Happy Friday! Fresh baked bread makes me happy, it makes my house smell amazing and It makes me want to dunk it in something like a hearty soup or a yummy stew. You really can’t wrong with fresh baked bread! It took me a long time and an EoE diagnosis in the family to become brave enough to tackle bread, but man oh man was I missing out!
We all know that gluten free and top 8 free bread can be tricky. I have news for you, this bread isn’t. While is does have a more dense consistency compared to glutenous bread, the flavor is 100% that of a fresh baked bakery bread. My two picky critics gave this bread 2 thumbs up. My pickiest critic actually ate half of this loaf! She LOVES fresh bread. I mean who doesn’t love a fresh baked bread?
Let’s bake!
For this recipe we are going to need a Dutch oven. I love mine, I actually picked it up at target and love its pretty red color! 5qt Cast Iron Round Dutch Oven – Threshold™ : Target
In a large bowl whisk together the flour, salt and yeast. Add the water until fully combined. Cover tightly with plastic wrap or press and seal. Let rest for a couple of hours. Gluten free flour doesn’t rise very much so this is pretty flexible. You can prepare this dough anywhere from 2-24 hours in advance.
Preheat the oven to 450 degrees. I find it works best to start this process 1 ½-2 hours before you want to eat the bread so it has time to preheat, cook and cool.
Once heated place the Dutch oven in the oven for 30 mins with the lid removed. I preheat the lid right next to the pot so that it gets nice and warm too.
While the Dutch oven is preheating. Add a dusting of gluten free flour to a cutting board. Sprinkle the additional seasoning(s) on the dough. With floured hands work the dough into a nice ball. Wrap the dough with plastic wrap or press and seal until you are ready to bake. If you are immediately putting the dough in the oven you can omit this step. Place the dough on a large piece of parchment paper. Don’t forget to 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 bread on the parchment paper into the dutch oven. Cover and bake for 30 mins.
After 30 minutes remove the lid and continue cooking for 15 more minutes. Keep an eye on your bread as cooking times can vary.
Remove from the oven and let cool before eating. If you try to cut it before cooling the bread could be a little gummy. (I’ve learned this from experience, still delicious though!)
ENJOY!
Gluten Free Rustic Bread
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.
