Sunday, 7 July 2013

Gluten Free Crusty Bread

I'm trying my hand at gluten free breads at the moment. I adapted this recipe from the book "Healthy Bread in Five Minutes a Day" by Jeff Hertzberg  & Zoe Francois. This made two loaves.

Gluten Free Crusty Bread


1 cup Brown rice flour
3/4 cups Sorghum flour (I used soy flour as a substitute)
1 1/2 cups Tapioca flour (starch)
1 Tbls Granulated yeast
1/2 Tbls Kosher salt
1 Tbls Xanthan gum
1 1/3 cups luke warm water
2 egg replacers (made according to packet instructions)
1/4 cup vegetable oil
1 Tbls agave syrup


Whisk together all dry ingredients.
Whisk together all wet ingredients then add to the dry.
You can mix thoroughly by hand, or use a bread mixer.
Leave in bowl and cover with a dish towel for 2 hours at room temperature.
It won't rise as much as gluten bread dough.
Once ready halve the dough.
Roll both halves into balls and shape into what you like.
Place on a pizza stone and loosely cover with cling wrap to rise a little more for 40mins.
Preheat the oven to 450F.
Pour 1 cup of water on the top tray to create steam when the bread is cooking.
Slash the top of the loaves with 1/4 inch parallel cuts. (I forgot this step)
Place a baking tray on the top rack of the oven.
Place the stone bread tray on the bottom tray. If using the middle tray use another tray on the bottom rack as well.
Bake for 30 minutes or until lightly browned and firm.
Allow to cook on a cooling rack before slicing.

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