Gluten-free Pumpkin Bread

A delicious gluten-free bread with a crispy crust

First, prepare the psyllium husk gel. To do this, simply mix psyllium husk powder and water in a bowl. Try to be quick as it gels within seconds. I always use a whisk, which works best. Let the mixture sit for 20-30 minutes.
In the meantime, weigh all the dry ingredients and place them into a large bowl. Preheat the oven to 200° C and line a baking tray with parchment paper.
Add the psyllium husk gel to the large bowl and mix all ingredients with a hand mixer (with dough hooks). You can also knead the dough with your hands or use a kitchen machine. It takes about 5-10 minutes until the dough is well mixed.
If the dough appears too moist, sprinkle it with 1-2 tablespoons of tapioca starch. If it feels too dry, add some water.
Shape the dough into a round loaf and bake for about 55-60 minutes in the oven. The bread will rise in the oven, but please do not expect it to rise like a gluten-containing wheat bread made with yeast. Allow the bread to cool completely, slice and enjoy. The bread can be frozen well for up to 3 months!

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