No Knead Bread

[Green Mantis]

Would love to make this for DH, but he has celiac's, is there a good tasting flour I can buy for him, so I can try this?
Any ideas anyone?

[Dillbert]

>>over baked bottom

if the rest is "perfect" I'm guessing the pot is dark colored? cast iron mebbe?

dark, rough surfaces absorb radiant heat more readily; couple that with an exposed bottom heating element and indeed you can crisp a bottom to crunch real quick.

couple solutions available - with a little more detail we might be able to pin down the best solution.....

[rainbowgardener]

Would love to make this for DH, but he has celiac's, is there a good tasting flour I can buy for him, so I can try this?
Any ideas anyone?

you mean gluten free flour? I think that is what people with celiac disease need is gluten free. Unfortunately the gluten is what holds the bread together. Without it you would probably need eggs or some other binder.

They do make gluten-free flours these days. This site has some nice gluten free bread recipes:

https://glutenfreecooking.about.com/od/glutenfreebreads/tp/3goodglutenfreebreadrecipes.htm

I don't know that they are all no-knead, but if you scroll down there's a gluten-free Irish soda bread recipe that is probably pretty similar to what this thread has been talking about.

[Green Mantis]

rainbowgardener.....

Yes I meant glutten free flour. Thank you very much for that site. Looks very interesting.

All the glutten free items are "so" expensive to buy. Then apparently it tastes awful.

Just want something that tastes good. DDF's Ground Painted corn would be great, but can't get it here.

I'd like to try growing some, but don't have the room for enough of it.

[Gary350]

Sounds like a lot of work to me. You save the minimal work of kneading and ad 18 hrs of letting it sit time, pre-heating cooking vessel, long baking time with having to pay attention and deal with it in the middle...

Hope it's really good; I think I will stay traditional.

If you started this at 9AM, you would have to get up at 3AM to do the next step, so you have to think carefully about when to do it.

Setting for 18 hours gives it sour dough bread flavor. If you don't want to wait mix the dough it takes 1 minutes. Let dough rise 45 minutes. Dump dough in a 500 degree cast iron pot with lid cook 30 min. Remove lid, lower heat to brown the top.

My cast iron pot is small for cooking beans over the camp fire, too small for bread. I need a larger pot but I don't want to pay $50 for one.

[applestar]

I forgot about this thread. The rolls I made today are “no knead”. Very wet shaggy dough, still sticky when you stretch and pinch into balls and arranged on parchment - lined baking sheet.

Baked in pre-heated 450°F oven, with a tray of hot water on bottom rack, but I lowered temp to 425 after 5 min, and finished at 325 for the last 10 min. Maybe because I’m using a convection toaster oven and not a full size

[imafan26]

I like the spoon bread and Sally Lunn because they have been the easiest for me to make. I have tried to make sweet bread, but my bread always comes out a little raw if I knead it by hand. I have found a solution to that though. I have to cut my recipe, a lot.
If I use my mix master with the dough hooks, the bread though comes out a lot smoother and better with less toughening water added to it and a lot less work kneading by hand.