I feel like a gluten-free fraud for saying this, but since it’s the New Year, I should probably come clean: I’ve never made my own GF bread before (I like this brand, or this one). I had some mild pangs of guilt about this fact in Brazil. Every morning as I stuffed my face with pão de queijo, I thought to myself, I wonder if this is hard to make?
It hasn’t reached full resolution status, but tackling some gluten-free bread recipes in 2016 is definitely on my list, including recreating those magical Brazilian cheese rolls. (My mouth literally started salivating as I wrote that). In the meantime, though, I feel very fortunate to have some excellent advice to share with you from my friend Alexandra Stafford who, in addition to being an all-around food and photography mega talent, is my bread baking sensei.
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Alexandra has been hard at work on a no-knead bread book coming out via Clarkson Potter in Spring 2017. She’s promised me there will be some gluten-free morsels to be had in there. And having tried many doughs in the research process, she’s sharing with us one of her favorite gluten-free methods. I’ll stick a metaphorical sock (or pão de queijo) in it and let Alexandra take it from here.
I’m a long-time fan of the Artisan Bread in Five Minutes a Day series. From the classic boules and sticky pecan rolls to the cinnamon-raisin bread and crispy pizza, each ABin5 recipe I’ve made has been revisited in my kitchen many times.
Equally impressive, I’ve just discovered, is Gluten-Free Artisan Bread in Five Minutes a Day, the fifth in the series, a book not only filled with 90 gluten-free bread recipes but also a wealth of information on gluten-free flours and ingredients as well as on gluten sensitivity, wheat allergies, and celiac disease.If you are unfamiliar with the ABin5 series, Jeff Hertzberg (a doctor) and Zoe Francois (a pastry chef) created a method for mixing a large vat of dough, storing it in the refrigerator, and baking off portions of the dough over the course of 10 days. Active time each day is five minutes.
During their research for Gluten-Free ABin5, Zoe and Jeff discovered that a mix of gluten-free flours produced the best tasting loaves, and they created two gluten-free flour mixes, an all-purpose blend and a 100% whole grain blend. The exact proportions for the all-purpose blend, which is the blend called for below, can be found here and substitutions for various flours can be found here. Zoe and Jeff tested all of the recipes with Bob’s Red Mill products because of their widespread availability. I used Bob’s Red Mill as well.
If you hope to make a habit of gluten-free bread baking, I highly recommend making two other small investments: 1. A digital scale, which makes mixing both the homemade gluten-free flour blend and the vat of dough a breeze. (Incidentally, I recently had to buy a new digital scale and was surprised to discover how incredibly affordable they have become. (I bought this one for $14.) And 2. A large storage vessel. Zoe and Jeff recommend this one. You can use a large bowl, too, but stashing it in the fridge may be tricky — the straight-sided, tall vessels are better-suited for storage.
Once the dough is mixed, the hands-on work is minimal. This short video is an excellent reference for the mixing, shaping and baking process. I have had great success with the master recipe — it is the tastiest gluten-free bread I have ever made — as well as with an olive variation. I have yet to try the sweet breads, but after reading that Zoe’s dad declared the gluten-free brioche the best bread he’s ever tasted, gluten-free or otherwise, it’s next up on my baking to-dos. I will be sure to keep you posted!
–Alexandra Stafford of Alexandra’s Kitchen
The Best Gluten-Free Bread
If you like this recipe, you might also try this Gluten-Free Peasant Bread!
Ingredients
- 6½ cups all-purpose gluten-free mixture (990 g)
- 1 tablespoon instant yeast (10 g)
- 1 to 1½ tablespoons kosher salt (10 g)
- 2 tablespoons sugar (30 g)
- 3¾ cups lukewarm water (850 g)
- cornmeal or parchment paper for pizza peel
Instructions
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In a 5- to 6-qt bowl or stand mixer, whisk together the flour, yeast, salt and sugar.
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Add the lukewarm water — lukewarm water (100ºF) will allow the dough to rise to the right point for storage in about 2 hours.
