If you live gluten free and have the desire to bake some of the best gf artisan breads & bread products around, you’ll want to know this recipe. Having already posted on it, I didn’t include the recipes, just a link to the website. I’ve now used it so many times, I’ve decided it best to give this extraordinary recipe the space it deserves – and it’s very own post!
Having already made both the boule & baguette numerous times, I’ve now tried the lavash/cracker recipe – watch for that post, coming soon
I just can’t say enough about the recipes from this revolutionary, amazing website & books http://www.artisanbreadinfive.com. If you like to bake gluten free breads you really must try some of their recipes and have home-baked breads that are truly artisan, with a thick chewy crust and delicious flavour both inside and out!
The first recipe card below is for the flour mix.
- White rice flour: 6 cups, or 2 pounds 4 ounces, or 1,020 grams
- Sorghum flour: 3 1/4 cups, or 1 pound, or 455 grams
- Tapioca flour or starch: 1 3/4 cups, or 8 ounces, or 225 grams
- *Potato starch: 1 1/4 cups, or 8 ounces, or 225 grams
- Xanthan gum or psyllium husk: 1/4 cup, or 1.4 ounces, or 40 grams
- *Don’t substitute potato flour
- Brown rice flour: boost the whole grains by swapping brown for white rice flour (you may need to add a couple more tablespoons of water to the dough as you mix.)
- Sorghum flour: can be replaced with oat or amaranth flour. Oat flour has a lighter colour and more subtle flavour than sorghum or amaranth.
- The ingredients must be very well mixed, otherwise the xanthan gum (or psyllium husk) will not be evenly distributed and the loaves will be inconsistent.
- Whisk and mix the ingredients in a 5 to 6 quart lidded container.
- Finish by picking up the container and vigorously shaking until the completely blended.
- Store covered in the fridge, ready to use for any 5 minute a day recipe.
Don’t be put off by the lengthy process – it’s well worth it!
ps click click here for photo inspiration!
- Makes four 1 pound loves. The recipe can be easily doubled or halved.
- Mixture #1, gf all purpose flour: 6 1/2 cups, or 2 pounds 3 ounces, or 990 grams
- Granulated yeast: 1 TBSP, or .35 ounce, or 10 grams
- Kosher salt: 1 to 1 1/2 TBSP, or .6 to .9 ounce, or 17 to 25 grams
- Sugar: 2 TBSP, or 1 ounce, or 30 grams (helps with browning of the crust)
- Lukewarm water approx.100°: 3 3/4 cups, or 1 pound 14 ounces, or 850 grams
- Measure the flour by packing it tightly into dry ingredient measuring cups, or weigh the ingredients on a scale. Whisk together the flour, yeast, salt and sugar (if using) in a 5 to 6 quart bowl, or a lidded (not airtight container).
- Warm the water slightly - it should feel just a little warmer than body temperature, about 100°. Warm water allows the dough to rise to the right point for storage in about 2 hours.
- Add the water and mix with a spoon or use a heavy duty stand mixer fitted with the paddle attachment. If using the machine, mix slowly at first to prevent sloshing, and then increase the speed to medium high. Continue to mix until very smooth, about 1 minute. Kneading is unnecessary. If you are hand mixing, it will take longer to reach a smooth consistency.
- Allow to rise. Cover with a lid that fits well to the container but can be cracked open so it’s not completely airtight - most plastic lids fit the fill, but so does a lid on a soup pot. If you’re using a mixing bowl, cover it loosely with plastic wrap.
- Allow the mixture to rise at room temperature, about 2 hours depending on the room’s temperature and the initial water temperature. Refrigerate it and use it over the next 10 days. If your container isn’t vented, allow gasses to escape by leaving it open a crack for the first couple of days in the fridge, after that you can usually close sit. You can use a portion of the dough any time after the 2 hour rise.
- You don’t need to monitor the doubling or tripling of volume as in traditional recipes. Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature, so the first time you try the method, it is best to refrigerate the dough overnight (or for at least 3 hours) before shaping a loaf.
- Whatever you do, do not punch down this dough. With this method you’re trying to retain as much gas in the dough as possible, and punching it down knocks gas out and will make your loves denser.