You can use any all purpose flour
Almost no knead bread
3 Cups all purpose flour
1/4 tsp yeast, instant or rapid rise
1 1/2 tsp salt
1 1/2 Cup water, room temperature
Whisk yeast, flour, salt together in a bowl.
Add water. Using a rubber spatula fold the dry flour mixture from the bottom to the top until a shaggy ball forms. (This will not be a smooth ball of dough)
cover bowl with plastic wrap and let sit at room temperature for minimum of 8 hours up to 18 hours.
Turn the dough out onto a lightly floured counter and knead about 10 to 15 times to form a ball.
Spray a 12 inch square piece of parchment with non stick spray or rub with a bit of oil.
Place the ball of dough on the parchment. Place the parchment with the dough onto a 10 inch skillet (this is just to keep it's shape) Spray the dough with some non stick spray. Cover with plastic wrap or invert the bowl you had it in.
Allow to rise about 2 hours.
About 30 minutes before baking, adjust oven rack to lowest position, place a heavy bottom 6 to 8 quart Dutch oven in the oven and heat oven to 500 degrees F.
Lightly flour the top of the dough, using a razor blade or sharp knife make 1 slice across the top of the bread about 6 inches long and about 1/2 inch deep.
Carefully remove the Dutch oven, remove the lid and pick up the parchment paper and lower it with the dough into the Dutch oven. Replace the lid and return to the oven.
Lower oven temperature to 425 degrees F and bake for 30 minutes. Remove lid and bake until loaf is a deep golden brown and if you have an instant read thermometer the temperature of the bread should be 210 degrees, this will be about 20 minutes longer.
This is an awesome bread. I have added nuts and dried cranberries to it. To another loaf I have added a combination of sunflower seeds, poppy seeds, flax seeds, walnuts, sesame seeds.
And do not worry if the dough looks dry when it is first made after the 8 to 18 hours it will be a moist dough.
OK, I just read about the flour. It does have less gluten so it may not rise as much as the bread usually would.
I suggest you go to the manufacturers website and see if they have recipes that have been researched.