So I don’t bake bread very often but would like to more! There is just something about homemade bread that is so different than store bought. It simply tastes fresher and you know it was made by your hands, with lots of love! I have made non gluten-free bread, but this was a first for me, and it turned out FABULOUS.
Now I am not celiac or anything, but I do find that when I cut out gluten, I have more energy. I did this before our wedding this July and I have to say, I felt like a million bucks. Or that could have been excitement from marrying Cam. Either way, I liked the way I felt!
For this bread, you roast an entire bulb of garlic in the oven for 45 minutes. This is literally one of my favorite things when cooking. Roasted garlic is so yummy and loses the bitter flavor and begins to sweeten as it cooks. Then, it just pops right out of the bulb! Glorious! Don’t worry if you garlic has those weird green stems in the center. They fall right out and are super easy to pick out after you roast them!
The roasted garlic combined with the fresh minced rosemary is perfection.
I was nervous when I was making the dough because the dough didn’t rise too much, just a little bit. Not to mention the dough was suuuuuuper sticky still. But, I pressed on. Heating up the cast iron pot ahead of time then adding a little olive oil to the bottom after it has heated helps prevent the dough from sticking to the bottom. Keep this rule of thumb handy: hot pan/ skillet/ pot + cold oil = no sticking! Just take your dough and plop it right on in to the bottom of the hot pot. You will hear is sizzle away in the olive oil, this is good! The bottom will be golden and crusty at the end of it all!
Bake covered for 30 minutes, remove lid, brush with more olive oil and bake another 10 minutes with the lid off to get the top golden brown.
Now, this bread does take some prep, you have to let it rise for 10-24 hours so keep that in mind, you can’t just bake this on a whim!
It comes out crusty, golden, soft and chewy in the center and you can really taste the garlic and rosemary and how they baked together so perfectly! This bread also has the perfect amount of salt. This is not a sandwich bread by any means, however, it is perfect as a base for an appetizer or to dip in olive oil, balsamic and pepper. SO YUMMY and free of gluten!
This crusty and super flavorful gluten-free bread is perfect for your dinner table or as an appetizer! It is crunchy on the outside and soft and chewy on the inside. The garlic and rosemary really shine in this bread!
10 minPrep Time
40 minCook Time
50 minTotal Time
Yields 1 loaf
- 1 whole head of garlic
- 1 Tablespoon olive oil, plus more for brushing
- 3 cups all-purpose, gluten- free flour
- 1 teaspoon salt
- 1/2 teaspoon dry active yeast, not instant
- 1 1/2 cups warm water
- 2 Tablespoons fresh rosemary, minced
- Preheat oven to 400 degrees
- Slice off the top of the garlic bulb to expose all of the cloves, drizzle with 1/2 teaspoon olive oil, wrap in foil, place on rack in the oven for 40 minutes (and get ready for your house to smell amazing)
- Remove from oven, open the foil and let the garlic cool until it is ok to handle
- Over a small bowl, squeeze the garlic bulb until all of the cloves fall out. They will fall out easily!
- Using a fork, mash up the roasted garlic leaving some chunks
- In a large bowl, combine flour,yeast, salt and rosemary
- Stir in the mashed garlic and slowly pour in the water. Keep folding the dough until well combined
- The dough at this point will be super sticky, that is ok!
- Cover loosely with a cloth towel and set aside for 10-24 hours (I left mine overnight)
- Preheat oven to 450 degrees and make sure rack is in middle
- Place a cast iron pot in the oven with the lid on for 30 minutes, you want this pot to be hot before you put dough in
- Remove from oven, add a little olive oil to the bottom to prevent dough from sticking (alternatively, you can place the dough on a longer sheet of parchment paper and lower the dough in the pot. The longer paper allows you to have handles to remove the bread after it is done baking, no mess)
- The dough will still be sticky to touch, so you will get your hands messy here!
- Throw the dough in to the bottom of the preheated pot (you will hear a sizzle) (again, you can use parchment paper here)
- Cover pot with a lid and bake for 30 minutes
- Remove from oven and remove lid, brush top of the dough with olive oil
- Put back in oven with lid off
- Bake for another 10 minutes until the top gets golden brown
- Remove bread from pot and let cool completely on a wire rack
- Serve this up with some olive oil & balsamic and use to dip! Or as a side for dinner!
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