If you’re new to baking bread in a Dutch oven, this vegan, gluten free Dutch oven bread is the perfect recipe to start. A pre-fermented starter is added to the dough for depth of flavor and aroma.
Baking bread in a Dutch oven has long been revered for its consistent heat and steamy environment. The steam trapped inside helps develop a crisp golden brown crust, resulting in loaves with perfect golden crusts.
One recipe, Two GF Flour, Same Quality
The bread shown in the video is made with Caputo GF flour, while the other with the lighter crust uses the Schar Gluten Free Bread flour. Both baked to perfection.
What makes the two breads different is the shape and color of the crust. The darker crust is flatter, while the other one is rounded-oval.
The light-colored crust is due to the rice flour dusted on the dough before baking. Rice flour does not brown easily compared to a gluten free flour blend dusted over the darker loaf. The darker loaf was baked 10 minutes longer for a thick, crunchy crust.
Dough Handling & Baking
Prepare the starter with glutenfree flour, water and the yeast for at least 5 hours in a warm place. Likewise, you can leave the starter to ferment in a container at room temperature overnight.
Preheat your Dutch oven. Use parchment paper or a Dutch oven silicon mat to easily transfer the dough into and out of the Dutch oven.
Score the dough before baking to control where the bread expands and for decorative purposes.
Bake with the lid on for the first part of baking to trap steam, then remove the lid to allow the crust to become crispy and browned. For the darker crust bake 10 minutes longer for a thicker, crunchy crust.
Allow the freshly baked bread to cool on a rack to prevent it from becoming soggy while the crust remains crispy.
Key Ingredients And Substitutes
Gluten Free Bread Flour – this recipe uses Schar’s gluten free bread flour and Caputo gluten free flour.
Lukewarm Water – helps activate and dissolve the yeast faster.
Yeast – instant yeast is more convenient to use.
Olive Oil – extra virgin olive oil gives bread a rich flavor and aroma.
Sugar and Salt – while sugar enhances the crust’s browning, the bread is tasteless without salt.
Substitution Table
| Ingredients | Substitute With |
|---|---|
| Schar Gluten Free Bread Flour or Caputo Gluten Free Flour* | King Arthur Gluten Free Bread Flour* |
| Instant Yeast | Fresh yeast (double the amount) |
| Extra Virgin Olive Oil | Sunflower Oil or Avocado Oil |
Step By Step Instructions
STEP 1 – Starter & Mixing The Dough
- Make the starter by combining the gluten free flour, water and yeast then allow to ferment for at least 5 hours in a warm place.
- Mix the gluten free flour, sugar, and salt in a large bowl. Dissolve yeast with lukewarm water in a separate bowl.
- Combine the starter with dry ingredients, add the yeast mixture, then mix well until the dough holds together.
- Add the olive oil, then mix thoroughly until the dough fully absorbs the oil. Shape the dough into a ball, cover it with a cloth, and let it rest for 20 minutes.
STEP 2 – Shaping & Rising Dough
- Deflate and shape the dough into an oblong on a surface dusted with gluten free flour. Likewise, if you want the bread flatter, press the dough slightly before baking. Rule of thumb, shape the dough according to your Dutch oven size.
- Place the dough on parchment paper or a silicon mat covered with a damp cloth. Let it rise for 30 minutes in a warm place while the Dutch oven preheats to 220°C (428°F).
STEP 3 – Scoring & Baking
- Carefully put the dough into the hot Dutch oven. Score a straight line on the dough surface dusted with gluten free flour. Use a bread lame or sharp knife for scoring.
- Cover and bake for 20 minutes. Take off the cover and continue baking for another 25-30 minutes until golden brown.
- For a darker crust, bake 10 minutes longer for a thick, crunchy crust.
- Remove from the oven and let cool on a wire rack before cutting.
Two-Way Gluten Free Dutch Oven Bread
Equipment
- Digital scale
- Dutch oven silicone mat optional
Ingredients
Starter
- 100 g Schar GF Bread Flour or King Arthur GF Bread Flour
- 2 g instant yeast Saf instant, preferred
- 200 g water
Dough
- 400 g Schar GF Bread Flour or King Arthur GF Bread Flour
- 9 g instant yeast
- 200 g lukewarm water
- 8 g salt
- 15 g sugar
- 40 g olive oil
Instructions
Starter
- Combine and mix the gluten free flour, water and yeast then transfer to a jar slightly covered to allow air to get in.
- Ferment for at least 5 hours in a warm 35°C (95°F) place. For a stronger flavor, make a 24-hour starter.
- The starter should bubble like a sourdough but with a mild odor.
Dough
- Mix the gluten free flour, sugar, and salt in a large bowl. Dissolve yeast with lukewarm water in a separate bowl.
- Combine the starter with dry ingredients, add the yeast mixture, then mix well until the dough holds together.
- Add the olive oil, then mix thoroughly until the dough fully absorbs the oil. Shape the dough into a ball, cover it with a cloth, and let it rest for 20 minutes.
- Deflate and shape the dough into an oblong on a surface dusted with gluten free flour. Likewise, if you want the bread flatter, press the dough slightly before baking. Rule of thumb, shape the dough according to your Dutch oven size.
- Place the dough on parchment paper or a silicon mat covered with a damp cloth. Let it rise for 30 minutes in a warm place while the Dutch oven is preheating in a 220°C (428°F) oven.
- Carefully place the dough into the hot Dutch oven. Score a straight line on the dough surface dusted with gluten free flour. Use a bread lame or sharp knife for scoring.
- Cover and bake for 20 minutes. Take off the cover and continue baking for another 25-30 minutes until golden brown.
- For a darker crust, bake 10 minutes longer for a thick, crunchy crust. (optional)
- Remove from the bread from the Dutch oven and let cool on a wire rack before cutting.
Video
Notes
- The starter that ferments longer or overnight gives more flavor.
- Dust the dough with rice flour before scoring for a light-colored crust.
- Cool down the bread completely before storing it to prevent condensation and sogginess.
- Wrap tightly in plastic wrap or a zip lock bag, then freeze for a longer shelf life.
- Re-bake the frozen loaf in a 175°C (350°F) oven for 15 minutes before cutting.
