Ingredients
Scale
- 3 cups (420 g) gluten-free all-purpose flour blend
- 2 1/4 tsp (1 packet / 7 g) instant yeast
- 1 tbsp (12 g) sugar or honey
- 1 1/2 tsp (9 g) fine sea salt
- 1 tbsp (9 g) psyllium husk powder or 1 tsp xanthan gum
- 1 3/4 cups (420 ml) warm water, 105–115°F (40–46°C)
- 2 tbsp (30 ml) olive oil
Instructions
- Whisk dry ingredients together in a large bowl.
- Add warm water and oil, stir until uniformly wet. The dough will be sticky and shaggy.
- Cover and let rise 60–90 minutes at room temperature until puffy.
- Preheat a 4–5 quart Dutch oven to 450°F (230°C) for 30 minutes.
- Turn dough onto parchment, shape into a round with lightly oiled hands, transfer on parchment into the hot Dutch oven.
- Bake covered for 25 minutes, then uncovered for 10–15 minutes until deep golden and internal temp reads 205–210°F (96–99°C).
- Cool at least 30 minutes before slicing.
Notes
For added texture, fold in seeds or herbs. This recipe is naturally dairy-free.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Dairy-Free