Gluten Free Artisan Bread

This gluten free artisan bread will CHANGE.YOUR.LIFE!! Seriously. Crusty bread that you thought you’d never have again. One bite and you will absolutely be in HEAVEN! Better still, no one will know it’s gluten free! […]

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  • In bowl of a stand mixer fitted with the dough hook, add all dry ingredients. Combine the honey and olive oil with the warm water. With the mixer on low, slowly add the warm water mixture. When fully incorporated, turn mixer up to medium and mix for about 5 minutes. It may look like it’s not going to come together at the beginning, but just give it time and it will come together. Cover bowl with plastic wrap and place in warm, draft-free area. Allow to rise (proof) for 1-2 hours, or until dough has doubled in volume. On baking day, remove dough from refrigerator and knead on floured surface until somewhat smooth, adding more flour as necessary. To shape into boule, simply form into round ball, pulling dough up and under ball and pinching on the bottom. Place on parchment paper. To shape into baguette, flatten into a rectangle and roll up tightly, pressing rolled dough to seal. Seal seam with floured fingertips and place seam side down onto parchment paper. Place loaves, covered loosely with plastic wrap, in warm, draft-free area to rise slightly. They won’t double in size, just puff up. This usually takes about an hour. Place baking steel (or baking stone) on middle rack of oven and a shallow pan (I use an old broiler pan) on the rack below. Preheat oven to 450 degrees. When bread is risen, run serrated bread knife under hot tap water and carefully, but swiftly slash each loaf about 3 times. Using pizza peel (paddle), slide loaf (or loaves) into oven on baking steel (or stone). Immediately pour one cup very hot tap water into shallow pan on bottom rack. Quickly shut oven door. Bake for about 30 minutes for baguettes, or about 35-40 minutes for boules (or longer for larger boules). The loaves will look crusty and done on the outside, but will feel light when picked up. If they feel slightly heavy, allow another 5 minutes and check again.

  • The recipe makes about 3-4 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.
  • Extra dough may also be frozen. Wrap in plastic wrap and then in foil and place in 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 pretty much 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-sized amount), but again, it depends on the size and shape of loaf you’re making.
  • The dough will last in the refrigerator for about 5-7 days, fermenting even more (like sourdough) each day.

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