Gluten-Free Psyllium Husk Bread
A crusty gluten-free sourdough loaf bound with psyllium husk, made with Caputo Fioreglut and brown rice flour and baked in a Dutch oven.
Servings 8 slices
Calories 315kcal
Ingredients
- 250 grams GF sourdough starter active
- 350 grams warm water
- 350 grams Caputo Fioreglut gluten-free flour
- 150 grams brown rice flour
- 20 grams psyllium husk powder about 2 Tbsp
- 1 tsp xanthan gum
- 2 Tbsp honey
- 1 Tbsp olive oil
- 2 tsp apple cider vinegar
- 2 tsp salt
- 1 tsp baking powder
Instructions
- Add all the ingredients to a stand mixer, putting the starter and warm water in last.
- Mix with the paddle attachment on medium speed for 2 minutes. The dough will be thick and sticky; the psyllium firms it up as it sits.
- Turn the dough out onto a lightly floured counter. With wet hands, shape it into a ball and smooth the surface.
- Place it seam side up in an oiled bowl, flip it, and smooth the top with wet hands. Cover with a tea towel and let rise 4–5 hours.
- About 45–60 minutes before the rise is done, put a Dutch oven in the oven and heat to 425°F.
- Move the dough onto parchment and lower it into the hot Dutch oven. Tuck a few ice cubes outside the parchment for steam. Cover.
- Bake 25 minutes covered, then 25 minutes uncovered, until it reaches 210°F inside or sounds hollow when tapped.
- Cool completely before slicing, ideally overnight. Enjoy!
Notes
Recipe card rebuilt in October 2026 from the post and its ingredient photos after the original card was lost; amounts are estimates. Nutrition is an estimate per serving, calculated from the ingredients.
Nutrition
Calories: 315kcal | Carbohydrates: 67g | Protein: 3g | Fat: 3g