If you’re searching for that perfect bakery loaf, look no further than this Gluten-Free Bread. The recipe produces a beautiful artisan gluten-free bread loaf that can be baked with a crusty or soft exterior. Cut into it and you will reveal tender, slightly chewy bread with a wonderfully tight crumb. It has the delightful weightiness of a rustic round loaf. You won’t believe it’s not only gluten-free, but also vegan, nut-free, gum-free, and nightshade-free (no corn or potato).
This allergy-friendly bread begs to be sliced and slathered with your favorite spread, like hummus, homemade jam, or soft dairy-free cheese. But it’s also great all-around bread for sandwiches, crostini, French toast, bread pudding, stuffing, or croutons.
The Secret to Free-Form Gluten-Free Bread
Gluten-free egg-free bread is typically made with a thick batter, not firm dough, to ensure there is enough moisture in the finished loaf. The proteins in gluten-free flours and starches don’t tend to be as elastic as gluten, which makes for a looser mixture. If you add more gluten-free flour in an attempt to thicken it, then the end result will be very dry.
So how do you create workable gluten-free bread dough? In this recipe, I use powdered psyllium husk. Psyllium husk powder helps to retain moisture during baking and it provides more elasticity to the dough so that it can maintain its shape. The dough is a little stickier than gluten-containing bread dough, but it can still be easily formed into a gluten-free boule that will hold its structure in the oven. As it bakes, the dough gently rises and doesn’t spread.
Wheat-Free Bread Ingredient Tips and Substitutions
Gluten-free vegan bread baking is truly a science. I recommend sticking to the recipe precisely for foolproof results. But I realize that you might not be familiar with some of the ingredients, or that you might need to make a substitution. Here are some helpful notes along with guidance for possible substitutions.
Millet Flour, Brown Rice Flour, Sorghum Flour & Tapioca Starch
I’ve created this flour and starch blend for optimal results in this gluten-free vegan bread recipe, so I don’t recommend substituting a store-bought flour blend. If you must substitute one of the flours with another gluten-free flour, stick with lighter grain flours.
Avoid almond flour, seed flour, and coconut flour in this recipe, because they will set the moisture balance off. Heavier gluten-free flours, like teff or buckwheat, can also be tricky. If you want to incorporate these types of flour, I recommend trying the Artisan Multigrain Boule recipe in my ebook, Gluten-Free Baking from Scratch.
Psyllium Husk Powder
A key to making this vegan bread is using psyllium husks. Psyllium husks are often sold as a fiber supplement, but you want to use the powder variety specifically for baking. Whole psyllium husks will not absorb as much liquid or provide as much structure as the powdered version. If you can’t find psyllium husk powder, you can buy the whole psyllium husks (usually sold in the dietary supplement aisle) and grind them into a powder. Pour the husks into a clean blender or coffee grinder and blend until powdered, about 30 seconds. Measure the amount you need after it’s powdered.
But keep in mind that not all psyllium husk products are created equal. Some cast a purplish hue on the finished baked good, and some don’t absorb moisture as well. If the color of your bread looks off, or the dough spreads too much when baking, it could be the brand of psyllium husks that you used. I use Now Foods Psyllium Husk Powder for the best binding power and the most seamless results in this vegan bread recipe.
Ground Chia Seed
If you can’t locate pre-ground chia seed, or chia seed meal, you can grind whole chia seeds yourself. Simply place them in a clean blender or coffee grinder and blend until powdered, about 30 seconds.
You can substitute ground flaxseed if needed, but chia seeds offer a little more moisture and binding, without the nutty flavor.
Organic Cane Sugar
I recommend organic cane sugar because it’s suitable for strictly vegan diets, but you can substitute non-organic sugar. If you opt to substitute another type of granulated sugar, like coconut sugar, it will lightly affect the flavor and browning of this wheat-free bread.
Instant Yeast
This is not the same as active dry yeast, which requires proofing in warm water. Instant yeast can be mixed directly into the dry ingredients, and it consistently produces a better rise. I use the red label package of SAF instant yeast.
If you can’t find instant yeast, you can substitute active dry yeast, but you will need to proof it first. Pour the warm water and maple syrup in the recipe into a bowl. Sprinkle in the yeast, and let it sit for 5 minutes, until bubbly or foamy. Stir in the oil and continue with the recipe as written.
