The inspiration for this Gluten Free Artisan Bread is my love of bread. With my earnest change to gluten free eating, I need to come up with bread recipes to replace the bread I/we know. I have not found it hard when dining out to pass on the bread served at most restaurants. But to give up eating sandwiches. That is TOUGH. Well, I do not intend to give up eating sandwiches. So I am taking bread making into my own hands.
Making bread is not hard but it definitely is a science. So I want to try mixing different gluten free flours together until I find the best bread consistency and the flavor I remember. The blog site I went to get some insight into the basics of gluten free bread making is ARTISAN BREAD IN FIVE. Jeff and Zoe are committed to bread and baking and explore and test out many recipes. I am not sure I am going to their length just yet. My favorite bread is an artisan bread. Artisan really just means rustic. An artisan bread can be all purpose. It works great by itself with butter or oil and it works wonderfully for a sandwich.
The challenge with making gluten free bread is the bread holding together. Without the glutens, the bread lacks a binder. In this recipe egg whites and honey add both flavor, but more particularly, help with the binding. This recipe for Gluten Free Artisan Bread used rice flour as the major flour component. While the rice flour worked really well in this recipe, the taste was a little off for my liking. Said differently, the rice flour had a different taste than my memory of the gluten ARTISAN BREADS I have made before.
The cast of characters.
The forming and smoothing of the bread.
The Gluten Free Artisan Bread out of the oven.
The Gluten Free Artisan Bread plated.
Gluten Free Artisan Bread
- 3 Cups Rice Flour
- 1 1/2 Cups Sorghum Flour
- 3/4 Cup Tapioca Flour
- 1/2 Cup Potato Starch
- 2 Tsp Kosher Salt
- 1 Tbsp Yeast
- 2 Tbsp Honey
- 4 Whole Egg Whites beaten
- 1/8 Cup Xanthan Gum
- 3 3/4 Cups Warm Water
Begin by putting the egg whites in a large measuring cup. Then, fill the cup with water until you have 3 3/4 cups of liquid.
In a stand mixer, fitted with the paddle attachment, add the yeast to all the dry ingredients. Mix slightly. With the mixer on low speed, slowly add the liquid. When all the liquid is absorbed, let the mixer run for another minute. When the dough has come together, place in a bowl and cover with a towel. Let the dough rise for 2 hours. It will not double in size like the gluten breads will.
Next, flour a piece of parchment paper. Split the dough into two balls. Water your hands and try to smooth out the surface. Cover with plastic wrap and let rise for another hour.
While the dough is rising, turn your oven on to 450 degrees and heat a pizza stone for 45 minutes. When ready to put the bread in the oven, add a broiler tray filled with a couple inches of water in the bottom of the oven. Dust the dough a little and score the top of the dough with a big X.
Slide the parchment paper with the dough on to the pizza stone. Cook for 45 minutes. Allow the bread to cool a little.
Serve and enjoy!