Preheat your oven to 300°F / 150°C.
Line a baking sheet with parchment paper.
In a large mixing bowl, combine the dry : oat fiber, psyllium husk, baking powder, and salt.
Whisk them together to ensure they are evenly distributed.
In a separate bowl, use an immersion blender or electric mixer to beat the room temperature eggs and softened cream cheese until the mixture is completely smooth and creamy.
Gradually add the dry ingredient mixture to the wet , mixing until just combined.
Whisk in the apple cider vinegar, followed by the boiling water. The dough will thicken quickly.
Let the dough rest for 15-20 minutes. This allows the psyllium husk and oat fiber to absorb the liquid and create a workable, non-sticky dough.
Lightly dust a clean surface with a little extra oat fiber.
Transfer the dough to the surface and shape it into your desired loaf form (a round boule or an oblong shape works well).
Place the loaf on your prepared baking sheet.
Using a sharp knife, make a few shallow cuts across the top of the loaf for a rustic look.
Bake for 60-65 minutes. The bread is done when the crust is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool on the baking sheet for 10 minutes before transferring it to a wire rack to cool completely. This step is crucial for the best texture!
Once completely cool, slice into 10 servings and enjoy!
Do not skip the 20-minute rest time for the dough. This allows the oat fiber and psyllium to fully hydrate, resulting in a better bread structure and a less gummy texture.
Let the loaf cool completely on a wire rack before slicing. Slicing while warm can cause the delicate, gluten-free structure to collapse and seem doughy.
