Recipe by Demelza
This is from Judith Fertig's book 200 Fast & Easy Artisan Breads. I have never made it, but am posting it by request. The master recipe is already dairy free, and you can use an egg substitute if you need to. The chickpea flour may also be replaced with soy flour. It is the assortment of flours & other ingredients that is supposed to give you a finished product that resembles a wheat bread. The recipe notes that the dough is unique, at first it will resemble a very wet batter. After an hour it will thicken to the consistency of brownie batter. After 2 hours it rises to about 1 inch from the top of the bowl & looks like cornbread batter or golden mashed potatoes. The raw dough doesn't taste like a yeast bread dough. I will create a gluten-free recipe book in my shared cookbooks that will include all of the gluten-free recipes from this book. If you don't have a baking stone, you can still make artisan breads, just make sure your oven has preheated for at least 30 minutes & add the 2 cups of water to a broiler pan.
Top Review by **Tinkerbell**
January 20, 2011 - This is a great recipe! It's time consuming, but easy and it produces a soft, dense, closed crumb bread. I followed the recipe exactly, including using the baking stone and water in the broiler pan. After mixing, the dough was similar to a quick bread batter. After rising, it was a pliable texture, somewhat like thick pudding, that could be manipulated with a spatula. I spooned the dough into the pans with a large ice cream scoop and then smoothed the tops with a spatula. The rolls I didn't smooth out, baked in exactly the shape I put them in the oven with; little peaks and valleys and all. ;) This recipe made one 9x5 loaf, a 12-cup muffin tin and a 6-cup mini heart-shaped cake pan. I was having a bit of fun! ;) The bread was delicious with a bowl of homemade tomato basil soup and I think it'll make a great panzanella. The second day the bread smells a little more like a yeast dough, but I can also detect the slightest hint of applesauce. It's a great recipe to accompany soups and stews or to use for homemade croutons and breadcrumbs. Thanks so much for posting these gluten-free artisan bread recipes, Demelza. The hardest part of a gluten-free diet is missing the taste and texture of wheat flour breads. :) UPDATE: January 22, 2011 - I sliced up the loaf of this bread yesterday and made grilled cheese sandwiches for lunch. I was feeding 4 gluten-free eaters & two of them are very picky eaters. It took some convincing to get them to try the homemade bread, but one bite & they were ordering up two sandwiches each! Then they asked if they could take the rest of the loaf home with them; which of course, I gladly wrapped up and sent it. :) If you are newly gluten-free and feeling down about the loss of wheat breads, please give this recipe, and others posted by this chef, a try. You will quickly forget what you think you're missing! After 3 days the bread is still moist and soft. It doesn't fall apart and crumble in your hands like store-bought GF bread tends to. :)
- 2 cups brown rice flour (stone ground)
- 2 cups tapioca flour (or potato starch)
- 2 cups chickpea flour
- 1 cup cornstarch (or corn flour)
- 2 tablespoons xanthan gum
- 2 tablespoons instant yeast (or bread machine yeast)
- 1 tablespoon salt (fine table, or kosher)
- 6 eggs (or equivalent substitute)
- 1⁄3 cup packed brown sugar (light or dark)
- 2 cups lukewarm water (mix 1 cup hot tap water & 1 cup cold tap water to get lukewarm temp of about 100 F )
- 1 cup unsweetened applesauce
- 1⁄3 cup vegetable oil
- 2 teaspoons cider vinegar
Directions See How It's Made
- Measure flours and cornstarch into 16 cup bowl, whisk to combine well.
- Whisk in xanthan gum, yeast & salt.
- Lightly beat eggs in a separate bowl, add brown sugar, water, applesauce, oil & vinegar to the eggs. Whisk to combine.
- Add wet ingredients to flour mixture, and whisk until a smooth, very loose, batter-like dough forms.
- Cover bowl with plastic wrap (or a shower cap) & let rise at room temperature for 2 hours or until the dough has nearly risen to the top of the bowl & has a thick, golden, mashed potato-like appearance.
- Use immediately, or refrigerate for up to 3 days before baking.
- For 1/2 a recipe of dough grease a 9 x 5 loaf pan, or scoop about 1/3 cup of batter into each of 12 greased muffin cups, cover with a teatowel & let rest at room temp for 40 minutes.
- For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
- Pour 2 cups hot water into broiler pan. Place loaf pan or muffin pan on hot stone. If making 2 loaves, place pans at least 3" apart on baking stone.
- Bake rolls for 22 - 25 minutes, loaves for 27 - 30 minutes, till crust is medium dark brown. Instant read thermometer inserted in center should read at least 190° F, or 90°C.
- Cool in pans on wire rack for 10 minutes. Remove from pans & let cool on rack.