I did all the things you do… in a warm oven, warm the water. I live in Colorado could I have something to do with it? Please advise I really want to eat good read.
Do you have a handheld mixer? Because even that would be better than trying to mix it by hand. Did the dough look at all like my dough from the video? A lot of other gluten-free recipes have you put the sugar and water with yeast to get it started.
However, if you have active dry yeast then you would need to activate it by putting it in warm water with a little bit of the sugar first. Just wanted to say thanks!
I was diagnosed celiac 5 years ago and have tried buying and making bread since but this is the first recipe that is anything like I remember. I have to pinch myself eating this beautiful crusty bread.
I just learned to make a proof box in the oven. It did help but not much. Any suggestions? Is this normal? What I end up with are 3 tiny dense but very crusty loaves. I just read some of your previous comments. I used active yeast and tested some older rapid rise instant yeast. When the rapid rise yeast bloomed I tossed it in the dough. So my store sells active, rapid rise instant and bread machine.
Is it hard to find just plain instant yeast? If not, you can activate active dry yeast in a little of the water warmed with a maybe a tsp of the honey in the recipe. Hello… can you use powdered nonfat milk in place of whey protein isolate? I wonder if it posted? First thing, I have always been a baker and used to bake with yeast regularly. I only put 2 stars because it did not work for me. I bought all the ingredients and made the flour mix as meticulously,as I could, using a scale, making a horrible mess as I did so.
The dough rose beautifully, I had it in the fridge for 3 days. After kneading I only got 2 grapefruit sized balls of dough.
I proofed and baked one, but it did not rise in the oven, and came out dense. After cooling the crust softened and became gummy. What did I do wrong? I am tempted to throw out the flour I have left about a cup and a half and start over! Hi, Lesley! I responded to you on that post.
I wish I knew what was happening. Gluten free baking, especially gluten free YEAST baking is a whole different animal and I felt like I had to relearn how to bake when I started baking gluten free. When you say you made a horrible mess when weighing and mixing the flour, did a lot of the flour get on the counter and not in the bin?
That could be a problem. Also, did you notice that the dough was anything like mine when you were kneading it as I did in the video? The water really makes a difference in how much the bread will rise while in the oven. The mess was not from the measuring cup, but from the lips of the bags, etc. I have baked bread before from a different mix I got in Israel, and succeeded several times. I have also baked quick breads and a couple of cakes. This step is well known to me from pre GF days.
I tried to follow the recipe step after step I will have to take a deep breath and try again. I am scared to use the mix I made. Maybe I will use it for something else. BTW I made your banana bread, but forgot the gum in the mix. I got a sort of banana pudding cake with a crispy toffee topping. Hi, Rita! I made the flour blend to a T, but next time I might try pea protein as I find the whey might be lending a bit of an aftertaste.
Thanks for this recipe! Almost identical to the beauty shot in the recipe. If you like this recipe, you should try the gf Italian bread next. It was easy. Tasted great light and airy not dense at all. Even my non-GF family loved it, which is really saying something. Thanks Kim!
Will make this again and again. OK, have done the pizza a couple of times. Once I pre-baked the crust. Even my husband who always puts his nose up to GF pizza said he would rather eat my well your… pizza than the take out pizza the kids ordered! Better than Take Out!
I LOVE hearing stories like this! Hi Kim! I just used a floured cookie sheet for the rise. I have wire cooling racks… would that work in place of the parchment? What do I do?? That should work, Erin. Has anyone tried this recipe using gluten free starter in place of the yeast and also using King Arthur Gluten free cup for cup flour?
Hi, Lisa! That said, you could certainly try it if you feel like it. It may work, but may not be up to its full potential to the bread recipe that I created.
Hi, I think I am confused about the kneading process. Where do I find it? I have been SO meticulous about the weighing etc. Thanks, Lesley. For some reason, the wrong video was showing on the recipe post. Can you please check again and let me know if you see it? Still, you can use the heel of your hand somewhat, as you should be able to see me do in the video. This time it was MUCH better. It rose after a light kneading. How long do you knead for? How can I slow it down?
Yesterday I baked the first piece, barely kneaded it and the texture of the bread was so much better I made myself sick eating too much. Today the flavor was better. But the rise and the baked texture was not as good.
I though maybe it was because I kneaded a bit more to try to get the dough uniform to shape. It was a bit denser, and a little gummy after baking. Seems that, as you said. I will definitely make it again. Another question. Can I substitute the fine rice flour in other recipes? She uses sweet rice, which is pretty fine. If I take two gloved hands and lift up the bread and it feels heavy at all, I put it back in the oven to bake longer, more minutes and then check it again. I would say definitely you can use my mix in other recipes!
