Caputo Gluten Free Flour Bread

Step 1 In a large mixing bowl, combine and mix the warm water and yeast and let sit for a couple of minutes. Add the remaining ingredients and mix by hand with a dough whisk or large spoon until combined. Cover the bowl and let it rise in a warm area of your kitchen for 30 minutes.

Step 2 Transfer the dough to a parchment-lined bread pan with a silicon spatula or spoon and cover. Rise the dough for at least 30 minutes (or up to 2 hours if the temperature in your kitchen is cooler). TIP: For this step, as soon as you notice some visual changes to the dough (e.i., the dough is half an inch higher than when you placed it in the bread pan), it’s a great time to bake.

Bake the dough in a preheated 400°F oven for 45 minutes, covered and uncovered for the last 15 minutes. Once ready, the loaf will be golden brown, and the crust will sound crispy and hollow when tapped with a finger. The easiest way to test if the bread is ready is with a digital thermometer with a probe once the internal temperature reaches 210°F.

Once ready, cool the loaf in the pan for 10 minutes, remove the loaf from the pan, peel off the parchment paper, and finish cooling on a wire rack for at least 1 hour (up to 2 hours).

Slice and enjoy! This bread recipe is best kept at room temperature for one day in a sealed bag or covered with a tea towel. Slice and freeze the leftover pieces.