1 – 3 1/2 cups of gluten free all purpose flour * ( prepare 1/2 cup of extra flour for shaping )
2- 1 small pkg of gluten free dry yeast
3- 1 1/2 tsp salt
4- 2 cups of warm water
5 – 1 tbsp of gluten free xanthan gum
* ( measuring cup )
STEPS :
1- mix all dry ingredients in a large bowl with a cover ( I simply use hands to mix )
2- mix in water until it is all incorporated.
( don ‘t bother if it is too messy and shaggy, anyway you wash hands afterwards )
3- cover with a cover or use a plastic wrap, let sit for 8-10 hours for proofing in room temperature.
( or put in the fridge overnight , but not advice over proofing for 16-18 hours)
4- transfer dough to well floured working surface with floured hands.
5- make sure no knead, just fold and flip till dough shape, cover and rest 10 minutes.
6- preheated oven 450 F
7-place a 6 quart enamel coated cast iron pot in the preheated oven for about 15 mins.
8- place the dough on a piece of parchment and cut 2-3 lines on top of the dough with a sharp knife ( * optional )
9- left the dough and parchment together into the pot, be very careful and focus otherwise get burn easily.
10- bake with cover for 30 minutes, then carefully open the cover, spray top of the bread all over with spring water or simply cold water
and bake 15 minutes more for nicely brown and crispy, done.
11- remove your crispy bread out carefully from oven .and cool on a rack 15 minutes before cutting .
ENJOY !
PICTURES~
