Ingredients:

  • 1.5 cups (355ml) warm water (105°F–110°F)
  • 2 tbsp (42g) honey
  • 3 large eggs, room temperature
  • 1/4 cup (56g) melted butter
  • 1 tsp apple cider vinegar
  • 3 cups (450g) gluten-free flour blend (rice, potato, and tapioca based)
  • 1/4 cup (40g) whole psyllium husks
  • 1.5 tsp fine sea salt
  • 2.25 tsp active dry yeast

Instructions:

  1. Add the warm water, honey, eggs, melted butter, and apple cider vinegar to the bread pan. Lightly whisk the eggs before adding to ensure full incorporation.
  2. Carefully layer the gluten-free flour blend over the liquids until they are completely covered. Add the psyllium husk and salt on top of the flour.
  3. Create a small indentation in the center of the dry ingredients and pour the yeast into the well, ensuring it does not touch the liquid layer below.
  4. Select the 'Gluten-Free' setting on your bread machine. If unavailable, use a custom cycle where you can delete the second rise and second knead. You want one long mix and one long rise followed by the bake.
  5. Five minutes into the mixing cycle, use a rubber spatula to scrape down the corners of the pan to incorporate any stray flour.
  6. Once the cycle completes, remove the pan immediately. Let the bread rest in the pan for 5 minutes before transferring to a wire rack.
  7. Allow the loaf to cool completely for at least 60 minutes before slicing to allow the internal structure to set.