Use an active starter
The starter should be visibly bubbly and near its peak when mixed into the dough.
Kitchen tested. Prepared and evaluated on Oct. 16, 2026.
The method
4 clear steps.
1
Make the psyllium gel.
Whisk the water and psyllium husk. Let stand 5–10 minutes, until thickened to a gel.
2
Mix the dough.
Combine the flours, starches, and salt. Add the starter, honey, oil, and psyllium gel. Mix thoroughly until no dry flour remains.
3
Bulk ferment and shape.
Cover and let rise at warm room temperature until visibly expanded, 4–6 hours. Shape with damp hands, place seam-side up in a rice-floured lined bowl, cover, and refrigerate 8–12 hours.
4
Bake.
Heat a covered Dutch oven at 450°F. Turn the loaf onto parchment, score, and bake covered for 35 minutes. Uncover, reduce to 425°F, and bake 20 minutes more. Cool at least 4 hours.
Make it work.
Small details that matter most with gluten-free cooking.
Watch the dough, not the clock
Fermentation time changes with starter strength and room temperature; look for clear expansion, not doubling.
Cool completely
The crumb continues to set for several hours after baking. Cutting early can make it gummy.