By Akshara
January 20, 2026
Gluten-free bread depends on structure created by starches and binding agents rather than kneading. The batter is looser than wheat dough and needs resting time to hydrate properly. Cooling fully before slicing is essential for clean slices.
1 cup rice flour ½ cup tapioca starch ½ cup potato starch 1½ tsp instant yeast 1 tsp sugar 1 tsp salt 2 tbsp olive oil 1½ cups warm water 1 tsp psyllium husk powder
Mix all dry ingredients thoroughly in a bowl.
Add oil and warm water and beat into a thick batter.
Rest for 30 minutes until slightly risen.
Transfer to a greased loaf tin and rest another 20 minutes.
Bake at 180°C for 40–45 minutes and cool fully before slicing.