Worlds Easiest Gluten-Free Bread

60 mins
Serves 1
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Directions

  1. 1In a mixing bowl, add 370ml of warm water (around 40 degrees Celsius).
  2. 2In a mixing bowl, add 370ml of warm water (around 40 degrees Celsius).
  3. 3In a mixing bowl, add 370ml of warm water (around 40 degrees Celsius).
  4. 4Add 1 teaspoon of granulated sugar and mix until completely dissolved.
  5. 5Add 1 teaspoon of granulated sugar and mix until completely dissolved.
  6. 6Add 1 teaspoon of granulated sugar and mix until completely dissolved.
  7. 7Add 0.5 teaspoon of fast action yeast and let it activate for 5–10 minutes until it starts floating.
  8. 8Add 0.5 teaspoon of fast action yeast and let it activate for 5–10 minutes until it starts floating.
  9. 9Add 0.5 teaspoon of fast action yeast and let it activate for 5–10 minutes until it starts floating.
  10. 10In another bowl, add 450 grams of gluten free flour and 1 teaspoon of cooking salt. Mix well.
  11. 11In another bowl, add 450 grams of gluten free flour and 1 teaspoon of cooking salt. Mix well.
  12. 12In another bowl, add 450 grams of gluten free flour and 1 teaspoon of cooking salt. Mix well.
  13. 13Slowly add the yeast water to the flour and stir until you have a sticky consistency.
  14. 14Slowly add the yeast water to the flour and stir until you have a sticky consistency.
  15. 15Slowly add the yeast water to the flour and stir until you have a sticky consistency.
  16. 16Cover the bowl and let it proof for around 5 hours at room temperature.
  17. 17Cover the bowl and let it proof for around 5 hours at room temperature.
  18. 18Cover the bowl and let it proof for around 5 hours at room temperature.
  19. 19Heavily flour your surface, place the dough on top, and shape it by turning and tucking it underneath.
  20. 20Heavily flour your surface, place the dough on top, and shape it by turning and tucking it underneath.
  21. 21Heavily flour your surface, place the dough on top, and shape it by turning and tucking it underneath.
  22. 22Transfer the dough to baking paper in an oven dish (if it has a lid, that's ideal; foil will also work).
  23. 23Transfer the dough to baking paper in an oven dish (if it has a lid, that's ideal; foil will also work).
  24. 24Transfer the dough to baking paper in an oven dish (if it has a lid, that's ideal; foil will also work).
  25. 25Place the dish in a cold oven, turn the temperature to 230 degrees Celsius, and cook for 40 minutes.
  26. 26Place the dish in a cold oven, turn the temperature to 230 degrees Celsius, and cook for 40 minutes.
  27. 27Place the dish in a cold oven, turn the temperature to 230 degrees Celsius, and cook for 40 minutes.
  28. 28After 40 minutes, remove the lid and cook for a further 20–30 minutes, depending on your oven.
  29. 29After 40 minutes, remove the lid and cook for a further 20–30 minutes, depending on your oven.
  30. 30After 40 minutes, remove the lid and cook for a further 20–30 minutes, depending on your oven.

Ingredients

  • 370 ml warm water
  • 370 ml warm water
  • 370 ml warm water
  • 1 teaspoon granulated sugar
  • 1 teaspoon granulated sugar
  • 1 teaspoon granulated sugar
  • 0.5 teaspoon fast action yeast
  • 0.5 teaspoon fast action yeast
  • 0.5 teaspoon fast action yeast
  • 450 grams gluten free flour
  • 450 grams gluten free flour
  • 450 grams gluten free flour
  • 1 teaspoon cooking salt
  • 1 teaspoon cooking salt
  • 1 teaspoon cooking salt

Equipment

mixing bowlwhiskanother bowlbaking paperovenoven dish with lid