Description
A hands-off recipe for making crusty, gluten-free bread with a tender crumb without the need for kneading.
Ingredients
Scale
- 400–425 g gluten-free flour blend
- 1 tsp xanthan gum
- 1 tsp salt
- 1 tsp instant yeast
- 450 ml warm water (105–115°F / 40–46°C)
- 2 tbsp olive oil
- Optional: 2-3 tbsp sunflower seeds, flax seeds, sesame seeds, or 1 cup chopped dried cranberries
Instructions
- Whisk dry ingredients (gluten-free flour blend, xanthan gum, salt, instant yeast) together in a bowl.
- Stir in warm water and olive oil until you have a shaggy dough.
- Cover the bowl and let the dough rest for several hours (3–4 hours or overnight in the fridge).
- Transfer the sticky dough onto parchment paper and shape roughly with wet hands.
- Bake in a preheated Dutch oven at 450°F (230°C) covered for 30–35 minutes, then uncover and bake for another 10–15 minutes until deeply browned.
Notes
For best results, measure flours by weight and adjust hydration as needed. Use a hot preheated Dutch oven for a better crust.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 0g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg