Aran Goyoaga Gluten Free Bread

December 10, 2019
32 Ratings
Photo by Aran Goyoaga
  • Prep time 2 hours
  • Cook time 1 hour 45 minutes
  • Makes 1 loaf
Author Notes

The words yeast and honey immediately evoke a sense of comfort in me. They remind me of the honey buns of my youth that I would eat straight out of the oven with a slice of Idiazábal cheese. Sweet and tender bread with something briny and salty. A loaf of this bread with black olives is a staple in my house these days. It makes the perfect sandwich bread with a thin crust and tender crumb. You can easily omit the olives and caraway to have a plain but equally satisfying loaf.

*(c)2019 By Aran Goyoaga. All rights reserved. Excerpted from Cannelle et Vanille by permission of Sasquatch Books.

Aran Goyoaga

Watch This Recipe
Aran Goyoaga Gluten Free Bread
  • 1 teaspoon extra-virgin olive oil, for greasing
  • 3/4 cup (105 g) superfine brown rice flour, plus more for dusting
  • 1 tablespoon (25 g) honey
  • 2 teaspoons (8 g) active dry yeast
  • 1 2/3 cups (400 g) filtered water, heated to 110°F
  • 4 teaspoons (15 g) psyllium husk powder
  • 3/4 cup (105 g) sorghum flour
  • 3/4 cup (90 g) tapioca starch
  • 1 tablespoon caraway seeds
  • 1 1/2 teaspoons kosher salt
  • 3/4 cup (90 g) pitted black olives, roughly chopped
  • 1 tablespoon apple cider vinegar
In This Recipe
  1. Brush the bottom and sides of a 9-by-4-inch loaf pan with the olive oil. Dust the inside with brown rice flour.
  2. In a medium bowl, whisk together the honey, yeast, and water. Set aside to proof for 10 minutes. Whisk in the psyllium powder, and let it gel for 5 to 10 minutes.
  3. In the bowl of a stand mixer, whisk together the brown rice flour, sorghum flour, tapioca starch, caraway seeds, and salt. Add the black olives, apple cider vinegar, and yeast mixture to the bowl. Mix with the dough hook on medium speed until it comes together into a moist and loose dough, about 2 minutes.
  4. Dust a work surface with brown rice flour, and turn the dough out onto it. Knead the dough a couple of times, shaping it into a loose log about 9 inches long. Gently transfer the dough to the loaf pan. Cover with a clean linen towel or plastic wrap and set aside to proof at room temperature for 1 hour, or until doubled.
  5. Preheat the oven to 425°F. Dust the top of the dough with brown rice flour. Bake the bread for 1 hour. Carefully turn the bread out of the pan, and place it directly on the oven rack. Bake for an additional 45 minutes.
  6. Transfer the bread to a cooling rack and cool completely before cutting. The bread needs to set in the center as the steam evaporates otherwise it will have a gummy crumb. I often bake it at night and wait until the morning to eat it. This bread keeps best wrapped in a clean kitchen towel or parchment paper for up to 3 days.

See what other Food52ers are saying.

  • Anna
  • Patrizia
  • Elizabeth Detrich
    Elizabeth Detrich
  • Zeynep Kilic
    Zeynep Kilic
  • Aran Goyoaga
    Aran Goyoaga
3-time James Beard finalist cookbook author, food stylist and photographer. Author of Cannelle et Vanille named best of by NY Times, Food 52, Food & Wine, Bon Appetit, and more.

149 Reviews

Shoo September 20, 2022
Made this today - really loved it - 2 questions about the psyllium husk - I used psyllium husk because I couldn’t find psyllium husk powder - can I just grind psyllium husk into powder? Also 15 grams vs 4 tsps - very big difference between the 2 - 15 grams is closer to 3 TBSP (9 tsps) which measure should I use? I ended up going in the middle with 7 tsps but my loaf was a. It gummy - any recommendations?
AndreaCK September 20, 2022
Gummy is a perennial with GF. I guess that's the reason for the long bake time. I tried adding oat bran to give more structure. Not too bad, but I never get a good rise.
Anna August 10, 2022
Well, I figured I'd answer my own question. I now have a copy of Aran's book and she does use Morton kosher. So I guess it really is 1 1/2 teaspoons and that the bread is supposed to be a little salty tasting. I've been making it (over and over again!) without the olives and caraway and have been happy with 1 teaspoon.
Anna July 24, 2022
The recipe calls for kosher salt. Is it Diamond Crystals or Morton kosher? I use Morton kosher, so I cut the salt down to 1 teaspoon and it was good, but a little salty. I'm guessing you are using Diamond? Thanks for giving the weights for everything else. My loaf was good, though the dough was wetter than in the video. Next time I will use the special mail order fine rice flour (rather than Bob's) and see if that helps. The bread was crusty for sure. The inside was a little moister than I'm used to, but good. The flavor was awesome!
dominique J. April 2, 2022
I wrote before and I was asking if xanthan gum should be used. Was it omitted purposely or by error? I've been baking gf for 15 years and always add xanthan gum to my bread recipe. Anyways, I followed the recipe but added 2 tsp of xg. The bread is tasty but came out wetter inside and gummier. I'd be interested in getting feedback on this. Otherwise it's a great recipe.
[email protected] April 5, 2022
There is no Xanthan gum in this recipe, and is likely why your bread turned out with that texture. The psyllium husk powder serves a similar role in the recipe
cristinam March 25, 2022
Can I substitute rice flour with quinoa flour? Has anyone tried?
HeleniB February 19, 2022
I gave this recipie a go yesterday. I watched the video, read through the recipie and got my ingredients ready. I only had half the portion of olives in my fridge and no caraway seeds so used rosemary and dried onion flakes instead. Fundamentally, I changed nothing else, followed the instructions and....well....I was in tears of relief and gasps of admiration for it delivered exactly what you promise. I am the coeliac in the house. I got to have 1 slice!!! It was devoured in a matter of minutes. Like the video, the bread had cooled for a couple of hours and was still warm to touch, so buttering each slice was HEAVEN!