Olive Oil
I like the rich, savory flavor that olive oil provides to this vegan gluten-free bread, but you can substitute another type of oil if preferred. Vegan “butter” will also work, but I do not recommend using a fat substitute, like applesauce. The bread does need just a little fat for a tender crumb.
Maple Syrup
You can substitute another liquid sweetener, like agave nectar, coconut nectar, or honey (for non-vegan). I just prefer the warm, earthy flavor that maple imparts.
How to make Gluten-Free Bread:
- Using an electric mixer with the paddle attachment, combine the tapioca starch, millet flour, brown rice flour, sorghum flour, powdered psyllium husk, ground chia seed, organic cane sugar, and sea salt.
- Mix in the instant yeast.
- Add the olive oil, maple syrup, and warm water. Mix on low for about 15 seconds. Stop the mixer and scrape down the sides of the bowl. Continue mixing on medium-high for about 3 minutes.
- The dough will be sticky and shaggy in texture.
- Carefully remove the dough from the mixing bowl and onto a parchment lined baking sheet. Use your hands to form the dough into a round/oblong loaf (see pictures above for shaping example). Rise for an hour.
- Score the top of the loaf with a sharp kitchen knife or a razor blade.
- Bake using desired method below:
Artisan Gluten-Free Bread Baking Methods:
This loaf can be baked 3 different ways. The crust of the boule will be slightly crustier using the Pizza Stone/Cast Iron Pizza Pan or Dutch Oven methods.
Baking Sheet Method-
Preheat oven to 400 degrees (F). When the loaf is finished rising, bake for 40-50 minutes, or until the internal temperature of the loaf reaches over 202 degrees (F).
I will often make 2 gluten free bread loaves at once using a baking sheet that is 15×21” in size (if you do not currently own a baking sheet this size, make sure you measure the inside of your oven prior to buying one). The 2 loaves fit nicely on this size of baking sheet and still have room to expand without touching. If making 2 loaves, measure and mix each loaf independently. Your mixer will most likely not be able to handle making a double batch at one time.
Pizza Stone/Cast Iron Pizza Pan Method-
Place a pizza stone or cast iron pizza pan into a cold oven and preheat at 400 degrees for at least 30-40 minutes prior to baking the bread. When you are ready to bake, gently ease the loaf onto the preheated stone/pan using the parchment paper. When I use this method, I prefer to let my bread rise on an upside down baking sheet. This way I can slide the loaf right off onto the preheated stone/pan without any sides getting in the way. Just remember, the goal here is not to disturb the risen loaf as much. Bake 40-50 minutes, or until the internal temperature of the loaf reaches over 202 degrees (F).
Dutch Oven Method-
Place a 6-8 quart Dutch oven (with lid) in a cold oven and preheat at 450 degrees (F) for at least 30-40 minutes prior to baking the bread. When you are ready to bake, very carefully remove the Dutch oven from the oven and take off the lid (Caution, it will be HOT! I use a thick pair of oven mitts.). Gently pick up the sides of the parchment paper and lift the loaf, easing it gently into the bottom of the Dutch oven. The goal here is not to disturb the risen loaf much. Cover with the lid, and place in the oven to bake for 25 minutes. Remove the lid and continue to bake for an additional 10-15 minutes, or until the internal temperature of the loaf reaches 202 degrees (F). Some enameled Dutch ovens are heat-safe to only 400 degrees (F). Double check to see what yours is rated to prior to using it.
I hope you and your family enjoy this gf bread! You might also try my gluten-free rolls!
xoxo,
Mēgan
Gluten-Free Bread Recipe:
This Artisan Gluten-Free Bread recipe produces a beautiful bakery-style loaf anyone can make at home! Vegan, nut-free, gum-free & nightshade-free This loaf can be baked 3 different ways. The crust of the boule will be slightly crustier using the Pizza Stone/Cast Iron Pizza Pan or Dutch Oven methods. Baking Sheet Method- Preheat oven to 400 degrees (F). When the loaf is finished rising, bake for 40-50 minutes, or until the internal temperature of the loaf reaches over 202 degrees (F). I will often make 2 gluten free bread loaves at once using a baking sheet that is 15x21” in size (if you do not currently own a baking sheet this size, make sure you measure the inside of your oven prior to buying one). Pizza Stone/Cast IronPizza Pan Method- Place a pizza stone or cast iron pizza pan into a cold oven and preheat at 400 degrees for at least 30-40 minutes prior to baking the bread. When you are ready to bake, gently ease the loaf onto the preheated stone/pan using the parchment paper. When I use this method, I prefer to let my bread rise on an upside down baking sheet. This way I can slide the loaf right off Dutch Oven Method- Place a 6-8 quart Dutch oven (with lid) in a cold oven and preheat at 450 degrees (F) for at least 30-40 minutes prior to baking the bread. When you are ready to bake, very carefully remove the Dutch oven from We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Artisan Gluten Free Bread
Ingredients
Instructions
attachment, combine the tapioca starch, millet flour, brown rice flour, sorghum flour, powdered psyllium husk, ground chia seed, organic cane sugar, and sea
salt.
