3 cups Better Batter GF flour (If using a diff brand you will need to add xanathan gum-i have only tested this recipe using better batter flour)¼ teaspoon instant yeast
1 3/4 teaspoons salt
1 1/2 cups bottled water (does not need to be warmed)
Mix all into a dough and cover in a bowl for 12-18 hours.
uncover, pat into a rectangle-may need to flour surface with gf flour. Fold in thirds, then in half and cover again for 15 minutes.
Roll into a ball and lay on parchment paper that has olive oil spread lightly on top. Spread more oil over the whole dough and cover with plastic for 1 1/2-2 hours.
Preheat oven to 500. I use a stone in the oven too and place a le creuset covered pot inside the oven to preheat too.
When dough is ready, use a pot holder to open the le creuset and place the parchment with the dough on it right inside the pot. Cover and bake 30 minutes. Uncover and bake 5-10 mins more until bread is nice and crispy!!!!! Cool!
Adapted from the ny times no knead recipe!
Ok question...I use a Gluten Free Pantry All Purpose Flour Ingredients: White rice flour, potato starch, tapioca starch, guar gum, salt.
ReplyDeleteWould I still need to add the Xanthum Gum?
& I have a Stoneware Baker with a lid would that work to bake it in?
http://www.pamperedchef.com/images/product/resized/1358_product.jpg
HMMMM I THINK THE GUAR TAKES THE PLACE OF XANTHAN YES? I AM NOT AN EXPERT ON THAT! BT YES THE STONEWARE SOUNDS PERFECT!!!!!!!!!
ReplyDeleteAh man I'm going to have to try this over the weekend! :) Thank you!
ReplyDeleteYou've been busy! Wonderful idea...I know you have many delicious GF recipes to share :)
ReplyDelete