Ingredients:

  • 40g Whole Psyllium Husk
  • 350ml Warm Water
  • 350g Gluten-Free All-Purpose Flour
  • 50g Oat Flour
  • 7g Instant Yeast
  • 10g Sea Salt
  • 5g Baking Powder
  • 20g Honey
  • 30g Light Olive Oil
  • 50g Plain Greek Yogurt
  • 2 Large Eggs

Instructions:

  1. Whisk the psyllium husk into 350ml of warm water. Let it sit for 10 minutes until it forms a thick, jelly-like paste.
  2. In a stand mixer equipped with a paddle attachment, combine the gluten-free all-purpose flour, oat flour, instant yeast, sea salt, and baking powder.
  3. Add the prepared psyllium gel, honey, olive oil, Greek yogurt, and eggs to the dry ingredients.
  4. Beat the mixture on medium-high speed for 5 full minutes to incorporate air and build structure.
  5. Transfer the dough to a greased 9x5 inch loaf pan. Smooth the top with a wet spatula until it’s perfectly level.
  6. Cover with a damp cloth and let rise in a warm spot for about 1 hour 30 mins. Stop once the dough has risen roughly 1 inch above the rim of the pan.
  7. Preheat your oven to 350°F (180°C). Bake for 45 minutes until the crust is golden and firm to the touch.
  8. Remove from the pan immediately and place on a wire rack. Wait at least 2 hours before slicing into the loaf.