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Mix with a spoon or spatula or paddle attachment of mixer until mixture is very smooth — this will take about a minute of good stirring. Kneading is unnecessary. Transfer mixture to lidded (not airtight) food container.
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Cover with a lid that fits well to the container but can be cracked open so it’s not completely airtight. Plastic wrap is fine, too. Allow the mixture to rise at room temperature about 2 hours; then refrigerate it and use over the next 10 days. You can use a portion of the dough any time after the 2-hr rise. Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature, but whatever you do, do not punch down the dough — this is unnecessary with gluten-free bread baking.
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On baking day: pull off a 1-lb (grapefruit-size) piece of dough, then place it on a pizza peel prepared with plenty of cornmeal or parchment paper. Gently press the dough into a ball and use wet fingers to smooth the surface. Allow to rest at room temperature for 60 minutes loosely covered with plastic wrap or a roomy overturned bowl. The dough will not look as though it has risen much after the 60 minutes — this is normal.
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Preheat a baking stone or Baking Steel near the middle of your oven set at 450ºF for at least 30 minutes. Alternatively, preheat a lidded Dutch oven for 45 minutes at 450ºF. If you are using the stone or Steel, place an empty metal broiler tray for holding water on the shelf below the stone or Steel.
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Dust the top of the dough liberally with flour. Slash a ½-inch-deep cross or scallop using a wet serrated bread knife.
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Shimmy the loaf onto the preheated stone. Alternatively, use the piece of parchment paper as handles and carefully lower the dough-topped parchment paper into the preheated pot. Cover and place in the oven. Quickly and carefully pour 1 cup of hot water from the tap into the metal broiler tray and close the oven door to trap the steam. If you used parchment paper on the steel or Stone, remove it after 20 minutes. Bake loaf for 45 minutes. If you are using the preheated vessel, remove the lid after 30 minutes, and bake for 15 minutes longer uncovered or until the crust is richly browned. Allow bread to cool completely, about 2 hours, on a wire rack.
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Store remaining dough in the refrigerator in your lidded or loosely plastic-wrapped container and use it over the next 10 days.
Recipe Notes
For the all-purpose gluten-free mixture, you will need white rice flour, sorghum flour, tapioca starch or flour, potato starch (not potato flour) and xanthan gum or psyllium husk. Find the exact proportions here. If you don’t want to mix such a large mix of gluten-free flour, halve the recipe. The recipe above, too, can also be halved. Once again, this short video was extremely helpful.
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
Want more gluten-free bread recipes? You also might like this Gluten-Free Peasant Bread (No-Knead and Easy!)
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Don’t forget to enter the GIVEAWAY guys!
To win a copy of Gluten-Free Artisan Bread in 5 Minutes a Day, leave a comment below and tell us what you’d do with this warm crusty boule in your wildest gluten-free kitchen dreams! The winner will be announced via my newsletter this Sunday, so make sure to subscribe!
[UPDATE: Giveaway closed as of 1/24!]
A huge thank you to Alexandra for taking this gluten-free bread for a test drive and sharing her gorgeous photos!
Need help finding lifestyle changes that last? Let’s work together to find your path forward. My 4 Weeks to Wellness Course might just change your life. With 4-weeks worth of recipes that are gluten, dairy, corn, soy and refined sugar free, not to mention tasty AF, it’s a perfect way to explore your food sensitivities and heal inner and outer chaos.
This isn’t very wild, but I must say I would toast some beautiful gluten free slices of boule and make a peanut butter and jelly sandwich. YUM!
hehe why the heck not?!
I would slather it with butter and sprinkle it with sea salt, my favorite way to eat any bread 🙂
Thank you for your kind words, Phoebe!!
mmmm i’m with you there! thank you for the gorgeous breads Ali!!
Hi, thanks for this recipe and giveaway! I would most certainly just gobble up the whole thing in one sitting with tears of joy in my eyes, I miss bread so much!
hahaha SAME
Ali – You always make the prettiest, tastiest looking breads.
Ha! I hit enter before I was ready. I was going to say I can’t wait for your book to come out. 🙂
me too Dana! 🙂
Dana, you are so sweet!! xoxo
Good grief, crusty delicious French toast!
