Yes, we said “easy” and “bread” and no, that’s not an oxymoron. Crunchy on the outside and soft and chewy in the middle, this gf adaptation of no-knead bread has a slight sourdough taste and the look and texture of an artisan loaf. It doesn’t keep for more than a few hours so the recipe produces a mini-loaf about the size of four dinner rolls. We have now posted a second crusty bread recipe. See gf and me’s crusty bread II.
This is a conversion of a recipe from simply so good.
What you’ll need:
1 cup rice flour
¼ cup corn starch
¼ cup potato flour
2 teaspoons xanthan gum
1 teaspoon baking powder
1 tablespoon sugar
1 teaspoon salt
¼ teaspoon instant quick-rise yeast
1 cup water
Cast iron pot like a Dutch oven
For a version made with cup-4-cup all purpose gf flour, see Rural Route Lupiac‘s blog post and search for “Crusty Bread”. Looks awesome!
For a link to “Rustic Raisin Bread,” see Rural Route Lupiac‘s blog. Looks fantastic!
What you’ll do:
In large bowl, whisk together dry ingredients to combine well – really well.
Add water and stir with a spoon until a wet, sticky dough forms.
Seal with lid or plastic wrap and set aside for 12 to 18 hours.
TIP: Really, you don’t need to give it so much rising time since gluten free bread will not rise all that much. We, however, keep this step because we found it adds to the sourdough flavour.
Heat oven to 450 degrees. Warm pot and its lid in oven for 30 minutes
While pot is warming, remove dough from bowl and shape into a ball on a rice floured surface.
After pot is heated, remove it from the oven and drop in the ball of dough.
Cover and return to oven for 30 minutes. Then remove lid and return to oven for another 15 minutes.
Place on cooling rack to cool.
TIP: Eat this within a few hours because the loaf does not keep.
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Photo Copyright gf and me 2013.