* You can sub buckwheat flour for brown rice, sorghum, or even millet flour. ** You can leave the skin on the apple. Cut the apple into small bite-size pieces; you will be leaving the apples in to bake. If you don’t want apple pieces in your recipe, just cut a few larger pieces. That way they will be easier to remove. You can score your large apple pieces to facilitate the wild yeast magic. *** For an alternative to active yeast, add 2 tablespoons of active gluten-free brown rice starter to the pre-ferment. For the bread part, simply leave out the 1/2 teaspoon of active yeast. The rising time might vary on this version. **** In a pinch you can use pumpkin purée, mashed sweet potato or even canned squash. To cook squash, I dice 1-inch pieces and cook them in water. If you want to use the cooking water for the bread recipe add about 2 cups to start, some of it will evaporate when cooking. In which case you can add more regular water for the recipe. ***** The pre-ferment should make about 1-1/4 cup, if yours made a little extra, use it, and then adjust the water you add to a little less. ****** You can use spring, filtered water or reserve the squash cooking water. Start with adding 1/2 cup water to your bread ingredients and mix. Add more water if the dough is too dry, up to a total of 1-1/4 cups. ******* If you forget to transfer your pre-ferment to the fridge, don’t worry. I’ve tried it both ways without problems. Moving it to the refrigerator slows down the fermentation

Important If you must avoid gluten, please make sure all your ingredients are certified gluten-free. If using a Dutch oven while baking this recipe, please make sure that the handle of your pot is oven safe.

How to store This bread can be stored on the counter, covered with a tea towel for at least one day. Transfer to the refrigerator in a bag or glass-covered dish for up to 5 days. Slice and freeze your bread if you want to save it for a more extended period.

Baking tools – Dutch oven, a bread pan or baking stone – Unbleached parchment paper – 8 to 9-inch baking paper ring hack (or springform pan with the bottom removed) – 1 (or 2) 12 to 14-inch flat unbleached parchment paper sheet(s)

To make the baking ring hack You will need: One (1) 8 to 9-inch parchment paper ring (or springform pan to fit in your Dutch oven) – Cut a piece (about 28 inches wide) of unbleached parchment paper. Fold in half (lengthwise) and then in half again to create a thicker band. Once folded, connect the two ends to form a ring (the size of a small head) and staple on the outside. See post pictures for example.

Additional baking instructions

To bake with a Dutch oven: Follow recipe instructions (see above). To bake in a bread pan: You will need to line the bread pan with unbleached parchment paper and transfer the dough to the pan once ready to bake. You will not need a baking ring for this version. You do not need to preheat the pan. The total baking time for a loaf baked in a bread pan should be around 55-60 minutes. You don’t need to cover the loaf when baking. To bake with a baking stone: Place your parchment sheet with the baking ring and dough directly on top of the preheated baking stone. The total baking time should be around 55-60 minutes. This method might create a crisper bottom but should work. Please note that I haven’t tested this method with this recipe but have for other similar recipes.