I haven’t had that in forever!!
The boule would be great as a grilled veggie sandwich with goat cheese. Of course, it would also be great with some butter and jam. I’d also love to toast it in the oven and make bruschetta.
Love me some bruschetta. Second that.
Would break off a piece & use it to dip into olive oil w garlic, salt & balsamic. Or use it to mop up some nice marinara sauce. Yummy!!!
I’m all for mopping up some tomatoey mussels.
Easy! Cold butter and salami!
Apricot butter from my local farmer’s market – 2 ingredients: apricots and sugar. YUM!
First, I would make a sandwich with avocado, pickled red onion and the microgreens I’m growing. After a few days I’d make a savory bread pudding with whatever vegetables and cheese I have in the refrigerator.
Over-achiever! I love it!
A little truffle oil, garlic rub, tomato slices and cheese. Then grilled cheese sandwiches for the kids.
Looks delicious, thanks for all the great tips and the recipe.
I would dunk it in some homemade soup.
I’d have to top it with thick greek yogurt and smoked salmon!
ooo a high class schmear indeed!
I’d go with some really sharp cheddar, actually buy something better than Kraft for once!
Looks delicious; I think I’d just toast it, butter it, and enjoy it. I have been looking for a good gluten-free crusty bread recipe.
I would eat every bite quietly with gratitude.
I’m totally into this. The loaves look beautiful. Can’t wait to try this recipe!
Fresh out of the oven with a drizzle of honey!
The thought of being able to eat some crusty bread is making me hungry. So many new recipes to try
Eat it with some soup!!!
Give it a French test… Slather a slice with salted butter and sprinkle it with granulated sugar. Yes, it’s different but it was my favorite snack growing up… 🙂
hehe I lived in France briefly when I was little and ate warm baguette with a pat of dark chocolate. same concept though with the sweet and savory!
I would eat that so quickly my head would spin. With dairy and egg issues added to my gluten issues, I haven’t found a great bread recipe. Can’t wait to try this.
Toasted or grilled with slices of avocado and sea salt! Delish!
Yay! I just made a VAT of bacon jam. I would love to toast some of this gorgeous bread, add avocado, bacon jam, and a fried egg and just eat all the feelings. Thank you for the video, too.
i couldn’t think of a better way to eat my feelings than with a vat of bacon jam. can i give you my address? thanks.
A good bread is perfect with my mother-in-law’s spaghetti sauce!
I’d make a honey butter, proscuitto, arugula and fig sandwich!! Thanks for sharing this amazing recipe. I can’t wait to roll up my sleeves and make a loaf! 😀
Just a little bit of butter on it, or any of the above suggestions. I’ve also made this bread after reading the recipe on Alexandra’s blog with spelt flour. I’m ‘lucky’ that I’m a fructose non-absorber rather than a coeliac, so I can have spelt flour. Absolutely delicious!
great to know Marian!
This looks amazing!! I would definitely want to slather a slice with natural salty PB plus slices bananas, my favourite! 🙂
Oh, what WOULDN’T I do with that gorgeous boule?!?!?! I would ride around town with it in my bike basket showing it to everyone I met. I would pair it with some deliciously melted brie while I enjoy watching Korean melodramas! I would cuddle it in my arms (using a tea towel as a swaddling cloth) like a baby and inhale that “fresh from the oven” aroma! I would spend all my time making this beautiful boule when I wasn’t making The Best Peasant Bread Ever!!! I would make The Most Delicious Broiled Tomato Cheese Toast with it! I would serve it up with some homemade Tomato Basil soup on a blustery winter’s day!!! Sigh…So much to do with it and so little time!!! 🙂 <3
nothing says Korean melodramas like melted brie 🙂 xoxo
I just discovered your blog and am thoroughly enjoying it! My sister has celiac disease and I am constantly trying to master different gluten-free recipes. I would make panini sandwiches with this boule since from the picture it looks like it has enough chew and structure to withstand the “pressure”. Thanks for posting the pictures and helpful explanations! Your loaf looks beautiful.
