Gluten Free Artisan Bread
Gluten Free Artisan Bread
Are you gluten intolerant or celiac? I feel for you not being able to have bread. That is why this gluten free artisan bread will not disappoint. Bread is one of my favorite snacks during the day and it accompanies most every meal. However, life without gluten is not that difficult to achieve. There are many options out there, but not all have proven good and satisfying like the ones I share with you. I have tested these recipes on my family and they have received an “A” with the taste test by adults and children alike.
To accomplish the perfect loaf you must use the specific flours and don’t fudge on anything until you have tried the recipe first. Measuring GF flour can be tricky without a scale. I use the scoop, press, and swipe method, but a scale can be more accurate. This recipe is adapted from the gfJules recipe. You will find her flour on GFJULES.
If you would like to make a sourdough starter for this Gluten Free Artisan Bread Jovial Foods shows you how.
3 cups gfJules all purpose flour or 430 grams
¼ cup flax seed meal
¼ cup dry milk powder
½ teaspoon baking soda
2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon apple cider vinegar
2 tablespoon honey
1¼ cup Gluten free beer
¼ cup extra virgin olive oil
2 large eggs
2¼ teaspoons rapid rise yeast
1 tablespoon flax and sesame seeds
1 tablespoon kosher salt
Preheat the oven for 30 minutes at 350°F
Whisk the dry ingredients together in a large bowl Set aside.
In a large mixing bowl of a stand mixer, stir together the wet ingredients. Gradually add the dry ingredients in with the wet by pouring slowly into the wet bowl while mixing with the paddle attachment. Once incorporated, beat well 1-2 minutes.
Flour your surface generously with flour and scrape the dough onto the flour. Sprinkle more flour on top and with a bench scraper and fold the dough to the center moving around the loaf. We want to achieve a round boule. Turn the dough over and with your hands tuck and nudge to a round ball.
I use a baking sheet lined with parchment, but you may need some support while rising and baking. Choose an oven safe, round pan, or spring form pan. Line with parchment and transfer the dough to the pan, smoothing the top with a spatula and mounding it more in the middle of the pan rather than flattening it out.
With a wet large serrated knife press into the bread in 2 to 3 lines, rocking the knife back and forth to open the cuts slightly wider. This will give the bread natural rifts to rise from, and make it even prettier once baked. Lightly dust the top with more gfJules flour. Cover loosely with a piece of oiled parchment paper and place in a warm spot to rise for 30 minutes to 1 hour.
Spritz with water once risen, if you prefer a crunchier crust.
Bake for 35-45 minutes, testing with an instant read thermometer. The temperature should reach 200°F.
Remove to a cooling rack for 10 minutes, if baked in a pan lift it out and continue cooling on the rack. Slice when fully cooled.