I've resisted making any Gluten-free breads so far, for one very good reason. To be absolutely sure of no cross contamination, you need to have two sets of everything and deep clean the kitchen between making GF and normal breads. To be honest it was never going to be worth it, as it would mean that although I had two ovens, I could only really use one for normal breads.
So when one of my customers asked if I would try a GF loaf, I explained why I was reluctant and to my surprise she accepted the reason but explained that it wasn't necessary to guarantee cleanliness. She is not Coeliac, just slightly intolerant and likes the taste (if you're reading this I hope I got that right) I agreed to have a go and researched GF, eventually finding an easy starter method here.
|Lining a proving bowl|
suggested proving in a lined bowl, then transferring the dough, in the paper, to a preheated Dutch Oven. It worked a treat.
|Ready to prove.|
|Ready for the Oven.|