I came up with this recipe one day when I ran out of flour, and so I used a combination of regular and gluten-free flour. I was so pleasantly surprised with the results that I decided to share the recipe with my readers.
Makes 1 loaf.
400 g. white flour, sifted
300 ml. water
4 heaping Tbsp. gluten-free flour ½ tsp. salt
½ tsp. dry yeast
For greasing pan: Oil spray
¼ cup gluten-free flour ¼ cup oats
In a large bowl, mix together the flour, water, salt and gluten-free flour. The dough should be soft and light. Spray dough with oil and cover with plastic wrap. Let dough rise at room temperature for four hours.
Line a small basket or colander with a smooth wet kitchen towel. Sprinkle a generous amount of gluten-free flour and a little bit of oats on the towel and then place dough inside of it. Let dough rise another 90 minutes.
Heat an iron pot with a diameter of 16 to 17cm. with a lid in the oven at 250°C (480°F) for 30 minutes.
Carefully take the pot out of the oven and remove the lid. Sprinkle a little flour inside the pot and then flip the dough into the pot so that the soft side is facing up. Sprinkle oats and a little flour on top of dough and then cover with the lid. Lower oven temperature to 230°C (445°F) and bake for 40 minutes.
Remove the lid of the pot and bake another 15 minutes. Remove bread carefully and let cool on a wire rack.