This Simple Crusty Artisanal Gluten Free Bread is easy to mix up. Let the batter rest overnight and bake it in cast iron at a high temperature. The resulting texture is hardy and the taste slightly reminiscent of sourdough, depending on how long you have let the dough rest. If you don’t have an enamelled French oven, you can use two cast iron skillets. The recipe was inspired when Lynne Knowlton posted the Homemade Bread Recipe that Tastes Like Life at 10 Years Old on her website, Design the Life You Want to Live. She reminded me of the delicious, fresh, crusty bread I had made years ago – before my gluten free days.
This is not your usual homemade bread. The preparation method is different, omitting the laborious kneading stage. I remembered it being easy to make and amazing to eat!
Then on Instagram, there was a little tossing back and forth of the idea of a gluten free version. I just couldn’t let it go! It has taken me awhile, but I’m finally happy with the result!
Enameled Cast Iron Pots
Now if you don’t own a beautiful enameled cast iron pot with a lid, don’t despair. I made mine with two cast iron frying pans. You’ll see the second one in the video below.
Gluten Free Bread
Naturally, our gluten free version takes more ingredients than the wheat one. Gluten free flours are just like that. It takes a special combination to make your bread good. Believe me, I tried many! These are the ones that I feel make the best bread with the fewest ingredients.
I used instant yeast in my trials.
Water temperature is important when you’re working with yeast. You should be able to dip the inside of your wrist into it and barely feel it. If your water is too hot, it will kill the yeast. If it’s too cold, the yeast won’t do its best work.
Kneading or Not?
This recipe is long on sitting and short on working. Doesn’t that sound good! I found that my KitchenAid stand mixer did the work for me, but if you don’t have one, you can make the bread by hand. I think the gluten free bread likes a little more kneading (mixing) than its wheaty cousin requires. Either way, you don’t have to knead it as much as you would other homemade breads.
Plan ahead to make this. Mix up your ingredients, let the batter sit overnight, and enjoy your amazing creation the next day!
Crusty Artisanal Gluten Free Bread Video
- 1 cup organic sorghum flour
- 1 cup tapioca flour
- 1/2 cup teff flour
- 1/2 cup millet flour
- 1/3 cup organic cornstarch
- 1 tablespoon xanthan gum
- 2 teaspoons sea salt
- 1/2 teaspoon instant yeast
- 1 1/2 cup warm water, 105 - 110 degrees Fahrenheit
- Combine all ingredients. Cover with plastic, and let sit overnight at room temperature. A stand mixer will do this job with ease. The dough doesn't need to be kneaded, though, just well combined.
- Shape dough into a round loaf. Set it in a floured towel, and allow to rise 2 hours.
- Preheat oven to 450 F with a cast iron pot and lid inside.
- Remove the hot pot from the oven. Gently roll the dough into it. Cover with the hot lid and bake 30 minutes.
- Uncover. Continue baking for another 30 minutes.
- Remove to cool. Then slice.
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving:Calories: 198 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 533mg Carbohydrates: 44g Fiber: 2g Sugar: 1g Protein: 4g