Gluten-Free Bread

Instructions

1. In a large bowl, whisk together the water, honey and vinegar until the honey has dissolved. Add the psyllium husks and let soak for 15 minutes. The mixture will be gelatinous and opaque.
2. Add the starch, all of the flours, the yeast and salt to the bowl. Mix well with your hand, then knead the dough inside the bowl until smooth and comes together in one piece.
3. Place the dough on a work surface dusted with brown rice flour and form into a ball. Once the dough is firm and no longer sticks to your hands, place upside-down in a bowl with an opening 8 inches (20 cm) in diameter, also dusted with brown rice flour. Cover and let rise at room temperature for 2 hours 30 minutes or until the dough has more than doubled in size. At this point, the dough with have a marshmallowy texture and will not be sticky.
4. Place a 20-cup (5 litre) cast iron Dutch oven or ovenproof pot on the centre rack of the oven fitted with its lid (do not use a glass lid). Preheat the oven to 475°F (240°C) and let the pot heat up for 15 minutes.
5. Cut out a parchment paper circle with a diameter 2 inches (5 cm) larger than the pot. Place the parchment circle over the bowl of dough and, firmly holding it in place, turn the dough over onto the parchment and place on a work surface. The dough should now be right-side up on the parchment circle and lightly floured. The dough should not be sticky, nor should it collapse.
6. Carefully transfer the bread with the parchment paper into the preheated pot. Cover and bake for 40 minutes.
7. Remove the pot from the oven. Using the parchment paper, carefully remove the bread from the pot and place on a baking sheet. The bread should stay intact. Reduce the oven temperature to 425°F (220°C).
8. Bake for another 30 minutes or until the bread is cooked through and golden. Let cool completely on a wire rack. On a work surface, cut the bread into slices.