Yes, we said “easy” and “bread” and no, that’s not an oxymoron. Crunchy on the outside and soft and chewy in the middle, this dairy free and gluten free crusty bread – an adaptation of no-knead bread – has a slight sourdough taste and the look and texture of an artisan loaf. It doesn’t keep for more than a few hours so the recipe produces a mini-loaf about the size of four dinner rolls. Scroll down for the recipe.
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gluten free crusty bread
What you’ll need:
1 cup rice flour
¼ cup corn starch
¼ cup potato flour
2 teaspoons xanthan gum
1 teaspoon baking powder
TIP: Cut the amount of baking powder in half if you find you can taste it in the final product.
1 tablespoon sugar
1 teaspoon salt
¼ teaspoon instant quick-rise yeast
1 cup water
Cast iron pot like a Dutch oven
For a link to “Rustic Raisin Bread,” see Rural Route Lupiac‘s blog. Looks fantastic!
What you’ll do:
In large bowl, whisk together dry ingredients to combine well – really well.
Add water and stir with a spoon until a wet, sticky dough forms.
Seal with lid or plastic wrap and set aside for 12 to 18 hours.
TIP: Really, you don’t need to give it so much rising time since gluten free bread will not rise all that much. An hour in a warm place will do, but we like to keep this step because it adds a bit of sourdough flavour.
Heat oven to 450 degrees. Warm pot and its lid in oven for 30 minutes
While pot is warming, remove dough from bowl and shape into a ball on a rice floured surface.
After pot is heated, remove it from the oven and drop in the ball of dough.
Cover and return to oven for 30 minutes. Then remove lid and return to oven for another 15 minutes.
Place on cooling rack to cool.
TIP: Eat this within a few hours because the loaf does not keep.
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This is a conversion of a recipe from simply so good.
Photo Copyright gfandme.com.
Gluten free recipes from Red Deer, Alberta, Canada