Lykkers, ever dreamt of tearing into a bakery-style boule that crackles when you slice it yet stays pillowy inside—without a speck of gluten? Grab your favorite apron!
This chewy, crust-laden loaf leans on psyllium husk for elasticity, a trio of approachable flours for structure, and a Dutch oven (or loaf pan) for steam-driven magic.
Clear your afternoon, warm up the kitchen, and let's craft bread that'll make Monday breakfasts legendary.
What Makes This Loaf Special?
- Steam-boosted crust – A hot Dutch oven (or water bath if using a tray) creates that signature shattering exterior.
- Meal-prep friendly – Slices freeze beautifully; toast straight from frozen for instant comfort.
Ingredients (1 round loaf / 8 thick slices)
- 1 ⅓ cups (315 ml) warm water, 100–110 °F / 38–43 °C
- 2 Tbsp (24 g) cane sugar — fuels the yeast
- 2 ¼ tsp (7 g) active dry yeast (1 standard packet)
- 1 ½ Tbsp (12 g) psyllium husk powder — do not use whole husk
- 1 cup (140 g) brown rice flour
- ¾ cup (105 g) potato starch — not potato flour
- 1 tsp (6 g) fine sea salt
Essential Equipment
- 4- to 5-quart Dutch oven with lid or metal loaf pan / baking sheet
- Parchment paper
- Mixing bowl + sturdy spoon (or stand mixer with dough hook)
- Kitchen thermometer (for water temp & loaf doneness)
- Proofing basket or lightly floured bowl
Step-by-Step Directions
1. Activate Yeast (10 min)
- In a small jug, dissolve sugar in warm water.
- Sprinkle yeast over the surface; whisk gently.
- Let stand until a creamy foam forms, showing the yeast is alive.
2. Create Psyllium Gel (10 min)
- Whisk psyllium powder into the foamy yeast mixture.
- Set aside; it will thicken to a loose gel—this is your "gluten."
3. Combine Dry Ingredients (2 min)
- In a medium bowl, whisk brown rice flour, potato starch, tapioca flour, and salt.
- Ensure no lumps remain.
4. Mix & Knead (3–5 min)
- Pour psyllium gel into the dry blend.
- Stir vigorously until a shaggy dough forms.
- Switch to clean hands; squeeze, fold, and press until the dough becomes cohesive yet sticky. (A stand mixer on medium speed works too.)
5. Shape for First Rise (2 min)
- Lightly wet your palms to prevent sticking.
- Form dough into a smooth ball and nestle, seam side up, in the floured proofing basket or bowl.
- Cover with a tea towel.
6. First Rise (30 min)
- Place in a warm, draft-free area. Dough should puff to nearly double.
7. Preheat Oven & Vessel (15 min overlap)
- About 15 minutes before rise ends:
- Slide Dutch oven—lid on—into the center of the oven.
- Heat to 450 °F / 232 °C.
- Using a loaf pan? Skip Dutch oven, but keep the oven temp.
8. Transfer & Score (5 min)
- Flip risen dough onto a square of parchment, seam side down.
- Dust top lightly with rice flour.
- Using a sharp tool, score a shallow "X" to guide expansion.
9. Steam Bake (Dutch Oven Method)
- With oven mitts, remove hot Dutch oven; lift dough (parchment and all) into pot.
- Drop 3–4 ice cubes between parchment and pot wall for extra steam.
- Cover; bake 35 minutes.
- Reduce heat to 425 °F / 218 °C, remove lid, and bake 30–35 minutes more until crust is deep golden and loaf sounds hollow when tapped.
10. Steam Bake (Loaf Pan / Sheet Method)
- Place a second tray on the oven’s bottom rack; pour in 1 cup boiling water for steam.
- Set shaped loaf in prepared pan or on parchment-lined sheet on the middle rack.
- Bake 30 minutes at 450 °F (232 °C).
- Drop to 425 °F (218 °C); continue 25–30 minutes until crust is well browned and internal temperature reads at least 205 °F (96 °C).
11. Cool Completely (2–3 hrs)
- Lift loaf to a wire rack. Resist slicing early—steam inside must settle or texture turns gummy.
Serving Suggestions
- Brush warm slices with olive oil and a pinch of coarse salt for a simple table bread.
- Layer with roasted veggies and dairy-free cheese for a pan-pressed sandwich.
- Cube and toast into crunchy croutons for tomato soup or salad.
- Freeze leftover slices in zip bags; reheat straight in the toaster for fresh-baked vibes anytime.
Storage Tips
- Room temp: wrap in cloth or a bread bag, 48 hours.
- Refrigerated: up to 5 days (always toast to revive crust).
- Frozen: 1 month+; slice before freezing for convenience.
That's it—bakery allure, minus the wheat! Maybe a sprinkle of sesame on top, or swapping tapioca for arrowroot? Share your experiments below, Lykkers!; can't wait to see your golden masterpieces rise!