The 2 loaves fit nicely on this size of baking sheet and still have room to expand without touching. If making 2 loaves, measure and mix each loaf independently. Your mixer will most likely not be able to handle making a double batch at one time.
onto the preheated stone/pan without any sides getting in the way. Just remember, the goal here is not to disturb the risen loaf as much. Bake 40-50
minutes, or until the internal temperature of the loaf reaches over 202 degrees (F).
the oven and take off the lid (Caution, it will be HOT! I use a thick pair of oven mitts.). Gently pick up the sides of the parchment paper and lift the loaf, easing it gently into the bottom of the Dutch oven. The goal here is not to disturb the risen loaf much. Cover with the lid, and place in the oven to bake for 25 minutes. Remove the lid and continue to bake for an additional 10-15
minutes, or until the internal temperature of the loaf reaches 202 degrees (F). Some enameled Dutch ovens are heat-safe to only 400 degrees (F). Double check to see what yours is rated to prior to using it.Recommended Products
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Julie
Looks so delicious! Is there a good sub for the brown rice flour? My little guy is intolerant but he would sure love some bread like this! Thanks!
Megan
Hi Julie! I have a rice-free multigrain variation of this bread recipe in my e-book, Gluten-Free Baking From Scratch. Otherwise, when I was experimenting with this recipe, certain flour blends resulted in the inside of the bread being slightly wet (even when it was above 200 degrees F). If you didn’t want to use the rice-free recipe in my e-book, and wanted to experiment with the above recipe instead, I’d try subbing another 1/2 cup of sorghum flour and 1/2 cup of millet to make up for the 1 cup of brown rice flour (I just can’t guarantee your results). 🙂
Maria
I eliminate the rice flour and increase the millet, sorghum and tapioca by 1/3 cup each and get excellent results!
Mēgan
That’s great, Maria! Thanks for sharing your subs with us!
Melissa
Can you make the bread with a cuisinart hand mixer? I don’t have a standing mixer with a paddle attachment? Thanks.
Megan
Hi Melissa,
This dough is fairly thick. I think if you attempted to use a hand mixer the dough would climb up the beaters and wouldn’t work. I recommend a stand mixer because they are sturdier and overall built for thicker doughs.
Angela Sommers
This one speaks to me very loudly! 🙂 I just ordered the ingredients, and can’t wait! I love, love, love European style bread and this look like the loaves I grew up on! So I’ll report back once I make it, it just looks so delicious!
Megan
Oh yay! Thank you. I think you’ll love it, Angela, but please do come back and leave an honest review! 🙂 I can’t wait to hear what you think!
Marion
What brand of millet flour do you use? I have bought at least two different brands and have found it to be bitter.
Megan
Hi Marion,
I most often use the Bob’s Red Mill brand of millet flour, otherwise, sometimes I use Arrowhead Mills. I have noticed, sometimes I’ll get a random bag that can be bitter, but I think that’s because it’s old (could be on the shelves of the store for a while). If you get a fresh bag of millet flour, it shouldn’t be bitter. Definitely check out the expiration date before purchasing, just to be on the safe side!
Ashley
I just made this bread yesterday–and it’s delicious! I used to make dough from scratch for years before needing to shift to a gluten free diet ten months ago, and this was my first GF bread from scratch. I will definitely be making it again. It was really easy to assemble, it’s quick to put together, and it smells and tastes like legitimate bread (for my kids that miss “gluten bread” this is a huge plus!). I used the dutch oven method (a favorite from making regular artisan bread in the past) and it was fabulous. If these are ingredients that work for you, it’s definitely worth the wait ordering them and searching them out. I’m excited to have a go-to, quick recipe for fresh GF bread.
