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 non 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



  • 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 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.


Make the dough:​

  1. Whisk together Muffin and More, salt, sugar, and yeast
  2. Turn your tap on to make the water covid19 handwashing hot
  3. Add water and vinegar
  4. Mix with a spatula until just barely mixed- a little lumpy is normal / good.

Let it rise

  1. Soak a paper towel in water and place directly on top of the dough
  2. Cover the bowl in plastic wrap or with a wet dish towel.
  3. Put in a warm area and leave it alone for about 4-5 hrs.
  4. ** I usually make this around lunch time and its ready for dinner**

Bake it

  1. Preheat oven to 425
  2. In an oven safe pot or Dutch Oven (I’ve used both and both are fine) add parchment or a silicon baking mat to cover the bottom and the majority of the sides.
  3. Scrape the bread dough into the pot and smooth on top.
  4. Place the pot in the oven with a lid on top.
  5. After 40 mins the bread should be solid but still fairly soft on the outside. 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.
  6. Remove the bread from the oven and allow to (mostly) cool before slicing.
  7. **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!
  8. ** if you are in a humid area you don’t’ need to do the  wet paper towel.

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