My dough didn’t rise.
- No knead dough doesn’t rise like standard yeast breads, it only puffs up and gets bubbly. It will be a little bigger after the resting time but don’t look for a much larger volume.
- Your yeast may not be fresh and should not be used past the expiration date. Even with a good expiration date, yeast has a short shelf life once a package is opened. Even with the small packets, once it’s opened, yeast should be tightly sealed and kept in the freezer, not refrigerated.
- Your water may have been the wrong temperature. For the faster method, hot tap water is usually around 125 to 130°F. Anything hotter than that is too hot. And boiling water is definitely out. For the overnight method, cold to room temperature water works.
- You changed the recipe. It’s best to follow the recipe exactly for the first time. That way you know it works. Don’t change the recipe the first time, paying attention to every detail. You can get creative later on.
My dough was too dry.
- You did not aerate your flour before measuring. Flour always settles in the bag or container and must be aerated before measuring; otherwise, you will be using too much flour. To aerate flour, using a large spoon or spatula, stir the flour around to incorporate some air.
- You measured the flour incorrectly. To measure flour, use a flat-topped measuring cup, gently spoon the aerated flour into the cup until it’s mounded above the rim and level off the excess with the back of a knife. Do not tap the cup or the container of flour.
- You changed the recipe.
My dough was too runny.
- You used too much liquid or not enough flour. Use a cup specific for measuring liquids, have it on a flat surface and view it at eye level to make sure your liquid is at the correct line.
- You sifted the flour before measuring, which would cause you to use less flour than required.
- You changed the recipe.
My bread wasn’t cooked inside.
- Your oven (and pot) were not preheated long enough. Use an oven thermometer to make sure your oven has reached 450°F. It can take over half an hour.
- You sliced it too soon. After bread is removed from the oven, it will continue to cook inside. It’s best to let it cool completely before slicing (I know it’s hard to wait!)
Can I make it with Gluten-Free flour?
- Well…. you can make it with gluten free flour but you may not like it. I tried it and the loaf was smaller and more dense and chewy, without the traditional big holes and it didn’t taste anything like the original recipe. I tried it once but nobody wanted to eat it.
I don’t have a Dutch oven.
I have only made this bread in an enameled cast iron Dutch oven (Le Creuset) so I can not recommend something I have not tried. By doing a little research and reading through the comments here, people say they have used:
- a glass pyrex dish with a lid
- a stainless steel pot with a lid
- a clay baker
- a springform pan with an aluminum foil top
- a pizza stone with a stainless steel bowl cover
- a black cast iron pot with a lid
Keep in mind that any lid must be tight fitting because you need to create steam inside the pot and the lid should have an oven-proof handle (not plastic). Your pot will need to hold at least 3 quarts but 5 to 6 quarts is most common.
Doesn’t hot water kill the yeast?
No. Hot water does not kill yeast. Today’s yeast is more sturdy and accommodating than years ago and can tolerate water or liquid up to 130°F. The killing point for yeast is 140°F. (average tap water comes out at about 120-125°F – my tap water is 127°F)
Parchment paper: Parchment stuck? Don't have parchment paper?
If your parchment paper stuck it’s from using an inferior brand. Reynolds brand will never stick. If you can not get Reynolds brand you need something to lift the dough and place it in the Dutch oven. You can try using a well floured kitchen towel to transfer the dough, letting the dough roll off the towel into the hot pot. Do not leave the towel in the pot, only use it as a means of lifting the dough. Do NOT use wax paper in a hot oven. It will melt onto the bread and it will be ruined. I don’t use a towel because my dough always sticks to the towel. Parchment paper makes the job super easy but inferior papers can stick. I always use Reynolds brand – it never sticks.
How Do You Aerate Flour?
Flour must be aerated before measuring because it often settles in the bag or container making it heavy and compact, resulting in too much flour being measured. Aerating basically means fluffing it up and is not the same as sifting. Flour should not be sifted before measuring unless the recipe states to do so. Otherwise sifting will result in too little flour being measured.
