Gluten Free Bread Recipe
This Gluten Free Bread Recipe is our family favorite. We used to call this our “fake” sourdough bread recipe because it has all of the flavor of a great gluten free sourdough bread with none of the fuss. First, you make a scrappy dough with some very simple ingredients including our all purpose blend, The Muffin and More mix, and apple cider vinegar that gives it the sourdough taste! Second, you let the dough rise for a few hours. Then, then you bake it in a pot with a lid or dutch oven. That’s it! No kneading necessary! This bread never makes it to the next day…. it gets eaten up! It is just so yummy and simple, everyone raves about it. Enjoy 🥖 Josie
SERVINGS
1 LOAF
PREP TIME
15 MINUTES
COOK TIME
60 MINUTES
PASSIVE TIME
4-5 HOURS
Ingredients
- 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 or honey
- 1 packet or 2 1/4 tsp 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.
Instructions
Make the dough:
- Whisk together Muffin and More & salt.
- Turn your tap on to make the water hot.
- Measure the water into a bowl and add the sugar or honey- whisk well.
- Add the yeast on top and let it foam and dissolve for about 2 mins.
- Add the water mixture and vinegar to your flour mixture.
- Mix with a spatula until just barely combined- a little lumpy is normal / good.
Let it rise
- Prepare the pot you would like to bake in – I’ve used a dutch over or just a simple tall pot with a lid. Your bread will be the shape of this pot. Add parchment to the pot or grease it well with olive oil.
- Scrape the batter into your baking pot.
- Put the top on the pot.
- Put in a warm area and leave it alone for about 3-4 hrs. If your oven has a proof feature this works great!
- ** I usually make this around lunch time and its ready for dinner**
Bake it
- Preheat oven to 400.
- Place the pot in the oven with a lid on top.
- After 40 mins the bread should be solid but still fairly soft on the outside. Take the lid off at this point.
- You can leave it like this for the rest of the baking or remove the loaf from the pot (carefully, everything is hot!!) and bake for another 15-20 sitting directly on the oven rack until the top is crusty and gives a hollow sound when you tap on it.
- Remove the bread from the oven and allow to cool before slicing.
- **remember that yeast requires warmth to rise. Make sure to set your dough to rise in a warm area of your kitchen. My oven has a “proof” setting that works great!
Review Gluten Free Bread Recipe.