No Knead Gluten Free Bread: Rustic Dutch Oven Recipe for a Crusty Loaf

Instructions:

1. Whisk Dry Ingredients: In the large mixing bowl, combine the GF All-Purpose Blend, Brown Rice Flour, Psyllium Husk Powder, instant yeast, and salt. Whisk thoroughly to ensure even distribution of the psyllium husk and yeast.
2. Combine Wet Ingredients: In a separate jug, mix the lukewarm water and apple cider vinegar.
3. Form the Dough: Pour the wet ingredients into the dry ingredients. Use a strong wooden spoon or spatula to quickly mix until a shaggy, wet, and very sticky dough forms. Do not worry about the lack of structure—this is correct.
4. Initial Rest: Cover the bowl tightly with cling film or a lid. Let the dough rest on the counter at room temperature for 30 minutes.
5. Long Rise (Bulk Fermentation): Place the covered bowl in a slightly cooler spot in the kitchen. Allow the dough to ferment for 12 to 18 hours. The dough should roughly double in size, show bubbles, and smell slightly yeasty and acidic.
6. Preheat Oven and Dutch Oven: About 45 minutes before baking, preheat your oven to 475°F (245°C). Place the empty 5 to 6-Quart Enameled Cast Iron Dutch Oven (with its lid) inside the oven during preheating. This step is crucial for the oven spring.
7. Shape the Dough: Lay a large sheet of parchment paper on the counter and dust generously with cornmeal or rice flour.
8. Transfer and Tuck: Gently scrape the extremely sticky dough onto the center of the dusted parchment paper. Using a spatula dipped in water, quickly tuck the edges of the dough underneath itself 4-5 times to form a loose, round ball. Handle gently; minimal manipulation is key.
9. Second Proof: Carefully lift the dough (using the parchment paper as a sling) and place it on the counter to rest while the oven finishes preheating (about 30 minutes total).
10. Load the Oven: Carefully remove the piping hot Dutch Oven from the oven. Using the parchment paper sling, lower the dough (still on the paper) into the pot.
11. Bake Covered: Place the lid on the Dutch Oven and return it to the oven. Bake for 30 minutes.
12. Remove Lid & Finish: Remove the lid and reduce the temperature to 425°F (220°C). Bake for an additional 15–25 minutes, until the crust is deep golden brown and sounds hollow when tapped.
13. Check Internal Temperature: For certainty, the internal temperature should read 205°F (96°C).
14. Cool Completely: Transfer the loaf immediately to a wire rack. Allow the loaf to cool completely for at least 2 hours before slicing. Slicing too early will result in a gummy texture.