I did it. I conquered my goal of making soft, gluten-free bread that is delicious and easy to cut. And it cost me about the same time as it does to make a regular loaf of bread. The only catch was that I did not use a 1:1 blend. I had to make a blend that used tapioca flour, brown rice flour, and sorghum flour. The other plot twist for this bread is that instead of the typical xanthum gum that most gluten-free bread recipes use to mimic gluten, this recipe uses psyllium husk. When you mix it with water, it creates this gel, but once you mix your dough, you get such a lovely, pliable, kneadable dough. You know how hard it is to knead gluten-free dough? Practically non-existent. Most of the time, it’s too wet and sticky to knead, and you have to leave the dough alone so it can get the rise it needs to bake.

I didn’t think to snag a photo before I rolled it out and shaped it, so this will have to do. This is before it proofed for the hour. Look at that free form loaf!!

And here we have our finished cake. Truly, *chef’s kiss*, albeit a little wonky.

Now let’s talk about the finished product! The bake! The chew! It was amazing and wonderful. The crumb looked perfect. I’m already thinking about my next loaf.

You can catch the full recipe at The Loopy Whisk or click here. I will be baking more of her recipes; she has a beautiful challah loaf that caught my eye on Instagram that I am dying to attempt now that I have made this simple loaf.

There is just nothing like a fresh, baked bread. In fact, I am due to make a loaf right now. TTFN (ta ta for now!)