Megan
Ashley, thank you so much for coming back here and commenting! I’m so very happy this was a success for you and your family!
Pamela
Made the artisan bread today; very happy with how it turned out. How do you suggest storing the bread?
Megan
Excellent! So glad to hear you are happy with it. Here in Alaska, I store our bread in a bread bag out on the counter for about 2 days before freezing the leftovers. However, if you live in a hot and humid climate, your bread may need to go into the freezer sooner. To freeze, I slice the entire loaf and place it in a freezer bag. To thaw I simply take out the pieces I need and pop them into the toaster. 🙂
Wendy
I am starting to make my own GF products. I already have a food processor, but no stand mixer. Do you know If I can use the food processor to knead bread dough?
Thank you.
Megan
Hi Wendy, I think the dough would burn out the motor in your food processor, because it’s a thick dough, so I wouldn’t recommend it.
Terri
Can anything be substituted for the psyllium husk? I’m not a fan of using psyllium husk. That is hard on your stomach.
Megan
Hi Terri,
In this recipe, nothing can be substituted for the psyllium husk powder. The recipe was formulated especially for it. You might try my Gluten-Free Rice-Free Bread or my Gluten-Free Vegan Sandwich Bread instead – both of those use xanthan gum.
Molly
Have you tried this in a bread maker?
Mēgan
Hi Molly,
No, I haven’t. I don’t own one. 🙂
Ingrid
I’m so interested in trying this! If I use Bob’s Red Mill 1:1 GF Flour, any idea how much should I use in lieu of the tapioca starch and remaining GF flours?
Mēgan
Hi Ingrid,
I don’t recommend using the Bob’s Red Mill 1 to 1 GF all-purpose flour in this recipe, for these reasons:
The 1 to 1 blend contains both xanthan gum and high amounts of sweet rice/rice flours. This bread recipe above uses psyllium husk powder to bind the flours together, not xanthan gum. High amounts of sweet rice/rice flours + more binding power from xanthan gum would equal a sticky, gummy mess. The recipe, as written above, is tried and true after many years of developing GF recipes. The flours called for in this recipe are used for specific purposes. Changing any of the ingredients that drastically would throw the recipe off. Sorry that it’s probably not the news you wanted to hear! But I’d hate for you to waste that many ingredients.
Rose
Yes omg I’ve been looking at your recipes for months. I’m a really young mom.. and I was really sick for a while, going gluten free saved my life. Not even exaggerating a little. I just made this bread and it came out great, my first real home made bread! And it’s good I’m so proud of myself. I’m always going to refer to your recipes you’re my internet mama. Dude, thankyou to the stars and back for your time and effort. I want to cry when I waist expensive baking stuff but nothing here was waisted! I actually used all sprouted flours and it worked fine. I’m super pleased!
Mēgan
I’m so happy to hear that! Wonderful! 🙂
Susan Darling
I am allergic to Chia (as well as flax and hemp seed) . Is there a substitute I can use in this recipe?
Mēgan
Hi Susan, you might be able to omit it, but increase the psyllium husk powder by 1-2 teaspoons.
Barb
I have made this bread several times and it is fantastic. Each time I learn something and it I hVE TRIED IT ON A COOKIE sheet, a pizza stone and now in a dutch oven.
I do have a question, have you tried making dinner rolls out of it?? I am going to try that next. Thanks for a great recipe!!
Mēgan
Hi Barb, I haven’t tried dinner rolls with this recipe in particular – I have with another similar one. The rolls ended up being heavy, almost too heavy. That said, it’d be fun to try that again with this recipe!
Becky
Hi – If I wanted to use this as a hamburger bun (I was redirected from your post on GF hamburger buns since my hubby can’t eat egg), can you recommend baking directions for smaller bun-size loafs?
Mēgan
I would try 15-20 minutes at 375 degrees (F)? But that’s just a guess!
Ann
I make something very similar to this recipe into buns and I still keep the 400° F temperature. I just let them rise for about 20 min and bake them for close to 20 min,depending on the oven.
Claire Keating
I’m looking forward to trying this delicious looking recipe. Can I use mixed brown and white rice flour in place of brown flour? Is tapioca starch the same as tapioca flour?
