Gluten-Free No Knead Skillet Bread

Gluten-Free No Knead Skillet Bread

Ingredients:

• 4 cups Pamela’s Gluten Free Artisan Flour Mix. 
• 2½ cups warm water
• 3 tsp Good Eats Instant Dry Yeast.
• 1½ tsp Celtic sea salt. 

Optional garlic butter topping:

• ¼ cup melted butter
• 1 clove garlic, finely minced
• 1 tsp dried parsley

Directions:

Mix the first 4 ingredients together well in a large bowl, adding a bit more water (up to ¼ cup) if your dough appears dry. Cover, let stand at room temperature for 1½ to 5 hours (it can also sit in the fridge for a day or so after it rises on the counter for 1½ hours. If you choose to do this, increase the second rising time in the step below from ½ hour to 1 hour).

Lightly grease a 10 inch cast iron pan with butter, coconut oil, or lard. Scrape the dough into the greased cast iron pan (dough will be sticky!) using a silicone type spatula. Pat down evenly into the pan. Cover with a piece of parchment paper and let sit for another 30 minutes.

Preheat the oven to 400°F. Bake for 35-40 minutes, or until the bread starts pulling away from the edge of the pan and the bread is cooked through.

Top with optional garlic butter or brush with olive oil and sprinkle with flakey sea salt. Cut into wedges and serve. Leftovers keep in an airtight container at room temperature for 1-2 days.

Recipe by: Janine Phillpot, Goodness Me! Brantford