Honey & Sesame Artisan Gluten-Free Loaf
Half Batch — First Trial
Adapted from Katarina Cermelj's gluten-free bread method
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
Liquid
12.5 g whole psyllium husk180 g lukewarm water, approximately
4 g instant yeast
5 g salt
Flavor
15 g honey10 g olive oil
45 g sesame seeds, divided
1½ teaspoons apple cider vinegar
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 145–150 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.
Mix the dry ingredients
Put the following in the stand mixer bowl:
- 90 g tapioca
- 90 g millet
- 30 g sorghum
- 4 g yeast
- 5 g salt
- toasted sesame
Mix briefly.
Add the wet ingredients
Add:
- psyllium gel
- 15 g honey
- 10 g olive oil
- 1½ tsp apple cider vinegar
Mix on low until everything comes together.
Then mix on medium for several minutes.
Slowly add the remaining 30–35 g water, stopping when the dough looks right.
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.
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.
SESAME COAT
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
Cover loosely.
Let rise approximately 45–60 minutes.
Again, you're looking for puffy and alive, not necessarily doubled.
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.
BAKE
Carefully place the loaf and parchment into the hot Dutch oven.
Cover.
450°F — 25 minutes
Then:
Remove lid
Reduce to 425°F
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.
Because this is a smaller loaf, don't automatically bake it for the same amount of time as a full-size loaf.
THE HARDEST STEP
Take it out.
Put it on a rack.
DO NOT CUT IT YET.
Let it cool for at least 1½–2 hours.
The interior is still setting while it cools.
This is especially important with GF bread.
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