Gluten Free Dutch Oven Bread

A crusty, artisan-style gluten-free bread baked in a Dutch oven. Recipe adapted from Minimalist Baker.

Ingredients

Yeast Mixture

• 1 1/3 cup warm water
• 2 tablespoons cane sugar (or maple syrup)
• 2 1/4 teaspoons active dry yeast (1 packet yields 2 1/4 tsp or 7g)

Binding Agent

• 1 1/2 tablespoons psyllium husk powder (not whole)

Dry Ingredients

• 1 cup brown rice flour
• 3/4 cup potato starch (NOT potato flour)
• 1/2 cup tapioca flour (also called tapioca starch)
• 1 teaspoon sea salt

Instructions

• Mix together (1 1/3 cups) warm water, (2 tablespoons) cane sugar, and (2 1/4 teaspoons) active dry yeast. Let sit for 10 minutes until foamy.

• Add (1 1/2 tablespoons) psyllium husk powder to the yeast mixture. Mix well and let sit for another 10 minutes to thicken and become gooey.

• In a big bowl, combine (1 cup) brown rice flour, (3/4 cup) potato starch, (1/2 cup) tapioca flour, and (1 teaspoon) sea salt.

• Add the wet psyllium-yeast mixture to the dry ingredients.

• Mix for at least 5 minutes. A spatula works well to keep hands clean. The dough should be sticky but holdable.

• Let sit for 30 minutes to rise. The longer you let it rise, the more spongy it becomes — a few hours is even better.

• Gently move the risen dough ball into a bowl lined with parchment paper.

• Preheat oven to 440°F with the Dutch oven inside for 25 minutes.

• Carefully transfer the dough (on parchment paper) into the hot Dutch oven.

• Bake with lid on for 30 minutes, then remove lid and bake for 15-20 minutes more until golden and crusty.

Notes

• Original recipe: https://minimalistbaker.com/crusty-gluten-free-artisan-bread/
• Psyllium husk is essential — it replaces gluten as the binding agent
• Use psyllium husk powder, not whole husks

Alternative Flour Mix (Double Portion - makes a larger loaf)

Yeast mixture:

• 2 2/3 cups warm water
• 4 tablespoons sweetener
• 4 teaspoons active dry yeast
• 3 tablespoons psyllium husk
• A few tablespoons flax seed meal

Dry:

• 1.5 cups potato starch
• 0.5 cup brown rice flour
• 1 cup tapioca flour
• 1 cup cassava

Rise time: 3 hours. Bake at 440°F — 30 min with lid, then remove lid until done.

Dense Variation (nice as box bread)

• 3 cups warm water
• 4 teaspoons active dry yeast
• Salt
• 3 tablespoons psyllium husk
• 4 cups GF blend (equal parts millet, quinoa, brown rice, teff, buckwheat, arrowroot starch)