So glad you found your way here Hannah!! Hopefully you’ll win a copy for your sis.
While this bread just SCREAMS grilled cheese with mozz, my food sensitivities are getting worse by the year so no dairy for me. But toast this bread with a chopped caesar (think giant crouton rubbed with garlic and olive oil) a la Al Forno… or top it with mashed avocado and a fried egg – the PERFECT pre ski day breakfast (with a big cup of coffee) for me in the Wasatch! I can’t wait to try – perhaps I should try this at sea level before 8550 feet!!!
mmmmm Al Forno….
Since going gluten free, I have finally have gotten over missing bread…until I saw this post……I have visions of a goooy melty ultimate grilled cheese sandwich dancing before my eyes….thank you for this post….hitting the store today for the ingredients….
the love never really dies, judi 🙂
I was so excited to see the GF 5 minutes a day. I have to first book have been obsessed with making bread from it. Unfortunately, two of my adult children have gluten sensitivities and I was never able to make it when they come for family dinners!! Can’t wait to try this new recipe!!
Love, your blog!!
Sorry should have proofed reply. I have the first book and have been obsessed with making bread with it. 🙂
I would either have a big slice with some warm soup or I would make croutons and put some on a yummy salad.
I would enjoy it w/truffled goat cheese! Looks delicious!!
I would toast it and enjoy for breakfast!
I’d slather a warm slice with raw coconut butter!
These loaves are just stunning! I am so thrilled that Alexandra shared her beautiful breads with you and your readers. It is always so fun to see people baking from the books.
Cheers, Zoë
What WOULDn’t I do with it?? Bread pudding, strata, crostini, French toast…looks divine and would LOVE to win a copy!
I would use this bread for both of the following purposes, since I can’t decide which one I’d want more: First I would cut the loaf into hearty cubes and make a decadent breakfast bread pudding with vanilla, cinnamon, and nutmeg. While I was waiting for that to bake, I would slice of some pieces from another loaf and eat toast with butter and cinnamon-sugar. Yes, I have a sweet tooth. Thank you!
I would love to make a gluten free French toast casserole! I’m intolerant to gluten and haven’t had French toast in too long!
Bread bowls for soup!!
I’d love to dip it in a specialty olive oil or olive oil and balsamic vinegar!
Probably eat it all in one go – freshly baked bread is my weakness!
I’d make some bread… that I could make into stuffed french toast. YUM! What a great book!
I loved to bake breads before I had to give up gluten – still haven’t found a rhythm in gluten free bread making, but this methods sounds so much like the method I used to use I would LOVE to give it a try!!
Margrét
My husband LOVES the gluten free master recipe in The New Artisan Bread in 5 Minutes a Day. My favorite thing is having soup and a warm, crusty loaf of bread for dinner. I’d love to learn some new recipes for other types of gluten-free bread! It’s delicious and no one ever knows it’s gluten free (;
that’s so great to know Miranda!
My wife makes gluten free bread for me even though I’m not GF. I absolutely love the texture and taste.
I’d have a bread tasting party for my gluten-free friends! I’m sure that they would be thrilled.
Thanks for hosting a giveaway! This bread looks AMAZING.
I’d invite my friend Sheila over for her first real bread in over 2 years!
I’d get out my tub of vegan butter and eat most of that loaf!
I would make thick slices and dip them in an egg, homemade vanilla, and cinnamon mixture and fry them in some olive oil in a pan on the stove and either sprinkle them with more cinnamon and sugar, maple syrup, or confectioner’s sugar, depending on my mood du jour!!! ( : This looks delicious!!! Thanks so much for sharing!!! ( :
Excited to try this
I would bake it for my cousin. I’m the bread guru in the family but she hasn’t been able to taste my creations since she has celiac disease. And college cafeteria gluten-free bread is no fun. Hoping to convert her into a bread baker herself!
Oh! And a little orange marmalade never hurts.
I would eat as is, as soon as I could cut it with room temp butter slathered over it.
I’d toast some for grilled cheese, or as accompaniment for soup on a cold (snowy) day!
