Oh how I miss fresh, warm, crusty bread and butter!
Being gluten-free because of my Hashimoto’s disease is typically easy. The world is so accommodating, and I really don’ feel like I miss out on much.
Until the homemade crusty bread hits the table! LOL.
So, I decided to take matters into my own hands and try and make my own bread using gluten free flour.
Full disclosure: this came out SO tasty and delicious — but it still wasn’t perfect.
This is my third time making this bread and it’s been a bit of trial and error and adapting the recipe a bi each time.
While it’s always SO delicious – the loaf is very small and doesn’t seem to ever rise as much as I’d like it to.
Next time I’m going to try a different brand of yeast, as well as I will double the below recipe.
Are you a bread expert? Hit me up with any tips!!
Regardless, if you are g-free and craving some crusty, warm bread – this recipe is AMAZING!!
Gluten Free Crusty Bread
You’ll Need
- 1 ½ cup gluten free flour (+ extra for dusting counter)
- 1 teaspoon baking powder
- 3/4 teaspoons salt
- 1 teaspoon rapid rise yeast (I used this brand but in a small packet ‘rapid rise’)
- 1 tablespoon sugar
- 1 cup warm water (about 100 F)
- Dutch oven (I used this one). *If you don’t have this, see notes below.
Instructions
- Preheat oven to 450 degrees.
- While it is preheating, place a medium or large Dutch Oven or cast iron covered pot into oven.
*Note: As an alternative, you can bake the bread on a large preheated cookie sheet or pizza stone.
- Add yeast and sugar to water. Cover with plastic wrap and wait for bubbles to appear on the surface. This indicates that your yeast is fresh.
- Whisk the gluten free flour with the baking powder and salt.
- Add the proofed yeast, sugar, and water mixture and mix until blended.
It will be very sticky and wet, and appear to have the consistency of paper mache. - Dip a rubber spatula into water and use it to scrape down the dough as needed.
When fully blended, wrap the bowl tightly with plastic wrap and place in a warm spot for 30 minutes or more, while the oven and dutch oven are heating. - After 30 minutes, gently scrape dough onto surface dusted with flour. Using slightly damp and floured hands, shape the dough into a small, dome-shaped round loaf.
- Use a sharp knife or pizza cutter to cut two lines (creating a plus sign) into the surface of the dough.
- Remove the preheated dutch oven from oven, and then remove the lid.
When moving the dough into the cast iron pot, use a floured hard spatula to ease it off the counter and into your hands. Gently cradle the dough and then drop it into the cast iron pot. If necessary, you can re-carve the lines.
*If using a cookie sheet or pizza stone, you can shape the dough on a piece of parchment paper dusted with flour and then move the parchment paper onto the cookie sheet or pizza stone. - Replace the cover once again onto the pot and place cast iron pot into preheated oven. Bake for 30 minutes then remove lid and bake for another 15 minutes.
- Remove from pot and place on cooling rack.
Wait until it has reached room temperature to eat, as gluten free bread can be sticky and tacky when it first comes out of the oven.
ENJOY!
