Let’s get the yeast ready! In a small bowl, combine the active dried yeast (8g or 2 1/2 tsp) and superfine/caster sugar (20g or 2 tbsp) with 150g (1/2 cup + 2 tbsp) of warm water. The water should feel comfortably warm to the touch, not hot (think bathwater!). Give it a gentle stir. Set this bowl aside in a warm spot for 10-15 minutes. You’re looking for the mixture to become noticeable bubbly and frothy on top – this tells you your yeast is alive and active, ready to make your gluten free bread rise! If it doesn’t get bubbly, your yeast might be old, and it’s best to start with a fresh packet.

While the yeast is blooming, prepare the psyllium gel. This is a MAGIC ingredient for gluten free bread recipe success! In a separate small bowl, whisk together the psyllium husk (rough husk form) (20g or 1/4 cup) and the remaining 240g (1 cup) of water. Stir it really well. You will see it start to thicken almost immediately into a gel-like consistency. It will become thick and jelly-like within about 30 seconds. This gel acts like gluten, giving your dough structure and elasticity. (Note: If you only have psyllium husk powder, use 75% of the weight listed here, combining 15g powder with 240g water). You can find psyllium husk for baking online easily.

In a large mixing bowl, measure out your lovely gluten-free flours and salt. It’s highly recommended to use a kitchen scale for the most accurate results in gluten free bread recipe baking – it makes a big difference! Combine the buckwheat flour (130g or 3/4 cup + 3 tbsp), potato starch (100g or 1/2 cup + 3 tbsp – remember this is starch, not potato flour!), superfine brown rice flour (90g or 1/2 cup + 2 tbsp), and salt (10g or 2 tsp). Whisk or stir these dry ingredients together until they are completely and evenly combined. This distributes the leavening and flavor throughout the mix.

Now, bring everything together! Make a well in the center of your dry ingredients. Pour in the bubbly yeast mixture, the thick psyllium gel you just made, and the apple cider vinegar (12g or 2 tsp). The apple cider vinegar gives the yeast an extra little boost!

Time to mix and knead the dough! You can do this by hand or with a stand mixer fitted with a dough hook. Mix the wet and dry ingredients until they are just combined. Then, continue kneading for about 5-10 minutes. If kneading by hand, you can squeeze the dough through your fingers. Don’t expect the super-stretchy texture of wheat dough – gluten free bread dough is different! It will be stickier and less elastic. What you’re looking for is a dough that becomes smoother and starts to pull away from the sides of the bowl. After several minutes, it should be cohesive enough to form into a rough ball. You’re doing great!

Get ready for the first rise! Lightly oil a clean work surface and your hands with a little neutral oil. This helps prevent the sticky dough from sticking everywhere. Gently turn the dough out onto the oiled surface. Spend a minute gently kneading or shaping it into a smooth ball. The oil helps you handle it without adding extra flour, which can make the dough dry.

Perform the first rise (Bulk Fermentation). Lightly oil a clean bowl. Place the shaped dough ball into the oiled bowl, seam side down. Cover the bowl with a damp tea towel. Find a warm place in your kitchen (like near a sunny window or in a slightly warm oven that’s been turned off) and let the dough rise for about 1 hour. During this time, the dough should approximately double in volume. This first rise is crucial for developing that wonderful deep bread flavor in your finished gluten free bread recipe!

After the bulk fermentation, it’s time for the final shaping. Turn the risen dough out onto a lightly floured surface. Using brown rice flour for dusting works well here. Gently deflate the dough slightly. Use the heel of your hand to shape it into a tight ball again – you can do this by folding sections of the dough back onto themselves and rotating as you go. It might not be perfectly smooth at first, just keep gently working it until you’re happy with the shape. Once formed, flip the dough seam side down onto a part of your surface that isn’t floured. Gently rotate it in place a few times to help seal the seams underneath.