It might be hard to figure out the amounts of things, though. I would give it another try, but the pea protein does not agree with me, big time!
I have searched for and ordered coconut protein powder in the hope that the pea protein in it would be low enough for me to tolerate it. Otherwise I am not going to be able to make it. I will use the flour I have to make the Italian bread, and if it works for me that will be my go to. I have been craving good Italian Bread since diagnosis.
I have let the dough proof for 2 hours. My question is how do I store it in the fridge? Do I put it in a disk and use cling wrap or is it ok in the same bowl with cling wrap on the top? Currently, it is in the bowl with cling wrap touching the dough. I leave it right in the bowl I mix it in and put plastic wrap on top of the bowl and put it in the fridge. For future gluten free baking endeavors, look up my gluten free Italian bread.
This is the first bread recipe that has been perfect! For anyone interested in making a sourdough version, you can keep the recipe almost exactly the same with only a few changes. In place of using commercial yeast, add a Tablespoon of sourdough starter. I have questions about substitutions. Do you know if milk powder would be an acceptable substitute? I have oatmeal powder but I prefer not to use that in smoother breads like baguettes. As for the other ingredients, I've seen that corn starch can be substituted for tapioca and for potato starch, but I'd be very hesitant to swap out the potato starch since it's such a high proportion of this mix.
I've substituted with tapioca in other recipes with no problems. Any advice or suggestions with using corn starch? Hi, Matt! To make my largest amount of bread flour blend 20 cups you only need grams, which is a very small fraction of the 5 pounds. As for subbing potato starch with cornstarch, I actually think that could work. Thank you, that does help! I gave your recipe a test run substituting the potato starch for corn starch and it came out really nice.
Hi Kim. Your artisan gf bread is a game changer. Thank you. My husband is celiac but also has dental issues and he fines the crust to difficult to chew. I was wondering if we used milk instead of water in the dough if the crust would be softer.
My question is have you tried this and was it successful? Hi, Chris! I actually have a different bread that has a nice soft crust and the inside is so soft and wonderful! I was really interested in making this recipe, but I was wondering if an All-purpose GF flour worked as a substitute for the Bread flour mix you use.
Normally we just buy Pillsbury All-purpose GF flour. Do you know if this would work as a substitute? Made this recipe yesterday and baked today. So glad you liked the bread! Dear Kim, thank you so much for all your awesom recepies. I really appreciated it, that you used grams as weight-unit for your flour-blends. Unfortunately I have problems with this recipe. Thank you very much in advance and all the best in this incredible times. God bless you. Best regards Henrik.
I recently traveled to Switzerland where they had amazing GF breads, but this recipe was even better. I literally just ate half a loaf by myself! Thanks for the amazing recipe! Hi, I just wanted to add that I made this recipe again, but instead of baking it in the oven I cooked it in the air fryer. Came out perfect, just like the first time I made it in the oven. I divided the dough into 4 parts and shaped it into mini baguettes. The air fryer was the perfect solution for cooking a single baguette.
I cooked it on degrees for 20 mins. Will try to make pizza tomorrow. What a great idea, especially when summer is coming up and no one wants to turn the oven on to degrees in the summertime! So it has to be sugar free. Can I omit honey or substitute with stevia maple syrup or something? Hi, Sakura! Hi, I tried the bread recipe using your GF bread flour mix with pea protein.
I was wondering if you could help me troubleshoot. I also only let the 2 baguettes rise for 30 minutes before baking. Once I had put them in the oven with the water, they bloomed beautifully. However I was using a convection oven. After 50 minutes I checked them multiple times they were still raw in the middle and rock hard on the outside.
Should I not use a convection oven? I have the option to use a normal oven. And should I allow them to rise longer so they are so dense? Hi, Hannah! Often with gluten free baking it takes a couple tries to get a feel for how the dough is going to behave.
Allow it to rise until at least doubled in size before putting it in the fridge. Sometimes this step can take anywhere from 30 minutes to 2 hours, just depending on the temperature in your proofing area. I am preparing to make this recipe and am excited as I am both gluten and dairy free.
I have the ingredients and find the directions very clear. Thank you! I bake non-gf artisan loaves in my cloche and dutch oven, and regular loaves in my bread machine, successfully here at 6, ft elevation in Colorado. I have 2 questions: 1 May I make just one loaf from this recipe? I sometimes add extra water to my bread machine recipes but not to my artisan breads. I am wary of adding water to this one because I am worried it will render the rice-based flour blend rather gummy.
