Last week I did a post about baking a loaf of bread in a slow cooker. The resulting bread was fast, easy and delicious, not to mention it didn’t require a hot oven on a warm summer day. Several people asked if the same technique could be used with our gluten-free doughs. I am happy to announce that YES, it also works with gluten-free. I used the “Not Rye (But So Very Close)” recipe from Healthy Bread in Five Minutes a Day. Check with your crock-pot’s manufacturer before trying this, since some model’s instructions specify that the pot has to be at least partially filled with liquid to avoid safety or durability problems. And never bake in a crock-pot unattended.
1 pound gluten-free dough (G-F Not Rye p. 249, G-F Crusty Boule p. 236 or the G-F Cheddar and Sesame Bread p. 244) all from Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients.
Form the dough into a ball. If you are new to gluten-free dough, here is a video to show you how to work with it. Place the loaf on a sheet of parchment paper and sprinkle the top with caraway seeds. Place the loaf in your Crock-Pot. Turn the temperature to high and bake for 1 hour 15 minutes*. (The timing may change based on your crock pot and the type of g-f dough you are baking. Keep an eye on the loaf after 45 minutes to see if it needs additional time. You can gently press the top to feel if the loaf is well set.)
*I also tried a loaf that I let rest for 45 minutes before turning on the crock pot. I found that the loaf was a bit lighter in texture with the extra rising time, but it wasn’t so significant that I would say it is required. But, if you find your loaf is a touch dense, then let it rest before baking the next time you try it.
Remove the loaf from the crock pot and take away the parchment, then place it under the broiler if you want a darker, crisper crust.
Allow to cool completely before slicing.