3 hrs 5 mins
2 hrs 30 mins
The Artisan Bread in 5 Minutes a Day people (e.g., "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg & Zoe Francois) have developed a gluten-free loaf - this is from their website and recommended to me by duonyte when I asked for some suggestions on how to work with gluten-free bread dough I was having problems with. Recipe makes enough dough for at least four 1-pound loaves. This recipe suggests baking the free-form loaf in a 5-quart dutch oven -- this is for the steam effect that produces the nice crust and wonderful crumb for this bread. Reading through their website, I also saw an option that this bread can be baked free-form, on a stone or baking sheet as long as a metal pan of hot water is placed in the oven below the dough in order to produce the steam effect while baking. This option is included in the instructions. Website: http://www.artisanbreadinfive.com/?p=1396&cpage=3#comment-28745
My Private Note
Units: US | Metric
- 2 cups brown rice flour
- 1 1/2 cups sorghum flour
- 3 cups tapioca flour (also called tapioca starch)
- 2 tablespoons yeast (can be reduced but you will have to increase the rise time)
- 1 tablespoon kosher salt (increase or decrease to taste)
- 2 tablespoons xanthan gum
- 2 2/3 cups lukewarm water
- 4 large eggs, whisked together
- 1/3 cup neutral-flavored oil or 1/3 cup olive oil
- 2 tablespoons honey or 2 tablespoons sugar
- 1MIXING AND STORING THE DOUGH:.
- 2Whisk together the flours, yeast, salt and xanthan gum in a 5-quart lidded Round Food Storage Container or the mixing bowl of your stand mixer (a metal mixing bowl should be fine as long as it is stainless steel).
- 3Combine the oil, honey and water; set aside.
- 4Dump the eggs into the dry ingredients and then stir while you pour in about 1/3 of the oil and water. (Unlike wheat doughs, we do not add all of the liquid at once and stir. If you do that it will result in a lumpy dough).
- 5Continue to stir while you pour in another 1/3 of the liquid; the dough will start to come together in a thick dough. NOTE: You can use your mixer for these steps with your bread hook rather than stirring the dough ingredients together.
- 6Add the final 1/3 of liquid and stir until the dough is nice and smooth. Cover container with the lid, but do not snap it shut. Allow it to rest on the counter for about 2 hours.
- 7Place the dough in the refrigerator and store for up to 7 days.
- 8NOTE: If you want to bake a loaf immediately after the initial proving you can bake it the first day, but you need to reduce the resting time before hand. In fact, you can mix the dough, shape it and let it rest on the parchment. After it has risen then slide it directly into the oven.
- 9BAKING DAY:
- 10On baking day take the bucket from the refrigerator. The dough will be quite fluffy still and you do not want to handle the dough too much. Just like our other doughs the trick is to keep as much of the air bubbles intact as possible.
- 11Use WET HANDS to remove a 1-pound (grapefruit-size) piece of dough from the bucket. In order to not handle the dough too much you can even scoop it out of the bucket with a slightly wet metal spoon.
- 12The dough will be quite scraggly when you take it out, just place it on a piece of parchment paper.
- 13Use wet hands to smooth out the surface of the dough and shape it as desired. DO NOT KNEAD. This may take dipping your hands in the water a few times…to get a nice shape. Gently smooth it out with wet hands into the shape you want.
- 14Cover dough loosely with plastic wrap and allow to rest on the counter for about 90 minutes. If your kitchen is very warm you may only need about 75 minutes.
- 15The dough will not have grown much while resting, but it will seem a little bit puffier. Use a serrated knife to cut slashes in the dough.
- 16BAKING OPTIONS:.
- 17STONE OR COOKIE SHEET OPTION: If you want to bake using a baking stone, you can OR you can use a cookie sheet.
- 18Preheat oven to 450°F
- 19Place parchment paper with your prepared dough on prepared stone or baking sheet.
- 20Place a pan (not glass) under the baking stone or sheet (at least 4 inches away) and add a cup of hot water to it when you put the loaf in the oven to create steam.
- 21Bake at 450 degrees for 30 minutes.
- 22DUTCH OVEN OPTION: Preheat the oven with a 5 1/2 quart Dutch Oven in it to 500 degrees 30 minutes before baking time. (Be sure it is fitted with a metal Replacement Knob, the original plastic knobs can only be heated to about 400 degrees.)
- 23Remove the pot from the oven and take off the lid.
- 24Lift the bread on the parchment and VERY CAREFULLY lower the parchment and bread into the pot, replace the lid onto the pot.
- 25Return to the oven and bake for 20 minutes.
- 26After 20 minutes remove the lid, turn the heat down to 450F and bake for an additional 15 minutes.
- 27COOL THE BREAD:
- 28Once the bread is done baking remove it from the pot using a spatula or from the stone/sheet and transfer to a baking rack to cool.
- 29ALLOW THE BREAD TO COOL COMPLETELY before eating or the center may seem gummy.
- 30The loaf is also wonderful toasted and served with butter and marmalade. Enjoy!
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Nutritional Facts for Healthy Gluten-Free Artisan Bread -- Free-Form Crusty Boule
Serving Size: 1 (37 g)
Servings Per Recipe: 40
- Amount Per Serving
- % Daily Value
- Calories 57.0
- Calories from Fat 23
- Total Fat 2.5 g
- Saturated Fat 0.4 g
- Cholesterol 21.1 mg
- Sodium 182.7 mg
- Total Carbohydrate 7.1 g
- Dietary Fiber 0.4 g
- Sugars 0.9 g
- Protein 1.4 g
The following items or measurements are not included: