Gluten Free Rustic Bread
Servings: 1 loaf
Equipment
- Dutch Oven
Ingredients
- 3 cups Gluten free 1:1 baking flour Bob's Red Mill is what I use.
- 3 tsp Sea Salt
- 1/2 tsp Active dry yeast
- 1½ cups Room temperature water
- 1 tbsp Garlic powder or italian spice blend
Instructions
- In a large bowl whisk together the flour, salt and yeast.
- Add the room temperature water until fully combined and makes a dough ball.
- Wrap the ball completely with plastic wrap and let rest for a couple of hours. Gluten free flour doesn't rise much so don't expect to get much bigger but it does get yummier. You can let it rest any where from 2-24 hours.
- Preheat the oven to 450 degrees. Once heated add the dutch oven for 30 mins with the lid removed. (I preheat the lid right next to it, n the oven.)
- Meanwhile add a sprinkle of gluten free flour to a cutting board. Sprinkle the additional seasonings on the dough. With floured hands work the dough into a nice ball.
- Wrap the dough with plastic wrap until you are ready to bake. If you are immediately cooking, you may omit this step.
- Add the dough to a large piece of parchment paper. Add a couple of slits to the top of the bread, so it can breathe.
- Once the dutch oven is preheated, carefully remove it from the oven. Gently lower the dough and parchment paper into the dutch oven. Cover and bake for 30 mins.
- After 30 mins remove the lid and continue cooking for 15 minutes. Keep an eye on the bread as cooking times may vary.
- Remove from the oven and let cool completely, before cutting. Gluten free bread needs to cool or it will be gummy inside.
Notes
This bread will be nice and crusty on the outside and oh so yummy! It is the perfect bread to make and use for breadcrumbs for stuffing.