- 2 tablespoons dry active yeast
- 2 teaspoons sugar
- 1½ cups warm water (105°F)
- 1 tablespoon xanthan gum if your all purpose flour does not contain it
- 2 tablespoons olive oil
- 3 cups gluten-free flour, plus more for dusting
- 2 teaspoons kosher or fine sea salt
- 2 large eggs, lightly beaten
- 1 teaspoon apple cider vinegar
Place a Dutch oven with the lid on in the oven and preheat the oven to 450°F. (Keep the pot in the oven while the bread rises.)
Combine the yeast, sugar, and warm water in a medium size bowl and whisk to dissolve the sugar.
Let sit until it is foamy and doubled in size, 5-6 minutes.
Combine flour and salt in the bowl of an electric mixer fitted with a whisk or paddle attachment (not the dough hook). Mix to combine.
Add the yeast mixture, olive oil, eggs, and vinegar and mix on low to combine.
Scrape down the sides and bottom of the bowl once.
Turn the mixer to high and mix for 3 minutes.
Place a piece of parchment paper in a bowl just large enough to fit into your dutch oven and dust it with flour.
Scrape the dough onto the parchment paper. Smooth over the top.
Cover with a bowl with a clean dish towel and let rise until doubled in size, about 45 minutes. Cut 1-inch deep slits into the top of the dough to allow the steam to escape. Dust the top with a little flour.
Carefully remove the pot from the oven and remove the lid. Lift the parchment with the dough on it and lower into the pot.
Replace the lid and bake for 45 minutes.
Remove the lid and check to see if the loaf is nicely browned, if not allow to bake for another 10-15 minutes.
Lift out the paper with the bread on it and place on a wire rack to cool.
Note: If your all purpose gf flour does not contain xanthan gum add 1 tsp to the olive oil and mix, add to mixer after the eggs.
Find more of Pamela’s gluten free recipes at PamelasGlutenFreeRecipes.com.