If you dip into flour without aerating, you will be getting too much flour and your dough will be too dry. To aerate flour you simply stir it around with a spoon before measuring. To measure, be sure to use a flat-topped dry measuring cup. You can see how I aerate flour in my Easy One Bowl Chocolate Cake video: https://www.jennycancook.com/recipes/easy-one-bowl-chocolate-cake/
After aerating, there are two ways to measure the flour: 1) Scoop & Level – Gently scoop the flour up with a spoon and sprinkle it into your measuring cup until it’s mounded above the rim. Do not tap the cup or the container of flour. Finally, level off the excess flour with the back of a knife. 2) Dip & Level – Gently dip your measuring cup into the flour until it’s mounded above the rim and level off the excess flour with the back of a knife. A properly measured cup of flour weighs 4 1/4 ounces.
Best bread recipe ever! I learned quickly that my water has to be 125 degrees for the quickest lift and the best shape. Plus, I do not have a Le Creuset dutch oven. But I use my big All Clad lidded cassoulet. The bread is foolproof everytime and the house smells wonderful! Thanks, Jenny! Please make more videos!
Hi! i was wondering if i could make this into a loaf instead? if so are there any different instructions? thanks! 🙂
I made this bread last weekend for myself and my boyfriend. (his mom IS a BAKER the BAR IS VERY HIGH) I was so nervous. This came out amazing, easy to put together, crunchy, and tasted DELISH!! I was so pleased. He was so impressed, I sent a photo to his mom and she said it looked amazing and she wished she was her with us to eat it. (shes in OHIO we are in Fla) Thank you Jenny. I will be making this again.
Making this delicious bread again for our romantic Valentine dinner by candlelight ❤️🌹
I am also making this delicious bread for our valentines dinner! Thanks for the reminder about candles.
❤️
This is the quickest, easiest, and best bread recipe! Absutely delicious every time.
I can’t tell you how excited I am to have discovered you by sheer accident!😊
My loaf ( a vision of beauty) just came out of the oven! I can’t believe this miracle of fast, no knead bread!
You are a genius. However you will also be guilty of my expanding hips 😊
Not sure how much of this beauty I want to share? Thanks tons. Who ever needed a bread machine? Are they still around?
This is terrific bread! I make it all the time!
This bread is awesome! I’ve made it several times now. Thanks for such an amazing, simple and easy recipe. Is it possible to double the recipe to make a larger bread with the same success?
Love this recipe. FYI, found that the enamel cast iron Dutch ovens can’t handle the 450 degrees….actually blister the enamel. So my husband, who loves your recipe by the way, bought me a cast iron, pre-seasoned black cast iron pot.
Took him two days of searching the web to find only one that would take the heat (actually to 500f). Lagostina brand 6 quart casserole with lid. Go figure.
Thank you again Jenny!
Brenda
I have a Lodge cast iron pot – also works perfectly.
I live at altitude and made some tiny adjustments. About a tablespoon more water and 1/2 tsp yeast, although it works with 1/4 tsp. I start it about 2 hours before bedtime then refrigerate overnight. Also keep my water temp between 120-125. At 130, it didn’t rise. Baked 450 convection for 30 min then uncovered 15 min.
If I’m using whole wheat flour, do I need to make any adjustments in the recipe?
Please see my whole wheat version.
When I made this delicious bread, for some reason the bottom crust of the bread is super hard, the top and side are perfectly crunchy. My oven racks are in the middle of the oven. Does anyone know why that happens?
Didn’t work for me😭
Help! It did not rise properly. Bought new yeast. Tested water with thermometer (128). Used regular flour. It wasn’t as shaggy which tells me my flour had moisture in it (kept in sealed jar on counter). Followed directions. It came out heavy and somewhat flat. Only about 3 in tall.
I always have a problem with bread not rising. I am 50ft about sea level. Can not get bread to rise and I love to bake bread. Never had this problem till I moved down south. Help! Suggestions?
Me too! I got a little rise but bread is heavy and dense not light.
Has anyone tried this recipe with sprouted wheat? I’m a Trim Healthy Mama, and other than sourdough we only use sprouted wheat.
I was referring to sprouted wheat flour, sorry.
I’m not sure if you’ve found it yet or not, but Jenny has a recipe for a quick and easy Sprouted Wheat bread in loaf style. Just look under the “breads & muffins” to find it.
I have been making this bread non stop for a few weeks now. So far foolproof! Thank you Jenny x 1000!
I use a 4 qt cast iron Dutch oven, perfect size. (Tues morning 19.99)
So far have made all unbleached flour loaf. Perfection.
Have made 1c whole wheat
1/2 c alternate flour (oat, millet, will experiment with more flours)
Then 1.5c unbleached.
