Easy dinner idea that’s Gluten Free!

Servings 1 Loaf
Prep Time 15 minutes
Cook Time 60 minutes
Passive Time 4-5 hours


3 cups Muffin and More mix (our 18oz bags are just a tad over 3 cups so one bag will make one loaf + a little extra flour leftover)

1 1/2 tsp salt

1 1/2 tsp sugar (any kind is fine)

1 packet yeast (rapid rise or regular is fine ** not all yeast is GF so check!)

1 tsp apple cider vinegar

2 cups very warm water.

Oven safe pot or Dutch oven with a lid.

For the Board 🙂


Pre heat oven to 425

Make the dough:​

Whisk together Muffin and More, salt, sugar, and yeast

Turn your tap on to make the water covid19 handwashing hot

Add water and vinegar

Mix with a spatula until just barely mixed- a little lumpy is normal / good.

Let it rise

Soak a paper towel in water and place directly on top of the dough

Cover the bowl in plastic wrap or with a wet dish towel.

Put in a warm area and leave it alone for about 4-5 hrs.

** I usually make this around lunch time and its ready for dinner**

Bake it

Preheat oven to 425

Put an oven safe pot or Dutch oven (I’ve used both and both are fine) in the oven while it preheats.

Put a large square of parchment on the counter, remove paper towel and pour dough out on it.

Cover with paper towel again.

Once oven is preheated remove the HOT pot and place parchment with dough on it in the pot.  Add the lid and bake for about 40 mins .

After 40 mins remove the lid and bake for another 15-20 until the top is crusty and gives a hollow sound when you tap on it.

Remove from the oven and allow to (mostly) cool before slicing.

** I like to remove my bread for the top off portion of the cook and place it on a cookie sheet.  It creates a little more even crust but you don’t have to

** if you are in a humid area you don’t’ need to do the  wet paper towel.

Allow your bread to cool, get your board assembled! Slice tomatoes, avocado and set out the cooked bacon, lettuce and sauces!