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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.
Gluten Free Artisan Bread
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.
Ingredients
The forming and smoothing of the bread.
Forming of the Bread
The Gluten Free Artisan Bread out of the oven.
Bread out of the Oven
The Gluten Free Artisan Bread plated.
Gluten Free Artisan Bread Plated
GF Artisan Flax Bread
Developing the perfect gluten free bread is learning the right batter consistency. I also play with ingredients as in this GF Artisan Flax Bread.
Ingredients
- 3 Cups GF Bob's Red Mill 1 to 1 Flour
- 3/4 Cup Flax Flour
- 1 Tbsp Baking soda
- 1 Tbsp Psyillium husk
- 1 Tbsp Sugar
- 2 Tsp Table Salt
- 1 Tbsp Yeast
- 3 3/4 Cups Warm Water
Instructions
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In a stand mixer, fitted with the paddle attachment, add all the wet ingredients. Beat until everything is mixed. Now, slowly add the yeast to all the dry ingredients. Add the dry ingredients into the wet ingredients in batches. Watch the dough form - adjust if you need a little more flour or water. When the dough pulls away from the side, let the mixer run for another minute. When the dough is done, place in a bowl and cover with a towel. Let the dough rise for 2 hours. It will not rise that much.
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. This will make an extra crispy crust.
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!
Recipe Notes
httpss://artisanbreadinfive.com/2014/11/03/master-recipe-from-gluten-free-abin5/
I tried this recipe yesterday. My husband has tried many store bought gluten free breads and hasn’t liked any of them. He really liked this one! We are both happy.
I am so glad you tried it and that your husband liked it. That makes me feel so good. I have another that I made and liked even more. That should go up on the blog in a couple of weeks.
This was by far the most amazing GF bread I’ve ever had!! My dough was super thick but at the same time pretty sticky so wetting my hands worked in shaping it. Just wondering if I needed either a little more flour or a little less water. Followed your recipe and was thrilled at the ease of it. Thanks for posting and I’m looking forward to making it again! Enjoyed it warm out if the oven with butter and also had our second slice with fig jam!
Debi, I am so excited it worked well for you. Sounds like you probably needed a little more dough. It will be another week or so but I made another similar bread and changed up the flours. I liked the taste of that one even more.
LOL, all of my blog friends have been going gluten free. I LOVE this bread recipe. If anyone can create the perfect gluten free bread, it is you 🙂
You are funny. I am checking out your blog for more ideas.