Flour blend (enough for this recipe)

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115g tapioca starch

115g potato starch

69g brown rice flour

69g white rice flour

57g buckwheat flour

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Ingredients

20g psyllium husk

400g water

425g flour blend

50g sugar

8g instant yeast

8g baking powder

12g salt

7g xanthan gum

2 eggs

25g avo oil

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Method

1. Mix psyllium husk with water and let sit

2. Whisk together the dry ingredients including yeast, no need to activate the yeast

3. Add avocado oil and eggs to psyllium husk mixture and mix until homogenous

4. Use a stand mixer to mix and knead dough for 6-8 minutes (from when all ingredients are incorporated into one dough)

5. Pour mixture into loaf tin, push into edges and smooth out top with wet fingers or spatula. I tried shaping it for sandwich bread with the rolling method and found no improvement in the finished loaf. If doing a shaped loaf then just tip onto a floured surface and shape.

6. Cut some slashes into the top of the loaf, this makes a big difference to the rise

7. Preheat oven to 230C with a baking stone/cast iron or such that your loaf tin will fit in. This is key!

8. Allow to rise for an hour until doubled (I mean increased to 200%, not increased by 50% like in some recipes)

9. Bake for 15 minutes then turn down to 200C and bake a further 35 minutes until it reaches an internal temp of 96C+. Can cover the top with foil if it is getting too dark.

10. Allow to cool fully then enjoy!!

Flour blend ratio for larger amounts

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10 tapioca starch

10 potato starch

6 brown rice flour

6 white rice flour

5 buckwheat flour

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