step 1

In a medium bowl, combine gluten free all-purpose flour, yeast, kosher salt, and coconut sugar. Mix until well combined.

step 2

Place a small bowl onto a digital kitchen scale and tare to zero. Add one egg and enough lukewarm water to total 213 grams. Mix well with a fork.

step 3

Add egg and water mixture to dry ingredients. Stir with a wooden spoon until a dough is formed. 

step 4

Sprinkle some gluten free flour onto a piece of parchment paper. Scoop dough out onto the center of the paper. With wet hands, form dough into a round ball. Wet hands again and smooth out the surface of the dough until there are no large cracks present. This may take 1 – 3 times depending on how rough your dough ball is.

step 5

Dust gluten free flour over the dough ball and make a few 1/2 inch deep slashes over the top with a serrated knife. Place the parchment paper with dough ball into a cold dutch oven or cast iron pot with a tightly fitting lid. Place into a cold oven. 

step 6

Set oven temperature to 400 degrees and bake for 75 minutes. Remove from the oven and take off the lid. Carefully remove the bread, holding the corners of the parchment paper, from the dutch oven and place onto a wire rack to cool completely. Let cool for 2 hours before slicing.

Recipe adapted from ‘Bread in 5‘