Before you begin: Read through the recipe and watch the videos so you know what to expect. Gluten free dough looks and behaves differently from wheat dough, particularly when the wet and dry ingredients are first combined.

Recipe at a glance

Ingredients

Equipment

• Digital kitchen scales
• Two medium or large mixing bowls
• Dough whisk or sturdy spoon and a spatula
• Dough scraper
• Banneton or lined loaf tin
• Dough sling or baking paper
• Bread lame or sharp knife
• Cast iron Dutch oven or heavy oven-safe pot with a lid
• Cooling rack
  
• Optional: temperature probe

No Dutch oven? You can bake the loaf on a baking tray or steel. Separate instructions are included below.

1. Make sure your starter is ready

If you have just received your dried gluten free starter, follow the gluten free starter activation instructions before beginning this recipe.

If your starter is already established but has not been fed recently:

1. Place 30–50 g starter in a clean jar.
2. Add 55 g warm water and mix until mostly dissolved.
3. Add 50 g White Gluten Free Bread and Pizza Flour and mix until no dry patches remain.
4. Leave it at approximately 24–27°C until it is bubbly and has risen by around 30–50%. This may take approximately 2–6 hours, depending on the temperature.

Gluten free starter may not double like a wheat, rye or spelt starter. Look for bubbles distributed throughout the mixture and a noticeable increase in volume.

Use 100 g active starter in the recipe and retain 30–50 g for your next feed.

View the starter activation guide

2. Combine the dry ingredients

In a medium or large bowl, thoroughly combine:

• 350 g White Gluten Free Bread and Pizza Flour
• 8 g sea salt
• 30 g seeds, if using
• 1 teaspoon instant dried yeast, if using

The yeast is optional. It can be helpful in a colder kitchen or when you want a faster, more predictable same-day rise. Even when using yeast, judge readiness by the dough's rise and appearance rather than relying only on time.

3. Combine the wet ingredients

In a separate large bowl, combine:

• 375 g warm water
• 100 g active gluten free starter
• 15 g apple cider vinegar
• 10–20 g olive oil

Whisk until the starter is dispersed and the wet ingredients form an even mixture. Keep the remaining 20 g water aside. Do not add it yet.

4. Mix and hydrate the dough

Pour the wet ingredients into the dry ingredients and begin mixing straight away.

Mix by hand with a dough whisk or sturdy spoon for up to 5 minutes, or use a stand mixer with a dough hook on low speed for approximately 3 minutes. If using a stand mixer, stop halfway through and scrape down the sides of the bowl.

Once there are no dry patches and the dough has begun to bind together, cover the bowl and leave it to hydrate for a further 10–15 minutes.

5. Shape the dough

Turn the dough onto a clean bench. There is no need to flour the surface.

Gently shape it into a round or oval loaf and smooth the surface. If you would like seeds on the outside, roll or press the top of the dough into your chosen seeds.

Place the dough, seed-side up, into a lightly floured banneton or a lined loaf tin.

6. Let the dough rise

Cover the dough and leave it in a warm place to rise.

At temperatures below approximately 24°C, proofing may take up to 8 hours. The optional instant dried yeast can help in colder conditions or provide a faster, more predictable same-day rise.

For a same-day bake

Begin preheating your oven and Dutch oven when the dough is approaching approximately 40–50% rise. This allows the oven and pot to heat fully while the dough completes its proof.

Bake when the dough reaches approximately 50–60% rise and looks gently domed.

For an overnight cold proof

Once the dough has risen by approximately 50–60%, cover the banneton or tin and refrigerate it for 8–12 hours.

Keep the dough refrigerated while the oven preheats, then bake it directly from the fridge. There is no need to bring it back to room temperature.

7. Preheat and bake

Dutch oven method

1. Place the Dutch oven or heavy lidded pot inside the oven and preheat to 240–250°C.
2. Once the oven reaches temperature, allow the Dutch oven to continue heating for another 30–40 minutes.
3. Carefully transfer the proofed dough onto a dough sling or baking paper, keeping it in the same orientation in which it was proofed. The top of the dough in the banneton remains the top during baking.
4. Score the top approximately 1.5–2 cm deep with a clean cut.
5. Optional: Mist the dough generously with water and place 2–3 ice cubes beside it in the Dutch oven to create steam. Take care when working with the hot pot and steam.
6. Cover and bake at 240–250°C for approximately 30 minutes.
7. Remove the lid carefully to release the steam, reduce the oven to approximately 230°C and bake for another 30–40 minutes, or until the crust reaches your preferred colour.

The loaf is ready when the crust is golden brown and the internal temperature reaches approximately 100°C.

Without a Dutch oven

1. Preheat the oven to approximately 230°C.
2. Place the proofed dough on a baking tray or steel lined with baking paper.
3. Score the dough, then mist it generously with water.
4. Bake for approximately 60–70 minutes, or until the crust is golden brown and the internal temperature reaches approximately 100°C.

8. Cool before slicing

Transfer the loaf to a cooling rack and leave it for at least 1 hour before slicing. Longer is better, as the crumb continues setting while the loaf cools.

Cutting the loaf too soon can leave the crumb gummy, even when the bread is fully baked.

Once cooled, slice and enjoy. The loaf should have a crisp crust with a soft, light crumb that works well for sandwiches or toast.

Troubleshooting