No Knead Gluten Free Bread for 12 Servings in 3 Hours

Instructions:

1. In a large mixing bowl, whisk together the 450g Gluten-free flour, 10g fine sea salt, and 7g instant yeast until perfectly blended and light. Note: This prevents salty pockets in your finished bread.
2. In a separate measuring jug, whisk the 425ml warm water, 15ml honey, and 30ml olive oil until the honey is fully incorporated.
3. Pour the wet ingredients into the dry ingredients. Use a sturdy wooden spoon or dough whisk to stir until no dry flour streaks remain.
4. Continue stirring for about 2 minutes. The dough will have the consistency of a thick, shaggy cake batter rather than a traditional ball. Note: Stirring helps develop the structure from the Xanthan gum.
5. Cover the bowl with plastic wrap or a damp cloth and let it rise at room temperature for 135 minutes (2 hours 15 minutes).
6. Preheat your oven and the 6 quart Dutch oven to 450°F (230°C). Allow the pot to heat for at least 30 minutes inside the oven.
7. Once preheated, carefully transfer the shaggy dough onto a piece of parchment paper. Use a wet spatula to smooth the top into a rough dome.
8. Lower the dough (and the paper) into the hot Dutch oven. Cover with the lid immediately to trap the steam.
9. Bake for 30 minutes until the structure is set and the bread has risen.
10. Remove the lid and bake for an additional 15 minutes until the crust is mahogany and sounds hollow when tapped.
11. Transfer to a wire rack and cool completely (at least 1 hour) before slicing. Note: Slicing too early makes the bread gummy inside.