Dutch Oven Bread seems to be a popular item on pinterest, so I thought I would try to figure out a gluten free version and it worked!
3 c. gluten free flour (I used 1 ½ c. brown rice flour and 1 ½ c. tapioca starch)
Heaping 3 t. xantham gum
1 ½ t. salt
Heaping ¼ t. active dry yeast (not fast acting or bread machine yeast)
2 cups warm water
1. In large mixing bowl combine flour, salt, and yeast. Stir together until well mixed. Add water and stir until a sticky dough forms and there are no dry patches. Cover with plastic wrap or an airtight lid and place in a warm place to rise 12-18 hours (mine was about 17 hours).
2. Turn risen bread out onto a floured surface and dust with more flour. Dough will be sticky so lots of flour works best. Cover with cling wrap and then a dish towel and allow to rise for another 2 hours.
3. 30 minutes before bread is finished rising, preheat oven to 475 and place cast iron dutch oven, lid and all, into oven to preheat for 30 minutes.
4. Remove dutch oven and carefully set on a heat resistant surface. Set lid aside on another heat resistant surface. Using both hands, pick up dough and shape into a ball before dropping it into the pot.
5. Place lid back on pot and return to 475 degree oven for 35-40 minutes (Internal temperature should be around 200 degrees). Then remove lid and continue baking bread for another 10-15 minutes or until outside starts to turn a golden brown.
6. Allow to cool completely on a wire rack before cutting or storing.
To Store: Make sure you allow to cool completely before storing. Do not store the bread in a plastic bag. It has a crunchy crust and if you put it in a plastic bag you lose all of that crustiness. Instead, store it uncovered until it’s ready to eat, or allow to cool completely and wrap loosely in a dish towel if you must. Once you cut into it, try to eat all you can and then slice and save whatever is left in a plastic bag or container. If you toast each slice before you eat it later it will get crunchy and crusty again.