Gluten Free Bread Recipe

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As someone who is as “baking challenged” as I am, any attempt at baking bread is approached with dread and fear — and gluten free bread? Oh my. A good friend of mine who is gifted at all things homesteading, from bread baking to cheese making, the talented Sarah Milligan shared a gluten free bread recipe from Gluten Free Girl, along with her recommendations for even greater chance of success. She played with this recipe, and I believe she has done a bit of magic — if I can make this gluten free bread recipe successfully, anyone can.The original gluten free bread recipe that started it all is from Gluten Free Girl, and below is what we use, showing adjustments recommended by Sarah (as well as a couple notes from my own kitchen).

Gluten Free "Crusty Bread" Recipe

Prep Time: 30 minutes

Cook Time: 37 minutes

Total Time: 1 hour, 37 minutes

Yield: 2 1-pound loaves.

Gluten Free

This photo represents my VERY FIRST hand-made loaf of bread .... at least in nearly 20 years. I think I tried once when I was first married, and I've made many loaves of bread machine bread. This loaf isn't perfect, but I'm excited to make my next!! Please let me know how yours turns out.

Ingredients

    Dry Ingredients
  • 1/2 Cup Brown Rice Flour
  • 1/2 Cup Millet Flour or Quinoa Flour
  • 3/4 Cup Sourghum Flour
  • 1-1/2 Cups Tapioca Flour
  • 1 Tablespoon Instant Active Dry Yeast (or "Granulated" yeast)
  • 1-1/2 Tsp. Kosher Salt
  • 1 TB Xanthan Gum
  • Wet Ingredients
  • 1-1/3 Cup Warm Water (110°)
  • 2 Large Eggs at Room Temperature
  • 2 TB + 2 tsp. Light Oil (Grapeseed or other light oil)
  • 1 TB Honey
  • Finishing Ingredients
  • Olive Oil
  • Coarse Sea Salt (or Sea Salt)
  • Corn Meal or Gluten Free Masa
  • Helpful Tools
  • Baking Stone
  • Parchment Paper
  • Pizza Peel
  • Stand Mixer
  • 2 Medium Bowls (lightly oiled with olive oil)

Instructions

  1. Mix the dry ingredients (flours, yeast, salt and xanthan gum) in mixer with paddle attachment.
  2. Add wet ingredients (water, eggs, light oil, honey) and mix until combined. It is really sticky; think it is really common in gluten free bread.
  3. Wet fingers, remove dough, split in half, place in bowls, cover with towels, and let rise in warm spot for 2 hours.
  4. Cover bowls with plastic wrap and refrigerate overnight (optional, but recommended).
  5. Preheat oven to 450° WITH baking stone on middle rack.
  6. Form into loaf and place each onto a piece of parchment that is dusted with corn meal or masa. cover with clean towel and let rest/rise for 90 minutes in warm place.
  7. Place pan of water on the rack below baking stone (or spritz baking stone with water a couple of times as it preheats).
  8. Make 1/4" deep cuts on top, pour olive oil over it, sprinkle with sea salt, and use pizza peel to set loaves onto baking stone (with parchment).
  9. They take approximately 30-35 minutes to bake until golden brown and 180° at center. I recommend setting timer for 20 minutes, then check internal temperature, rotating loaves if necessary.
  10. Remove from oven and cool on rack for 30 minutes.

Notes

Prep time +12 or more hours when refrigerating over night.

You can spice this up by adding rosemary and chopped kalamata olives, other herbs, or dried fruit and chopped nuts.

Gluten Free Bread

What is your favorite way to eat crusty, gluten free bread like this?

 

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