Gluten-free bread without xanthan gum

X user @dmariemargarita shared a gluten-free bread recipe on May 14, 2026, that skips xanthan gum entirely and still delivers a tall, sliceable loaf with good rise and chew. The post, now with over 1,200 likes and 300 reposts, includes step-by-step photos from mixing to baked result. @dmariemargarita reported the loaf held structure without binders, crediting psyllium husk and precise hydration. Why does xanthan gum matter in gluten-free baking? Gluten-free flours lack gluten's elasticity, so xanthan gum acts as a binder to trap air and prevent crumbly results. It's in most commercial mixes, but some avoid it due to digestive issues or cost—up to $15 per pound online. @dmariemargarita's version swaps it for psyllium husk powder, which gels in water to mimic gluten's network. She used a 1:1 flour sub ratio with 4 tablespoons psyllium per 500g flour batch. What are the exact ingredients and ratios? - 500g gluten-free flour blend (she used a sorghum-rice mix) - 10g salt - 10g instant yeast - 4 tbsp psyllium husk powder - 20g honey - 480ml warm water (95°F) - 30ml olive oil Mix dry ingredients, add wet, knead 5 mins. Proof 1 hour until doubled. Step-by-step method she followed? 1. Combine psyllium with water first—let sit 2 mins to gel. 2. Mix into flours/yeast/salt/honey/oil for sticky dough. 3. Proof in greased bowl, covered, 60 mins at room temp. 4. Shape into loaf, second proof 45 mins. 5. Bake at 450°F for 40-45 mins (internal temp 205°F). Photos show a domed crust and open crumb—no gumminess. How does it bake without falling flat? Psyllium absorbs excess water (up to 10x its weight), creating a flexible structure during rise. @dmariemargarita noted 90% hydration worked due to high-protein flours; lower hydration risks dense bread. Baking science backs this: King Arthur Baking tests confirm psyllium yields 20-30% better volume vs. no-binder controls. Reader variations and tips? Replies include @gf_baker22's oat flour swap (add 50g oats, reduce water 20ml) with success photo. @celiacchef used aquafaba (3 tbsp) instead of oil for egg-free lift; baked 425°F for 50 mins. One user, @nodairyplz, reported flop from cold water—fix: microwave to 95°F. Common pitfalls to avoid? Overproofing kills yeast—@dmariemargarita caps at 1 hour first rise. Use digital scale for flour (volumetric scoops pack 20% denser). No steam? Crusty fail. She tents foil after 20 mins to soften top. Scaling for smaller batches? Halve everything for 1-lb loaf: 250g flour, 240ml water, 2 tbsp psyllium. Bake 35-40 mins. Same temps. (follow-up reply) Storage and taste test? @dmariemargarita sliced day 2: "Soft inside, toasts perfectly." Freezes 1 month in zip bag. Mild psyllium tang fades after 24 hours. Try it this weekend—link in original post for full thread.