Bread dough develops gluten through kneading, but overworking for more than 12 minutes actually breaks those same protein chains.
Homemade Bread
Bake up a delightful round loaf of gluten-free bread that’s easy to whip up and bursting with flavor! With just a handful of wholesome ingredients like almond flour and warm water, plus a touch of patience for rising, you’ll create a crusty, golden masterpiece that’s perfect for sandwiches or slathering with butter. Get ready to impress your taste buds and fill your kitchen with the irresistible aroma of freshly baked bread!
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 1/2 cups warm water (360 ml)
🫙Pantry Staples(2)
- 3 cups gluten free flour (375 g)
- 1 packet yeast
🧂Spices & Seasonings(1)
- 2 tsp kosher salt (10 ml)
👨🍳 Instructions
- 1
In a large bowl, whisk together the yeast and warm water.
- 2
Add the flour and salt and mix until well combined.
- 3
Cover the bowl and let it sit in a warm place for two hours to rise.
- 4
Preheat your oven to 450F.
- 5
Place a covered Dutch oven inside the oven while it is preheating.
- 6
Place a piece of parchment paper on the counter along with a generous amount of flour and the sticky dough.
- 7
Form a ball, using more flour if needed, and score the top in an X shape.
- 8
Carefully take the Dutch oven out of the oven and transfer the dough (along with parchment paper) inside and cover.
- 9
Bake for 35 minutes, then remove the cover and bake for 6-8 minutes more.
- 10
Remove from the oven and carefully lift the loaf out to cool.
- 11
Once the bread has cooled, slice and enjoy as desired!
💡 Pro Tips
- ✓Heat your water to exactly 105-110°F for yeast activation because temperatures above 120°F kill yeast cells while below 95°F they remain dormant.technique105-110°F
- ✓Preheat your Dutch oven for a full 30 minutes at 450°F to create steam from the dough's moisture, which forms the crispy crust through rapid surface dehydration.timing30 minutes at 450°F
- ✓Score your dough 1/4 to 1/2 inch deep at a 30-degree angle to control expansion and prevent random tearing as internal pressure builds during oven spring.technique1/4 to 1/2 inch deep, 30-degree angle
- ✓Use bread flour with 12-14% protein content instead of all-purpose flour because higher gluten development creates better structure for the long fermentation and high-heat baking.ingredient12-14% protein content
- ✓Bake covered for the first 20 minutes, then uncover for 15-20 minutes to create steam for crust formation, followed by dry heat for browning through Maillard reactions.timing20 minutes covered, 15-20 minutes uncovered
Share this recipe
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
Share this recipe
Bread dough develops gluten through kneading, but overworking for more than 12 minutes actually breaks those same protein chains.
Homemade Bread
Bake up a delightful round loaf of gluten-free bread that’s easy to whip up and bursting with flavor! With just a handful of wholesome ingredients like almond flour and warm water, plus a touch of patience for rising, you’ll create a crusty, golden masterpiece that’s perfect for sandwiches or slathering with butter. Get ready to impress your taste buds and fill your kitchen with the irresistible aroma of freshly baked bread!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 1/2 cups warm water (360 ml)
🫙Pantry Staples(2)
- 3 cups gluten free flour (375 g)
- 1 packet yeast
🧂Spices & Seasonings(1)
- 2 tsp kosher salt (10 ml)
👨🍳 Instructions
- 1
In a large bowl, whisk together the yeast and warm water.
- 2
Add the flour and salt and mix until well combined.
- 3
Cover the bowl and let it sit in a warm place for two hours to rise.
- 4
Preheat your oven to 450F.
- 5
Place a covered Dutch oven inside the oven while it is preheating.
- 6
Place a piece of parchment paper on the counter along with a generous amount of flour and the sticky dough.
- 7
Form a ball, using more flour if needed, and score the top in an X shape.
- 8
Carefully take the Dutch oven out of the oven and transfer the dough (along with parchment paper) inside and cover.
- 9
Bake for 35 minutes, then remove the cover and bake for 6-8 minutes more.
- 10
Remove from the oven and carefully lift the loaf out to cool.
- 11
Once the bread has cooled, slice and enjoy as desired!
💡 Pro Tips
- ✓Heat your water to exactly 105-110°F for yeast activation because temperatures above 120°F kill yeast cells while below 95°F they remain dormant.technique105-110°F
- ✓Preheat your Dutch oven for a full 30 minutes at 450°F to create steam from the dough's moisture, which forms the crispy crust through rapid surface dehydration.timing30 minutes at 450°F
- ✓Score your dough 1/4 to 1/2 inch deep at a 30-degree angle to control expansion and prevent random tearing as internal pressure builds during oven spring.technique1/4 to 1/2 inch deep, 30-degree angle
- ✓Use bread flour with 12-14% protein content instead of all-purpose flour because higher gluten development creates better structure for the long fermentation and high-heat baking.ingredient12-14% protein content
- ✓Bake covered for the first 20 minutes, then uncover for 15-20 minutes to create steam for crust formation, followed by dry heat for browning through Maillard reactions.timing20 minutes covered, 15-20 minutes uncovered