This no-knead gluten-free artisan bread is simple and so tasty, with an absolutely perfect crust. Ideal for those who love freshly home-baked bread right out of the oven.
Preheat the oven to 500 degrees F (260 degrees C). Heat a Dutch oven with the lid on in the oven.
Combine yeast and 1/3 cup lukewarm water in a large bowl; whisk until fully dissolved. Let stand for 10 minutes.
Combine flour, baking soda, and salt in a separate bowl; mix well. Add flour mixture to yeast mixture; whisk until flour is absorbed.
Whisk remaining 1/3 cup water, eggs, olive oil, and vinegar in a separate bowl. Add to flour mixture and whisk well until fully combined and a soft dough is formed. Cover dough with plastic wrap and let rise for 45 minutes.
Spoon dough into the center a large piece of parchment paper. Smooth out loaf with an offset spatula; sprinkle top with gluten-free flour.
Place loaf with parchment paper inside the hot Dutch oven; cover with the lid and place in the oven.
Bake in the preheated oven until golden, about 45 minutes. Remove bread with a spatula and transfer to a wire rack.
Per Serving: 169 calories; protein 5.7g; carbohydrates 25.3g; fat 6.2g; cholesterol 61.4mg; sodium 212.9mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.