Hi, Susan!Alas, "gluten-free" and Dutch ovens don't go well together. Because gluten-free bread lacks the strength and structure gluten provides, it really does best with a smaller pan with narrower sides. This gives the dough plenty of the pan's surface area to hold onto on the sides, allowing the dough to rise and, just as importantly, hold its rise. An exception would be if you were making gluten-free rolls. Since the rolls are scooped closely together, they'll help support each other and could be baked in a Dutch oven. Remove the lid after 30 minutes so they can brown beautifully. We even have a step-by-step blog article about this recipe if you'd like some helpful visuals on the dough's consistency. Happy GF baking! Annabelle@KAF

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