Gluten-Free and Dairy-Free Dutch Oven Bread

Ingredients

• 3 cups Gluten-Free All-Purpose Flour Blend
• 1/2 cup Tapioca Starch
• 2 tablespoons Psyllium Husk Powder
• 2 teaspoons Instant Yeast
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 1 1/2 cups Warm Water
• 2 tablespoons Olive Oil

Instructions

1. 1In a large bowl, combine the 3 cups of Gluten-Free All-Purpose Flour Blend, 1/2 cup of Tapioca Starch, 2 tablespoons of Psyllium Husk Powder, 2 teaspoons of Instant Yeast, 1 teaspoon of Sugar, and 1 teaspoon of Salt.
2. 2Pour the 1 1/2 cups of Warm Water and 2 tablespoons of Olive Oil into the bowl with the dry ingredients. Mix thoroughly with a spoon or spatula until a shaggy, cohesive dough forms.
3. 3Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the covered bowl in a warm spot and let the dough rise for 1 hour, or until it has visibly increased in size.
4. 4About 30 minutes before the end of the rising time, place a 5-6 quart Dutch oven with its lid into your oven. Preheat the oven to 450°F (232°C) with the Dutch oven inside.
5. 5Once the dough has risen and the oven is preheated, carefully remove the very hot Dutch oven from the oven using oven mitts. Gently transfer the risen dough into the hot Dutch oven.
6. 6Place the lid back onto the Dutch oven. Bake the dough in the covered Dutch oven for 30 minutes at 450°F (232°C).
7. 7After 30 minutes, carefully remove the lid from the Dutch oven using oven mitts. Continue baking for an additional 20 minutes, or until the crust is golden brown and a thermometer inserted into the center of the loaf reads 200°F (93°C).
8. 8Carefully remove the baked loaf from the Dutch oven and place it on a wire rack. Let the loaf cool completely for at least 1-2 hours before slicing and serving; this is crucial for the texture and flavor to develop fully.

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