Gluten Free Dutch Oven Bread
Bread has always had a special place on my table. Smell of fresh baked bread is one of the most pleasant scents, gives a feeling of comfort and home warmth. You don’t have to give this away when you are on a gluten free diet.
Today I am sharing with you a recipe for my quick gluten free bread. It is a great option for last minute bake since it is ready in under 3 hours. To bake this loaf of bread I use Dutch oven, which helps to create beautifully looking artisan style bread with crispy golden crust.
In my recipe I use a sieve lined with a floured kitchen towel. Which helps me shaping and proofing the dough. Instead of that you can use a proofing basket, bowl or colander.
To get the best result of your baking use Dutch oven or any other oven safe pot with a lid. The steam inside the pot keeps the dough moist, allowing the bread to maximize volume, developing a crispy golden crust without crumble and dry texture. For this recipe I used Dutch oven 5,5 liter but smaller one around 3.5 liter will also fit.
Gluten Free Bread
Ingredients
- 150 g buckwheat flour
- 150 g rice flour
- 150 g oat flour
- 140 g teff flour
- 60 g tapioca flour
- 15 g psyllium husk
- 10 g dry yeast
- 10 g salt
- 6 g coconut sugar
- 10 g caraway
- 1 tablespoon olive oil (10 ml)
- 1 tablespoon apple vinegar (10ml)
- 640 ml warm water
Instructions
- Mix all dry ingredients in a large bowl. Add olive oil and apple vinegar to warm water and stir. Pour water to the bowl with dry ingredients and mix with spatula until well combined. Using your hands shape the dough in a ball. Cover the bowl with a kitchen towel and let it rise at room temperature for about 40 min.
- Meanwhile, line a 20 - 25 cm sieve or proofing basket with a towel and dust with rice flour.
- Using your hands knead risen dough on a floured surface for a few minutes to remove air bubbles and until smooth. Form into a ball, sprinkle the top with rice flour and set the dough ball in the middle of the prepared sieve. Cover it and let it rest for 50-60 min.
- Preheat the oven and cast iron pot to 200°C.
- Set the parchment paper on top of the sieve, and place a cutting board on top of that. Holding both the cutting board and sieve together, carefully flip everything upside down. Remove sieve and kitchen towel. Make a couple cuts on the dough and gently lift the dough by the parchment paper and lower into the center of the bottom of the preheated pot.
- Bake your bread in 200°C for 40 minutes with the lid on. Then remove the lid and continue baking for another 15-20 min. Remove the pot from the oven and transfer the bread on a wire rack to cool for about 2 hours.
Notes:
- All flours used to make this recipe are gluten free but they might be contaminated by gluten. Make sure the flours that you buy have a gluten free label.
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