Description

There is something deeply satisfying about pulling a rustic, crusty loaf out of your own oven, especially one that rivals the best bakery offerings while remaining completely gluten-free. This recipe achieves that elusive balance of a hearty, crisp exterior and a soft, chewy crumb by harnessing the power of whole grains and psyllium husk—no gums required. We’ve added a subtle splash of apple cider vinegar to the hydration phase and introduced a touch of almond flour, which boosts the healthy fat content and tenderizes the crumb without weighing it down. Slicing this dense, hearty loaf into 14 thin slices makes it an even lighter option, perfect for conscious portioning without sacrificing satisfaction.

Ingredients

Scale

Yeast Activation

2 ½ cups warm water (lukewarm, approx. 105°F–110°F)
1 tablespoon maple syrup (or honey; reduced sugar quantity)
3–4 drops liquid stevia (optional, to restore subtle sweetness without added sugar)
10 grams (approx. 1 tablespoon) active dry yeast

The Gel

30 grams (½ cup) whole psyllium husks
1 teaspoon apple cider vinegar (optional, for better rise and crumb tenderizing)

Dry Base

130 grams (1 cup) sorghum flour
95 grams (¾ cup) brown rice flour
30 grams (¼ cup) superfine almond flour (or ground flaxseed for a nut-free option)
90 grams (1 cup) gluten-free oat flour (certified GF)
75 grams (½ cup) quinoa flour
6 grams (1 teaspoon) sea salt

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Instructions

Bloom the yeast: In a medium mixing bowl or large measuring cup, whisk together the warm water, 1 tablespoon of maple syrup, liquid stevia (if using), and yeast. Set this aside in a draft-free spot for about 10 minutes. You want the mixture to become bubbly and frothy, smelling distinctly of bread; if it remains flat, your yeast may be inactive and should be replaced.
Mix the dry base: While the yeast is waking up, whisk the sorghum, brown rice, almond, oat, and quinoa flours together with the salt in the bowl of a stand mixer until perfectly blended. Attach the paddle to the mixer.
Create the gel: Once the yeast mixture is frothy, whisk in the apple cider vinegar and the psyllium husks. Agitate immediately to break up any clumps. Let this stand for about 5 minutes; it will thicken significantly into a gel-like consistency.
Combine and mix: Pour the thickened wet mixture into the dry flour blend. Mix on medium speed for several minutes. You are looking for a cohesive dough that forms a somewhat loose, sticky ball—it won’t look quite like traditional wheat dough.
First rise: Turn the dough out onto a lightly oiled surface. With oiled hands (the dough will be tacky), knead gently a few times and tuck the sides under to form a smooth round. Place it seam-side down in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 45 to 60 minutes, or until roughly doubled in bulk.
Shape and second rise: Gently turn the dough back onto your oiled surface. Knead briefly to redistribute the yeast activity, then reshape into a tight, round ball by tucking the edges underneath. Return to the bowl, this time seam-side up (this helps the final structure), cover, and let rise for another 30–45 minutes until doubled again.
Preheat with skillet: During this second rise, position one oven rack in the lower middle position and another near the top. Place a cast-iron skillet on the lower rack. Preheat your oven to 425°F (220°C). Allowing the oven to heat fully during the rise ensures a stable baking environment.
Score and steam: When ready to bake, carefully invert the dough onto a parchment-lined baking sheet so the seam is down. Using a sharp knife or lame, score the top with a few shallow slashes to control expansion.
Bake: Slide the baking sheet onto the upper rack. Immediately toss a cup of ice cubes into the hot cast-iron skillet below and quickly close the oven door to trap the steam (this creates that lovely crust). Bake for 50 minutes.
Cool: Check for doneness by tapping the bottom (it should sound hollow) or checking the internal temperature (aim for 205°F–210°F). Transfer to a wire rack and cool completely—ideally for at least 2 hours—before slicing to prevent gumminess.

Notes

Allergy Alert: This recipe contains almonds (tree nuts) and oats (ensure they are certified GF if sensitive). To make it nut-free, substitute the almond flour with an equal weight of ground golden flaxseed or sunflower seeds.
Slicing Tip: For best results and to meet the nutritional estimates, slice the cooled loaf into 14 even, thin slices. A serrated electric knife or a very sharp bread knife works best.
Flour Sourcing: If you cannot find oat flour, you can make your own by pulsing certified gluten-free rolled oats in a high-speed blender until fine.
Note for Diabetes Management: Slicing the loaf into 14 thin slices and including almond flour helps reduce the net carbohydrate content to about 19 g per slice. This portion can fit into many diabetes-friendly meal plans as a controlled serving of starch when counted within your total daily carbs. Enjoy one slice with a source of protein and healthy fats to support steadier blood sugar levels.

Personal Twist

Toast for Texture: Because gluten-free whole grains are denser, this bread truly shines when toasted twice. The double-toast creates a sturdy, cracker-like crunch that holds up beautifully to avocado or heavy soups.
Freezer Friend: Slicing the entire loaf once cooled and freezing the slices with small parchment squares between them ensures you always have fresh bread ready to pop directly into the toaster.
Savory Herb Infusion: For a more aromatic loaf without changing the chemistry, try adding 1 teaspoon of dried rosemary or thyme into the dry flour mix before adding the wet ingredients.

These are approximate estimates based on standard nutritional data and are not intended as medical advice or a substitute for professional nutritional consultation. Values may vary based on brands, exact measurements, and specific ingredients. For precise calculations, use a nutrition tracking app like MyFitnessPal or consult a reliable database or healthcare provider.