Mēgan
Hi Claire,
Yes, I think a mix of brown rice flour and white rice flour would work well in lieu of just brown rice flour. Just don’t use sweet white rice flour, as that might produce a gummy texture. Tapioca starch is the same as tapioca flour. 😉
Jess
Hi Megan! This recipe is spectacular! I used to bake my own bread regularly (and so many other baked goods) but when my body made it apparent that I couldn’t tolerate gluten any longer I stopped. I’ve missed good bread and haven’t found any in the stores that is actually good and something I would want to eat. This recipe changed that completely! I’ve already made two loaves and intend to make many more. I will probably be getting your ebook soon so I can start really baking again. Thank you!!!
Mēgan
Hi Jess,
Thank you SO MUCH for coming back here and leaving me a comment! I appreciate that so much – I’m very happy you enjoyed this recipe! My e-book has the multigrain version of this bread in it, along with a cinnamon raisin variation. 😉 Hugs!
Dodi Hall
Can the dough be kneaded by hand? I only have a hand mixer, and yes, it didn’t work well, as you warned. Since I can’t afford a stand mixer right now, I’m hoping I can knead it with enough oil on my hands so the dough won’t stick. Thanks!
Mēgan
Hi Dodi, that’s a good question. I’ve never attempted it before, so I’m not sure, but think it would do okay? If you were to try it, start with the ingredients/dough in a bowl and stir with a wooden spoon until you can’t anymore. Then turn the dough out onto an oiled surface and knead. Knead for a good while, until the dough is smooth and will hold its shape. Good luck! I hope it works well for you!
Dodi Hall
That gave me hope! I will certainly try your suggestion and let you know how well it comes out. Thank you so much!
Mēgan
Absolutely! I hope it works well for you! Fingers crossed. 🙂
Philly
Hey 👋 can loaf/bread pan work ?
Mēgan
My guess is no, but I haven’t tried it personally with this specific recipe to know for sure. Because this recipe uses psyllium husk powder, it’s a heavier loaf of bread. When it rises, it needs to expand from all areas, not just up. I’ve tried using a bread pan with another recipe (but similar) and it didn’t work well – that’s why I’m thinking it won’t work.
Wendy Williasm
Hi,
Just wanted to chime in on using a loaf pan. I just made this last night intending to follow the instructions exactly. But, my dough was so wet that I didn’t think it would keep a shape at all, so I put it in a 9×5 loaf pan. It didn’t rise as much as your other breads (i.e., vegan/oatmeal-millet/rice-free), and I got less “oven spring” from baking. It produced a dense, slightly gummy loaf, even though I baked it to 205 and let it cool for 2 hours before cutting. The loaf was probably 2/3 the height (at most) compared to the height I get from the other 3 recipes baked in the same pan.
HOWEVER, it is a hearty loaf that would be lovely with stews and soups or with pâté. The taste is fine, the crust is lovely, it toasts nicely in a toaster, AND it makes clean, sturdy slices that don’t fall apart into a shower of crumbs when trying to butter, toast, cut up into pieces, or use after freezing.
So, my conclusion is that I learned a lot. I probably wouldn’t use a loaf pan again, but as several GF bakers have said, “even your failures can be delicious”. And I can now understand why you say “it needs to expand from all areas, not just up” and I know a little more about xanthan gum vs psyllium husk powder in GF baking.
Emily Beckett
I had this same problem, my dough was too wet and didn’t form. It’s rising now but I don’t have alot of hope for it.
Mēgan
Hi Emily, Did you make any substitutions? And you were using powdered psyllium husk, not whole psyllium husks?
Liz S
yes, I was successfully able to use a loaf pan with this, and it made a great loaf.
June
I can’t wait to try this 🙂 I did have 2 questions:
1) I don’t like sweetness in my breads — can I omit the sweeteners without and detriment to the structure of the bread?
2) Would a GF sourdough starter work as a substitution in place of the yeast?
Thank you!
Mēgan
Hi June,
I wouldn’t eliminate the maple syrup, because that aids in moisture. You might be able to reduce the cane sugar by 1-2 tablespoons, but I can’t tell you for sure how that will affect the bread, because I’ve never tried it myself.
Re: sourdough, I’ve never tried it with this recipe – you might need to experiment!
