• Active dry yeast: 2 1/4 tsp (10g)

• Warm water: 2.5 cups (divided for yeast and psyllium)

• Maple syrup or honey: 2 tbsp

• Whole psyllium husks: 30g (creates the elastic gel needed for structure)

• Brown rice flour: 125g

• Sorghum flour: 130g

• Oat flour (certified gluten-free): 90g

• Quinoa flour: 75g

• Sea salt: 6g

• Apple cider vinegar: 1 tsp (helps activate the rise) 

Instructions

• Activate the yeast: Mix the yeast, sweetener, and 1 cup of warm water in a small bowl. Let it sit for 5 to 10 minutes until it becomes frothy.

• Make the psyllium gel: Stir the psyllium husks into the remaining 1.5 cups of warm water. Let it rest for 2 minutes until it forms a thick, gelatinous paste.

• Combine dry ingredients: Whisk the brown rice flour, sorghum flour, oat flour, quinoa flour, and sea salt together in a large mixing bowl.

• Mix the dough: Add the yeast mixture, psyllium gel, and apple cider vinegar to the dry flours. Mix and knead with a spatula or hands until a cohesive, soft dough forms.

• First rise: Cover the bowl with a damp towel and let the dough rise in a warm spot for about 1 hour until puffy.

• Shape and second rise: Shape the dough into a smooth round loaf or log. Place it on a parchment-lined baking sheet or in a proofing basket for another 45 to 60 minutes.

• Bake: Preheat your oven to 425°F (220°C). Bake the loaf for 20 minutes with steam (place a small pan of hot water on the bottom oven rack), then reduce the heat to 400°F and bake for another 30 to 40 minutes until golden brown and hollow-sounding on the bottom.

• Cool: Cool completely on a wire rack before slicing.