Amazing, easy, Gluten Free Bread that really tastes like a regular, artisan style bread!!

Ingredients

• 500 g Fiore Gluten‑Free Flour (Kabuto brand, sifted)
• 5 g Active Dry Yeast (Approximately 1¼–1½ teaspoons)
• 400 g Water (Lukewarm, about 80°F (27°C))
• 10 g Salt (Fine sea salt)
• 12 g Extra Virgin Olive Oil (For dough; extra oil for hands and spatula)

Instructions

1. Measure Flour

   Weigh 500 g of Kabuto Fiore gluten‑free flour into a mixing bowl.

   Time: PT2M

2. Add Yeast

   Sprinkle 5 g of active dry yeast over the flour and stir to combine.

   Time: PT2M

3. Add Water

   Pour 400 g of lukewarm water (≈80°F) into the bowl and begin mixing with a spatula.

   Time: PT3M

4. Incorporate Salt

   Add 10 g of salt and continue mixing using the pincer method until fully incorporated.

   Time: PT2M

5. Add Olive Oil

   Drizzle 12 g of extra‑virgin olive oil into the dough and mix until the oil is fully absorbed.

   Time: PT3M

6. First Rest

   Cover the bowl and let the dough rest for 10 minutes.

   Time: PT10M

7. Shape Dough

   Turn the dough onto a lightly oiled surface, oil your hands, and shape it into a round loaf.

   Time: PT5M

8. Second Proof

   Place the shaped loaf in a proofing basket (or a lightly floured bowl), cover, and let it rise 3–4 hours until doubled in size.

   Time: PT3H30M

9. Preheat Oven & Dutch Oven

   Preheat the oven to 450°F and place the empty Dutch oven with its lid inside to heat for 30 minutes.

   Time: PT30M

   Temperature: 450°F

10. Transfer & Score

    Carefully remove the hot Dutch oven, place the risen loaf inside, and make a slash down the middle with a sharp knife or razor.

    Time: PT5M

    Temperature: 450°F

11. Bake Covered

    Cover with the lid and bake for 30 minutes.

    Time: PT30M

    Temperature: 450°F

12. Bake Uncovered

    Remove the lid and bake an additional 10 minutes to develop crust.

    Time: PT10M

    Temperature: 450°F

13. Broil for Color

    Switch to broil and brown the top for 5 minutes.

    Time: PT5M

    Temperature: Broil

14. Cool

    Remove the loaf from the Dutch oven, place on a cooling rack, and let rest 30 minutes before slicing.

    Time: PT30M

Nutrition Facts

Calories

1200

Protein

20 g

Carbohydrates

200 g

Fat

40 g

Fiber

10 g