Gluten-Free Artisan Bread in Dutch Oven

This updated recipe is made even easier than the older one, with a premixed flour blend.

Course Bread, Breads

Cuisine American, Canadian

Diet Gluten Free

Keyword gluten free bread

Prep Time 10

Cook Time 1

Resting Time 12

Total Time 13 10

Servings slices

Calories 206kcal

Author Cathy

Whisk the salt and yeast into the flour blend in a large mixing bowl. (Use the bowl of a stand mixer, if you have one with a dough hook.)
3¾ cups Cathy's Gluten-Free Bread Flour Blend, 2 teaspoons fine sea salt, 1 teaspoon instant yeast
Pour in the warm water and mix everything together until it forms a soft, sticky, loose ball. You may need to stop once or twice and scrape down the sides of the bowl to get the flour all worked in. (There's no need to knead this bread as with regular wheat bread.)
1 15/16 cups 105 - 115℉ (221 - 239℃) warm water
Cover the bowl of dough loosely with plastic wrap and allow it to sit at room temperature overnight.
The next day, remove the dough to a lightly floured surface and punch it down, working it just enough to press out the air pockets. Shape the dough into a round ball, wrap it in a floured tea towel, and let it sit for two hours in a warm room to rise.
Preheat oven to 450℉ (232℃) with a cast-iron pot and lid inside.
Remove the hot pot from the oven. Gently roll the dough into it. Cover it with the hot lid and bake 30 minutes.
Remove the lid and continue to bake the bread for another 30 minutes. Remove it to cool. Allow it to cool completely before slicing.

If you don't have a Dutch oven, you can also make this bread in two cast-iron skillets. Turn one of them upside down to use as a lid.