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

1. 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.

2. 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.

3. 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.

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

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

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

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

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

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

10. 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)