Directions
- 1In a mixing bowl, add 370ml of warm water (around 40 degrees Celsius).
- 2Add 1 teaspoon of granulated sugar and mix until completely dissolved.
- 3Add 0.5 teaspoon of fast action yeast and let it activate for 5–10 minutes until it starts floating.
- 4In another bowl, add 450 grams of gluten free flour and 1 teaspoon of cooking salt. Mix well.
- 5Slowly add the yeast water to the flour and stir until you have a sticky consistency.
- 6Cover the bowl and let it proof for around 5 hours at room temperature.
- 7Heavily flour your surface, place the dough on top, and shape it by turning and tucking it underneath.
- 8Transfer the dough to baking paper in an oven dish (if it has a lid, that's ideal; foil will also work).
- 9Place the dish in a cold oven, turn the temperature to 230 degrees Celsius, and cook for 40 minutes.
- 10After 40 minutes, remove the lid and cook for a further 20–30 minutes, depending on your oven.
Ingredients
- 370 ml warm water
- 1 teaspoon granulated sugar
- 0.5 teaspoon fast action yeast
- 450 grams gluten free flour
- 1 teaspoon cooking salt
Equipment
mixing bowlwhiskanother bowlbaking paperovenoven dish with lid
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