I tend to use a bit more hot water than 1.5c, maybe 2 T?
On the counter I now have a garlic, fresh thyme, parmesan dough w 1c whole wheat, 2 c unbleached. Today I mixed the dough (without water) in my food processor to mix the garlic, herb and cheese bits around evenly. Smells divine. Wonder if that is like aerating the dough?
Going to a potluck tonite, hope to impress! 😁
Has anybody made this recipe using the Ninja Foodi 7-in-1 cooker? Trying to find out if it can be done.
Can you use almond flour or other non grain flour for this recipe?
I am working my way thru diff variations. So far total success. I use 1c whole wheat
1/2 c alternate flour (oat, millet, etc)
Then 1.5c of unbleached or bread flour….
Sooo good. I wouldn’t try more than 1/2 c alternate flours per loaf, gluten free is trickier.
Oh my gosh! I wish you could smell my kitchen right now!!!!
It’s my first time making bread, I was really intimidated, but you made it looks so easy that I’ve overcome my fear. Thanks!!!
It came out really good. I used half whole wheat floor. I think next time I will only use white. It was my first ever try at bread (I’m 67 y/o male) so I was excited and pleased! Thanks.
The bread had a good flavor and texture, I brushed it with olive oil before baking for the last 15 min. The only issue I have is that the bottom if the bread burned. It was black on the bottom. I did not brush the bottom with oil, could my oven be too hot? I wonder what happened. I did let mine rise for a few extra hours.
Hi Julie we have made this bread for 3 years now, it has NEVER burned..did you use the parchment?
ed
It depends on the actual temp of your oven. Just because the display reads 450, doesn’t mean it is IRL. My oven also is too hot so I bake them at 425. They come out perfect.
Also, maybe your rack is too far down. Make sure it is centred in the oven. Try doing both.
Can any other flours be used besides wheat? Same working/resting/cooking times for other flours and flour substitutes?
Can this same recipe be used to make rye bread.
just making this bread today,thank you for this recipe.
Please see my rye bread version.
I’ve made this 6 times in the past 2 weeks. The first loaf got gobbled down by my son and daughter-in-law and their 3 yr old daughter at dinner the first time I made it. Mark said best bread ever! I’ve done the rise for 3 hours and 24 hours. Both great – the 24 hour a little better!. So happy to have this recipe.
Great recipe! Made it this weekend and it worked and was so delicious. I’ve tried making bread in the past with no luck. Thank you for such a great, easy to follow recipe! Next I want to try the buns!
Have always enjoyed baking bread but was looking for something quicker. Saw this recipe on youtube and actually bought a dutch oven just for it. What I chose though is the 2qt Lodge cast iron. It was PERFECT! The bread was crispy on the outside, soft & chewy on the inside. Ate it with just some butter but also threw together some olive oil with italian seasonings. The dutch oven saved me a few bucks and it’s smaller size makes it easier to store. Great bread all around.
Can I add Raisins and Walnuts???
I bet that would be wonderful 🙂
Yes, you can. I have also posted my own “Fruit & Nut” version here.
Try cinnamon, raisin and cream cheese. That’s a good one or add yogurt for a mock sourdough.
If you’re making the WHOLE WHEAT version of this be sure to go to the whole wheat recipe; this one will not work, even though she says in this video that it will. There are several important differences. Also I wish she had SAID in the video that you should aerate the flour!
I knew nothing about aerating flour. Two lumpy dry batches tossed.
Approximately 60 Years I’ve been an Avid Baker, I weigh all dry ingredients. You need to google which flour, sugar etc. Bread flour is heavier than All Purpose. Baking is a Science, unlike Cooking, weighing ensures Your recipes (should) be Perfect.
Digital Scares are inexpensive.
Call me crazy, I was excited to order a beautiful blue enamel DO from Amazon just to make this bread. It came in today! Upon reading the instruction booklet it says not to exceed oven temp of 400. Should I risk it?
I would not take the risk and return it. Kohls sells a 5 1/2 quart DO (Food Network brand), oven-safe to 500° in their store and online and it’s on sale for $51. https://www.kohls.com/product/prd-1823155/food-network-55-qt-cast-iron-dutch-oven.jsp (and it has a metal knob)
I use a lodge cast iron DO from Walmart. Works like a charm and reasonably priced.
Jenny I made this bread tonight for my family. It was a huge hit! It was easy and looked just like the picture. Glad I found your site. Thanks
Loved this recipe….now, would like to try some variations. Anyone try some th that was good?
