Quick Gluten-Free Artisan Bread

You can't make a mouthwatering rueben sandwich or an abundant charcuterie platter without the perfect bread, but when gluten isn't a part of your diet - it can be difficult to find a bread that tastes as good as the "real thing".

This recipe is simple and doesn't require a bread-making machine or even a standing mixer.  The recipe will make enough dough for 5 small loafs of bread and can be stored in the fridge for up to 10 days. After the dough is prepared and stored in the fridge, simply weigh out 1-pound of dough to make a fresh loaf - whenever you need it! 

Quick Gluten-Free Artisan Bread

Ingredients  

• 6 1/2 cups Gluten-Free All Purpose Flour (we used King Arthur's Measure for Measure GF Flour)
• 1 tbs Instant Yeast (or Dry Active Yeast)
• 1 1/2 tbs Himalayan Sea Salt
• 2 tbs Sugar (we used Turbinado Sugar)
• 3 3/4 cups Lukewarm Filtered Water
• Parchment Paper
• Lidded Dutch Oven

Directions 

1. In a 5 to 6-quart bowl, whisk together the flour, yeast, salt, and sugar.
2. Add the lukewarm water (100 ºF). Mix with a rubber spatula for two minutes, or until the mixture is smooth. Kneading the dough is not necessary.
3. Once mixed, transfer dough to a lidded container (not airtight) and let rise for 2 hours.
4. After 2 hours, the dough is ready to bake or be stored in the fridge for up to 10 days.
5. When ready to bake, pinch off a 1-pound portion of dough. With wet fingers, form a ball out of the dough and smooth over the outside surface. Let your dough rest at room temperature for one hour.
6. While waiting for your dough to rest, prepare your lidded Dutch oven by placing it in the oven for 45 minutes at 450 ºF.
7. When the Dutch oven has preheated and the dough has rested, dust the dough with the same gluten-free flour and place on a sheet of parchment paper and transfer both the paper and dough into the Dutch oven.
8. Place the lid on the Dutch oven and bake for 30 minutes. After 30 minutes, uncover the Dutch oven and continue to bake for an additional 15 minutes (or until the bread has browned).
9. Allow the bread to cool for about 2 hours before storing.

Recipe Modified: http://www.ahintofrosemary.com/recipes/gluten-free-artisan-bread/