An easy dutch oven gluten free bread you can have baked in under an hour! Great texture and super crispy crust.
- 16 ounces all purpose gluten free flour blend (without xanthan gum)- see notes- if you cannot weight which I HIGHLY encourage you to do the rough estimate is 3 cups spoon and level method
- 1/2 teaspoon of xanthan gum
- 1/2 teaspoon of baking soda
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 9. 6 ounces of milk (see note) - if you cannot weigh which I HIGHLY encourage you to do the rough estimate is 1 cup and 2-3 tablespoons
- 1 large egg, whisked
- 2 1/2 teaspoons of rapid rise yeast (one packet)
- Place your dutch oven in a cold oven with the lid off. Pre heat oven to 450°F, and let the dutch oven heat up with it.
- In a large bowl, add your dry ingredients and whisk to combine- this includes flour, xanthan gum, yeast, salt, baking soda, sugar.
- Add your liquid ingredients to the dry- whisked egg and milk
- Stir with a mixing spoon until it is combined and you have a nice soft dough. Once you the dough starts to from into a ball, use your hands to "knead" the ingredients more. This doesn't have to be a technical knead as we are not trying to activate gluten. This helps soften the gluten free flour in my opinion.
- Once the dough is incorporated and you have "kneaded" for a few minutes place the dough on a piece of parchment paper that has a very small amount of gf flour on it and shape the bread into a boule shape (round) with gf flour dusting your hands. Score the bread a few times with a knife. Just on the top and don't go too deep.
- Place the parchment paper with the boule into the oven and cover with the dutch even lid.
- Bake for 30 minutes and then remove the lid and bake for another 10 minutes.
- Total bake time is 40 minutes, bread will have a thick deep golden crust and sound very hollow when you knock on the bottom of it when it is finished baking.
- It is best to let the bread cool at least 30 minutes before slicing. Best used in the same day, this is not a loaf that will taste as good the next day.
- This recipe has been tested and turns out best with Bob's Red Mill All Purpose Gluten Free flour which is a different blend and is more of a whole wheat version. I prefer and like King Arthur Gluten Free All Purpose Flour which is more of a white bread as pictured.
- It is extremely important to WEIGH the milk and the flour if you have have a scale. I have provided rough estimates of what they would measure out to but for the most success you should weigh. Please note the liquid measurement is for weight not liquid volume.
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: gluten free bread, gluten free artisan bread, gluten free dutch oven bread