I make a crusty bread baked in a dutch oven that contains only 3 c. flour, 1 tsp salt, 1 tsp yeast and 1/12 cup of water. You cover and let rise 18 hrs, roll in flour and bake. My daughter-in-law is now gluten free and is dying for some good bread. I tried Namaste flour...didn't rise a bit. Pamela's baking mix did a little. Do you think this recipe will work if I let is rise for just an hour, roll it in flour and place it in the hot dutch oven or will it just ooze into a flat blob since it does not have the shape of the pan to conform to?

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