Honey & Sesame Artisan Gluten-Free Loaf
Adapted from Katarina Cermelj's gluten-free bread method
Flour + salt
225 g tapioca starch225 g millet flour
75 g sorghum flour
12.5 g salt
Total flour/starch: 525 g
Psyllium gel
31 g whole psyllium husk375 g lukewarm water
Yeast
10 g active dry yeast188 g lukewarm water
1¼ tsp honey, taken from the total honey
Flavor
113 g sesame seeds
Makes: 1 small artisan loaf
Bake: Dutch oven
Oven: 450°F → 425°F
Approx. total time: 2½ hours
INGREDIENTS
Flour blend
90 g tapioca starch90 g millet flour
30 g sorghum flour
psyllium + water
12.5 g whole psyllium husk150 g lukewarm water, approximately
1/2 tsp honey, taken from the 15 g total
Flavor
15 g honey (less the yeast 1/2 tsp)10 g olive oil
45 g sesame seeds, divided (can omit and have the same result but taste difference)
MAKE THE DOUGH
Toast the sesame
Put about half of the sesame seeds—roughly 22 g—in a dry skillet over medium heat.
Stir frequently.
Toast until lightly golden and smelling wonderfully nutty, about 3–4 minutes.
Take it off the heat before it gets dark.
Set aside to cool.
Make the psyllium gel
Put 12.5 g psyllium husk in a bowl.
Add 150 g of the lukewarm water and whisk immediately.
Let stand 5–10 minutes.
It should become a thick, slippery gel.
Think: thick wallpaper paste.
Not: liquid.
Not: a solid rubber ball.
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Activate the yeast
In a small cup or bowl, combine:
75 g lukewarm water1 1/4 tsp (4 g) active dry yeast
1/2 tsp honey
Stir gently.
Let stand 5–10 minutes.
You should see some foaming on top and smell the yeast.
Mix the dry ingredients
Put the following in the stand mixer bowl:
90 g tapioca90 g millet
30 g sorghum
5 g salt
toasted sesame (if using)
Mix briefly.
Add the wet ingredients together
Add:
psyllium gel15 g honey (the rest after feeding the yeast)
10 g olive oil
Mix on low until everything comes together.
Then mix on medium for several minutes.
If there is any issues as in too much dry and the water is insufficient then add 1 TB at a time, then let the dough mix for 2-3 minutes to see if it absorbs.
NOTE
DO NOT ADD TOO MUCH WATER 1TB AT A TIME.
The first time I made this the dough needed more wet and it only took a few TB to get me there and this recipe has been adjusted to show that, but all psyllium, flours, starches react differently and every time a new bag is open there could be an adjustment needed
THE DOUGH TEST
You want:
soft + sticky + cohesive + slightly elastic
It should hold a mound.
It should not pour like batter.
It should not crumble like cookie dough.
If it feels stiff or dry, add another tablespoon of water.
If it looks frighteningly wet, wait a few minutes before adding flour. The psyllium is still doing its thing.
FIRST RISE
Cover the bowl.
Let rise somewhere comfortably warm for approximately 45–60 minutes.
You are looking for:
puffier + lighter + visibly risen
It does not need to double.
I used my proofing setting on my oven and did the first rise in there.
SHAPE
Place parchment on the counter.
Lightly dust with millet flour.
Turn the dough onto the parchment.
Wet your hands.
Gently shape into a small round loaf.
Use a bench scraper to tuck the edges underneath and create a little surface tension.
Don't knead it.
You're shaping, not developing gluten.
NOTE
first time making this i gave a good shaping in the first rise and really did not need to do as much as I did on the second rise.
SESAME COAT - if using
Sprinkle the remaining sesame seeds over the outside.
Gently roll/turn the loaf so the seeds stick.
Place seam-side down on the parchment.
SECOND RISE - HEAT THE OVEN
Put your Dutch oven, with the lid on, into the oven.
Preheat to 450°F.
Let the Dutch oven heat for at least 30 minutes after the oven reaches temperature.
After the first rise
You're looking for noticeably puffier, not necessarily doubled.
GF dough doesn't behave like wheat sourdough, so don't wait for a dramatic doubling.
Then:
Lightly oil your hands.Turn the dough out onto a lightly oiled surface.
Gently pat/press it into a rough round — don't flatten the life out of it.
Now we'll create the tension:
Gently pull one section of the outside down and underneath the ball.
Rotate the dough a quarter turn.
Pull another section down and underneath.
Keep rotating and tucking, maybe 6–10 times. (this i think is too many times, my dough got tension but never smoothed out the top)
You'll see the top become smoother and slightly tauter. (not true for my first try)
Then use your cupped hands or bench scraper to draw the ball toward you, letting the bottom drag just enough against the surface to tighten the skin.
Basically creating a little taut outer skin, but we're not trying to develop a gluten network. (only do this a few times gently, i think sealing the bottom is more important then creating a taut outer skin)
sourdough tension = structural tension
GF dough = surface tension + shape
Then the second rise
Put the shaped boule seam-side down on parchment.
Cover it loosely and let it rise again, probably 30–45 minutes, depending on how warm your kitchen is.
note(the dutch oven went in to heat and i put a towel over it and had it in a non windy area of the kitchen and I let it proof for closer to 50 minuted but that was because I didn't get the dutch in the oven till later)
This time you're looking for it to become visibly puffy and rounded. Don't wait until it looks enormous.
Looking for puffy and alive, not necessarily doubled.
Then Dutch oven
While it's doing that second rise, put your little Dutch oven with the lid on into the oven and preheat to 450°F.
When the loaf is done with the second rise
Score the top — one decisive slash is plenty.Lift it by the parchment and put it into the screaming-hot Dutch oven.
Carefully place the loaf and parchment into the hot Dutch oven.
BAKE
450°F covered 25 minutesReduce to 425°F LID OFF
Bake another 15–25 minutes
Start checking at 15 minutes.
You're looking for a deeply golden crust and a loaf that feels firm rather than soft.
INTERNAL TEMPERATURE SHOULD BE
200–204°F: likely done; don't keep baking just to hit a number if the crust is getting dark.205–210°F: sweet spot / my target.
>210°F: you're getting into diminishing returns and potentially drying the loaf.
THE HARDEST STEP
Take it out.
Put it on a rack.
DO NOT CUT IT YET.
Let it cool for at least 2-3 hours.
The interior is still setting while it cools.
This is especially important with GF bread.
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NOTES
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