I added chopped kalamata olives and italian seasoning and it is AMAZING!
Bake at 450°
Watch video
What a find! I’ve never baked bread before beyond using a bread making machine. The photo for this recipe and its simplicity caught my attention and moved me to try baking it. The results have been truly exceptional and I need to increase production to meet demand. The bread is visually appealing, chewy and crusty, just like a good french baguette. I notice that a loaf maintains those qualities for a good day or two after baking. I would love to hear what you do to preserve its freshness.
Thanks very much,
Chris
Store in a paper bag. The white smooth kind preferred. Let’s the loaf breath but not dry out too fast. Not that it lasts more than a day and can’t dry out.
Made this yesterday for my husband on his day off. He was so excited to see and smell the process and the bread was fantastic! I have made the 18 hr no knead version years ago and this is as good as that is but way easier and quicker. Gonna make a loaf with 1/3 whole wheat flour today. All measurements worked well for me. My oven only takes 20 min to get to 450. Thanks Jenny❣️
Hi Jenny,
I LOVE this bread! The first time I made it, it was perfect. Now I’m making
2 loves to take to my son and his family tomorrow. I know they will love it!
Blessings
Janie. 😀
I use the all purpose flour and seams to me that 1.5 off water os too much is very very liquid if inadd more flour then the yeast amount change is bread flour better?
Please check the FAQs for a possible explanation.
I’ve experienced the same problem. My 4th try I used 1 1/4 cup water and baked at 425 F as my oven heats high. I use a Pyrex casserole with cover. Let it set after shaping for 40 minutes and baked for 40 minutes. Still too dense so next time I’ll use only one cup of water. All else as per recipe. I live in Vancouver, BC, Rey low altitude. Good luck. J
Thank you for a great recipe! This is truly the easiest bread recipe I’ve ever made. I made it over the weekend and I’m making another loaf to go along with some homemade soup tonight. In the future, I plan on adding some extra seasonings or things like cheese, pepperoni, etc.
I made 2 batches tonight. Got the idea to cut up some dates and add some whole pecans to one loaf. It should taste yummy! I’ve made savory ones in the past too with spicy spaghetti seasoning with roughly chopped herbs. It was wonderful dipped in garlic olive oil. Thx Jenny for all your inspirational videos. Hey, guess what!!! I found out my birth parents were Polish!! Now I need to learn all their famous dishes. Wishing you were my next door neighbor. 💞😋🍲🤗
It is a great bread!! Thanks so much for the simple recipe!!!
I made this dough for the first time last night at 9:30pm. Let it rise on the counter overnight. Following all directions made it and served with breakfast this morning.. this is a fantastic recipe that I will be making again.. could be as soon as I finish typing this comment.
Help!!
I don’t know what’s wrong. dough will not rise. I have made recipe three times and follow instructions. First two made in plastic bowl. Third in ceramic. Tried on counter, on stove top with oven on warm and finally in oven,warm with door open. I can’t believe I can’t master a four ingredient recipe.
Please look at the FAQs.
check date on yeast! This is a fool proof recipe. I even omit heating pot. I just preheat oven to 450, put the dough on the parchment paper in the pot and cover , cook for 30 min exactly uncover don’t remove the parchment and its perfect every time. I LIGHTLY BRUSH MINE WITH A SEaSONED EVOO AND SALT TO TAKE IT TO THE NEXT LEVEL OF DELICIOUSNESS
Michelle,
Do you brush on the EVOO and salt before or after baking? Thanks!
It sounds as if your yeast is old. I have made this bread numerous times and it never fails.
About 8 am, I mix up the bread dough, set the time for the 3 hours or more and go to work. I come in about noon and fold the dough on the floured board, put it in the parchment paper lined bowl and cover with towel for 30 minutes. That’s when I turn on the oven to 450 degrees and put the cooking pot in to warm up.
Thirty minutes, the oven is hot with hot pot and I lift the dough with parchment paper and drop it in the hot pot, put on the lid…use gloves or pot holder. Thirty minutes, I take out of oven. take off the hot lid and pull the bread out with the parchment paper handles, remove the paper and put bread back in the pot, no lid and I do about 10-15 minutes to brown it up.