I am so excited to make this! Just a P. I am SO pleased with this recipe. This would probably be good with some sun dried tomatoes and herbs folded in as well. Very tasty, very easy and I love that I can leave the rest of the dough in the fridge for fresh bread another day! I stumbled upon your site on reddit and have been slowly working my way through your recipes.
This bread is incredible. It was even good 3 days after making it I sliced it and put it in the toaster. I actually just tried it in the bread machine today and while very good was not as good as when I make it the correct way. Well anyway I just wanted to thank you for such phenomenal recipes!!
Hi, I live at 6, ft in Colorado. I bake primarily non-gf breads in my cloche, Dutch oven and bread machine successfully.
I thought I would share this for anyone else baking at high altitude. I always have to adjust for altitude. On my second attempt and with further adjustments, I successfully made this bread and it is delicious! Thanks, Kim! The crust is perfect — crisp without being like a cracker and enjoyable to bite into.
The crumb was perfect, and light which is no small feat considering it is gf. Most of my gf artisan breads have been brick-like, dense, and the taste was not complex, but rather one-note, tasting of gummy rice flour.
I then adjusted the following in the recipe: Yeast: 2. Salt: 1. Water: 1. I followed the rise times and baking directions exactly. I made 2 loaves: one baguette and one boule. I baked them on my baking stone as directions state. My loaves took 2 hours to grow noticeably larger during the rise after being in the refrigerator overnight.
I turned the oven on then off, then put the loaves on a wooden cutting board covered with plastic wrap and also a light cloth while rising. I have a family member who has celiacs and I am gluten and dairy intolerant. I used the pea protein, by the way.
Thanks so much again, Kim, for sharing! So excited! Thank you so much, Beth! You are most welcome, Kim. I am so grateful to you. This recipe gave me hope after so many unsuccessful attempts at making gf artisan breads. And my husband even liked it and he has never said that about a gf bread before. Thanks so much for sharing! I made this recipe over the weekend and it turned out great. I have been trying to perfect gluten-free bread making for over a year, now I can just work on this recipe.
It was so lovely not having to add loads of extra ingredients like eggs, baking soda, cream of tartar… that other gf recipes ask for. This bread really does get better the longer you age the dough in the fridge! This recipe restored to me my favorite kind of bread. Great texture, wonderful flavor after a couple of days, the overnight loaf was just ok, but the day 6 loaves were divine.
Thank you, Kim! You should try to make pizzas with 6-day old dough, too!! The recipe is under pizza and pasta. Ordered all the Ingredients and prepared the base flour mixes. Made the bread last night and baked this morning. Everything turned out great. Any thoughts on using oat flour versus all rice flour? The bread is very white and maybe the oat flour would give a bit of color? It also may add a bit of dimension to the taste. Any thoughts?
Get recipe and God bless all the work you have done and sharing this with the world. I sent pictures via Instagram. Hi, Thomas! Thanks so much!! Check out my recipe and video I released today on sourdough bread. I made one of my sourdough loaves with a mix of oatmeal, flax seeds, almonds, cranberries, and millet.
I soaked about one cup of the mixture overnight in water and then added it to the dough when I mixed it up the next morning. It was so good! I could have added more as I really like a bread with lots of add-ins.
I really do think oat flour would work quite well. I have made this recipe, using your bread flour recipe, two times in two days! That is how much I am loving it and am blown away at how good this is!!
Gf bread is not easy and not usually something I crave. But I feel like I hit the jackpot with your recipe. Thank you!!! I do have a substitution question. In a lot a gf recipes, tapioca starch and arrowroot starch can be exchanged for the other.
Is this possible in your bread flour recipe here? Awe, thanks so much Rachel!!! Yes, you can substitute arrowroot starch for tapioca starch. Oh my goodness!!! Can anyone clarify the high altitude baking tip? The recipe was clear and easy to follow. I use SAF instant yeast for my baking, so just added that in with the dry ingredients same amount as dry active yeast , and it turned out just fine. Pleasantly yeasty, and makes a mean slice of toast!
Looking forward to adding this to my regular baking routine. Thanks for putting this recipe out — it arrived in my inbox just when I needed it! Thanks for giving it a try and leaving such a lovely review, Amy Jo! Loved the recipe! How would you recommend to measure it? Hi Ana! Some of the US measurements to metric conversions are off.