Only difference I experienced was that my loaf had prooved to the top of the pan in 20 minutes-it's warm and summer here. So I ignored the time instruction and went with your guidance on the physical appearance and started baking it.

The crust has dark, firm and crunchy to cut but not hard to chew, the crumb was open nicely and the texture was moist to touch and bouncy to chew. Zero gumminess, mildly sweet balanced by the savoury olives. Thank you Aran, an amazing recipie. Would you do a gf recipie book only?

Next I will try with caraway plus other variations...just need to buy more loaf pans!! Can't recommend this recipie highly enough. With gratitude.
Karen February 20, 2022
another really great recipe is this one. This gluten free bread is also amazing! by Let Them Eat Gluten Free Cake. I have made a number of her breads and they are amazing!
HeleniB February 20, 2022
Thank you Karen, I agree. I follow this page and have tried this one. Quite good and my go to for white bread in fact! This was the first time I'd come across Aran's recipies and am blown away to a new level.
Karen February 13, 2022
I made this recipe today and it was amazing! Five stars all the way! It tasted exactly like the sour dough bread I used to make. What a perfect recipe. Any thoughts on doubling the recipe and making it in my cast iron casserole dish like a boule bread. I wonder if that would make the crust a little more softer and also provide for a larger loaf?
Madalinamitache February 3, 2022
Can I replace the sorghum flour with rice flour?
Thanks a lot!
AndreaCK February 3, 2022
I have used quinoa flour or oatmeal flour in stead of sorghum. Sorghum feels a little "softer" to me than brown rice
Madalinamitache February 3, 2022
Ok. I will try one of these. Easier to find than sorghum. Thanks.
Dina January 20, 2022
Wonderfully tasty gluten free bread that you WON’T know it’s GF!
I made adjustments & it was successful!
My flour mix was rice flour / oat flour / arrowroot / potato starch (of this I measured out 2 cups + 1/4 cup for the total flour mix). The psyllium I have is not finely ground, it’s husks, & it seemed not to be an issue.
I started with 1 cup of water bc I knew my flour mix was going to act differently & then only added about a half of 1/3 cup. So all in all ~290 ml of water.
I didn’t add the olives & the caraway seeds but I know they’ll be delicious, I love olive bread!
Baked for 1h at 425F & then 35 min at 375F.
It has a thick crunchy crust, which I don’t mind, but I am wondering if that double bake doesn’t thicken the crust? Maybe bake it less long that second time?
Will def make again! 😋
Thank you 🙏
Melanie January 21, 2022
I found that if I put a small glass bowl of water below the bake that it massively reduces the thickness of the crust.
Dina January 21, 2022
Directly below it ? During the second bake of 45 min or during the entire baking time? Thanks
Patrizia January 20, 2022
Hi Aran for me it is perfect, I have done by replacing the olives with walnuts and the sorghum with millet, I find this bread very tasty and I love it, I will do it several times, I am not celiac but I find that sometimes eating gluten free helps my rebellious intestine
Elly January 20, 2022
Fantastic recipe! Been gf for 4+ years when my body's digestive system decided to NOT allow gluten in my body anymore! I was on the virge of becoming a personal bread maker...

I haven't found a gf recipe able to capture the crunch, the bite of a good chewy loaf until I tried this recipe! Have only made it twice. Fantastic flavor, but wish I can get a better rise.

The first time I made it, I baked for 1 hour at 425 degrees, then lowered temp to 375 degrees for another 20 min. I also reduced the water to nearly 300 ml.

The second time, I used close to the called for amount of water, less 25-50ml. Still too wet. Sadly, I baked it for a full 120 min at 425. I am certain that the temp should be lowered to 375 for last 20 min. I also proofed it for 100 min. , which didn't make a difference.

