Ingredients

• 1 ½ cups warm water (about 105-115°F, or just comfortably warm to the touch)
• 1 tablespoon active dry yeast
• 1 tablespoon honey or maple syrup (this feeds the yeast and adds a hint of sweetness)
• 2 teaspoons apple cider vinegar (sounds weird, but trust me, it helps with the rise)
• 4 tablespoons olive oil (or another oil you prefer, melted coconut oil also works)
• 2 large eggs, lightly beaten
• 1 ½ teaspoons salt
• 3 cups gluten-free all-purpose flour blend (be sure it contains xanthan gum, more on that later)
• ½ cup tapioca starch (sometimes labeled tapioca flour)
• 1 tablespoon psyllium husk powder
• 1 egg white, for brushing (optional, but adds a lovely sheen!)

Okay, so a quick note here about that gluten-free flour blend. Not all are created equal! Look for one that specifically states it contains xanthan gum or a similar binder. This does the work that gluten would normally do, giving our bread structure and that lovely chewy texture. If your blend doesn't, I'd recommend adding 1 teaspoon of xanthan gum to this recipe. Another tip, I usually measure out the ingredients before I start to make sure I have everything on hand. It minimizes the chaos in the kitchen. And remember: don't be shy about variations. If you're vegan, for instance? Flax eggs work wonderfully here. Just mix 1 tablespoon of ground flaxseed with 3 tablespoons of warm water and let it sit for 5 minutes to thicken before you add it.

Instructions

• Proof the Yeast: In a large mixing bowl, whisk together the warm water, yeast, and honey (or maple syrup). Let it sit for 5-10 minutes, until foamy. This shows your yeast is nice and active, all ready to get the party started.
• Combine the Wet Ingredients: Into the yeast mixture, stir in the apple cider vinegar, olive oil, and the lightly beaten eggs. Give it a good whisk until everything is well combined.
• Add Dry Ingredients: In the same bowl, add the salt, gluten-free flour blend, tapioca starch, and psyllium husk. Start mixing with a handheld mixer or a stand mixer on low speed until everything is almost incorporated, then increase to medium speed and mix for about 2 minutes (or by hand if preferable). The dough will appear thick and sticky. That's exactly what we're going for.

  Tip Alert: Don't overmix! Overmixing can make the dough tough. Just enough to combine is perfect. If you are doing it by hand, I recommend a bowl scraper for easier combining.

• First Rise: Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm spot for 60-90 minutes or until it has increased in size by about 50-75%. Patience is a virtue here, my friend. Don't rush this!
• Shape the Dough: Gently punch down the dough (it's very satisfying, I promise!). Turn it out onto a lightly floured surface (use a bit more of your gluten-free blend). Knead it a few times(it is really more like folding it over on itself). Shape it into a loaf and place it in a lightly greased 9x5 inch loaf pan. I sometimes line it with parchment paper leaving over hanging edges to lift the bread out easily later.
• Second Rise: Cover the loaf pan loosely again, and allow it to rise for another 30-45 minutes. It should puff up a bit, but maybe not double – we're not looking for a science experiment, just a good rise!
• Preheat and Bake: Preheat your oven to 375°F (190°C). If you're using the egg white, gently brush it over the top of the loaf for that extra shine.
• Bake: Bake in the preheated oven for 40-50 minutes, or until golden brown and the internal temperature reaches 200-210°F (93-99°C). If the top is browning too quickly, loosely tent it with foil. A good trick to check doneness, after the 40 min mark, is tapping the bottom of the loaf. If the loaf sounds hollow, it's likely done.
• Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This gives the bread a chance to set and makes it easier to slice. Cutting into it while it's still hot can lead to a gummy texture.