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.
Like this? You might also enjoy:
gf and me’s potato four tortillas
Photo Copyright gf and me 2013.
Looks good! My husband has made no-knead bread for years, and that was something that was hard to give up. We’ll have to give this a try!
LikeLike
Thanks. Please let me know how it goes!
LikeLike
I’ll be pinning this! Thanks.
LikeLike
Thanks!
LikeLike
Oh, a treat. Crusty bread!
LikeLike
I would have loved to have this with my lunch today! I can’t remember the last time I’ve had bread like this, and I miss it!
LikeLike
We felt the same way when we made it the first time!
LikeLike
You just know I’m going to attempt a low calorie version! Thank you.
LikeLike
I figured you would! Let me know how it goes!
LikeLike
Absolutely deliciously stunning!!!
LikeLike
Thanks so much!
LikeLike
Oh my gosh, can’t wait to try this!
-Dana
LikeLike
Thanks. It is really good – and really easy. Just takes time!
LikeLike
I’ve not been game enough to make my own gf bread without a bread mix to help me. But this recipe looks great – I might just have to try it!
LikeLike
It is really easy and very good. The hardest part is the waiting!
LikeLike
gf and me, do you have any suggestions for an alternative baking pan? I don’t have a small covered Dutch oven or Le Creuset pan. Mine are way too big for this. I’ve made the original (large) wheat version of this before in my Le Creuset pan so I’m familiar with process but I’ve never tried it gluten free. Do you think a small but deep casserole pan (it has a lid) would work?
LikeLike
Yes, I would think so. Let me know how it goes and if you make any adaptations – I’ve been thinking about your roux idea but haven’t got round to trying it yet. Hope you enjoy!
LikeLike
Thanks, gfandme. As soon as I can chew again this is going on the top of the list to try. 🙂
LikeLike
Pingback: Blog Lovin’ | Rural Route Lupiac
Pingback: Gluten Free Rustic Bread, Y’all | Rural Route Lupiac
So glad you enjoyed it!
LikeLike
Oh wow, that looks amazing. What a really useful site this is!
LikeLike
Thanks so much. Hope you enjoy your visit!
LikeLike
Yummy looking.
LikeLike
Thanks! Tastes good too!
LikeLike
Pingback: scones sweet scones | gf and me
This looks and sounds fabulous. I don’t have a cast iron dutch oven (gasp! I know…) but I’m heading to the cookware store at noon to buy a food mill, so I may as well buy a dutch oven at the same time and try this. Can’t wait!
LikeLike
Hope you like it as much as we do. The texture is a bit heavy but the flavour is the best of all the gf breads we’ve tried. We’ve never tried it, but a glass casserole should work if you don’t have a dutch oven. Oh and we’d love to know how hte mill works. Been thinking about purchasing one too.
LikeLike
Pingback: Wheat Free Bread | yum vee
Awesome and can I just say I LOVE the look of your blog…like a chalkboard amazing and happy to be following your blog…thanks for following mine earlier.
LikeLike
Thanks so much!
LikeLike
Will try! Is there any way I can use active dry yeast?
LikeLike
I would think you should be able to just replace one with the other. GF breads never rise more than once and honestly, the yeast is here for the flavour more than anything! Please let me know how it goes.
LikeLike
Ok thanks! Not sure when I’ll be able to do it, though it looks simple enough. Will report back. 🙂
LikeLike
It is very easy but it takes planning!
LikeLike
Thanks for visiting my blog, and directing me to yours. I am going to try this bread, and if we can’t consume it all fresh, I expect it would be good as a base for a bread dressing .
LikeLike
I am sure it will. Good tip. And it does make a pretty small loaf.
LikeLike
Wow! Fabulous. Cannot wait to try it. Thank you!!! (And thank ou for visitng my blog – so glad I found yours too).
LikeLike
How could you not like your statement that “The way I see it, you should be able to turn out professional, delicious products in almost any small, simple kitchen.” I look forward to your recipes! And photos!
LikeLike
Thank you for visiting my blog. I appreciate your positive feed back. I look forward to trying your gf bread recipes. They look yummy!!!
LikeLike
Thanks so much!
LikeLike
Pingback: gf and me’s crusty bread II | gf and me
Looks great. Muat try
LikeLike
Thanks!
LikeLike
Pingback: gluten free and dairy free sandwich bread – it’s awesome! | gf and me
Reblogged this on Don't Forget the Cream and commented:
GF bread is a mystery to me, so I always appreciate finding someone who has done the work and is kind enough to share. I’m going to give this a try tomorrow – please follow gfandme for more gf recipes, they look wonderful!
LikeLike
I make regular bread all the time using a biga. I am going to try your formula and am very happy to have it when I need to serve gluten-free bread. It looks delicious. May I inquire what the xanthum gum is for, chemcially? Does it help to bind the dough so it keeps its shape? Many thanks, gf!
LikeLike
Exactly. The xanthan gum replaces the gluten and helps hold everything together – although it doesn’t really help to hold the air produced by the yeast. Theoretically you can also use guar gum, but we haven’t had much luck with it ourselves.
LikeLike
This looks like a fabulous bread! Such a lovely colour!
LikeLike
Thanks. It is very good!
LikeLike
these look great! saving your links 😉
LikeLike
Thanks!
LikeLike
This looks incredible. And sourdough, to boot? My favorite. Oh, how I do miss bread sometimes.
LikeLike
It’s not true sourdough but it does have a slight sourdough taste. And I know what you mean about bread. It seems to be the most difficult thing to replicate without gluten.
LikeLike
Pingback: gluten free beef stew | gf and me
Pingback: rural route lupiac’s gluten free brioche – bread that’s as easy as making a cake | gf and me