You guys, Jenny’s got this right, any guy can make this bread and it turns out perfect every time. Just remember, the lid and pot are hot…don’t touch it.! I have made it 4 times on a Saturday…it’s like sour dough, tough and hard crispy…a man’s and real woman’s bread…no offence.
Omg I make this bread all the time . Today I added 4 tsp of everything but the bagel spice into the dough. Before baking I sprayed the dough with water and sprinkled it with 2 tbls of the spice and baked as per the recipe . It was AMAZING. Such a versatile bread
Thank you
Today was the first time in 40 years I made bread. It turned out beautiful and lovely. I used a dutch oven. I’ll be trying more of Jenny’s recipes. I’m hooked now.
I love your love for the bread and the way you explain the way on how to make it, you have the most beautiful attitude, love it, I did bake the bread with sesame on top of it, so very simple and delicious, thank you!!!
Jenny
My bread didnt rise as much as yours. I just bought the yeast. I aerated the flour with a fork. I didn’t have a ceramic dutch pot but I had a metal one with a top that I used. Not sure what I did wrong. I also made the rolls. They too didnt rise like yours. The dough got bubbly. I thought I did everything right.
Please look at the FAQs.
Hi Jenny,
What to do when 400* is suppose to be highest temp with the parchment paper?
Secondly, what do you mean about ‘aerating the flour? Sift it? I’m making a loaf now and I could see little flour bits throughout, or is that normal?
Thirdly (last one, I promise 😉 don’t have an oven as I use my Breville conventual counter-top oven. The lid to my dutch oven pan won’t fit.. can I place aluminum foil on top instead?
KIng Arthurs brand paper is rated at 450 degrees
aerating flour, flour compacts in bag. fluff it up with spoon/fork and don’t dip measure cup into it. spoon flour into your measuring cup, better yet use a gm scale if you want to be accurate. also you need the proper equip if you want this to turn out perfect. dutch oven with lid and parchment paper and you need an oven that will really heat up to 450 to get this chewy on outside and dense delicious bread on inside
Hi Jenny, I made this bread three times. It is very good but I can’t get it to crack on the top like yours. What am I doing wrong?
It’s possible your oven was not preheated long enough. An oven thermometer will confirm if the temperature is correct.
I run a sharp knife down the edge not deep just a smidge. Be sure to quickly remove lid after the 30 min and close door. You want the oven to stay hot hot hot for the remaining time 10-15 min . that crisps up crust
I Love how it was done and how easy I’m crazy for bread. Thanks so sweet of you to share your wonderful blessings Amen 🙏🤗😘🥀🥀🥀🥀🥀
Stellar recipe!!
The bread turned out exactly as pictured-and that is more than I can say for most of the online recipes I have tried lately!!
Thank you for the simplicity, and deliciousness of this recipe, and for sharing.
I found the high heat to be crucial and the bread is super crispy. Thanks again!!
I plan on baking this bread tomorrow, but I want to use my sourdough starter instead of yeast, and adjust the liquid and flour ratio as needed. Has anyone else tried this? Any observations or advice to share?
My wife requested a Dutch Oven for Christmas several years ago and rarely uses it. I found this recipe on YouTube and have since made this bread twice. I’ve made many breads over the years and this has become one of my favorites due to it`s ease and speed to table.
Jenny, this bread is magical! I’ve never made bread in my life and I made this recipe THREE times this week for my family – they can’t get enough! I found your Youtube channel and, as someone who’s never much liked cooking, I’m suddenly cooking everything in sight! I also made your pizza, your meatloaf and your Quick & Easy Chocolate cake is in the oven as I type! Everything has been delicious and so easy! Needless to say, my family loves you – and so do I! Tomorrow night, your Salmon Patties are on the menu 😉.
My first attempt did not turn out well….the inside was way undercooked and the outside was almost impossible to cut through. Idea?
Please look at the FAQs.
I loved this recipe my bread was delicious I made it in my big aluminum pot with a lid thankyou Jenny can cook this is a keeper
I just made this bread tonight, in my new Lodge 4.5 Dutch oven, and it came out perfect!! I’ll be serving it for dinner with Ziti with meat sauce. This will definitely be my “go to” crusty bread. Looking forward to trying the Rye bread version. I’ll still use my bread machine for some recipes, but this bread’s definitely a keeper!! Thanks for the great recipe and tips!!
