For those days when you are craving bread and you cant find loaf near you..
This is a simple bread, Its only a few ingredients and is very versatile when flavoring!
You'll need:
1 1/2 cups of flour- use CUP4CUP it is the closest thing to regular all purpose flour, I cannot tell the difference between this and AP flour, if you can't find it at a local store I linked the 3# bag on amazon below
1 Teaspoon of Active Dry Yeast
1 Tablespoon of sugar, I used plain white sugar for this, I'm sure you could substitute
1 cup of water, you'll want it around 95-100 degrees
1 teaspoon baking powder
1 teaspoon of salt
PREHEAT OVEN TO 400 degrees F
If you plan on adding any flavorings make sure you have them ready to go, I personally love the Herbs De Provence by Morton & Basset
In a bowl combine your yeast, sugar and water, cover with plastic wrap and let sit for 10-15 minutes until it becomes bubbly and the yeast is showing some signs of life.
In a separate bowl combine the flour and baking powder and salt and any herbs you wish to add.
Mix the dry into the wet using a spoon, the dough will be super sticky, do not be alarmed it won't look like a regular bread dough.
Cover tight with plastic wrap and let proof for 30 minutes.
You can use a cast iron pot in the oven to make this, it will proof up more with a lid on. But I don't own one therefore I baked mine in a square glass pan lined with parchment paper.
After the 30 minutes is up, I simply dumped the dough from the bowl to the pan and placed it into the oven for 35-40 minutes.
It will have a thick crust if you don't make it the cast iron pan and lid way, but either way is good. Ask yourself when you had a good slice of gluten free crusty bread that wasn't $20 a loaf??
*Because I baked mine in a regular baking dish it didn't have the rise like a "cast iron pot" would, so it is shorter in height, but the crumb is nothing short from being amazing and moist.
Upon pulling out of the oven let it cool completely, gluten free bread has a tendency to be gummy when hot and it will squish when being cut.
*If using King Arthur gluten free flour blend use 1 cup plus 2 Tablespoons of water- per trusty Bread lady Lauren Rogers