This delicious gluten free bread is inspired by James Beard Award-winning baker Jim Lahey's innovative no-knead bread recipe, first published in the New York Times in 2006. His remarkable slow fermentation method produces a spectacular loaf that's soft on the inside, with airy holes and a crispy crust. Note: while the dough is mostly hands off, it does need to rise overnight, so plan accordingly.
Combine warm water, yeast and sugar. Stir well and set aside to proof. This will take about 5 minutes.
While yeast is proofing, combine flour, xanthan gum and salt in a large bowl. Whisk well to combine.
When yeast is ready, pour it into the flour mixture and stir well, until a dough forms. The dough will be soft and slightly sticky, but form into a ball. Cover bowl with plastic wrap and allow to rest for 12-18 hours in a draft-free place.
Next, sprinkle dough with baking powder, and with a spoon or rubber spatula, stir the dough well to knock out any air and form back into a ball. Cover and rest for 1 ½-2 hours. It will rise a bit, but not necessarily double in size. When the rise time is almost done, place a covered cast iron pan or Dutch oven into the oven and preheat to 450°F.
When you’re ready to bake, lower temperature to 400°F, gently roll the dough onto a piece of parchment paper and place both in the heated pot. Cover and bake for 45 minutes, then uncover and bake for an additional 15 minutes, or until the internal temperature reaches 200°F.
Allow to cool for about 2 hours, then slice and enjoy!
