Finally, a recipe for a gluten free bread that actually tastes like an amazing regular bread with a thick crust and airy crumb. This is an artisan style gluten free bread, made with a few ingredients, very little effort, and done the same day. Hard to believe, but all the folks who are gluten free, can now start enjoying amazing bread, once again!! Enjoy
Regarding the flour I used, here is what it says on the package: "Specifically formulated for people intolerant to gluten. Ingredients: gluten free wheat starch, dextrose, maize starch, buckwheat flour, rice starch, psyllium seed fiber, Thickener: Guar. flavoring"
* Amazon.com - Caputo Fioreglut Gluten Free Flour amzn.to/3ur4e8D
* Amazon.com - Cambro proofing container: amzn.to/3W7OJid
**My video for amazing Gluten Free Pizza: • Finally! Gluten Free P...
Proofing basket affiliate links
► Amazon.ca - bread proofing basket amzn.to/347wmUP
► Amazon.com - bread proofing basket amzn.to/3rngxSI
Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts affiliate links
► Canada amzn.to/3s0sU5a
► USA (similar) amzn.to/2XbpcYo
Yeast affiliate links
► Canada amzn.to/39b2kOa
► US amzn.to/396ru0n
Other videos
► Regular artisan bread recipe • Artisan Bread - simple...
► Gluten-Free Pizza recipe • Finally! Gluten Free P...
ARTISAN-STYLE, GLUTEN-FREE BREAD
INGREDIENTS:
• 500 grams (1.1 lbs) (17.637 ozs.) (3 3/4 - 4 cups) Caputo Brand, “Fioreglut”, gluten-free flour (this flour works best, period)
• 5 grams dry yeast (i.e. 1 ¼ to 1 ½ tsp)
• 400 grams (400 ml) (14.1 oz) of luke-warm water, around 80-degrees F
• 10 grams salt (i.e. 1 ½ tsp)
• 12 grams (3 tsp) extra virgin olive oil (EVOO) plus more for mixing
• Some extra gluten-free flour for dusting
Process
• Add yeast to the flour, and then add the water, mix to incorporate (before you mix, coat your hands with EVOO. If using a spatula to mix, coat the spatula with EVOO)
• Then add the salt and mix in until incorporated
• Now add the EVOO and continue mix (use the pincher method, which is to squeeze the dough while mixing)
• Once all ingredients are mixed thoroughly together, let rest, covered, for 10 minutes
• After 10 minutes, coat your hands with some EVOO and shape the dough into a round shape (like making a large meat ball)
• In a proofing basket (or bowl), sprinkle it generously with gluten free flour (this will help prevent the dough from sticking) and then place the dough in the basket
• Sprinkle some gluten free flour on top of the dough and cover with a kitchen towel until it doubles in size, which is typically 3 - 4 hours
• Place a Dutch oven with its lid (or any other oven proof bakeware and lid) into the oven and preheat the oven to 450 degrees F
• Carefully remove the hot Dutch oven from your oven, and carefully place the dough inside. Score the top of the dough with a bread lame (or you can cut the top with scissors) Place lid on top and cook in oven for 30 minutes with lid on
• After 30 minutes, remove lid and cook for 10 minutes.
• After 10 minutes, change setting on oven to broil and broil for 5 minutes (this will add an amazing color to the top of the bread)
• Then remove the bread and let stand 30 minutes. Enjoy 😊
My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.
"My Bread Book" by Jim Lahey
► USA amzn.to/2JLwbEe
► Canada amzn.to/3baKEF0
Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada amzn.to/3s0sU5a
► USA (similar) amzn.to/2XbpcYo
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