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Taken from: https://www.letthemeatgfcake.com/gluten-free-artisan-bread/#recipe
https://www.youtube.com/watch?v=dlMXSdqQCHQ
THE LIST OF INGREDIENTS
Kim’s Gluten Free Bread Flour Blend
5 cups 700g 10 cups 1.4kg 15 cups 2.1kg 20 cups 2.8kg
POTATO STARCH 285 grams 570 grams 855 grams 1140 grams
WHITE RICE FLOUR 250 grams 500 grams 750 grams 1000 grams
TAPIOCA STARCH/FLOUR 75 grams 150 grams 225 grams 300 grams
WHEY PROTEIN ISOLATE 75 grams 150 grams 225 grams 300 grams
XANTHAN GUM 15 grams 30 grams 45 grams 60 grams
Notes:
Potato starch not flour. Super fine white rice flour like this:
https://www.amazon.com/Authentic-Foods-Superfine-White-Flour/dp/B000216O16/
can sub egg white protein for whey: https://www.amazon.com/Its-Just-Protein-Non-GMO-Unflavored/dp/B07N8G3Q1H/
INGREDIENTS
3 cups (420 g) Kim's gluten free bread flour blend
1½ tsp xanthan gum (in addition to what's already in the blend)
1 tbsp (5 g) psyllium husks* (or 1 1/2 tsp psyllium husk powder)
1 tbsp (9 g) instant/rapid rise/fast-acting yeast (not active dry yeast)
1 tsp kosher salt
1¾ cups (420 ml) water*
2 tbsp (26 ml) olive oil
1 tbsp (21 g) honey
INSTRUCTIONS
In the bowl of a stand mixer fitted with the dough hook, add all dry ingredients and whisk using a handheld wire whisk. Add the honey, olive oil, and water. Place on mixer and mix briefly to incorporate. Turn the mixer up to medium high and knead for 5 minutes. Remove the dough hook and scrape the dough into a cohesive mass using a plastic dough scraper or a rubber spatula (or scrape into another bowl). Cover and place the bowl in a warm, draft-free area and allow it to rise (proof) for 1-2 hours, or until doubled in volume.
Refrigerate for at least 6 hours, preferably overnight, but up to 10 days.
On baking day, remove the dough from refrigerator and dump it out onto well-floured surface. Knead until fairly smooth, adding more flour as necessary. If not using the psyllium husks, it will be a somewhat sticky dough so keep a small bowl of flour on hand to sprinkle the dough and/or surface with extra flour.
To shape into a boule, simply form into a round ball, pulling the dough up and under the ball and pinching on the bottom. Place on parchment paper. To shape into a baguette, smooth the dough and roll into a rope shape, tapering it at the ends, adding more flour as necessary. Roll out as thick or thin as you'd like and as long as you're able to fit in your oven (make sure it will fit on your pizza steel or stone). Place it on a sheet of parchment paper.
Place the loaf or loaves, covered loosely with plastic wrap, in a warm, draft-free area to rise until visibly puffed and slightly larger, but not doubled in size, about 1/2 to 1 hour. This time will vary depending on the warmth of your proofing area.
Place a Dutch oven with a tight-fitting lid into the oven and preheat it to 500° F. You won't need the shallow pan with steam as enough steam will be created in the Dutch oven once the bread goes in. NOTE: This will only work with boules or loaves that can fit into the Dutch oven. If you're making a longer batard or baguette, you'll need to use the first method.
When the dough has finished rising and is visibly puffed, run a serrated knife under hot tap water and cut slits in the dough swiftly but uniformly, about ½-¾ inch deep.
Remove the lid carefully and carefully lower the dough, parchment and all, into the Dutch oven. Replace the lid and shut the oven door. Immediately reduce the temperature down to 450° F.
Bake the bread for 40 minutes with the lid on. Remove the cover and continue to bake for another 20 minutes. Check for doneness by picking up the loaf (with gloved hands). If the loaf feels relatively light for its size, it's done. If it feels at all heavy, it's not done and give it another 5-10 minutes before checking again.
Remove from the oven and place on a cooling rack. Allow to cool COMPLETELY before cutting (or it will be gummy on the inside).
NOTES
The recipe makes about 2-3 loaves of bread, depending on how large or small you make them. You don’t have to make them all in one day. You can leave the rest of the dough in the refrigerator for another day when you want freshly baked bread.
You can double or even triple the recipe (if you have a mixer big enough to handle the dough). A double recipe fits well in my 5-quart Kitchenaid artisan mixer.
Extra dough may also be frozen. Wrap in plastic wrap and then in foil and place in the freezer for up to 3 months. Thaw in refrigerator overnight and then use as normal.
The possibilities are endless with this dough. It can be made into so many different shapes and sizes of loaves and you can shape it in about five minutes a day. You can make pizza with half of it, and bread with the other half! If you only want to make one loaf in a day, only take out the amount of dough you’ll need for that loaf (usually about a softball to grapefruit-sized amount). Again, it depends on the size and shape of loaf you’re making.
The dough will last in the refrigerator for about 10 days, fermenting even more (like sourdough) each day. It actually gets better with age 🙂
*If you don’t want to use psyllium husks or psyllium husk powder, decrease the amount of water in the recipe to 1 1/2 cups (360 ml).
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