Prep time: 5 mins
Cook time: 1 hour
Total time: 1 hour 5 mins
  • 2 tablespoons psyllium husk*
  • 1⅓ cup or 160g tapioca flour
  • 1⅓ cup or 160g buckwheat flour**
  • 1½ teaspoons sea salt flakes
  • 2 teaspoons gluten free baking powder
  • ¼ teaspoon baking soda
  • ¼ cup extra virgin olive oil
  • * I have used whole psyllium husk not psyllium husk powder. The powder is more concentrated so if you use the powder only use 1 tablespoon.
  • ** Flour weight per cup can vary by brand so always measure by weight, in this instance 160g of flour.
  1. Preheat a fan-forced oven to 180C.
  2. Add psyllium husk to 1 cup (250ml) water and whisk to combine. Set aside to thicken for 5 minutes.
  3. In a mixing bowl with a dough hook attachment add all the dry ingredients and mix to combine.
  4. Add wet psyllium mixture and olive oil to the dry ingredients and mix with a dough hook on low speed for about 3 minutes until a ball of dough is formed. If the mixture is too dry add more water, if too wet add more tapioca flour.
  5. Knead dough into a log and place onto a lined baking tray. Slice 3 incisions on top of the loaf and brush with extra olive oil. Bake for 1 hour until golden. Transfer to a wire rack to cool completely before slicing.
Recipe by Helen Tzouganatos at