I have now made this bread at least a 1/2 dozen times. Love, love, love, love it! I have a bowl started now and with out of town foodie guests arriving this afternoon, I am debating if I’m brave enough to add some herbs to this loaf, or just keep it regular but mash up some seasoned butter.
Highly recommend this recipe and have shared it with several friends who are equally as pleased. Thank you, Jenny!
Perfect! As written, didn’t change a thing!
Loved your talk show back in the day, Jenny.
This bread is AMAZING! I mixed it up around 11 PM last night with cool water and let it ferment overnight. About 12 hours later I took it out for the second rise and then baked it. Husband and I agree that it is far better than other no-knead breads. I’ll even go so far as to say that it’s pretty close to the Italian bread that I make, which requires kneading, and takes 3 days with fermenting and cold rising!
My flour must have a lot of moisture because my pantry is in our mud room and we’ve had snow for the past few days. My dough was too wet, but I simply added more flour before the second rise. Next time I’ll use less water.
I have a gigantic round Le Creuset lidded pot, but the rest of mine are oval. I put the dough, still in its parchment in my 5 qt oval Le Creuset and the loaf stayed round. Has anyone tryed baking a double recipe size loaf?
My whole life I wanted to make bread like this. Substantial & moist inner goodness, crunchy and beautiful rustica looking on the outside. Thank goodness I could care less about carb intake! You made me so happy!!!!! Can’t wait to make some surprise loaves for friends and for church. Woohoo!
Wow, first time making this bread and it was delicious! This recipe is very easy to follow and the results are fabulous. I sent my kids a photo of the bread and I had them drooling from afar. I used my mom’s old dutch oven, which made it extra special for me. Thank you Jenny!
I’m out of parchment paper. Can I use aluminum foil instead?
You can just put it in the Dutch Oven without Parchment paper. It may be browner on the bottom.
I am shopping around for a new enamel on cast iron Dutch oven so that I will be able to make this bread. However, every Dutch oven I have researched states that it will withstand oven temperatures to 400 degrees, and this recipe calls for 450 degrees. Also, has anyone made this bread in a 5.5 size Dutch oven?
“Romertopf Clay Pot Oven”
I have a Tramontina Dutch oven and I have the same problem, it recommends you not go any higher than 400°. Jenny has recommended using a clay pot for those who don’t have a Dutch oven, or in our case, one that can’t go up to 450° .
30 years ago, someone gave me a clay pot oven, but I never used it – until tomorrow. It can go up to 475°.
Thank you so much for your reply! I ended up finding a very nice forecourt lodge brand Dutch oven for a very reasonable price. I can’t wait to try making the spread, I will be sure to post pictures when I have done. Thanks again for your help and reply!
Here’s a link to an example of a Romertopf clay pot oven. However, the one on the link is only 4 quarts, and I think the one Jenny uses
is 6 quarts. Anyway, they definitely sell larger ones:
https://www.amazon.com/dp/B00B30LV2C/ref=cm_sw_r_em_api_i_2.riEb6JB82N0
My Martha Stewart Dutch oven safe to 500 degrees F. I love it.
You can get a good cast iron dutch Oven at resale stores for $20 to $25 and they can be used at higher temperatures.
Lodge Dutch Oven
Can be heated starting in cold oven to 450*
I bought one at Costco recently
They are also on Amazon
Make sure that whatever you buy has a lid/knob that is oven proof
The way I understand it, the heat limitation is not for the dutch oven, but for the knob on the lid. Make sure you purchase a DO with a metal knob. Jenny suggested the Food Network 3.5 qt model from Kohls. I have that and I can confirm that it works perfectly. I also have a Tramontina 7 qt with a metal knob. Same report.
Best bread recipe ever!! I love it! Recipe has been shared with friends. Thanks again!
Great recipe. I made it gluten free, added 2 3/4 cups of water using the King Arthur Flour. It rises and tastes great, for someone used to the gluten free recipes.
Hi, Did you really mean you used 2 3/4 cups of water?
I wondered about that too. I think it was a typo.
Yes, because the flour didn’t get wet enough. I have used 2 2/3 or 2 1/2. I think the gluten flour absorbs more water, not sure but it works.
I added water to get the consistency of your dough.
Also, like with other bread gluten free recipes, check the bottom, if it feels wet, cook it 30 minutes longer. Hope this helps.
Great recipe. I made it gluten free, added 2 3/4 cups of water using the King Arthur Flour. It rises and tastes great, for someone used to the gluten free recipes.