Start the final proof (Second Rise). Carefully transfer the shaped dough into a proofing basket that you’ve generously dusted with brown rice flour (a 7-inch round proofing basket works perfectly). Place the dough in the basket seam side *up*. This way, when you flip it out, the smooth top will be ready for scoring. If needed, gently pinch the seams together at the top to close them. Cover the basket with a damp tea towel and let it proof in a warm place for another hour, or until the dough has approximately doubled in volume again. This rise prepares the loaf for baking!

About 30-45 minutes before the final proof is finished, preheat your oven and baking vessel to a scorching hot 480°F (250°C). Place your cast iron skillet on the middle rack, or your Dutch oven or combo cooker on the lower middle rack. If you’re using a cast iron skillet, place an empty baking tray on the bottom rack of the oven as well – this tray will hold water later to create steam. It’s essential that your skillet, Dutch oven, or combo cooker gets fully preheated to help create that amazing crust and oven spring.

Your dough should now be beautifully proofed and doubled in size! Carefully turn the dough out of the proofing basket onto a piece of baking parchment paper. Using a pizza peel or a flat baking sheet underneath the parchment can help with the transfer step coming up. Use a sharp knife or a bread lame to score the top of the loaf with a pattern of your choice. A simple cross is a great place to start, about 1/4 to 1/2 inch deep. Scoring allows the bread to expand in a controlled way as it bakes.

Now for the slightly tricky but exciting part: transferring the dough into the hot vessel! Carefully take the preheated cast iron skillet, Dutch oven, or combo cooker out of the oven (use **oven mitts**!). Gently slide the dough on the baking parchment paper into the hot vessel. If using a skillet or combo cooker, the pizza peel or baking sheet method is easiest. For a Dutch oven, you can use the edges of the parchment paper as handles to lower the dough in. Be careful, it’s hot!

Add steam for the initial bake. Steam is key for allowing the crust to stay soft long enough for the loaf to expand rapidly in the hot oven (this is called oven spring!).

• If using a skillet: Place the skillet with the dough back into the oven on the middle rack. Carefully pour hot water into the empty baking tray you placed on the bottom rack earlier. For extra steam, you can add 3-4 ice cubes around the base of the bread, between the parchment paper and the skillet wall. Close the oven door immediately.
• If using a Dutch oven or combo cooker: Add 3-4 ice cubes around the base of the bread inside the vessel (between the parchment paper and the wall). Close the lid tightly and carefully place the Dutch oven/combo cooker back into the preheated oven.

Bake with steam at 480°F (250°C) for 20 minutes. This initial high heat and steam are vital for maximum oven spring and a beautiful crust. **Do not open the oven door or the Dutch oven lid** during this time – we need to keep that steam trapped!

After the initial 20 minutes of steam baking, it’s time to switch gears. Carefully remove the steam source:

• If using a skillet: Carefully pull out the bottom tray of water.
• If using a Dutch oven/combo cooker: Carefully remove the lid.

Reduce the oven temperature to 450°F (230°C). Continue baking for another 40-50 minutes. This steam-free stage allows the crust to crisp up and deepen in color. You’re looking for a beautiful, deep brown color on your finished gluten free bread. If the top starts browning too quickly before the full time is up, loosely cover it with a piece of aluminum foil (shiny side up) and continue baking until it sounds hollow when tapped on the bottom.

You did it! Your gorgeous artisan-style gluten free bread is baked. Carefully remove the vessel from the oven and transfer the loaf onto a wire cooling rack. This next step is the hardest: letting it cool completely. While tempting, cutting into hot bread can make the crumb gummy. For the best texture, patience is key! Let it cool fully on the rack. (Though, we understand if you can’t resist slicing into it when it’s just slightly warm!)

Enjoy your incredible homemade artisan gluten free bread recipe loaf! Once completely cooled, you can store it to keep it fresh. It keeps well wrapped in a tea towel or in a closed container in a cool, dry place for 3-4 days.