EASY ARTISAN GLUTEN-FREE DOUGH
This is from Judith Fertig's book 200 Fast & Easy Artisan Breads. I have never made it, but am posting it by request. The master recipe is already dairy free, and you can use an egg substitute if you need to. The chickpea flour may also be replaced with soy flour. It is the assortment of flours & other ingredients that is supposed to give you a finished product that resembles a wheat bread. The recipe notes that the dough is unique, at first it will resemble a very wet batter. After an hour it will thicken to the consistency of brownie batter. After 2 hours it rises to about 1 inch from the top of the bowl & looks like cornbread batter or golden mashed potatoes. The raw dough doesn't taste like a yeast bread dough. I will create a gluten-free recipe book in my shared cookbooks that will include all of the gluten-free recipes from this book. If you don't have a baking stone, you can still make artisan breads, just make sure your oven has preheated for at least 30 minutes & add the 2 cups of water to a broiler pan.
Provided by Demelza
Categories Yeast Breads
Time 3h
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 13
Steps:
- Measure flours and cornstarch into 16 cup bowl, whisk to combine well.
- Whisk in xanthan gum, yeast & salt.
- Lightly beat eggs in a separate bowl, add brown sugar, water, applesauce, oil & vinegar to the eggs. Whisk to combine.
- Add wet ingredients to flour mixture, and whisk until a smooth, very loose, batter-like dough forms.
- Cover bowl with plastic wrap (or a shower cap) & let rise at room temperature for 2 hours or until the dough has nearly risen to the top of the bowl & has a thick, golden, mashed potato-like appearance.
- Use immediately, or refrigerate for up to 3 days before baking.
- For 1/2 a recipe of dough grease a 9 x 5 loaf pan, or scoop about 1/3 cup of batter into each of 12 greased muffin cups, cover with a teatowel & let rest at room temp for 40 minutes.
- For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
- Pour 2 cups hot water into broiler pan. Place loaf pan or muffin pan on hot stone. If making 2 loaves, place pans at least 3" apart on baking stone.
- Bake rolls for 22 - 25 minutes, loaves for 27 - 30 minutes, till crust is medium dark brown. Instant read thermometer inserted in center should read at least 190° F, or 90°C.
- Cool in pans on wire rack for 10 minutes. Remove from pans & let cool on rack.
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Family Umolu
[email protected]Overall, this is a good recipe for gluten-free bread. It's easy to make and the bread is tasty. However, it's not the best gluten-free bread I've ever had.
Banepa Bazar
[email protected]This recipe is not for beginners. It requires a lot of patience and skill.
PRINCE BONDLY AYUK
[email protected]The recipe was easy to follow, but the bread didn't turn out as expected. It was a bit too dense and crumbly.
Mr Sabir Khan
[email protected]I had some trouble getting the dough to rise properly. Not sure what I did wrong.
Antony Mahon
[email protected]The bread turned out a little dry, but overall it was still good. I might try adding some extra liquid next time.
Shamima Suma
[email protected]This recipe is a bit time-consuming, but it's worth it. The bread is so delicious and satisfying.
im gay
[email protected]I've tried many gluten-free bread recipes, and this one is by far the best. It's so easy to make and tastes delicious.
Waqas Shaha
[email protected]This bread is so good, I can't believe it's gluten-free.
Odrik Namanya
[email protected]Amazing recipe! The bread is soft and flavorful. My family loved it.
Md Johirul
[email protected]This recipe is a lifesaver for those with gluten sensitivities. The bread is delicious and easy to make. Thank you for sharing!
Fiath Mukisa
[email protected]Followed the recipe exactly and the bread turned out great! It's a bit denser than regular bread, but still very tasty. Will definitely make it again.
Haleluya Fekadu
[email protected]This is the best gluten-free bread I've ever had. It's soft and fluffy, with a delicious crust. I will definitely be making this again and again.
Rhonita Nanyonjo
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it. The dough is so easy to work with, and the bread turned out perfect. Definitely a new favorite!
Tanisa Akter
[email protected]This gluten-free artisan dough recipe is a game-changer! The texture is spot-on, and the flavor is amazing. I'm so glad I found this recipe.