GLUTEN FREE ARTISAN BREAD

AuthorTamaraDifficultyIntermediate

You can now buy some amazing gluten free flour and you'll want to, just to try this crusty artisan bread!

Yields25 Servings
Prep Time1 hrCook Time45 minsTotal Time1 hr 45 mins

You will need

 990 g Gluten free flour mixture*
  tbsp active dry or quick rise yeast
 1 tbsp salt
 2 tbsp sugar or honey
 4 egg whites, plus enough warm water to equal 880ML, if you don’t want to use eggs, then just use 880ML water
*Gluten free flour mixture
 1020 g White rice flour
 225 g Tapioca flour
 350 g Brown rice flour
 365 g Plain gluten free flour
 40 g Xantham gum

Method

1

Put the 4 egg whites in a large measuring cup; fill the cup with water until you have 3-¾ cups liquid.

2

In a bowl, add the yeast to the flour mix. Add the salt to the flour mix. You can add more or less salt, depending on your preference. Blend all the dry ingredients for a few seconds.

3

Slowly start to add all the liquid working it in gradually.Once all of the liquid is added work it a little faster and let it blend. The dough will look and feel like soft biscuit dough.

4

Transfer the dough to a container and place it in a warm dark space. The dough will rise a little. Cover the container, but it shouldn’t be airtight. There should be a small hole/gap but make sure not too much air will get into it. Allow the dough to sit at room temperature for 2 hours. If your kitchen is cool, it may take 2 1/2 to 3 hours. You can use the dough after the initial rise or refrigerate the dough for about 5 days (10 if you don’t use eggs).

5

When you are ready to bake, preheat oven to 450°F- its important that your oven gets hot enough. As well as the baking tray (or stone) you will be suing for your bread, put another baking tray on the bottom of the oven, which will be used to catch water to create steam in your oven.

6

Sprinkle some GF flour on a piece of baking paper/parchment. Dust the surface of the dough with more flour.The dough will not stretch when you lift it out, it will just break off so if you aren’t used to gluten free baking it may feel peculiar. Place the dough on the parchment and shape it into a ball. It may not be smooth at this point.

7

Using wet fingers, smooth out the surface of the dough. Creating a smooth surface also seems to help trap the gas from the yeast and improve the rise of the bread. Cover loosely with plastic and allow to rise for about an hour. (If you are using fresh dough, then just 30 minutes.)

8

Once the dough is ready (it may not rise much while resting), dust it with more flour and slash the top with a serrated knife. Slide the loaf onto the preheated baking tray, add 250ml of water to the bottom baking tray to create steam and quickly close the door.

9

Bake the loaf for about 45 minutes or until nicely browned. Allow the loaf to cool to room temperature before cutting into it. The gluten-free bread will be quite gummy if you cut into it before it is totally cooled.

10

If you don’t finish the loaf in one or two days, wrap it well and freeze it for another time. It also makes wonderful toast the next morning, and you can use up the remaining dough over the next 5 days (if you used egg whites), or 10 days (if you only used water).

This is one of (if not the best) gluten free breads I have tried and is influenced by numerous recipes. Perfect to bake if having a dinner party or wanting a yummy loaf or two to share with family over the week! Enjoy

Ingredients

 990 g Gluten free flour mixture*
  tbsp active dry or quick rise yeast
 1 tbsp salt
 2 tbsp sugar or honey
 4 egg whites, plus enough warm water to equal 880ML, if you don’t want to use eggs, then just use 880ML water
*Gluten free flour mixture
 1020 g White rice flour
 225 g Tapioca flour
 350 g Brown rice flour
 365 g Plain gluten free flour
 40 g Xantham gum

Directions

1

Put the 4 egg whites in a large measuring cup; fill the cup with water until you have 3-¾ cups liquid.

2

In a bowl, add the yeast to the flour mix. Add the salt to the flour mix. You can add more or less salt, depending on your preference. Blend all the dry ingredients for a few seconds.

3

Slowly start to add all the liquid working it in gradually.Once all of the liquid is added work it a little faster and let it blend. The dough will look and feel like soft biscuit dough.

4

Transfer the dough to a container and place it in a warm dark space. The dough will rise a little. Cover the container, but it shouldn’t be airtight. There should be a small hole/gap but make sure not too much air will get into it. Allow the dough to sit at room temperature for 2 hours. If your kitchen is cool, it may take 2 1/2 to 3 hours. You can use the dough after the initial rise or refrigerate the dough for about 5 days (10 if you don’t use eggs).

5

When you are ready to bake, preheat oven to 450°F- its important that your oven gets hot enough. As well as the baking tray (or stone) you will be suing for your bread, put another baking tray on the bottom of the oven, which will be used to catch water to create steam in your oven.

6

Sprinkle some GF flour on a piece of baking paper/parchment. Dust the surface of the dough with more flour.The dough will not stretch when you lift it out, it will just break off so if you aren’t used to gluten free baking it may feel peculiar. Place the dough on the parchment and shape it into a ball. It may not be smooth at this point.

7

Using wet fingers, smooth out the surface of the dough. Creating a smooth surface also seems to help trap the gas from the yeast and improve the rise of the bread. Cover loosely with plastic and allow to rise for about an hour. (If you are using fresh dough, then just 30 minutes.)

8

Once the dough is ready (it may not rise much while resting), dust it with more flour and slash the top with a serrated knife. Slide the loaf onto the preheated baking tray, add 250ml of water to the bottom baking tray to create steam and quickly close the door.

9

Bake the loaf for about 45 minutes or until nicely browned. Allow the loaf to cool to room temperature before cutting into it. The gluten-free bread will be quite gummy if you cut into it before it is totally cooled.

10

If you don’t finish the loaf in one or two days, wrap it well and freeze it for another time. It also makes wonderful toast the next morning, and you can use up the remaining dough over the next 5 days (if you used egg whites), or 10 days (if you only used water).

This is one of (if not the best) gluten free breads I have tried and is influenced by numerous recipes. Perfect to bake if having a dinner party or wanting a yummy loaf or two to share with family over the week! Enjoy

GLUTEN FREE ARTISAN BREAD

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