Thanks for fantastic recipe, that reminds me of the baking magic I used to have when baking bread!
Kathleen January 14, 2022
I would like to verify the size of the pan. The recipe says 8 x 4, which I assume is length x width. Is it 4” deep (like a Pullman pan) or shallower (like the loaf pans used in the US)? The depth is used to indicate proper proofing, so it is essential to know all three measurements.
Aran G. January 14, 2022
As long is 1# capacity it will work. Some are 9x4 some are 8.5x4.5 but they all work the same
Kathleen January 20, 2022
Thank you.
Maj January 7, 2022
I am adept at making gluten free bread and have been very successful at 2 other sites. This recipe looked interesting, so I followed it recipe exactly. The initial dough was too thin. Very difficult to shape into a 9 in. log even with the dusting of flour. The actual loaf turned out very dark, very thick crust, and gummy inside. So disappointed in this recipe and I see others have had similar results.
Aran G. January 7, 2022
Hi, sorry the recipe didn’t work for you. I have a feeling it’s because you are using psyllium husk powder that is not finely milled therefore not hydrating the dough properly. Too much unabsorbed water that is why the dough was too soft and crust too hard. We made a video with recipe. Make sure to watch that so you can see the proper texture of ingredients. Not all psylliums are equal. Make sure it’s not flaky or whole husks but fine like flour
LeonaF January 7, 2022
I made this recipe thrice and substituted the sorghum flour with buckwheat four and it came out perfect every time. I just love it! Thank you, Aran!
Elizabeth D. December 31, 2021
Can this bread be made in a bread machine? It doesn't seem like it'd be a good idea but I thought I'd ask.
Aylin December 25, 2021
Amazing! Would not be able to tell it is GF. Great crumb, perfect crust, chewy and great with a little pat of butter. I used Arrowroot as a sub for Tapioca one to one due to availability.
hethyrh December 6, 2021
I have been gluten-free for over 10 years and this recipe has given me a reason to live again! Haha! ;) But seriously, this is the BEST GF bread recipe that I've come across in all that time. I had gotten to the point that I was frustrated with trying to bake GF bread at home and had been spending way too much money on a store-bought artisan brand, but this recipe has changed all of that. I skipped the honey in the recipe, since I usually try to avoid added sugars, and halved the yeast for high altitude (6000 ft), but otherwise followed the recipe to a "T" and WOW! I did have to let it rise for almost 2 hours, so I'll probably use a bit more yeast next time and just watch it closely. The crust is crispy and crackly, the crumb is light and tender, and the taste is to-die-for! It was just the tiniest bit gummy inside, so I think I'll follow the advice in the other comments and try to reduce the water by 10% next time, but this is definitely my new go-to recipe! I usually wait until mid-morning before I eat breakfast but I just had to try it upon waking this morning before 7am. I drizzled my two slices with a tiny bit of olive oil and topped with a couple of thin slices of vegan "parmesan" (since I'm also unluckily dairy-free ;)), and for a few moments, I was in heaven! Thank you, Aran, for bringing me such joy with this fantastic recipe! I can't wait to try it again, next time with rosemary. YUM!
AndreaCK October 12, 2021
This is my favorite GF bread recipe. I have never made it like this! I tried walnuts and raisins for the first few times and then fried onions with rosemary and sunflower seeds the next few. All delicious.
Outer crust is quite tough. I may try your pan in water trick for the first bake this time. Thnx
michaelw March 29, 2021
Gummy interior fix?

Experienced baker, first time with a GF recipe. I think I used all of the correct ingredients (rice flour and psyllium both superfine grind, etc). Bread looks just like in the photo, nice crust, good crumb structure, great taste - just very gummy. Baked at 425F and allowed to cool overnight.

If I want to tweak things to get rid of the gumminess where should I start? Longer bake time? Less water?
Aran G. March 30, 2021
Make sure you are using superfine brown rice flour otherwise it doesn’t absorb water the same. If your flour is stone -ground of not superfine, use 10% less water
michaelw April 9, 2021
Hi Aran, Thanks for the reply! So far I have made the loaf 3 times. I'm having fun! All three loaves tasted great and they're getting better each time. (I guess I can't post photos on Food52.) Here's the report:

1st loaf - I'm using a product called "superfine brown rice flour" so I guess it's the one the recipe calls for. The first loaf had a gummy interior and I followed the recipe as written.

2nd - Baked 15 minutes longer (1 hour panned, 1 hour un-panned). Still gummy inside. Also a big cavity inside the loaf under the crust so I guess I overproofed this time. Maybe my kitchen was hotter than before.

3rd - Followed recipe except I proofed a little less than last time according to your tip in the video about room temperature. I also reduced water 10%. I also forgot the apple cider vinegar. Turned out best so far. Consistent crumb. Barely gummy inside. Maybe 10% gummy; hardly noticeable. Maybe I'll try reducing water 15% next time.
[email protected] December 6, 2021
Is the temperature correct? I baked it at 425F and it was burnt.
Zeynep K. March 16, 2021
When i watched this on the app it said to bake at 325 degrees which is a huge difference than what’s recommended here. Which one is correct? Thank you 🙏🏽
Aran G. March 30, 2021