Servings: 8 servings
Calories: 189kcal
Equipment
- small mixing bowl
Ingredients
- 3½ cups Caputo Fioreglut flour
- 2¼ tsp instant yeast
- 2½ teaspoon kosher salt
- 2½ teaspoon baking powder
- 1¾ cups warm water
- 1 teaspoon honey
- 1 teaspoon apple cider vinegar
- 2-3 tablespoon extra virgin olive oil for coating the mixing bowl
Instructions
Mixing The Dough
- Combine the dry ingredients: In the bowl of a stand mixer fitted with the paddle attachment, add the Caputo Fioreglut flour, salt, baking powder, and instant yeast. Mix briefly to evenly distribute everything.
- Add the wet ingredients: With the mixer on low speed, slowly pour in the warm water, honey, and apple cider vinegar.
- Mix the dough: Increase the speed to medium and mix for about 5 minutes. The dough will be a thick batter—this is completely normal for gluten-free bread.
- Scrape and finish mixing: Use an oiled spatula to scrape down the sides and bottom of the bowl, then mix again briefly until fully combined.
Shaping and Rising
- Shape the dough: With lightly floured hands, gently form the dough into a rough ball.
- Oil and transfer: Add 2–3 tablespoons of olive oil to a small bowl, coating the bottom and sides well. Place the dough into the bowl and turn it to lightly coat in the oil.
- Let it rise: Cover and let the dough rise in a warm spot for 45–60 minutes, or until slightly puffed.
- Chill the dough: Transfer the bowl to the refrigerator and let the dough rest for 30 minutes to firm up before baking.
Baking and Finishing
- Preheat the Dutch oven: While the dough is rising, place a Dutch oven with the lid on in the oven on a middle or lower rack. Preheat to 475°F and let the Dutch oven heat for at least 30 minutes.
- Shape and score the loaf: Gently turn the dough out onto a piece of parchment paper. If you notice any excess or pooling oil, gently blot it away with a paper towel. Use a bread lame or sharp knife to score the top.
- Transfer to the Dutch oven: Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lower the dough into the pot. Add 4-5 ice cubes around the edges, then quickly cover with the lid to trap the steam.
- Bake covered: Bake with the lid on for 30 minutes.
- Finish baking uncovered: Reduce the oven temperature to 450°F, remove the lid, and continue baking for another 20–25 minutes until golden brown. The loaf will sound hollow when tapped.
- Cool completely before slicing: Remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool for at least 3–4 hours before cutting into it.
- Don’t rush this step: The bread continues to set as it cools, and slicing too early will result in a gummy texture and underdeveloped crumb.
- Slice and serve: Once fully cooled, slice and enjoy.
Nutrition
Serving: 1serving | Calories: 189kcal | Carbohydrates: 41g | Protein: 7g | Fat: 2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 861mg | Potassium: 34mg | Fiber: 6g | Sugar: 3g | Vitamin C: 0.01mg | Calcium: 110mg | Iron: 2mg
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