Tuesday, January 20, 2015

Gluten Free Artisan Bread in 5 Minutes a Day

I spent Christmas with my fiance's family this year, and it was such a fun time! Among many other new experiences, I took my first crack at baking gluten free bread.  My future mother-in-law is gluten free, so I wanted to try a bread recipe that she could eat.  Since I'm semi-obsessed with the Artisan Bread in Five Minutes a Day folks, I figured I'd give their gluten free recipe a try.  The gluten free version does take a stand mixer plus a few more steps (such as creating your own flour blend), but I was really happy with the results! Although it didn't have quite the texture of a standard loaf, the flavor was great and the texture didn't feel too off.  And, everyone at the table, gluten-free or not, really enjoyed the bread and asked for seconds! That's definitely a win in my book.

Gluten Free Artisan Bread in 5 Minutes a Day (adapted from Artisan Bread in 5)

For the gluten free flour mixture:
24 ounces white rice flour (1 bag of Bob's Red Mill)
10.67 ounces sorghum flour
5.33 ounces tapioca flour
5.33 ounces potato starch (not flour)
.93 ounces xantham gum

For the bread (two small loaves, easily multiplied)
1 pound, 1.5 ounces gluten free flour mixture
1/2 T Red Star quick rise yeast
1/2 T kosher salt
1 T sugar or honey
2 egg white plus enough warm water to equal 1-3/4 cups plus 2 T

1. Combine the flour, yeast, and salt in the bowl of a stand mixer.  Blend for a few seconds.
2. With the mixer on low, add the sugar, egg whites, and water.  Turn to medium high and blend 1 minute.
3. Transfer to a large bowl, cover with plastic, and let sit at room temperature for 2 hours.
4. Lay out a piece of parchment on a large baking sheet, and dust with gluten free flour mixture.  Divide the dough into two pieces, shape each into a ball, and place on the parchment. Using wet fingers, smooth the surface of the dough. Cover loosely with plastic and let rise 30 minutes.
5. Preheat oven to 450 degrees. Place a large broiler tray or other tray on the bottom rack.
6. Dust the dough with flour and slash with a serrated knife.
7. Place the loaves in the oven, and pour 1 cup water into the broiler tray to create steam.
8. Bake 45 minutes, until nicely browned.

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