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2 Tbsp dry active yeast
2 tsp sugar
1½ c. warm water, 105°F
1 Tbsp xanthan gum
2 Tbsp olive oil
3 c. gluten-free all-purpose flour with or without xanthan gum
2 tsp fine sea salt
2 large eggs, lightly beaten
1 tsp apple cider vinegar
Directions
Start charcoal or fire.
Once coals are hot, get dutch oven to 450°F.
In a medium-sized mixing bowl, combine the yeast, sugar, and warm water, whisking until the sugar and yeast dissolve. Leave the mixture to sit until foamy and doubled in size, ~5-6 mins.
In a small-sized bowl, add the xantham gum and olive oil, stirring until dissolved.
Add the flour and salt into an electric mixer bowl with a paddle or whisk attachment. Process until combined. Add the yeast water, xantham gum mixture, vinegar, and egg. Mix on low to combine, then pause, scrape down the sides, and process on high for ~ 3 mins.
Place a piece of parchment on your counter or a flat surface. Scoop the dough onto the parchment, and shape the dough into a dome with wet hands.
Cover the bowl and let the dough rise until it doubles ~ 45 mins. Cut 1-inch deep slits into the top of the dough right before baking, and dust the top with some extra flour.
Once the oven preheats, remove the Dutch oven from the oven with heat-safe mitts.
Place the dough on the parchment into the Dutch oven, close the lid, and bake for 45 mins.
Remove the lid and bake uncovered for another 10-15 mins or until golden brown. Remove the Dutch oven from the oven and carefully lift the bread on the parchment, placing it to cool on a wire cooling rack.
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