Ever in search of the elusive tasty gluten free bread…. I saw a fb post that promised just that. So I couldn’t resist the temptation. I tested out the recipe. Made the flour mix, yeap ANOTHER gf flour mix… OMG! I must have a dozen mixes stored in my house between freezer and cupboards. This time, I told myself,will be different, this will be the best freaking gf bread I have ever made. Will it be worth the effort…I hope… Hope springs eternal in the breasts of all celiacs for bread that we can enjoy, bread without giant holes in it or that crumbles to an unholy mess when made into a sandwich.
Okay, one giant jar of flour mix later and one batch of sticky dough whipped up. You keep the dough in the fridge and use a big chunk of it when you want bread. I only made a half batch. There is just me here and the dough needs to be used up in 5 days. Ten if you make it egg free but I read a lot of comments on how the egg whites are very important to the texture of this bread. So egg whites in, tick tick my bread baking clock is running down….
The flour mix isn’t all that different from my favorite mix, has some sorghum flour which is the new darling around gf circles for making great texture and flavor in gf baking. It also has the xanthan gum already in it. The big jar is still ¾ full after my mixing efforts.
I had made the dough mixture up Saturday but upon reading comments that it was best eaten within 2 days and that the refrigerator time contributed to a sourdough taste, I delayed baking a test loaf until Sunday.
Laid down a piece of parchment paper after Sunday lunch and scooped up half my squishy dough. Wet my hands and carefully formed it into a round small loaf. It seemed a tad flat. But I let it rise the required hour; added maybe 15 more minutes. You use a bread stone to bake the bread on; slide it in right on it’s parchment paper. Paper gets brown but doesn’t burn…hopefully anyway!
Baked okay; not as high a rise as I might wish. I let it cool a long while per the directions. Took it with me to my mom’s assisted living. We had it with the lentil stew I made earlier this past storm weekend. She adored the bread! It has a good outside crunch, close moist texture. Great artisan look and taste. Score!
Here is the recipe; way too long for me to post. http://www.artisanbreadinfive.com/2014/11/03/master-recipe-from-gluten-free-abin5
Debating buying the cookbook…..maybe as there are a lot of other great recipes in it.
Anyway; if you miss that chew and flavor of artisan breads; this recipe is for you. I have one more loaf to make; waiting until Thursday; I want to see if it gets like sourdough. Hoping!