I imagine warm toasty, crusty bread with a nice bowl off soup on these cold days.
I’d use it for dunking in my favorite soup, a gooey grilled cheese, to make croutons, my morning toast, slice and make crostini…the possibilities are endless!
That looks awesome! On my grocery list now!
If I was to win this book, it would be like going back in time for me. The time before I was gluten free where I would love to make bread for my family. I used to make arisen breads and for the past 3 years I have made none! I haven’t found a good recipe for gluten free bread that worked for me! I would LOVE to win a copy of this book!
Oh, dare I dream of a GF bread that actually tastes like the real thing! I have tried so many and been disappointed every time;( I would make some spaghetti squash lasagna and use the bread to sop up every last bit of sauce.
Oh my goodness, I can’t wait to make this! I have been gluten free for 7 years and have dabbled into making my own bread but just haven’t found anything to get excited about. I love fresh bread with some butter and homemade jam! This email made my snowy Monday morning. I can’t wait to go home and start baking:)
I would use the bottle to make a bread bowl for homemade clam chowder.
With honey and tea on the side!
First of all, this is an AMAZING looking loaf of bread Phoebe! Incredible work! Making bread is one of our weakest points, we never manage to make just the way we like it for some strange reason. Perhaps the reason is that we must use a relatively “wet” and sticky dough. That’s the reason we bought a dough scraper, to help us out handling it.
We’ll get there, it may take some more effort, but we’ll get there:)
That being said, we will keep yoru amazing recipe (of course) as well, it looks like you find the way for great gluten-free bread!
How did you cope with snowzilla? We watched the blizzard from livecams and it seemed that NY had a sever weather? Is everyone ok in your family?
Again, thank you for the fantastic recipe dear!
xoxoxo
UMMMMM! I don’t think you meant and a 100% whole wheat blend in your blog…think you meant 100% whole grain!!!!! Please check that and change!
Gluten-Free ABin5, Zoe and Jeff discovered that a mix of gluten-free flours produced the best tasting loaves, and they created two gluten-free flour mixes, an all-purpose blend and a 100% whole wheat blend. – See more at: https://feedmephoebe.com/2016/01/quick-and-easy-gluten-free-bread-recipes-for-every-day-of-the-week/#comment-536556
You’re right! That is totally my bad … sorry, Phoebe & Lisa!
no worries ali! changing now 🙂
Toasted with a little butter and a sprinkle of salt. Yum.
Is there a high altitude adjustment for this bread?
This looks great! Is there a high altitude instructions for this recipe?
Thanks Nancy! I have zero experience baking in high altitudes so sadly can’t advise there. I would assume whatever modifications you usually make in your climate would apply here? Sorry not to be more of a help, but you can always shoot Zoe of Artisan Bread a tweet to ask!
I just made this. The smell of bread wafted through the house. I pulled it out 5 minutes early & immediately cut a slice, slathered it with butter & made contented noises. Thank you, thank you, thank you. It’s been 5 years since I last had crusty bread.
i can practically taste it through the screen!!! so glad you enjoyed it Amelia!! thanks for reporting back xox
Finally, a comment from someone who made the bread! Sounds delish!!
Hi I made this bread a few days ago and have to say it was not the lightest bread, it was very dense. And I did follow the recipe exactly. I could possibly fault the yeast but it rose quite while. However it did not rise anymore during the baking process. I liked the appearance and the taste was good. I have not given up on it I think I will try with egg whites next time like some other authors suggest to lighten it up.
So glad you made it Manisha! Let me see if I can get a suggestion from Alexandra, the bread whisperer, on how to make it lighter. Glad you liked the flavor though!
Hi Manisha and Phoebe!
Manisha, I think using egg whites will help—this bread definitely is on the denser side. I think you could try halving the recipe and using about 3 egg whites—a general rule of thumb is one egg white for every cup of flour.
thank you ali!!!
This bread looks amazing! I’m in the same boat as you were; I wanted to try to make my own bread but I still haven’t gotten around to it. I’ll definitely give this recipe a try, so thanks for sharing!
let me know how it goes Rachel!
