No-knead GF bread

With all the buzz happening on the internet about that no-knead bread recipe, I hunted for a GF version. And found it and the Delphi forums back in November. However, I had to get my hands on sorghum flour, which my local store doesn’t carry.

Last weekend, a co-worker was kind enough to go to Whole Foods for me and get some, among other things like Dagoba Chocolate and Lara Bars.

Yesterday afternoon, I put together the dough and let it sit until about 6:30 this morning. I don’t have a cast iron dutch oven (yet!) so after judging the size of the risen dough, I put it into a small casserole dish.

No-Knead Bread from the Delphi Forums
From a member named Susan

2 cups Bread Flour Mix (I used:1/2 cup Sorghum, 1/2 cup Cornstarch, 1/2 cup Potato starch, 1/2 cup Tapioca flour)
1 1⁄4 tsp. xanthan gum
3⁄4 – 1 tsp. salt
4 tsp. sugar
1/4 teas yeast
2 tsp. olive oil
1 cup water

Mix all dry ingredients in large bowl of electric mixer. Quickly add olive oil and water to the bowl; beat at high speed for 3 minutes. Spoon dough into a bowl; cover with a light cloth and let rise overnight. In the morning stir the dough to get rid of huge bubbles, and preheat the oven to 450°F with a cast iron dutch oven (with lid) in the oven. After 30 minutes, take out the cast iron pan, add the dough and smooth out the top with a wet spatula. Put the lid on the pan, and put the entire thing in the oven. After 20 minutes, remove the lid and then bake 20 minutes more.

When I took the lid off, I put a pan of water into the oven. I must not have stirred it enough because I got a big-ass bubble. But it looks like regular bread, smells wonderful, and tastes like…..BREAD! Next time I do this, and I definitely will, namely for GF rolls for Christmas Eve, I will leave it in the oven a little longer. But oh my god, it’s good.

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