For example, does the recipe require 2 cups of water or ml of water? I made this bread yesterday with 2 cups of water, but it might have been better with less water. My dough overflowed from the bread pan when baking. Some of the dry ingredients were off as well. I measured and weighed everything to compare and proceeding with an average when there was a big enough difference. Thanks for bringing this to our attention, Chantal! But for this specific recipe we knew it would be especially important, so we made sure to measure in grams.
This was fantastic and easy. Substituted more oat flour for sorghum flour. Very nice texture. Thank you for the lovely review and for sharing that modification!
Any ideas for substitutions on the sorghum flour? Hi Katarina! This is the best bread ever!!! I have gotten so tired of gluten free bread falling apart the second it is used for a sandwich or the grainy texture or the cardboard texture…….
Not this bread. It is sooooo good. Tastes like a nice multigrain bread. Even my oldest son preferred that bread over the Italian bread we had for the gluten tolerant. Thank you, thank you, thank you for sharing this recipe and figuring out how all the ingredients go together and make a really great bread!! Thank you so much for the lovely review! Hi Aida! Is there another flour I can substitute it with, or would eliminating the sorghum affect the end result of this bread recipe?
Hi Delfina! Unfortunately the sorghum is quite important here both for structure and flavor. I made it immediately and am so pleased. I so miss a good burger. Have you adapted any of your bread recipes to a Gluten Free Sourdough starter?? Thanks Linda I. Hi Linda! Hi Gal! The yeast is necessary for creating lift, airiness, and a classic bread taste, without it you will probably end up with a very dense, cake-like result.
Will be trying this. Refeshing to see a recipe for bread with out psyllium its a very allergy making product and I avoid it at all cost. Love Chia seeds. Thanks for posting. What could I sub for the rice flour? I have a GF daughter who also has a rice sensitivity— such a tough combo! Looking forward to trying this! I have to be careful with candida so avoid yeast… do you have a recipe without yeast? Thank you — I love your recipes, am always telling my friends, and turn to them all the time.
For a yeast-free bread, perhaps try our flatbread or naan! Hi Christina! I used an egg instead of chia and it worked great! The only problem is the bread stuck to my pan really bad, even with the oil and dusting with flour, so I ended up eating it in chunks lol! Parchment should work great! Can the rice flour be substituted for something else?
Hi William! What is giving your bread that stretch? Hi Stephanie! The chia seeds help give structure and stretch here, as well as the combination of flours and their protein content. Hi Loretta!
Looks good…anything I could substitute for oat flour? Hi Jennifer! Let us know how it goes if you try any substitutions! I cannot eat rice at all. Is there something that I can substitute for the rice? Or is it too important to the recipe to change? Hi Alene! Let us know if you end up trying any substitutions!
Believe it or not, I got arsenic poisoning! From rice. I may try it with a combination of other flours to make up for no rice. Maybe cassava and increase the sorghum a little. I will let you know. I thought it was good, but my non gluten free husband was not a fan. Maybe I can cut and paste, lol! Thank you for your quick reply. I have been frantic, both about the diagnosis and throwing out tons of stuff. I only have instant yeast.
Do you think it will work if I use instant yeast mixed with the flours instead of dry yeast? Hi Fey! Let us know how it goes! Hi Sinem! Hi Katrina! I made this with the ground psyllium yesterday and it turned out incredible! Thank you for the lovely review and reporting back on the modification! Starting with yeast. All the flours as well. So sad! For a yeast-free bread, perhaps flatbread or naan would be a better option? This looks amazing! Hi Sandy! They are slightly different but it might do the job.
Hi Taylor! Hi Sharea! Hi Lisa! If you can have coconut sugar or maple syrup, those should work here, as some type of sugar is required to help the yeast proof. Hi there! Hi Joanna! Hi Bella! We found that cane sugar did the best job of activating the yeast here, but coconut sugar or maple syrup should work as well. Hi Beverly! Please enable JavaScript in your browser to complete this form.
Skip to primary navigation Skip to main content Skip to primary sidebar Search for. Search for. So light, fluffy, flavorful, and endlessly versatile.
Just 9 ingredients required for this show-stopping bread! Author Minimalist Baker. Prep Time 1 hour 30 minutes. Cook Time 1 hour 15 minutes. Total Time 2 hours 45 minutes. Servings 12 Slices. Course Bread. Cuisine Gluten-Free, Vegan. Freezer Friendly 1 month. Does it keep? The yeast needs an accelerator to rise well.