I can’t wait to try this bread! Three months into my gluten free journey. I feel great but I miss good fresh bread so much.
Report back Jessica!
Looks amazing! I saw the last 2 pics & started craving raisin bread….
My dough is doing the 2 hour rise right now, and yes I did separate a 3rd of the dough and added cinnamon and lots of raisins 🙂
My 1st time making gluten free bread….hope it works out!
Let me know how it went!!
This bread looks amazing! My friend is unable to eat gluten so I try to make special dinners and try new recipes when she come over for dinner. I was wondering if Bob’s Red Mill 1-for-1 flour would work instead of creating my own blend.
Hi Ashley!! I’m not entirely sure, as I haven’t made it with this blend. I would recommend sticking with the one that they’ve tested. Maybe Ali can chime in with a recommended recipe for the Bob’s flour. I’ve used it in baking but never with breads.
Hi Ashley & Phoebe!
I think you probably can use Bob’s 1:1 flour but you may have to adjust the amount. I was working on a gf bread recipe a little while ago, and I was using c4c (thomas keller brand), and it was coming out perfectly, and when I used Bob’s 1:1, the texture was much soupier (of the batter), so when I made it again, I just add the liquid more slowly, and I found I didn’t need it all to get the right texture. So, yes, I say go for it! Just try to be adjust the quantities as needed. Hope it turns out well for you!
Thanks for the assist Ali!!
This was by far the best gluten free bread I’ve ever made! Thank you for sharing this recipe- it was perfectly crusty on the outside, and chewy and soft on the inside. I was able to make 3 batches of this in a small Les Creuset pot- I was wondering if it would work as well if I used all of the dough from this recipe in one large pot?
Great to hear this, Gracie! There’s no harm in trying a larger loaf! You could start with baking 2/3 of the dough and see how that turns out? Then, the next time, try the whole batch?
so happy you enjoyed!!
I was so excited to try this bread, I love bread and have been craving some toast with peanut butter:) I followed to directions exactly and my bread turned out gooey inside…..I even threw it back in the oven to bake it longer…still gooey. (I made mine in a Dutch oven, as I always do with artisan style bread) Any ideas???
Sorry to hear that Jen! Hoping Ali chimes in here, as I’m not the most experienced bread trouble shooter.
Sorry to hear this as well! It sounds as though it does need more time. What gf all-purpose mix did you use? Were you able to shape the dough into a ball or was the dough super wet?
I tried this twice using two different kinds of bibs red mill gf flour. Both were very wet doughs… the second time I incorporated much more flour so that I could work with it. I was very bubbly so I know the yeast was good. Both were hardly risen at all… not sure how you got such a round loaf. I am new to gf baking but have a lot of experience with gluten breads. Please advice.
Hi there,
I noticed that the original recipe from GF Artisan in 5 calls for egg whites, but you seem to have omitted them. Did you noticed a difference by omitting the egg whites?
Looking forward to trying this recipe!
Thanks!
Cat
I will have to defer to Ali on this one! Thanks for noticing!
Hi Cat, So sorry for the delay here! I just looked at my GF Artisan bread book, and I don’t see the egg whites you are referring to in the recipe. I was following instructions for the Master Gluten-Free Bread recipe (page 64).
Hi! I made this bread and it was not only beautiful but came out delicious. My loaf was a little more dense than pictured. Any recommendations how I can make it more airy on the inside? Thank you.
Hi Sarah,
Sorry for the delay here! I have to admit, it has been awhile since I’ve played around with this recipe. The little experience that I have, however, leads me to think that eggs might help make it a little bit airier. If you’re looking for an even simpler recipe, try this one on Phoebe’s site: https://feedmephoebe.com/best-gluten-free-bread-recipe/
Oh Phoebe!! xoxo
Help! My dough is liquid, soup-like – although I used the precise measurements given in the recipe! It is now rising, but I doubt that will change anything. What can I do? What did go wrong?
