Recipes
Gluten-Free Crusty Boule from Artisan Bread in 5
By: Anna
I found this at: http://www.artisanbreadinfive.com/?p=1396 It's the best GF bread recipe I've found (and I've tried a lot). I've been making a sour dough version. I made a Rice Flour sour dough starter and add about a cup and a half of starter to this recipe after everything else is added in. I also add a bit more salt than the recipe calls for. Then let it rise overnight. It slices super thin and makes a great sandwich bread. I usually make 3 medium sized loafs out of this recipe, bake them all at once, slice them after they're cooled and toss them in the freezer.
Details
- Cook Time:
40 min - Ready In:
40 min
Ingredients
Makes enough dough for at least four 1-pound loaves- 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 larges eggs, whisked together
- 1/3 cup neutral-flavored oil or olive oil
- 2 tablespoons honey or sugar
Directions
- Mixing and storing the dough: Whisk together the flours, yeast, salt and xanthan gum in a 5-quart lidded Round Food Storage Container.
- Combine the oil, honey and water, set aside.
- Dump the eggs into the dry ingredients and then stir while you pour in about 1/3 of the oil and water. Unlike our 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. continue to stir while you pour in another 1/3 of the liquid. The dough will start to come together in a thick dough.
- Add the final 1/3 of liquid and stir until the dough is nice and smooth. Cover with the lid, but do not snap it shut. Allow it to rest on the counter for about 2 hours. Place the dough in the refrigerator and store for up to 7 days. (I have a piece in the freezer and I will report back about how that turns out once I defrost it and bake it up. Stay tuned.)
- On baking day take the bucket from the refrigerator. The dough will be quite fluffy still and you want to try not to handle the dough too much. Just like our other doughs the trick is to keep as much of the air bubbles in tact as possible.
- Use wet hands to remove 1-pound (grapefruit-size) piece of dough from the bucket. The dough will be quite scraggly when you take it out, just place it on a piece of parchment paper. Use wet hands to smooth out the surface of the dough. This may take dipping your hands in the water a few times… to get a nice shape.
- Cover 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. 30 minutes before baking time preheat the oven with a 5 1/2 quart Dutch Oven in it to 500 degrees. Be sure it is fitted with a metal Replacement Knob, the original plastic knobs can only be heated to about 400 degrees.
- To find directions for baking on a stone see page 237 of HBin5. The 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. Remove the pot from the oven and take off the lid. Lift the bread on the parchment and VERY CAREFULLY lower the parchment and bread into the pot, replace the lid onto the pot.
- Return to the oven and bake for 20 minutes. After the 20 minutes remove the lid, turn the heat down to 450 and bake for an additional 15 minutes. Once the bread is done baking remove it from the pot using a spatula.
- Allow the bread to cool completely before eating or the center may seem gummy.
- The loaf is also wonderful toasted and served with butter and marmalade. Enjoy!
