Mix the dry ingredients

• Weigh the gluten-free flour blend, psyllium husk, instant yeast and salt into a mixing bowl.
• Stir to distribute the yeast and salt evenly.

Add the liquids and form the dough

• Pour in the lukewarm water, olive oil and honey.
• Mix until a cohesive dough forms, then knead it in the bowl until smooth.

Let the dough proof

• Cover the bowl and leave the dough to rise until it has doubled in volume.

Shape the loaf

• Turn the dough out and shape it into a round loaf.
• Place it in a cast iron skillet or a Dutch oven.

Bake with steam

• Scatter a few ice cubes around the bread just before it goes into the oven to create steam and oven spring.
• Bake at 230 °C until the loaf is tall with an open crumb and a crisp, caramelised crust.

Cool and serve

• Take the bread out of the oven and let it cool before slicing.