Gluten Free Pot Bake (Edit recipe)

Pot Bake (sometimes called pot bread) is one of my childhood favorites. I remember my dad making it in an old cast iron pressure cooker on top of a kerosene oil stove. It was a slow and long process to cook this bake just right, but one worth the taste of hot pot bake and golden cream margarine. I have a non-celiac gluten sensitivity. Eating gluten makes me sick. So I avoid it at all costs. But I miss some of my favorite gluten filled things, like pot bakes. Luckily I am relentless in my pursuit to create gluten free recipes of my favorite Guyanese dishes.

1 hour and 45 minutes

1 hour and 30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	284
Fat:	7 g
Carbohydrates:	52 g
Protein:	3 g
Cholesterol:	8 g
Sodium:	140 mg
Fiber:	4 g
Sugars:	5 g
Calculated per serving.

by Althea Brown

View original recipe

Serves: 4

Ingredients

2 cups Gluten Free Flour, Caputo (plus extra for dusting surfaces)
1 tsp Active Dry Yeast
.75 cup Water, warm (about 110 °F)
2 Tbsp Brown Sugar
1 Tbsp Unsalted Butter
1 Tbsp Avocado Oil, or olive oil
pinch Salt

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine warm water and sugar in a measuring cup or small bowl and mix together well until the sugar dissolves
Then add the dry active yeast, mix together and set aside (allowing the yeast to bloom)
While the yeast is blooming combine the Caputo gluten free flour and salt together in a mixing bowl and mix together well, then rub the butter into the flour and salt mixture
Next, make a well in the center of the ingredients and add the bloomed yeast mixture
Mix together well using a spoon or rubber spatula then turn onto a floured surface and knead into a smooth ball
If the mixture is too sticky to work with, a dusting of flour over top of the mixture should make it less sticky
Grease a medium sized bowl with about 1/2 tablespoon of oil, then add the dough ball to the bowl
Pour the remaining oil over the dough ensuring the top is completely covered with oil, to prevent crusting then cover with a kitchen towel or plastic wrap and allow the dough to rest from 1 1/2 hours
Preheat your dutch oven on medium heat and bring up to temperature. Then add a light dusting of flour
Next knead the dough back into a small ball and add to the dutch oven or pot
Cover and cook for 5 minutes then reduce the heat to the lowest possible heat and cook for 40 minutes
Then flip the pot bake, increase the heat to medium, cook on medium for 5 minutes then reduce the heat to the lowest possible heat and cook for 40 additional minutes
Finally, remove your pot bake from the dutch oven or pot, rub butter over the top, cover with a kitchen towel and let it rest for 5 minutes
Then cut your bakes into slices and enjoy with butter