Gluten Free Artisan Bread in Five Minutes A Day: Boule & Baguette

As a former devotee of most any and all types of bread made from wheat flour(s), especially the artisanal ones with hearty texture and a big crunchy crust, I can easily say it’s one of the things I’ve missed most with eating gluten free.

thumb_IMG_0385_1024Does this look like it could possibly be gluten free…???

In all honesty, most GF bread recipes I’ve tried so far just haven’t cut it. Pun intended. The breads were mostly heavy with a not totally unpleasant, but still too dense a crumb. With each attempt I tried to focus on not only what I might be doing wrong, but what else could possibly be done for improvement. Even though I’d found some GF breads from Udi’s that were acceptable, I was starting to resent paying almost $7 per loaf. And I can get like the dog-with-a-bone scenario with some things…

How fortuitous to have come across this Gluten Free All Purpose Flour Mix, from Gluten Free Artisan Bread in Five Minutes A Day, published in 2014 by National Bestselling Authors, Jeff Hertzberg M.D. and Zoe François readily available at amazon


It’s chewy. It’s toothsome, with a big, crunchy exterior. It tastes as good as any bread I’ve ever made. If not better! And… it’s gluten free.

thumb_IMG_0403_1024The same dough shaped into a baguette!

It’s actually easier than making traditional bread(s). Once you have the flour mix on hand, it takes just minutes to mix up some dough. Then you leave it to rise, first at room temperature and then in the fridge – for up to 10 days! That’s it. You take some as you need it, with the flavours developing further with time. 5 minutes a day is all the time you need.

I dare say, I think I’m getting the hang of this. It is a bit of a process but so worth it, even if you’ve never made bread before. All the rules are different here AND there’s no kneading. Are you seeing how freakin’ good this bread looks?! It tastes just as good. Here’s to hanging in there!

ps for all the info & the how-to (which there’s a lot of!) here’s the recipe on the author’s fabulous website!