The Easiest Gluten Free-Bread in the World
This is the Gluten-Free sequel to The Easiest Bread in the World. It is no-knead and comes together just as easily as the original. Plus it is very tasty! Using the same dutch oven baking method, it will be perfect every time.
Note: The King Arthur Gluten Free flour bag says that you can't use it as a substitute with yeast bread recipes...UNLESS the recipe is adjusted with binding agents. Since gluten-free bread doesn't have gluten, the addition of binding agents is necessary to get everything to stick. Also, don't be alarmed if your bread doesn't rise a lot while proofing. Gluten free bread doesn't rise as high as wheat flour, but in the baking process it will rise and lighten up.
3 cups of gluten-free floud
2 1/2 teaspoons of rapid rise yeast
3 tablespoons of sugar
2 teaspoons of salt
1 1/2 teaspoons of xantham gum
1 1/2 cups of water
Combine all the ingredients in a bowl until well-incorporated. Allow the dough to rise at room temperature for at least 3 hours.
After rising, preheat a dutch oven (the one I use for this is 6 quarts) in a heated oven at 400 degrees for at least 30 minutes.
Remove your dutch oven and place the dough onto a sheet of parchment. Lift the sheet of parchment with the dough on it and place it into the hot dutch oven. Return it to the oven and bake for 30 minutes. Let it cool completely before you slice it. It's hard to wait but if you slice it too soon it will be gummy. Enjoy!