Description
A simple and delicious recipe for crusty gluten-free bread that requires no special skills or equipment.
Ingredients
Scale
- 1¾ cups warm water (410g)
- 2¼ tsp instant yeast (8g)
- 1 tsp honey or granulated sugar (7g)
- 3 cups caputo fioreglut gluten-free flour (475g)
- 2½ tsp fine sea salt (10g)
Instructions
- In a large bowl, whisk together the warm water, yeast, and honey. Let it sit for 10 minutes. It should appear foamy across the top.
- Stir in half the flour and salt with a fork; it will be quite sticky. Add the rest of the flour as needed until the dough pulls away from the edges of the bowl and is fairly dry.
- Cover the bowl with a kitchen towel and leave it in a warm place to rise for 1½ hours.
- Preheat a Dutch oven with the lid at 450ºF for 20-30 minutes.
- Use a dough scraper or spoon to gently plop the dough onto a square of parchment paper. Remove the Dutch oven and hold the parchment paper to carefully lower the dough inside.
- Place the lid back on and bake for 30 minutes covered, then remove the lid for the last 10-15 minutes until the dough is your preferred shade of golden brown.
- Once baked, use the parchment paper to carefully lift the dough out and onto a wire rack. Slide off the parchment paper and discard.
- Allow the loaf to cool for at least 30 minutes before slicing, but ideally let it cool for 2 hours until it has fully come to room temperature.
- Slice with a serrated knife and enjoy with butter, toast, sandwiches, etc!
Notes
Store the bread in an airtight container or a plastic bag at room temperature for up to three days. For longer storage, freeze it.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg