Gluten-Free Italian Bread
I have found the perfect gluten-free bread recipe — and it is all down to the flour. Caputo’s gluten-free is Italian, and the Italians know how to do GF right. It makes the lightest, fluffiest interior and the chewiest, crunchiest exterior of any flour I’ve ever tried. The bonus is, Mr. E can eat it, too, because unlike most GF flours, it doesn’t have tapioca starch. This simple Caputo’s gluten-free recipe works for any regular flour, too.
INGREDIENTS
1 packet or 2 ¼ tsp yeast (make sure it’s GF)
1 ½ cups warm water
2 tsp kosher salt
3 cups of your favorite gluten-free flour (you can use regular bread flour if that’s your preference)
DIRECTIONS
In a large bowl, whisk together the yeast and warm water.
Add the flour and salt and mix until well combined. The dough will be sticky.
Cover the bowl and let sit in a warm place for two hours to rise.
90 minutes into your rise, preheat your oven to 450F. Place a covered Dutch oven inside the oven while it is preheating.
Place a piece of parchment paper on the counter along with a generous amount of flour and the sticky dough.
Form a ball, using more flour if needed.
Score the top in an X shape.
Carefully take the Dutch oven out of the oven and transfer the dough (along with parchment paper) inside and cover.
Bake for 35 minutes.
Remove the cover and bake for 6-8 minutes more. If you want it a little chewier, go for another few minutes.
Remove from the oven and carefully lift the bread out to cool.
Slice and enjoy!