Gluten Free Artisan Bread Recipe
Unlockthe secrets of gluten free artisan bread recipe success with 6 easy tips forbaking bliss that will impress everyone.
Equipment
- Mixing bowls A set of sturdy bowls for combining youringredients.
- Measuring Tools Cups and spoons for precisemeasurements accuracy is key in gluten-free baking!
- Whisk or Spoon For blending your dry ingredients and ensuring nolumps remain.
- Stand Mixer or Hand Mixer (Optional) While you can mix by hand, a mixer makes theprocess quicker and easier.
- Dough Scraper Perfect for handling sticky dough and cleaning yourwork surface.
- Parchment paper To line your baking sheet or Dutch oven,preventing sticking and making cleanup a breeze.
- Dutch Oven or Baking Stone These help create that signature artisan crustby trapping steam during baking.
- Oven Thermometer Ensures your oven is at the perfect temperature forbaking success.
- Cooling Rack Lets your bread cool evenly, preventing a soggybottom.
Ingredients
- 2 ½ cups Gluten-Free Flour Blend Use a blend with rice flour, tapioca starch, and potato starch for best results.
- 1 tsp Xanthan Gum Acts as a binder to replace gluten and provide structure.
- 2 ¼ tsp Active Dry Yeast Ensure it’s fresh for optimal rising.
- 1 ½ cups Warm Water Around 110°F (43°C)—ideal for activating yeast.
- 2 tbsp Olive Oil Adds moisture and richness to the bread.
- 1 tbsp Honey or Sugar Feeds the yeast and balances flavors.
- 1 tsp Salt Enhances flavor and strengthens the dough.
- 2 tbsp Psyllium Husk Powder Adds elasticity and mimics traditional bread texture.
Instructions
Activate the Yeast
- In a small bowl, combine warm water (110°F or 43°C), honey (or sugar), and active dry yeast.
- Allow it to sit for 5-10 minutes until the mixture turns frothy. This shows your yeast is active and ready to go!
Mix the Dry Ingredients
- In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum, psyllium husk powder, and salt.
- Ensure everything is evenly combined to avoid lumps in your dough.
Combine Wet and Dry Ingredients
- Combine the yeast mixture and olive oil with the dry ingredients.
- Mix with a spoon or stand mixer until a sticky dough forms. Don’t worry—it’s supposed to be sticky!
Let the Dough Rest
- Cover the bowl with a clean towel or a piece of plastic wrap.
- Allow the dough to sit at room temperature for approximately one hour.This allows the psyllium husk to work its magic, creating a stretchy, bread-like texture.
Shape the Dough
- Lightly flour your hands and a clean surface with gluten-free flour.
- Shape the dough gently into a round or oval shape. Remember, rustic is beautiful!
Preheat and Prepare
- Place a Dutch oven or baking stone in your oven and preheat to 450°F (230°C).
- Line the Dutch oven with parchment paper or dust it with flour to prevent sticking.
Bake to Perfection
- Transfer the shaped dough carefully into the preheated Dutch oven.
- Use a sharp knife to score the top of the loaf, allowing it to expand while baking.
- Bake covered for 30 minutes, then remove the lid and bake for another 15-20 minutes until the crust is golden brown and the internal temperature reaches 200°F (93°C).
Cool and Enjoy
- Allow the bread to cool on a wire rack for at least 30 minutes before cutting. This ensures the interior sets properly.