Must not be enough gf flour. Are you using a scale? If you are, I don’t know how to help. If you are not, add more of the gf flour until the mixture looks similar to the photo above (the one in the large plastic tub). Good luck! I highly recommend investing in a scale (bought mine for $11 on Amazon) especially with gf baking.
thanks for being a GF bread goddess Ali xoox
I finally found the time to make this amazing bread! We have recently discovered that my eight-year-old granddaughter is gluten intolerant. And I do so love to make yummy things for her. This is not only delicious with a hearty texture but it is so gorgeous! Thank you so much for posting this, Phoebe and Ali! I do have one question …do you recommend enjoying this bread within one day? If not, what is the best way to store it?
So happy to hear this, Rosemary! I leave bread in my bread box for about 3 days, during which time it usually gets eaten up. If I don’t think I’m going to eat it within 3 days (and I always toast it on days 2, 3, etc. before eating it), I slice and freeze it. When I’m ready to eat it, I toast it directly from the freezer — no need to thaw first.
eeeee i need to make another loaf stat
Looking for an easy recipe for making GF Bread Bowls!
check out the GF peasant bread, also by Alexandra! I dont have her book in front of me, but I know it has instructions for bread bowls. You can always divide the dough into 4 to make them smaller loaves.
https://feedmephoebe.com/best-gluten-free-bread-recipe/
Hi Heidi! Sorry for the delay. I would use the recipe Phoebe linked to, and I would use pint-sized bowls. Duraplex makes 16-oz bowls, and I’ve used 4 of them with the gluten-free peasant bread.
you rock
Hi… brad is baking as we speak. Rising and plumping up beautifully, but I’m 9 minutes from the end and it is still white. Not a trace of gold on it. What did I do wrong?
It sounds as though you may just need to bake it longer or up the temperature? Does your oven run cool? It’s definitely a paler bread, but increasing the oven temp even just for 15 minutes or baking it for a little bit longer could help.
Hopefully still tasted amazing! mine is usually fairly pale as well.
Hi there, Just double-checking: when you keep the remaining dough in the fridge, should the container still be cracked open, or should it be airtight for up to 10 days? Thank you in advance!
Mine came out flat and too dense and moist. It didn’t rise enough even though I let it rest for over 2 hours.
I’m in love with this recipe so far! One question though, my dough is really really thin, more like thick batter than bread dough. Did I do something wrong? I added the correct amount of lukewarm water!
Mine didn’t turn out very well. Didn’t rise enough, so it looked like raw inside. THe second one i left it more in the oven at 400º , and it cooked inside but the crust was soooo hard! The only different thing I did was replacing the sugar with Stevia.
Hello, may I double check with you…ill be using my dutch oven for this, will i pour the water on the bottom metal tray while the lid of the pot is on? And after baking for 30min, with the lid on, i will then remove the lid and bake a 15min more. Is my understanding correct? Sorry Im an GF newbie. Thanks in advance.
I have a friend with Celiac’s coming for a visit and would like to make a bread pudding-type breakfast casserole. I am wondering if this bread would stand up to all of the liquid used in such a dish. Any thoughts will be much appreciated.
definitely!
Hi! I dont have a Dutch Oven, is okay to bake the bread in an ordinary oven, using baking pan? How long do i bake it for and what temp should I use? Thank you ! Im so excited to bake this bread
Hi Jaci – sorry I’m not sure this will work! Will have to consult Ali
Yes! Do you have a loaf pan? I think the key is just making sure the dough sits at room temperature long enough — you should visibly be able to see a difference in the height of the dough from when you transfer it to the pan, to when you put it in the oven.
thanks for the help Ali!!
I just found your page! My daughter is a diabetic that got diagnosed with celiac disease too. So we have to monitor both carbs and gluten. Do you think I can substitute sugar for sweetener or actually skip it all together? Thank you!
I would just skip it all together. Glad you found Phoebe! She’s the best!!
I only bake occasionally gf, so I have no need to invest in a ton of gf flour mixes. Will a gf all purpose flour mix work well with this recipe?
It should work just fine. Maybe look for one that is specific for bread making and yeasted bread making (as opposed to sweet, quick breads). I don’t do a ton of gf baking either, but I am a fan of the Thomas Keller Cup4Cup brand.
