Step 1: In a large mixing bowl, combine the warm water, a pinch of sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until frothy. This indicates the yeast is active and ready for your gluten free bread recipe.
Step 2: Add the remaining 1 tablespoon of sugar, gluten-free all-purpose flour blend, psyllium husk powder, olive oil, apple cider vinegar, and salt to the yeast mixture. Mix on medium speed with an electric mixer fitted with a paddle attachment (or by hand with a sturdy spoon) for 5-7 minutes until the dough is well combined and slightly sticky. It will be much softer than traditional wheat dough, which is normal for this gluten free bread recipe.
Step 3: Lightly grease a 9x5 inch loaf pan with olive oil. Transfer the dough into the prepared loaf pan, smoothing the top with a wet spatula or your wet hands. This helps create a nice crust for your gluten free bread recipe.
Step 4: Cover the loaf pan loosely with plastic wrap or a clean kitchen towel. Place the pan in a warm, draft-free place to rise for 45-60 minutes, or until the dough has nearly doubled in size and crowned above the rim of the pan. This rise is crucial for the fluffy texture of your gluten free bread recipe.
Step 5: Preheat your oven to 375°F (190°C) about 15 minutes before the end of the rising time. You want the oven to be fully heated when the bread goes in.
Step 6: Bake the bread for 45-55 minutes, or until the top is golden brown and a thermometer inserted into the center reads 200-210°F (93-99°C). If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
Step 7: Once baked, carefully remove the loaf from the oven and immediately invert it onto a wire rack. Let the bread cool completely for at least 1-2 hours before slicing. Slicing too early can result in a gummy texture. Patience is key for the perfect slice of this gluten free bread recipe!