How to make Gluten Free Bread

In a bowl, dissolve yeast with 150 ml of water and add sugar to activate dry yeast. Set aside for 10-15 minutes.

Meanwhile, in another small bowl, soak psyllium husk with 240 ml of water as an egg substitute. Wait approximately 30 seconds until the mixture has turned into a gel.

Using a large bowl, mix buckwheat flour with potato starch as well as brown rice flour and salt.

Pour in yeast mixture and psyllium gel followed by apple cider vinegar, and knead the dough for 5-10 minutes until smooth.

Transfer the dough to a lightly oiled working surface. Knead gently and shape into a ball.

Place the dough back into a lightly oiled bowl and cover with a damp towel. Let it sit for about 1 hour until the dough has doubled in size.

Gently knead the dough one more time on a lightly dusted surface, then form into a tight ball.

Put the dough into a dusted bowl and cover with a damp towel. Let it sit for another hour until the dough has doubled its size.

Meanwhile, preheat the oven to 480 F (250 C) and place a Dutch oven on the lower middle rack.

Take out the Dutch oven once the dough is ready and line it with parchment paper. Place the dough into the Dutch oven and add 4 ice cubes between the parchment paper and the walls of the Dutch oven itself. Close the lid and place the Dutch oven into the oven.

Bake at 480 F (250 C) for 20 minutes without opening the Dutch oven in order to avoid releasing the steam.

Open the Dutch oven after 20 minutes and lower the temperature to 450 F (230 C). Bake for an additional 40-50 minutes until the loaf displays a deep dark brown color.