Gluten-Free Dutch Oven Bread
A fairly small artisan style crusty Boule you can customize with different add-ins and flavorings.
Servings 6
Cost 5
Ingredients
- 160 grams Pillsbury Gluten-Free Blend (a little over a cup) (160 grams, weigh for best results)
- 1 tablespoon sugar (12 grams)
- ⅜ teaspoon salt
- 1 ¼ teaspoons quick rising yeast
- 1 teaspoon vinegar (I sometimes use 1 ½ teaspoons)
- 2 tablespoons psyllium husks (not powder, but whole husks) (12 grams)
- 1 large egg white (35 grams)
- ¾ cup water plus 1 tablespoon (water will be divided in two parts) (182 grams)
Instructions
- In a mixing bowl, combine the Pillsbury gluten-free flour, sugar, salt, and yeast.
- Heat water in the microwave to about 130 degrees F. Pour only ½ cup of the water (114 grams) into a separate bowl and add the psyllium powder. Stir and allow it to form a gel. For this, I recommend using a 1 ½ liter bowl or one that you can rinse out and use for the dough (pictured on blog).
- Make a well in the center of the flour mixture. Add the psyllium gel, vinegar and egg white. Begin stirring. At this point it will be very dry, so continue adding the remaining warm water (¼ cup plus 1 tablespoons), stirring with a heavy duty rubber scraper, until you have a squishy odd textured dough that holds together in a ball. Mash it over on itself a few times with the heavy duty scraper. You're basically kneading it a little, but in the bowl. It should clump up in a ball and not stick to the sides or feel dry (pictured on blog).
- Press a square of damp parchment paper into the bottom of a bowl. I use a 1 ½ liter glass bowl (which I also use to hold the psyllium gel) but you could probably find something a similar size or use a small pan. You just need something for the dough ball to fit in while it rises. Pour about a half teaspoon of olive oil in and set the loaf on it then turn to slick the sides. Cover and let rise for about 40 minutes. It will not double but it will rise.
- While the dough is rising, place a Dutch oven and its lid in the lower third of the oven and preheat the oven to 450 degrees F.
- After the 40 minute rising period, remove the hot pot from the oven and carefully, using hot pads, remove the lid. Lift the parchment with the round of dough on it and set it in the pot (parchment an all), then carefully cover the pot and put it back in the oven.
- Close oven door and set timer for 25 minutes. After 25 minutes at 450, remove lid from the pot and bake for another 15 to 20 minutes or until bread is golden brown. Check its internal temperature to make sure it is between 205 and 210, at which point it will be done.
- Let it cool somewhat before slicing, but it's okay if it's still a little warm.