Easy Homemade Bread

I love delicious bread. The problem is, because I am the only gluten eater in the house, if I buy or bake a loaf, I end up eating all of it myself! Time to share with friends who can tolerate their gluten.

I adapted a few recipes I found online to make this loaf just the way I like it.  It is easy, doesn't require any expertise and most of the time is spent letting the dough rise on its own.


  • 3 1/2 cups all purpose flour + more for sprinkling on the surface and on top
  • 1.5 cups warm water (between 200-210 degrees Fahrenheit)
  • 2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1 1/2 teaspoons salt

Proof the yeast by combining the yeast, sugar and water in a bowl and allowing it to bubble up (at least 5 minutes set aside.).

In a stand mixer, whisk together the flour and salt. Add the yeast + water mixture and mix well until incorporated using the paddle attachment. 

Cover the bowl loosely with a kitchen towel and let it rest at room temperature for 2 to 3 hours, this time can depend on a lot of factors like the temperature of your room, humidity etc. I found pretty good success in letting it sit for 2 hours one time, and 3 hours another.  Your dough is ready when there are a bunch of bubbles across the top and its roughly doubled in size.

Turn the dough onto a floured surface and sprinkle it with a little flour. Shape it into a round loaf by patting it with your hands. Cover with a towel and set aside. 

Pre-heat your oven to 450 degrees with a pizza stone on the second to bottom rack, and a baking dish filled with some water on the lowest rack.

Allow the oven to pre-heat for at least 45 minutes while the dough rests and rises again. With a knife make three scores on top of the loaf.

Sprinkle the pizza stone with a little bit of the corn meal or semolina flour and  then gently slide the dough onto the pizza stone. Cook for about 30 minutes until golden brown. 

Remove from the oven and cool on a wire cooling rack. Cool before slicing!