In a large bowl, whisk together white rice flour, brown rice flour, tapioca-starch, potato-starch, psyllium husk powder, salt, and instant-yeast. Note: Unlike sourdough, instant yeast goes directly into the dry mix — no separate proofing step needed.

Add warm water, apple cider vinegar, and olive oil to the dry ingredients. Stir vigorously for 2 minutes until no dry patches remain and the dough comes together into a thick, slightly sticky ball. The dough will firm up as the psyllium activates — this is normal and correct.

Wet your hands thoroughly. Turn the dough onto a lightly rice-floured surface. With wet hands, gently form the dough into a round ball, rotating it and smoothing the surface. Don't try to build tension like a wheat boule — just create a smooth round shape. The dough should be firm enough to hold its form.

You have two options: (1) Place the shaped boule on a parchment-lined sheet pan, cover with a bowl, and proof. (2) Place in a rice-flour-dusted banneton, cover, and proof. The banneton gives a more dramatic pattern, but the sheet pan method is more beginner-friendly.

Cover loosely and let rise at room temperature (75–78°F / 24–26°C). The boule should increase in size by about 30–40%. Use the poke-test: gently press a floured finger into the surface — if it springs back slowly, it's ready to bake. If it springs back immediately, give it more time. If it doesn't spring back at all, it's overproofed.

While the dough proofs, place the Dutch oven (with lid) in your oven and preheat to 500°F (260°C) for 45 minutes minimum. A fully preheated Dutch oven is non-negotiable for proper crust and oven-spring.

Just before loading, score the top of the boule with a lame or sharp serrated knife. A single deep slash (½ inch / 1.25 cm) or an X pattern works beautifully. Scoring controls where the loaf opens in the oven — without it, the crust can tear randomly or restrict oven spring.

Lower the scored loaf (on parchment) into the blazing Dutch oven. Cover and bake at 500°F (260°C) for 20 minutes.

Remove the lid, reduce to 450°F (230°C), and bake 28–32 more minutes until deeply golden brown. Internal temperature: 205–210°F (96–99°C).

Remove from the Dutch oven and cool on a wire rack for at least 90 minutes before cutting. You'll hear the crust crackling as it cools — that's the moisture escaping and the crust setting. Don't cut into it yet. That crackle is the sound of bread doing its job.

Preheat Dutch oven at 500°F (260°C) for 45 minutes.

Score the top with a lame or sharp knife.

Bake covered at 500°F (260°C) for 20 minutes.

Remove lid, reduce to 450°F (230°C), bake 28–32 minutes until deep golden.

Cool on wire rack 90 minutes before slicing.