few shallow cuts in the top of the bread.
Spray with water (optional). Use a spray bottle of water and spray the dough a few times. This will help create steam in the oven.
⭐️Bake. Bake for 20 minutes. Reduce the heat to 425°F and bake for an additional 30 minutes, until the loaf is a golden brown color and is crisp and firm when you touch it.
⭐️Let cool. For best results, once baked, transfer the bread loaf to a wire rack and let it cool for at least 1 hour before slicing. Allow the bread to cool for 2-3 hours before storing for optimal texture.
Notes
Alternatives
Full-fat oat milk works great in this recipe. Alternatively, you can use 2% or whole milk for a dairy version.
Gluten-Free Oat Flour can be swapped with Buckwheat Flour. The bread will be a bit less tender and will be a darker brown color with this swap but both work great.
While we have not tried, you could experiment blending rosemary, oregano, Italian seasoning or your preferred flavor with the dry ingredients. Another option would be to make a flavor infused butter such as Compound Butterto spread on each slice.
Storage
Store bread on the counter for 2-4 days in a ziplock bag.
Freeze the bread in a sealed freezer ziplock for up to 3 months.
Wrap bread in plastic wrap if freezing to prevent freezer burn.
Measuring Gluten-Free Flour
Use the spoon and sweep method when measuring gluten free flours.Instead of scooping the measuring cup into the bag, use a spoon to scoop flour into the measuring cup and then a knife to level out the top of the measuring cup once full.This will provide an accurate amount of flour for any given recipe.CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.