In a microwave-safe dish, heat 1 cup of water for 1 minute.

Add honey and instant yeast to the warm water, stir, and cover. Let it sit for 5 minutes until the mixture becomes foamy.

Mix on medium speed with a dough hook, gradually adding the remaining 1/2 cup water.

Mix for approximately 3 minutes until a smooth dough forms.

Turn the dough out onto parchment paper dusted with Caputo Fiorglut flour.

Knead until the dough is no longer sticky but remains stretchy. Form it into a ball.

Place the dough in a bread proofing basket or colander, cover, and let it proof for 2 hours or until doubled in size.

Preheat your oven to 480°F.

Transfer the dough onto parchment paper in a Dutch oven.

Add ice cubes between the parchment paper and the Dutch oven for steam.

Remove the lid, reduce the oven temperature to 420°F, and bake for an additional 15 minutes.

Let the bread cool for 5 minutes before transferring it to a wire rack for an additional 5-10 minutes.

Slice and enjoy your gluten-free artisan bread with butter, herbed oil, as a sandwich, or turn it into garlic bread. It also makes wonderful toast.