Ingredients

• 1 cup Gluten Free 1-to-1 Starter (265 g)
• 1 cup Gluten Free 1-to-1 Baking Flour (148 g)
• 1 cup Water (75°F) (237 mL)

• 1 cup Gluten Free 1-to-1 Baking Flour (148 g)
• ⅓ cup Almond Protein Powder (44 g)
• 2 Tbsp Psyllium Fiber Powder (24 g)
• Presoak Starter Mixture
• 1 Tbsp Honey or Sugar
• ¾ cup Water (75°F) (177 mL)
• 1 Tbsp Baking Powder
• 2 tsp Salt
• White Rice Flour for dusting

Instructions

1. Mix starter, flour and water in a glass bowl. Allow to sit for 2–4 hours, until bubbly and active.
2. Thoroughly whisk flour, protein powder and psyllium in a stand mixer. Add presoak starter mixture to the flours. On low speed with the dough hook, add honey and slowly pour in warm water. The dough will be sticky, but not wet or dry. Knead on medium speed in mixer for 5 minutes.
3. Allow to rest 10–15 minutes in the mixer. Add baking powder and salt. Knead again for a few minutes, making sure the mixture is well blended.
4. Spray a medium-sized bowl with olive oil. Sprinkle a little white rice flour in the bowl. Place dough in the bowl and cover with a towel. Place in a warm place to proof until doubled in size, 10–12 hours.
5. Place a cast iron Dutch oven (without lid) into the oven and preheat to 500°F. Once preheated, carefully pull out Dutch oven and turn temperature down to 450°F.
6. Gently pour the dough ball onto the Dutch oven, sprinkle the top of the loaf with white rice flour and slash the top with a sharp knife or blade. Cover with lid and place in oven.
7. Bake for 20 minutes covered, then lower temperature to 400°F, uncover and bake for an additional 40–50 minutes, or until golden brown.
8. You can also cook this uncovered for at 450°F for 20 minutes, then lower the oven temperature to 400°F and bake for 40–50 minutes. Place a pan of water in the oven while you bake this loaf to create steam in the oven, much like a lid would do.
9. Allow to cool for 1–2 hours on a wire rack before cutting.