Light and chewy with a crisp crust. Perfect for toasting, sandwiches and eating fresh from the oven with jam and butter. This dough also makes for a great pizza crust.
300g warm water
28g melted butter or olive oil
12g apple cider vinegar
8g psyllium husk powder
6g instant yeast
295g King Arthur measure for measure gluten free flour
90g tapioca starch/flour
9g sea salt
Extra gluten-free flour for rolling and shaping
1. Whisk together all of the ‘wet’ ingredients in a medium bowl, making sure the psyllium husk powder is fully dissolved. Let sit for 10 minutes.
2. In a large bowl, whisk together the ‘dry’ ingredients.
3. After 10 minutes, add the wet ingredients to the dry ingredients with a spoon. When the dough has come together, place on a floured surface and knead until smooth, about one minute. Shape the dough into a boule.
4. Flour a proofing basket ('banneton) generously and place the loaf into the basket.
5. Let the dough rise in an oven (turned off) with a pan of hot water for about 2 hours. Reheat the water every 30 minutes or so. The dough is proofed when it is well-risen and bubbly cracks have formed. You should feel no resistance whatsoever when gently pressing on the dough.
6. Remove the dough from the oven and preheat to 500*F.
7. Flour the bottom of the boule and gently flip onto a sheet tray. Score the bread with a sharp knife as desired. Bake for 25-30 minutes or until the internal temperature reads 200*F.
8. Let cool at least 30 minutes before enjoying.
Makes one boule.
If using the dough for pizza crust, use olive oil in place of the butter. Instead of placing in a proofing basket, spread the dough out evenly onto a greased baking tray. Cover with plastic wrap and let rise 1-2 hours at room temperature until bubbly. Bake at 500*F with no toppings for 5 minutes, then top as desired. Bake 8-10 minutes longer until the crust is browned and the toppings are cooked.