Stoic Witch

I’ve tried quite a few recipes now, but this is the best gluten-free, low-FODMAP bread recipe yet. And it’s also suitable for making in a bread machine!

Gluten-free artisan bread recipe:

with psyllium gel · proving basket · steam oven

Flour mix – total 500 g
Freee Gluten-free plain white flour

Other ingredients:

10 g salt

7 g dry yeast

12 g psyllium husk powder

1 tbsp olive oil

1 tbsp honey or sugar

450 ml warm water (± 35°C)

Preparation:

1. Make the psyllium gel

Combine the psyllium husk and water

Let it stand for 5–10 minutes
→ firm, elastic gel

2. Combine the dry ingredients

Mix the flour mix, salt, and yeast thoroughly

3. Make the dough

Add the psyllium gel, oil, and honey

Mix for 2–3 minutes (spoon or mixer)

Consistency: thick, sticky dough
(not a kneadable dough – that’s correct)

4. Rest

Cover the Remove from oven

Let rest for 20 minutes
(psyllium husk hydrates completely)

Proving Basket & Shaping

5. Prepare Basket (Important)

Gentlely dust the proving basket with cornstarch.
Rub the flour well into the ridges.

6. Shaping

With wet hands, form a tight ball.

Place the dough in the basket, seam side up.

7. Proving

Cover loosely.

Let rise for 60–90 minutes.

Ready for the oven when:

the dough is noticeably fuller.

light finger pressure slowly springs back.

Do not over-proof; gluten-free dough will collapse.

Preheat the oven. If you have a steam oven, use the convection/steam setting and bake the bread on a baking sheet lined with parchment paper. If you do not have a steam oven, use a Dutch oven in the oven.

240°C

Preheat for at least 25–30 minutes.

8. Turn out & cut

Turn the proofing basket over in one motion.

Make 1–2 cuts (± 0.5–1 cm deep)

9. Baking phase 1 – Oven rise

240°C

Steam: high (80–100%)

15 minutes

10. Baking phase 2 – Crust

210°C

Steam: off

20–25 minutes

Optional: core temperature 96–98°C

Finish baking (recommended)

Turn off the oven

Door slightly ajar

Let the bread dry for 5–10 minutes

Result

Nice, rustic shape (thanks to the basket)

Good oven rise

Elastic crumb

Thin, crispy crust

Fine adjustment:

Too compact? → Next time, add 20 ml of water.

Sticks in the basket? → Use more rice flour or a cloth.

Torn top? → Let rise a little longer.