Ordinary sugar can be used. All you need is 1 teaspoon per packet of dry yeast to get the yeast rising. If there is no refined white sugar in the house, you can also use crystallised rice sugar, corn sugar, etc. There are three types of processes for making a yeast dough. The yeast dough has a shorter overall rising time. Then there is the cold process, which is interesting because it only needs half the amount of yeast and is then left in the refrigerator or a cool place for approximately 12 hours.
The baking ingredients must always be at room temperature. You should therefore always take ingredients such as eggs, cream cheese, yogurt and milk out of the refrigerator in advance. It is just as important that the ingredients not be too hot, since they could kill the yeast cultures as described above.
Gluten-free flour needs a gluten binder replacement! This is absolutely essential. This is already included in ready-to-use flour mixes. When making your own gluten-free flour mixes, you must always make sure to add a suitable binder. The most common binders are guar gum, locust bean gum, xanthan gum and arrowroot starch.
It is very important to use the right gluten-free flour. It is the most important ingredient for beginners in gluten-free baking with yeast. The best thing to do would be to buy a gluten-free flour mix that already says on the label that it is suitable for yeast dough or light bread. These are suitable for light-coloured, yeasted pastries. Sift the dry ingredients into the bowl with the wet ingredients and mix thoroughly for a few minutes until you get a dough that is sticky but not too liquid.
Tip: If the dough is too wet, add one tablespoon of gluten-free flour at a time, but do not add too much. Gluten-free bread dough will always be a little wetter than normal bread dough, and it is perfectly fine. Sprinkle gluten-free flour over a sheet of parchment paper and transfer the dough to the parchment. Use a wet hands or wet fingers to gently shape the dough into the a ball that can fit a 6-quart Dutch oven. Transfer the parchment with the dough to a bowl and cover with a tea towel to let it rise for approximately 45 minutes in a draft-free, warm place.
Note that the dough will rise, but it may not double in size as normal bread dough does. While the gluten-free artisan bread dough rises, preheat the oven to F and place a covered 6-quart Dutch oven in the hot oven as the dough rises.
Once the dough has risen, use a gluten-free floured knife to score three lines on the top of the loaf and sprinkle the surface with some flour. Carefully transfer both the risen dough together with the parchment to the preheated Dutch oven and cover it with the lid. Bake for 45 minutes before removing the lid, and then bake for another 15 to 30 minutes until the top is golden brown and crusty.
Allow the fresh loaf of bread to cool completely at room temperature before slicing into it this is important as the bread will continue cooking with the residual heat. To store the bread, simply place the fully-cooled loaf in an airtight container or wrap it in plastic wrap and keep it in the refrigerator for up to 5 days. Slice and toast as required.
To freeze, place the fully-cooled loaf in a freezer-safe container or ziplock bag and freeze for up to 3 months. Let the frozen loaf thaw completely overnight in the refrigerator before slicing and toasting. Basically, placing the bread dough in a covered Dutch oven during the first part of baking helps the bread dough to retain moisture and to rise even more as it bakes. There are a whole host of ways to enjoy this delicious gluten-free no knead bread, and some of our favorites foods to eat with it are:.
I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest , Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week! I do NOT recommend using gluten-free flour blends that include heavier flours such as garbanzo bean flour as that will result in a denser texture. Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours, and is required to bind the ingredients together.
For best results, I highly recommend that you add in the xanthan gum is your gluten-free flour blend does not already include it. Tapioca Starch: You may substitute the tapioca starch with equal amounts of either corn or arrowroot starch. Warm Water: Make sure the water is between F to F as the warmth is required to activate the yeast. If the water is too cold, the yeast will not be activated, but if the water is too hot, the high heat will kill the yeast.
In this recipe, I use water for simplicity sake, but if you prefer a creamier taste, simple use milk in the same amount. Sugar: I used granulated white sugar in this recipe, but you can also use brown sugar if you prefer.
Instant Yeast: I like using instant yeast but you may also use quick rising yeast if you prefer. Sunflower Oil : I like using sunflower oil , because I almost always have a bottle of it on hand. However, any other liquid oils such as avocado oil or olive oil would work great too. Apple Cider Vinegar: The acidity from the apple cider vinegar helps the bread dough to rise a little more. Eggs: If you are vegan or allergic to eggs, simply replace the eggs with 2 flaxseed eggs or 4 tablespoons of oil.
Eggs give the bread a beautiful yellow color so note that without the eggs the bread will be paler in color on the inside. Adapted from The Effortless Chic. This recipe was originally published in April , but has since been updated to include photos of the ingredients, step-by-step images, ingredient notes and substitutions, as well as clearer instructions. Keywords: gluten-free artisan bread. Hey you! A couple of things about me: I love food, writing and food photography. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.
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