Thank you very much!
i didnt have fast yeast so i mixed dried yeast for the quantity of flour stated in the recipe. Then read ur small print saying to add half yeast if its pre prepared. But the universe intervened……After adding maple syrup and mollases instead of sugar, I overheated it til it looked like a volcano and lost half the fluid ! Added roughly enough semi heated water to make a very stiff, floury, mix. It seemed to stir in very well and began to make a dough like consistency so I left it at that. Put on the wood burner and it overheated again !!!!!!!!!!! and grew like something terrifying off star trek. So far looking good for gluten free flour ! Ive just dug out my dutch oven and am about to operate.
Hi there – – just found this blog and recipe and am very excited. Question: Everything looked right until after the 60 minute “rising” under an oversized bowl. When I picked up the bowl, my “boule” had flattened out. I’m baking in Hawaii and wondering if it has something to do with the temperatures or humidity? It’s still in the over, so the jury is out on the taste : ) but it looks like it will be a pretty flat bread as opposed to and nice ball. And I’ve had this issue in the past with gf bread. Any thoughts or suggestions? Thank you!
Has anyone tried this recipe with psyllium?
Would just a regular all-purpose flour work? I don’t have the time or resources to get all the necessary ingredients for the flour mix.
Hope you have a good day! 🙂
GO MAKE YASELF SOME A THIS BREAD!
Hi! How well do these loaves freeze? I’m super interested in trying it out- but I know 4 loaves will be a lot! I was thinking about halving the recipe and freezing a loaf for later. Thanks!
hi there,
Does the recipe work if you make half the mix? 4 loaves is too much for me…
Thanks!
Lizzie
My first attempt came out flat (only an inch thick) and with a clear layer of unrisen, dense dough at the bottom it was almost impossible to cut and really hard. Any idea what I’ve done wrong??? I have three more portions in the fridge and I don’t want the same disappointment! I used the Dutch oven approach.
Love this recipe!!! this was my first shot at bread and I appreciate the great instructions and all the ideas for substitutes. I have a lot of bobs 1:1 flour in my house, and finding other things is hard during the flour shortage, do you have any idea if 1:1 can be used in this recipe, the ingredients are completely the same within the blend, but I am not sure about the ratios- let me know if you have tried it! Thank you 🙂
Omg finally!! After wasting so much money and hours of failed bread recipes yours finally worked. I almost gave up. Then nbn I said I would try yours and if it didnt work I would give up. I followed your blend recipe using Vitacost flours. Then made the artisan bread. I baked it on a cast iron pan and it turned out amazing! Perfect instructions! Me and my 4 children are gluten free and they said it didnt taste gluten free at all! They have never said that about any bread. Even store bout taste gluten free. My husband who eats gluten said this bread tasted like the bread they serve at Italian restaurants! A major hit at my house and I have the pickiest eaters! Thank you and God bless you.
Hi
I need to half the recipe as I have a 4.5 qt stand mixer. Do I just half everything or would salt & water need to be adjusted? Also if I don’t have kosher salt can I use pink or Celtic salt and how would I adjust? Thank you
This recipe has a flaw, 1 to 1 1/2 Tablespoons salt is too much. 10 grams is actually 1 2/3 teaspoons.
Hi, is the sugar necessary, or is there a replacement that can be used? I have been sugar free for a year and only use maple syrup and honey for sweetening. Thanks
Tried this recipe for the 1st time. Followed exactly to the recipe and the dough was way to wet. Bone my best salvage it, but its dougy and as heavy as a brick!! Advise please
Hi I tried this recipe for the first time the other day and unfortunately it has come out far too crumbly… I made it using the recommended gluten free flour mix but using brown rice flour instead of white. My guess is to try it again sometime soon with more psyllium husk and water? But would appreciate any more specific advice.
Also if you have any idea how to salvage the two loaves I’ve made that are virtually impossible to slice, that would be amazing.
Hi Phoebe, can you substitute or remove the sugar from this recipe? If not, do you have sugar free, gluten free bread recipes that you recommend?
Thanks!