Karen Waterman
I’ve made this bread once and love the texture and flavor. I just mixed up a 2nd batch, which is rising as I peck. Having a bit of an issue with the liquid to flour ratio. 1st time it was so wet and loose I ended up adding about another cup of flour. This time I tried cutting the liquid and it was too stiff so I added back in the liquid I’d reduced out plus more. It’s still pretty stiff — stiffer than what I can deduce from your pics but close. I’m wondering in this case if it’s the ground chia. I measured out 1 Tbs and ground it then put in that whole amount, which was more than one Tbs. once ground. I am also substituting freshly ground (by me) oat flour for the sorghum. Should the chia be 1 tbs AFTER it’s ground. Don’t think the flour sub is an issue since I did that the first time too. Anyway, love the bread and I’m curious to see how this stiffer loaf turns out.
Mēgan
Hi Karen,
I’m so glad you enjoy this recipe! Different flours have different moisture levels. Some are very dry and require more liquid, while others are more moist, and require less liquid. So when you make a flour substitute in a recipe, you have to compensate for or decrease the amount of liquid used. I go through this every time I create a new recipe. It’s all an experiment to get the ratios just right!
You want to grind the chia seeds first, and then measure out the 1 tablespoon (I grind 1/4-1/3 cup at a time and store it in a canning jar in the freezer). I’d imagine that the extra chia, combined with the flour sub is why your liquid ratios are off. Although, weather and humidity can also mess with moisture levels in baking.
When I first started blogging, this is what I was told about recipe writing (this might come in handy for other recipes you see?):
If you see 1 cup ground buckwheat flour: This means you grind the whole buckwheat into flour first, and then measure.
If you see 1 cup buckwheat, ground: This means you measure out the buckwheat first, and then grind.
I hope that helps!
Karen Waterman
Yes. Rule of thumb about 1 c ground flour vs 1 cup flour ground makes sense. I have never been sure if there is a consistent convention. Now I see that logic has, in fact, prevailed. Excellent! As for the flour, I don’t think that’s the variable as I used the same sub the first time. In thinking about it while the bread’s been baking I’m wondering about the psyllium. I purchased new “ground” psyllium in between these two loaves and this new psyllium is quite powdery. Maybe I just thought it was ground psyllium the first time but it wasn’t. I expected it to be very “husky” if it was unground.but having little to no experience with psyllium I may have misread that one. Anyway, curious to know what you think about the psyllium. I really appreciate your response. Love the recipe and I will (most likely with your help) figure out my variables. I will never make another bread with xanthum after this. SOOOO much better with psyllium!
Mēgan
Hmm… do you want to send me a picture of the consistency of your psyllium husk powder (allergyfreealaska at gmail.com)? Then I can compare it to my own?
Ann
Wow,your recipe is almost the same as mine that I have been using for many years.The only difference is the measurements and the millet flour that it is not in my recipe (I use blanched almond flour,sorghum,brown rice and arrowroot instead of tapioca due to autoimmune diseases).Other then that,everything is the same.It does taste wonderful. I was told by my friends, whom I shared my recipe with,that it taste like whole wheat bread made in those outside clay ovens.
Mēgan
Hi Ann, great minds think alike! 🙂 I also have a multigrain variation of this recipe that uses almond flour, too. It’s available in my e-book, Gluten-Free Baking From Scratch.
Alene
I made this yesterday and made a peanut butter and jelly sandwich today! Yum! It’s a simple bread to make and it tasted good. Mine had risen when I proofed it, but it didn’t stay up after I took it out of the oven. So my pieces are sort of narrow. What might I have done to make that happen? It’s still good though, and I will make it again, for sure! Thank you for a tasty recipe!
Mēgan
Hi Alene,
I’m so happy you’ve been enjoying this recipe! Try reducing the water used by 2 tablespoons. It could be that with your heat/humidity, you just don’t need quite as much liquid. 😉
Ann
Hi Megan, I attempted the bread tonight but it came out flat. The dough didn’t really hold its shape and spreaded out like a disc on the baking sheet. Do you know why this would happen? Thanks very much.
Mēgan
Hi Ann, my guess is that it has something to do with the psyllium husk. Are you using the powdered variation? Or did you use the whole husks?
Alyssa Johnson
Hi there, is it possible to use a sourdough starter instead of yeast?
Mēgan
Hi Alyssa, I have never tried a sourdough starter with this recipe, so I’m not sure.